Tag: Vancouver’s Dubrelle Culinary Institute
Makoto Ono didn’t always want to be a chef, but the culinary world has always been a part of his life. From an early age he helped prep, serve and wash dishes at his father’s restaurant, Edohei — Winnipeg’s first sushi bar. He saw how hard his parents worked and didn’t want to follow suit, but the youngster’s perspective changed when he got behind the sushi bar. “Inspiration can happen anywhere,” he says.