Trevor Corson

As America’s only Sushi Concierge, Trevor Corson offers regular group dinner classes in New York City. (Classes are also available in Washington D.C. and Los Angeles on an irregular schedule; inquire.)

Trevor works closely with a master Japanese chef to create a highly authentic sushi menu, and then walks you through th...e meal in person, revealing the secrets behind what you’re eating—the surprising history of the cuisine, the characteristics of traditional Japanese sushi fish, the unique skills and techniques of the chef, and the etiquette tips that will help you do the right thing at a sushi bar.

These meals are quite different from the typical sushi most Americans are accustomed to eating, and the information Trevor provides—and the fun stories he tells—are both enlightening and entertaining. Even experienced sushi aficionados tell Trevor they learn a lot.

The meals have the added bonus of not relying on the usual species of sushi fish that are overfished or laden with toxins, meaning that by eating a more authentic meal, you’ll also be benefiting your health and the environment.Read More

Bestselling author and Food Network TV personality Trevor Corson, who is America's only "Sushi Concierge," will share his surprising secrets about the history, techniques and etiquette of Japan's most mysterious cuisine. Mr. Corson has written the worldwide pop-science bestseller "The Secret Life of Lobsters" and the h...ighly acclaimed foodie hit "The Story of Sushi: An Unlikely Saga of Raw Fish and Rice." Prepare to amaze your friends with your newfound knowledge; you'll never eat sushi the same way again.Read More

The seafood on your plate isn't just food—it's an astonishingly weird and interesting cast of underwater characters, from randy lobsters to squirmy seaweed to gargantuan tuna fish. And it's caught and collected by equally interesting human beings, in ways that are sometimes good and sometimes bad.

A former commercial lo...bster fisherman turned pop-science writer and culinary expert, Trevor Corson will entertain you with tales about the briny world beyond your plate, telling stories that are often amusing, sometimes sobering, and always fascinating, beginning with the rugged lives of Maine fishermen and the hilarious sex lives of the lobsters they catch, moving on to the surprising secrets of the mysterious world of sushi, and tying it all together with useful lessons about how we can all make smarter choices about what we eat.

Trevor Corson is a best-selling author, a frequent commentator on NPR, and a judge on the Food Network's hit TV show Iron Chef America. Known for his humorous and informative presentations on the creatures that compose our seafood, he goes by some rather unusual nicknames, including "The Lobster Sex Guy" and "America's Only Sushi Concierge."

After spending five years studying philosophy and Buddhism in China and Japan, Corson moved to Maine and got a job as a full-time crewman on a commercial lobster boat. His two years at sea led to his first book, The Secret Life of Lobsters, which was named a Best Nature Book of the Year by USA Today and Discover and became a worldwide pop-science bestseller. Ocean conservationist Carl Safina says, "The Secret Life of Lobsters is so full of fun and fascination that you'll be almost embarrassed to think that for all these years all you ever knew about lobsters was how they taste."

Corson is also the author of The Story of Sushi: An Unlikely Saga of Raw Fish and Rice, which tells the true story of a group of apprentice sushi chefs in Los Angeles as they struggle to master the centuries-old art of Japanese cuisine. The book was named the Best American Food Literature Book of 2007 by the Gourmand World Cookbook Awards, a Best Food Book of the Year by Zagat, and an Editor's Choice by The New York Times Book Review. Publisher's Weekly called The Story of Sushi "riveting—one of the more compelling food-themed books in recent years." Celebrity chef Eric Ripert says, "Trevor Corson's reverence for all things from the sea is palpable. In The Story of Sushi, he takes you on a fascinating journey... rich in detail, thoroughly engaging, a pleasure."Read More