Episode 11 - Symphony of Sushi - the Mind of Carl Rosa

Embark on a captivating life journey with our extraordinary guest, a sushi chef and instructor like no other. In this episode we delve into the life and philosophy of Carl Rosa, who has not only embraced the art of sushi and the Japanese culture, but also life creeds set by two iconic figures in Western history: Ludwig van Beethoven and Napoleon Bonaparte.  

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Transcript

Are we ready yeah 100% 
okay welcome to the show Carl, haha...

[Music] 

and it's all right let's go no that's good okay welcome to Hello World today we're just glad to have Carl Rosa with us he is a special guy he runs a sushi class A lot of people just love to take the class he's not only good at making sushi he's humorous uh he'll make you laugh while you're playing with your food

[Music]

Welcome to our show Carl--thank you very much appreciate it--  yeah I know uh you and I we were trying to record this podcast uh before the class right and that didn't quite go as well no as we had  hoped  and then we had the class yeah and we had a blast had a blast and uh and you didn't even break a sweat just another day at the office right yeah yeah I I don't think anything of it yeah so Carl he loves  Japanese culture and sushi--sushi and tours to Japan-- tours to Japan everything so I invited Carl to be on the podcast because I I follow him and and you know ever since I took the class myself I found him to be humorous and what's even more special is for very well spoken guy how did he get into this profession of teaching people how to make sushi and he always started the class with a funny joke uh this is going to shock you but I'm just going to tell you right here and right now I am not

Asian that always gets a laugh well that's like the 900 pound Gorilla in the room got right yeah that's right it is everyone is wondering why is a guy with a German name teaching Sushi yeah that's amazing tell us about that how did you get into Sushi I got into Sushi because uh my wife and I lost everything in Hurricane Katrina and we had moved here to Houston from New Orleans Louisiana and we loved eating sushi but I didn't know  anything about it and we went to one Sushi Spot our first spot in Houston and it was the worst sushi I had ever tasted.  It was so bad you couldn't un-taste it.  

This was unbelievably bad stuff.  Then two weeks later we went to a different spot.  

Just by comparing the first spot to the second spot, the contrast was undeniable.

and I said I hope this isn't indicative of what sushi is gonna be like in Houston... that's in Houston?

Yeah... because it's pretty good in New Orlean, at least I thought, and then coming here

I was really let down by my first experience, so two week later we went to a different place and

it was so much better that I thought okay I got lucky yeah and I shook the hands of a Japanese gentleman an owner of a sushi restaurant yeah and I said sir we just moved here uh we went to a sushi spot last week or a couple of weeks ago that was terrible we've come here just by comparing one to the other your sushi SP I just want to let you know you've become our sushi spot he said okay what makes it so good and I said your fish is so fresh and he put his hands up just to stop me from talking cuz he was done and he said you have no idea what you're eating you don't know what Sushi is for all I know the place you hated is better than us and he walked off and that's what got me curious wow so what happened after that you decided to do something about it well I went back to him uhuh about two weeks later and I asked him I said do you remember me and he said I definitely remember you yes and I said is there a group an association a website a web series a newsletter dedicated to Sushi and Houston I would love to learn again he did not care and he said no I've been here 20 years there's nothing like that and walked off again and I had had enough of this man I was doing my best to encourage him to explain anything and he had no interest I turned around I looked at my wife and I said we are starting a whole new life hitting the reset button we do not know what Sushi is we don't know how to evaluate it what makes it good what makes it terrible this guy knows he has no interest in telling us a group does not exist in Houston to learn about sushi I'm going to create a group dedicated to Sushi and I named it the sushi club of Houston it was the right idea at the right time when Sushi popularity was just just burgeoning and we had 177,000 members in seven years okay so how long ago was that this is 20 2006 is when I moved here and started the whole process wow yeah wow yeah so on Katrina I was a Devastation in New Orleans so how was your situation we lost everything the only thing that we still own today was what we brought with us in the car we had our cats a cat litter pan uh a computer and our a little briefcase with all of our you know our wedding information and my birth certificates and stuff everything else we lost so after you left you never went back I went back about 6 months later because you have to claim your property and if there's anything you need to take out it was absolutely devastated so what were you doing before Sushi I was the head of purchasing for equipment for an orthodontic company from chairs to lighting to uh uh air water and Vac systems in the walls everything and then after Katrina the vice president of real estate moved on and he said I I don't want to do this anymore I have bigger problems with losing my home I'm I'm doing something else and the corporation looked at me and said would you become our vice president of real estate and I did and I did that until Houston starting over everything yeah wow so great job great money hated it hated it hated it it I had the office I had a team I hated it wow yeah so when did you come to embrace the Japanese culture and food before college or maybe the first year of college I read a book named Shogun by James clel I remember that book yeah and um I I realized back then I still remember the book very well but I remembered that um it was a fictional story it wasn't history uh but I fell in love with how he wrote about the culture and then about four or five years later I saw the James clavell Min series Shogun and that's right I remember that too yeah putting the book together with the visual aspect of the miniseries right I was hooked so when was your first taste of Japanese food uh that was in New Orleans probably early 80s really but I knew nothing about it it's I I didn't know it I was eating it was the raw food was okay with you at the time I think my brother I have two brothers my oldest brother said to me have you ever tried Sushi and I didn't know what it was I I thought it was raw fish only and I said that has to taste terrible raw food yeah and he brought me to a sushi restaurant and I was surprised at how how good it tasted and that just got me but that got me eating it but I wasn't addicted or anything but when I learned what real sushi was that was that changed everything that changed everything I still remember taking your class you were telling us it's all the same sushi sushi roll but they just named it differently that's right so always look on the always look on the menu the menu That's Right a lot of sushi restaurants do that it's a way of expanding their menu and adding profit without lifting a finger right well it takes someone like you to figure that out that's a lot of experience because flowery name the same ingredient yeah AB well you'd have a California roll and it will say California roll cucumber avocado imitation crab $6 and then on the specialty roll they'll call it um Dragon this or that or the dra the crazy dragon and it's the exact same ingredients with the ingredients reversed with adjectives so it says a Crispy Crunchy cucumber tender succulent slices of avocado and imitation crab $17 yeah yeah my wife Virginia she would never let me make sushi at home I do a lot of cooking at home but Sushi is not one of them even though we eat a lot of them she never trust me I know I don't trust your fish because it's probably not sushi grade uh we need Sushi gray fish I don't know where to get them so tell me what makes Fish sushi grade there is no such thing uh it's a myth it's a marketing concept no different than you hear car dealership say we're the lowest prices in town it's marketing there are different cuts of fish that you are used to eating but there isn't a type of fish that you catch and you say this is sushi grade and this is not that's not how it works wow uh there are certain areas for example on the back of the tuna the back area is very dark deep red that would be called akami that's a different type of tuna than the fatty tuna which is near the stomach and there's less of it that's too that would be Toro or which is a medium fat medium fat but it depends on the cuts of fish you're used to eating that would be a sushi type but not sushi grade people are under the impression that there's a grading system there isn't it does not exist the FDA has no guidelines but what about the preparation like I heard there are some flash freezing uh fish required usually that's handled by the distributor the distributor will flash freeze it the moment that they get it then it's cut portioned and sold when you buy lots of sushi grade fish online that's been done for you when you get it it's in a styrofoam container vacuum pack ready to go what I mean would you recommend if I go to Kroger's or H to just get some salmon and make sushi the first thing I would look I would walk up to the fishmonger behind uh the case and ask them what do you have that is good enough for sushi or quality Sushi and sometimes the fish Mong will say only this this is all we have or oh everything in the frozen section is great then you can go from there but always ask people that are in the business oh so you can't just tell by looking at the fish no I see because some of the most unimpressive looking fish is the best for sushi you can't do it by looking oh interesting can't do it by you know I watch on YouTube a lot of sushi preparation some some fishes are so ugly yeah yeah yeah you ever it handle a what's it call it puffy sure fish that's puffer fish or puff fish that's py Fugu yeah that's a poisonous Blowfish yeah how do you how do you have to handle that special well you'll never get it in the United States never but these days again it's a marketing thing now in Japan they are farm raised non-poisonous right so there's no poison to it they're deliberately raised non-poisonous now genetically engineer yeah so when you eat it you are eating takifugu or poisonous puffer fish there's no poison to it so there are some restaurants and I won't tell you which ones they take a little herb and place it underneath the fish so it tingles your tongue and you think you got a little bit of the poison I kid you not that happens that's another Mar marketing it's marketing because you eat it you trust the chef and you say oh oh I think I got some and you don't it's true true I've had chefs confess that to me sure before you became a sushi instructor sushi chef you started a sushi club right I think you mentioned that a little bit tell me how that Sushi Club went from the from the beginning to something I believe became extremely popular it it happened organically there wasn't any sort of a business plan behind it I was simply hosting dining events for people who wanted to eat sushi and what we would do is we would trust the chef to come out we would rent a private room a chef would come out and say here's what I do this is what I do that's different this is what other people do this is what I avoid this is what I focus on try this avoid that and we would eat and then rate it anonymously online give them a print out what we thought okay that obviously was the right idea at the right time and I will say this and there's probably five 7,000 people that can verify this the events became so popular m that when I would announce the event I would say everyone I'm announcing the next events on January 15th at 700 p.m. right there were thousands of people at their Mouse waiting when the event was immediately announced via email they would click and start start registering for events so I would fill up every event in a minute and a half a minute and a half wow it it got to be a problem because I would see all the submissions coming in and my scroll bar was getting smaller so I would sell out of events in a moment and I couldn't keep up so I started offering tours to Japan as well yeah that's how it happened it was by need I it was no business plan right so are you still tell me about the tour to Japan how how you still do that still do that I guess you you yourself frequently travel back to Japan anyway as of this recording right now I leave in 9 days and I'll be for 3 weeks right sometimes to go by myself like this upcoming trip I'm by myself for 3 weeks okay uh sometimes a friends and I go that have been with me many times and then sometimes I'm giving tours kind of a raper fire question about Japan yeah goad so as a tour guy what are some of the landmark that you would definitely take your tourist well everyone wants to see Tokyo I don't care who you are if you've never been to Japan everyone wants to see Tokyo it would be no different than uh someone never coming to the United States before they want to New York City absolutely you know something like that make a lot of sense uh right everyone wants to see Tokyo then usually everyone wants to see kto and because Osaka is right next to Koto I will take them to Osaka that's typically what everyone wants to do three cities yes at first right but then we Branch out and we do some really amazing stuff right so tell me about the places that you personally will always go that often your favorite okay first one is a little city in Japan named shirakawago everyone looks at it online you pull up shirao and everyone's head backs up and you'll hear ooh that looks totally different than the Japan you know it is so unbelievably clean and pristine that people think they're at a movie set that's the first place Sho which one was the one with you said there are fish that swim and their that's it in the drainage is so clean the dra the drainage ditches are so clean that koi swim koi swim through it people stand there with their camera and taking pictures of beautiful Koi go through the drainage ditches what's your favorite sakei mioka ryoku say that twice yeah not going to try yeah uh that's uh that's the best I've ever had so what makes that saki good the quality of the water the way that it's fermented and they grind the uh the rice grains down to like 8% it's unbelievable to Max to release the flavor yeah just pure potent flavor oh it's remarkable it's very expensive I've seen them have filter and unfilter sake five different types of General you I mean you can you can have different categories of those categories but roughly there's five different types of socket and that's one of them okay all right so what's your favorite Sushi I mean when I mean Sushi I mean like if you go to Mint say different type in the giri yeah and you looked at it what what's your favorite type smoked or they call it hay smoked or hayf fired skip Jack tuna which is known as Bonito it is the most I've I've been to the finest Sushi House Suki Bashi Jiro many many times and the first time I ever tried hayf fired skipjack Bonito NTI it was incredible and now whenever I go to a very nice establishment I'm looking to see if have very good do you know anywhere in Houston the no I have had it in Houston there's no comparison no no comparison I won't even try it then but I'll look out but in Japan possibly definitely oh we have a lot of folks in Japan a lot of sushi houses they call them Sushi a lot of sushi that provide okay okay so what's your favorite Japanese hot food Ramen hands down Ramen you get some great Ramen that's a lot you like Ramen better than what's the one with a fat rice noodle the the fat Oh you mean udon udon yeah no I like Ramen better Ramen better yeah yeah yeah Ramen is amazing I like I like both I would I remember in New York actually in Tokyo too they have in Tokyo Ichiro or ichiran ichiran ichiran with the little booth yes individual Booth yes what what's with that what's with that I mean you need that you need the Solitude while you're eating a it's it's humorous to us yeah in the United States but they take it seriously no distractions we're going to serve you a phenomenal bowl of ramen and you're going to eat it you're not going to have a conversation it's not going to cool down Focus it's you and the ramen yes okay so not that you have come to appreciate Japanese food if you come across someone who had never had it how would you teach them how to appreciate Japanese food don't don't look for the over complicated concoctions that are invented in the United States okay that just drowns it out I'm a part of many many food groups and when people post oh I just went to this new place I had something called the hot saki roll and it has seven types of fish with four sauces with a crumpled tempura flakes uh a doll's head batteries on the back and a picket fence how that's ridiculous there's no way that you could put it in your mouth and say ah I can tell that they focus on the tuna or the salmon or the Yellow Tail or the amberjack that's it it's it's it's too much there's no focal point I do remember went to a steakhouse where if you use A1 Steakhouse on your steak steak it's a steak sauce it's a insult on the very much so very much so right kind of like that they take it very seriously yeah it's a different focus in Japan yeah if what it it doesn't have to be food though but whatever it is that they're focusing on is almost not quite but almost religious and they take it seriously it's the way it is so you and I talked earlier you mentioned one of the Japanese culture attracted you is the appreciation of for quality but Simplicity Simplicity is probably more important than quality yeah yeah this is an easy way to explain it yeah um if you see a beautiful desk a wooden desk in America it'll have the queen and legs and it will be wellar carved and you'll see maybe some uh Lion's heads in it or something to that effect very ornate in Japan it would be perfectly flat hands sanded so it's not about being ornate ostentatious and overly decorative it's about absolute simplicity which isn't easy Simplicity is not easy people make that mistake they're under the impression that if you keep it very simple well then it's a piece of cake absolutely not true if you come up with the ultimate sake the ultimate sushi rice it will be pristine clean taste great it will be simple but it might take you 30 years to master I do notice that in the Japanese culture that's that's for sure a lot of very simple lifestyle absolutely that people minimalism Live Well very well they eat simply but they eat Health very healthy absolutely yeah so in addition to all your sushi work I also saw you travel to different places I love to travel you and you reference your bucket list my bucket list I know a lot of people talk about bucket list and they don't I got to put that on my bucket list yeah yeah said they say that but they don't say do it but you do I take it pretty darn seriously tell me about your bucket list what's in your bucket list and why those are the items in your bucket list uh at the age of 40 I started my first bucket list and it was all about accomplishments things that I wanted to do I wanted to meet the greatest sushi chef in the world I wanted to become a tour guide to Japan uh I wanted to um to stand my final bucket list item was to stand at the tomb of Beethoven so these are things I wanted to do I wanted to check them off and I did them all by the time I was 52 my final item I was in Austria standing at the tomb of Beethoven but then I really thought that list was going to take me my entire life but it didn't so I started a whole new one I think at the age of 55 and now it's about experiences everything is about experiencing rather than accomplishing that's what I'm doing now so what are some of the new experience uh bucket list items oh there are there are so many things that are on my my new bucket list uh I want to go back to New York City and sit in the audience and listen to Beethoven's night I want to also do it in Boston where Benjamin Xander the lead conductor of the Boston philarmonic will be performing Beethoven's Fifth these are things I want to be in the audience and absorb rather than something I'm physically doing so are you a classical music yes I I more than any other music I like rock and roll I like a lot but uh classical really hits me right in the center of my heart but Beethoven is definitely your Beth's a big deal Beethoven's a big deal I take it's on your Facebook Banner yeah it's I was in uh I was in bond Germany uh the home of uh Beethoven's birthplace six months ago and uh we saw that mural on the wall where it's a picture of Beethoven and his famous quote sees fate the throat so grab it and I I gave my uh my phone to my friend Bob that uh travels with me a lot and I said Bob you've got to take a picture of this and I really don't think I've ever taken that picture down wow so what does it means for you there are opportunities out there grab them don't hesitate seize them by the throat everyone else can be wishy-washy that's fine but when there's something you want to do want to experience want to buy want to absorb grab it by the throat I take that very seriously well in many way I can see that because I can't because you know think about it right you you you discover your simple interaction with the restaurant owner they gave you the you know step back you don't know what you're talking about and and then through that conversation you explore you discover opportunity M and you found out there you found a niche people really resp honestly Larry I just wanted that was luck oh I I I I I don't want to ever think oh this guy just must be a marketing genius the way he came up with that that's not the case at all sure now I will give myself a little credit that I listened to people I didn't put my ego first so when people after about the 80th time someone said you ought to take us to Japan yeah I said okay there's more than enough of you that want to do it okay I'll do it I listened did it came back did it again then people started saying well whatever the courses you're taking in Japan you should teach us I heard that enough and I did it so it wasn't really about seizing opportunity like I do now it's very different now and I take it much more seriously now much more so how you plan to apply that saying uh now oh well now I I don't hesitate I will not waste an opportunity uh if it takes a lot of money or a lot of time it will be done uh I recently flew to Paris with one of my friends Bob and uh and we enjoyed Paris a great deal but before that I sculpted a sculpture of Beethoven made it into a bookend flew to Boston took a uber to Benjamin Xander home in Boston in Harvard Square met him shook his hand sat down drank coffee gave him the bookends took the picture got back in the Uber and went to Paris so that's the that's the Symphony conductor yes and how did you manage to do that I I again the connection I emailed him through a website can I meet you I mean why not and that's exactly what it wasn't about listen I can do this for you what I I just I want to meet you I love that about you sees it by the throat because everybody will automatically say no you can do it they're not going to respond to you so you don't never even write the email and then ask no I sent I through his website Benjamin Xander I said I'd like to meet you before I go to Paris I'm a true Beethoven Enthusiast what do you say and about three days later he replied and said I have some time on the 18th if you want to meet for coffee that would be great I was buying the plane ticket that day I will not miss an opportunity so you flew there just for that I flew to Boston just to shake his hand and give him bookends and then I went right back to the airport and flew to Paris France no I well I think about it now and I kind of you have a lot of confidence to act on and not just wish for it but act on your wish yeah see what happens right and and that at least you're doing it if you don't do anything it will not happen it was nothing but a message sent no I agree but it was nothing but a message sent to him right if he replied awesome if he didn't awesome either way I'm gonna give it a shot and he replied sees it sees it we're our worst enemy if we're not doing absolutely more is lost to indecision than bad decision but it also reminded me your uh another person that you historical figure that you admire is the amount of confidence Napoleon there is there was no one like him now I will say as a man he was a warmonger not good okay I'm not condoning that but he was a young corsac living handt mouth with his family played around with politics a little bit and infuriated the governor of Corsica and the governor said your entire family The Bona Parts you have to leave so they were ex they were expelled from their own country and had to start a new life in France and from nothing he didn't have the education he didn't have the connections 20 years later he is putting the crown on his own head claiming himself emperor of France wow that's confidence he called it his guiding star in fact just recently in Paris I went to his tomb what lesson could people extract from from that from him oh that's easy that's easy uh Beethoven and Napoleon teach different lessons but Napoleon would tell you this there's no doubt about it out of everyone who is capable of doing something amazing out of a hundred people 99 of them will stand in the background and say I'm not going to risk it if you stand up and do it yourself you'll be all alone you will not have competition I have the confidence very uh insightful you know one of the thing that usually we do this at the beginning of our um interview podcast yes but I'll ask you sort of at the end turn turn this upside down all right if the audience want to get to know you quick what's three words that best describe who you are I I I mentioned this to my wife and my wife came up with three letters CEO like the CEO of a company but C for creativity e for enthusiasm and O for overthinking those three are definitely me I I will give I will Pat myself on the back with one thing and say that I am creative now I use a system that I created to be creative it it works like steroids but I'm creative and I use my own systems to do that I am so enthusiastic I love to work on my passions that is a thrill but I'm also an overthinker I will think about something and then move it and then move it again and then change it and move it I do that a lot yeah I can relate to that overthinker myself yeah but you also have empathy you care about what other people think and you're a listener clearly we just talk about that you listen to what people want well it's because it matters to people right um I think being being a you can hear people but you may not listen to them and that's different being a good listener makes all the difference people want to feel like you're really talking to them right and uh I'm I'm pretty high on the empathy scale I I care a lot about what people feel and think last question y taking to class people can't stop laughing and really enjoyed the class uh people make comment to me go well Larry Carl is so funny and put salmon you have salmon sushi if you remove the salmon and put avocado you have avocado sushi if you put if you remove the avocado and put a shoe you have

sushi right where did you get your humor from that's a good question I don't I don't my dad had a great sense of humor he passed away about 25 years ago but he he had a good sense of humor he wasn't a good joke teller but he liked to laugh um I'm not exactly sure where I picked up a sense of humor but I will tell you this and it's it's a little embarrassing to say I practice it that's okay but it's true I do that that line I open with huh uh that probably went through about um six or seven Evolutions before I got it right and once it hits it hits good but probably the first few times I did it it wasn't funny at all but I kept working at it and working at it and now it's the first thing I'd Le with and it's a great way to break the ice yeah that's that's great no it's I think it's important for um for the sushi class to be very festive when people begin to you know laugh and joke about it and enjoy and if you think about it it's it's a bunch of grownup playing with their food it is but the reality is the very first thing that people are thinking even before the class starts is this guy's not Asian what is he doing I mean everyone does that I would do it you know I would do it if if if I wanted to take a texmax class and a guy that was teaching me with Sven from Norway I would wonder what in the world this is not his culture I don't know why he would be so if I come out of the gate making a joke about myself that let's be brutally honest everyone I am not Japanese but I do it in a humorous way it the tension is broken and everyone says okay we're going to get to this it's just a good way to do it no it's very clever Carl we we we had a fabulous evening I did too and we have some pretty awesome guests and I want to thank you for sponsoring the meal for us enjoy and I think all of our guests really enjoyed it and uh these are special guests some of them are returning guests they were great yes I know my wife Virginia she's already taking this what third times Well here here's the thing I I I want to make known uh Virginia took my class twice or three times this I think is the third time and when we were done with the class she made more Sushi when the class was over she made more afterwards that's a that makes me feel so good I love it well that's a sign of good instructor thank you I appreciate that well thank you so much Carl glad to have you on my pleasure take

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