ON THE JOB
Creating seafood on the cutting edge
Sashimi chef Chris Gould admits that he never ate raw fish until he was 21. But Gould, now 28, has made up for lost time by training under top sushi chefs, while applying his expertise in French and Spanish cooking to create inventive fusion cuisine. At the helm of the newly redesigned Uni Sashimi Bar in Boston, Gould specializes in avant-garde interpretations. His creations include Scottish salmon with fermented black beans and ginger, and sea urchin from Maine with quail egg yolk, caviar, and chives.