"Do you eat sushi?" asks Wasabi sushi chef Jerry Mitchell.

"No," says Justine.

"That's fine."

Eating sushi. People either love it, hate it, or like Justine never tried it. But to make the dish….

"Long nails and what not become problematic because they collect rice," says Mitchell.

"Oh yeah there not very long. I don't like long nails," says Justine.

Justine discovered she had what it takes to be a true sushi chef.

"Sushi chefs must have cold hands," says Mitchell.

"I'm always cold," says Justine.

Armed with a massive blade Justine sliced up tuna for her main ingredient then put the rice and fish together and started shaping.

"Then roll it in," says Mitchell.

"Oh no hang on. I'm afraid to let it go!" says Justine.

Facing her fears and giving it some yin and yang….

"We'll make a smaller one. you kind of made a little figurine, we'll put him here," says Justine.

Justine plated up her finished fish.

"Japanese art goes from left to right big to small," says Mitchell.

"Left to right big to small, it was good that I did a small one," says Justine.

With one down Justine decided to challenge herself.

"Do I need more than that?" asks Justine.

"Yes you will. Use two hands," says Mitchell.

"Ok I will need to use two hands is that good?"

Rolling up seaweed, rice, tuna, and a little bit of green onion.

"Can we go in slow motion?" asks Justine.

With a full meal ready to be devoured reporter Anthony Congi was more than willing to give it a taste test.

"You put that whole thing in your mouth?!" asks Justine.

"You kind of have to," says Anthony.

And Congi wasn't the only person impressed with Justine's skills.

"You did very well. Your rice was very good not pressed too hard you didn't have any air pockets in your rolls your nigidi didn't roll over or fall out on its side didn't have a divot on the top, everything that I look for in the sushi you did very well, very quick learner," says Mitchell.

Quick learner but Justine needed to pick up speed if she wanted to stay in the kitchen.

"You get into the restaurant environment and speed becomes a factor consistency becomes a factor," says Mitchell.

And getting into the restaurant environment is always a possibility.

"Most restaurants are in a state of flux almost all the time so if you wanted to apply turn in an application and as positions come available we pull on those applications."

To get an idea if Justine's ap would be considered for this position she gave her work a try.

"These are really good!" says Justine. "Should I eat ginger first?"

"Sure, just a little bit just put it in your mouth," says Mitchell. "Didn't like that huh?"

"It's really good there's just no room to chew. I like this a lot."

"Every opportunity you get make sushi," says Mitchell. "I think after time you could start your own sushi bar."

Now with the summer coming to an end this is the last segment of Justine's Jobs until next summer, but with school back in session, that means Head of the Class is returning.

If you know an outstanding educator in the schools, send Justine an e-mail at justineb@kidk.com. They could be taking home our Golden Apple Award.