So says Japanese (male?) chefs about women sushi chefs.
Read about it here in a WSJ article titled "Hot Women Serving Cold Fish Make for Raw Feelings in Tokyo" http://online.wsj.com/article/SB10001...
Money quote from the article:
The No. 1 reason most chefs cite as to why girls can't make sushi: they're too hot. "The temperature of a woman's hands is higher, and when you're handling fresh fish, this isn't good," says Keiji Mori, the owner of Maru, a modern kaiseki (multi-course haute cuisine) restaurant in Tokyo that employs two female chefs in its kitchen.
Hopefully this is one of the last glass-ceilings out there ...