Takes about 3-7 years of intensive training to become a fugu (blowfish) chef.

Fugu, also known as blowfish contain a powerful toxin 12,00 times more poisonous than cyanide. Ingestion of this toxin is deadly, and so fugu, served exclusively in Japan, are prepared with special care. Chefs who wish to serve fugu must undertake a rigorous three-year training course and set of exams. The exams are both written and practical, and at the end, the chef must eat the fugu she has prepared. According to the BBC, only one quarter of all chefs who try pass the written test. Chefs who are color-blind or have otherwise poor vision, tremors or other physical conditions that would prevent them from proper identification of the fish's organs or precise preparation are not permitted to become fugu chefs. This training may not be needed in the future as some fish farms in Japan are producing non-poisonous fugu. link