3 ms·
They probably do, but I also imagine that a lot of things just can't be taught and instead come from experience. For example, I used to train with an Olympic go
by rifung 11y ago
They probably do, but I also imagine that a lot of things just can't be taught and instead come from experience. For example, I used to train with an Olympic gold medalist in badminton, and he would tell me that the thing I really need to bring my playing to the next level is to be able to take risks and gamble by predicting what the opponent was going to do.
The theory made complete sense: you just need to be able to guess with hopefully high accuracy what they were going to do so that you could take advantage of it and it's fine because even if you are wrong sometimes you just still end up positive. Of course, the problem is you can't actually really assign probabilities to your guesses and you might have less than a second to decide what to do.
I imagine this is the same with making sushi. You might understand that if a fish is a certain way, you need to add more rice, or vice versa, but you can't just "measure" the fish and instead go off your intuition.
Honestly I don't know a thing about making sushi but the post described having to go off intuition, and it's just not something that can really be taught easily.
- stephengillie 11y agoI can understand part of it is muscle memory, and part is experience in the space. To compare with welding: Seasoned welders discuss heating and cooling a weld, pulling from top or bottom, dragging this molten liquid around the narrow crack between metal pieces, and how using different techniques can fine-tune a weld, making it easier to grind and make invisible. From another angle, at 40 hours per week, it takes over 4.5 years to hit the mythical 10,000 hours. And so 5 years is usually a reasonable benchmark for mastery of any profession of tasks. Probably at least some of this is marketing - an 8-year sushi chef is probably only marginally better than a 3rd year sushi chef, and most non-connoisseurs would have trouble telling the differences between their creations.
- rifung 11y agoI both agree and disagree. I imagine most people could tell the difference between an 8th year and 3rd year sushi chef. 3 years seems like such a short amount of time for something as complex as making sushi. On the other hand, I also can see that when people reach a very high level of skill, it may be difficult for normal people to really see the differences in skill. But I don't know if you can really say there's only a marginal difference. After all, if one person is 10000 miles away and another is 11000 miles away, they both are so far away you can barely see them. Indeed, I imagine they may be so far away you can't tell how far apart they are, or even which one is farther! But the reality is that one of them is 10% farther than the other: hardly a marginal difference. Still I do agree that non connoisseurs probably would have difficulty truly appreciating the difference in skill.