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 Before I enrolled in Professional Class at Sushi Chef Institute, I did not have any prior experience in the culinary industry, and, since it was my first visit to the United States, I did not have an adequate command of English language either. Thus frankly I was overwhelmed by the idea of learning how to make sushi in another country and in another language!
Naturally, in the beginning, I had a very hard time even understanding the language, let alone the class itself, but gradually, through working with other fellow students from all different countries and with the help of Chef Andy and Chef Leo, I was eventually able to comprehend all the teaching in the class.
Needless to say, the class itself was very, very tough, with so many things to absorb in a limited amount of time. However, with the help of Chef Andy and Chef Leo, I was able to learn all aspects of not only the traditional style sushi but also other Japanese dishes and fusion rolls of the latest trend. And I enjoyed every minute of the whole experience.
Extracurricular activities such as participating in catering events also helped me learn the importance of working as a part of team and gave me extra opportunities to handle fish.
Although I did not have any cooking experience or speak English, after completing the class, I can now make all kinds of sushi and other dishes, thanks to Sushi Chef Institute!
This past two months at Sushi Chef Institute is the best education I have ever had.
Sushi and Japanese cuisine, BANZAI! - (Keitaro Mitsui) | |  I have to admit that I came to the Sushi Chef Institute with my share of doubts and worries. TO learn sushi making in how-to’s about Japanese cuisine in 2 months?! – The idea was attractive because I was looking for a quick-fix, but it seems highly unlikely and the tuition was not a small amount.
I was in for a surprise! Soon after I began Pro 1 & 2 courses, I realized that I was facing the longest and the toughest 2 months in my life. Sensei Andy Matsuda was determined to transfer his knowledge and skills as much as possible to each of his students within 2 months. The daily instructions demanded our full attention while attending, but what followed after the classes were equally, I not more intensive. In order to digest the wealth of information and be ready for the following day, we were required to review and practice. We were working on a deadline, and he pounded on us with no mercy. He not only emphasized the technical skills as a chef, but also the level of focus and dedication we must maintain while working with sharp objects, flame and most importantly, each other. His own attitude and drive attested to the meaning of being a professional.
Everyone comes to SCI from different paths and for different reasons. As for me, I came with no background whatsoever in food business and was looking for a career change. Ultimately I was interested in owning my own restaurant, and learning how to cook seemed like a logical first step toward my goal. That’s why SCI was sushi a perfect place for me. Besides teaching culinary skills, the institute and its knowledgeable staff provided field experiences, volunteering opportunities, job placement services and career consulting. A lot of schools promise these services, but SCI actually send me out to volunteer at the Japanese Annual Festival (run by Japanese Merchandise Association) and other catering services where I got the opportunity to work with live customers and watch Sensei Matsuda in action! Also, thank s to my teachers advice and encouragement, I was able to find employment right away. I’m forever in debt to sensei Andy Matsuda and Assistant Chef Leo. - (Ki Uhm) | |  Schooling at Sushi chef institute was an amazing experience; we received lots of information and we went through a lot of hands-on training which, I think is the most important thing! Everyday there was something new to learn and the instructors chef Andy and chef Leo were very professional, Of course all the materials that I learned at school are extremely important and useful , especially when it comes to rice preparation, fish filleting and cutting techniques. My future goal as a sushi chef? Well first of all never stop learning and reinventing myself all the time; then I will probably look for positions in Europe, or start as a freelance for catering and private dinners parties, Maybe one day I will open my own fusion sushi bar! The message that I want to leave to the perspective Sushi chefs institute students is very simple: take it very seriously, commit yourself and practice, practice, practice! Oh I forgotc andc.practice ! Try also to sign for as many opportunities as you can to go help on events, work shops etc. because when school is finished and you jump behind a sushi barcwell good luck, everything depends on you and on how much commitment you put to get there.Itfs an amazing job, working ! Ready to rock? Irashaimase!!! And thank you to chef Leo who help me a lot and toTiana too she's very nice and helpful ... Oh!! and don't forget to look for the commercial we did for the hon hamachi!!!!! THANK YOU SINCERELY TO CHEF ANDY...... Which the best all the time I can wait to work with you again ...ARIGATO.!!!!!
Estudiar en sushi chef institute fue una experiencia única recibimos muchísima información y pasamos por muchos entrenamientos manuales no solo estudiando lo cual creo que es lo más importante en todo el curso.En mi opinión cada día era una nueva lección y practica que aprender los instructores chef Andy Chef Leo son muy profesionales y por supuesto todo lo que aprendí en la escuela es extremadamente importante y muy útil. Especialmente cuando se trató de la preparación del arroz, los cortes del pescado,filetear pescado y técnicas de cortes. Mis metas al futuro como sushi chef es primeramente nunca dejar de seguir aprendiendo y seguir creciendo y obteniendo más técnicas y conocimientos, después porque no buscar un puesto en Europa o empezar un propio negocio de eventos especiales y privados y también Por qué no algún día tener mi propio restaurante fusión.El mensaje que yo les puedo dar a todos los estudiantes al futuro es muy simple tomar los estudios muy en serio y comprometerse con uno mismo y practicar! practicar! practicar! porque la práctica es todo y también traten de ir a todas las prácticas y oportunidades que se les presenten en la escuela con chef Andy, porque cuando la escuela termine y se pongan a trabajar como sushi chef ,buena suerte ahora todo depende de ustedes mismos y cuánta pasión le pongan y a triunfar ¡¡irashaimase¡¡ y muchas gracias chef Leo quien me ayudó muchisimo en todo aspecto y también a Tania ella es muy buena persona y ayuda mucho oh y no se les olvide mirar el comercial que hicimos en la escuela "hon hamachi " MUCHAS GRASIAS SINCERAMENTE CHEF ANDY..... les deseo lo mejor todo el tiempo y me gustaría trabajar para ustedes nuevamente "Arigato " - (Rogelio Cervantes) | |  I would like to take this opportunity to express my deepest gratitude to Sensei Andy Matsuda and the staff at Sushi Chef Institute for their tremendous assistance and support throughout the Pro I and Pro II courses. Prior to attending the Sushi Chef Institute, I didn't have any experience in a Japan... - (Phuong Vo) [Read all]I would like to take this opportunity to express my deepest gratitude to Sensei Andy Matsuda and the staff at Sushi Chef Institute for their tremendous assistance and support throughout the Pro I and Pro II courses. Prior to attending the Sushi Chef Institute, I didn't have any experience in a Japanese cuisine kitchen or sushi bar, yet always have a strong passion in learning about Japanese cuisine (sushi) and culture. It has been an AWESOME and amazing experience at the Sushi Chef Institute because Sensei Andy Matsuda is an extremely diverse and knowledgeable teacher. He has a great depth in Japanese cuisine and background. I felt delighted in attending both courses. In addition, the service that the Sushi Chef Institute had provided from start to finish has been exemplary. It was professional yet friendly and far exceeded my expectation.
Sensei Andy Matsuda is an extraordinary teacher because he is professional and very knowledgeable about the sushi bar and the restaurant industry as a whole. I have found his positive attitude and professionalism very refreshing and inspiring. Sensei Andy Matsuda was there with us every step of the way. What an experience! For that I am truly grateful to be a part of the school. I highly recommend Sensei Andy Matsuda from the Sushi Chef Institute for anyone who is seeking to become a sushi chef. Thank you Sensei and your staff for a fulfilling and unforgettable experience and journey.
Makoto restaurant here I come!
Phuong Vo, class of summer 2012.
- (Phuong Vo) [Fold up] |  Having worked for 2 years in restaurants after culinary school, I decided to expand my horizons by learning sushi making, and I am very happy that I chose the Sushi Chef Institute. The combination of Professional Courses I and II offers much more than just sushi making. It introduces the students ... - (Eric Lin) [Read all]Having worked for 2 years in restaurants after culinary school, I decided to expand my horizons by learning sushi making, and I am very happy that I chose the Sushi Chef Institute. The combination of Professional Courses I and II offers much more than just sushi making. It introduces the students to Japanese cuisine from appetizers to desserts in a multi-course meal, of which sushi is a part. Sensei Andy also teaches the philosophy and approach to food that is uniquely Japanese and not typically offered in traditional culinary schools. The small class size also provides personal attention where ones work and progress can be closely monitored. The instructors are always available, even after class, to offer advice and further instructions. While a lot of knowledge and hands-on practice is squeezed into a 2-month program, I find the entire learning experience to be relaxed and fun. All in all I learned a lot and enjoyed the whole program. Again, I am very glad to have chosen SCI to further my culinary education and am eager to get started as a sushi chef. - (Eric Lin) [Fold up] |  To all you aspiring sushi chefs out there, or even those who want the piece
of paper showing you have a sushi chef
certification, please be forewarned. Two months doesn't sound like a very
long time, but you are in for a surprise if
you are expecting it to be easy. It's a very intense 2 mont... - (Kevin Kim) [Read all]To all you aspiring sushi chefs out there, or even those who want the piece
of paper showing you have a sushi chef
certification, please be forewarned. Two months doesn't sound like a very
long time, but you are in for a surprise if
you are expecting it to be easy. It's a very intense 2 month course and you
will be pushed to your limits, I can assure
you of that. But if your heart is set on getting the best training for your
money, and becoming the best sushi chef
possible, look no further. Chef Andy knows Japanese food, and boy, does he
know sushi. I was amazed at his vast
reservoir of knowledge each and every day of class, and he shares
everything with his students. You'll come away
from Sushi Chef Institute exhausted, but having learned the true art of sushi
making from someone I consider a
true gentleman, but more importantly, a true sushi master.
I was pushed to my absolute limits many times during the course of the
Professional I and Professional II courses,
but without Chef Andy's guidance, patience, and gentle prodding and
pushing, I would have given up on myself,
no question about it. If you do end up coming to Sushi Chef Institute, here is
what you will get. You will get a boot
camp, so to speak, in how to make sushi like a true Japanese sushi chef. But
in my opinion, the most invaluable thing
you will get is hands on training from Chef Andy, and the personal attention
and feedback only he can give you. He will
sit down with you and tell you your strength & weaknesses, and will assess
your performance very honestly. To me, this
feedback proved to be one of the most important things I received during
my time there.
So I would say to everyone and anyone looking for a sushi school, don't
even think of anywhere else. You can't go wrong
with Sushi Chef Institute. You'll be glad you chose them and they will put
you on a career path you can be proud of and
that you can call your own. - (Kevin Kim) [Fold up] |  My name is Moustafa and I'm from Belgium. I am presently living in Algeria until I move to my next destination. Sushi School Institute and Sensei Matsuda will be a huge milestone in my career. This is a life changing experience. I had no culinary experience whatsoever, I would only cook for frien... - (Moustafa Moussaoui) [Read all]My name is Moustafa and I'm from Belgium. I am presently living in Algeria until I move to my next destination. Sushi School Institute and Sensei Matsuda will be a huge milestone in my career. This is a life changing experience. I had no culinary experience whatsoever, I would only cook for friends as an amateur. Sensei's teaching showed me a better and more efficient way of cooking. It is very impressive how talented Sensei Matsuda is and I'm very proud to be one of his student. I'm planning on running my own catering business which allow me to work wherever I go. Thank you Sensei for sharing your knowledge and experience. Thank you Chef Leo for teaching us too, for being there to help us and answer all our questions. And thank you Tiana for your help and your support. You made this a fantastic experience. I'm going home ready to start my business. - (Moustafa Moussaoui) [Fold up] |  I’m a wife, a Mom of a 9 year old boy and before arriving to California I was a high school Teacher in Mexico for about 6 years. With my husband’s help, we made a big change in my life studying at Sushi Chef Institute (SCI). One day I decided to go just for visiting the SCI and Tiana Pennington ... - (Ana De La Rosa) [Read all]I’m a wife, a Mom of a 9 year old boy and before arriving to California I was a high school Teacher in Mexico for about 6 years. With my husband’s help, we made a big change in my life studying at Sushi Chef Institute (SCI). One day I decided to go just for visiting the SCI and Tiana Pennington (administrator) gave me her time, she explained me all and invited to watch them for taking a look. With my poor English and my zero kitchen job experience decided to sign up for the course at SCI, the first day you can realize that Sensei Matsuda is not a teacher he is a Master Japanese Chef. He is so skillful, expert, his long knowledge, his abilities and his enormous experience making the best Sensei and the most important and he has a Master Chef character. The SCI is a great Institute where you can find very high standards. Also the SCI gives you the great opportunity to work in catering events and there you can see the amazing experience that Sensei Matsuda had. For me was a great, challenging, amazing and beautiful experience, I’m so proud for being one of the SCI’s students.
Lastly, I'd like to express my sincere gratitude to every of my classmates and of course Sensei Matsuda but more than anyone, thanks Chef Nick for being so helpful because when I came to him with many many questions every day there was always an answer. - (Ana De La Rosa) [Fold up] |  I am Tenzin from Swiss and I had recently fulfilled my dreams of learning Sushi making skills from Chef Andy.
It was absolutely worth dreaming for the past 4 years although, I was also working in a Sushi Restaurant at that time.
Now I had polished my skilled of making Sushi and learned a bit about... - (Tenzin Yardong) [Read all]I am Tenzin from Swiss and I had recently fulfilled my dreams of learning Sushi making skills from Chef Andy.
It was absolutely worth dreaming for the past 4 years although, I was also working in a Sushi Restaurant at that time.
Now I had polished my skilled of making Sushi and learned a bit about Japanese cuisine. I really appreciate Chef Andy for the helpful tips & guidance, which helps me to become more confidence on my work.
I feel SCI is the perfect Institute to enhance yours skills.
With best regards from Tenzin - (Tenzin Yardong) [Fold up] |  Through Master Chef Andy Matsuda’s class at Sushi Chef Institute I acquired the skills necessary to manage a full sushi bar at any Japanese restaurant. From the very first week I was learning how to prep rice, soups and small appetizers. We also went over a small portion of Japanese cuisine and th... - (Lance Harstad) [Read all]Through Master Chef Andy Matsuda’s class at Sushi Chef Institute I acquired the skills necessary to manage a full sushi bar at any Japanese restaurant. From the very first week I was learning how to prep rice, soups and small appetizers. We also went over a small portion of Japanese cuisine and then the rest of the class was dedicated to fish, fish, fish. Sensei is a very knowledgeable and caring individual. He is behind you with every step forward in class; he spends extra time to help out the people who are struggling. He knows exactly how to teach what he knows about sushi and relate it to his students. I think that is what separates his class from any other. I am a person who is doing sushi more as a hobby than a profession and I my knowledge of sushi has broadened far past than I knew existed. I am now employed at a small restaurant as a sushi chef trying to build my experience in the restaurant environment. Once I have the experience in the restaurant environment, I have the knowledge to become a great sushi chef at any 5 star Japanese restaurant as a head sushi chef, or even start my own sushi bar. Sensei could not have done more to prepare me for the field, as shown by my employment now. I recommend anyone who is trying to fully pursue a professional career as a sushi chef at Sushi Chef Institute. You are never too old, or too young to start, I turned 21 in his class and feel like I have the greatest foundation to do something great with. All thanks to Master Chef/ Sensei Matsuda! - (Lance Harstad) [Fold up] |  My name is Leah and my family owns a sushi restaurant. Sadly, none of our family members knew how to make sushi. We depended on our sushi chef to do everything from creating the sushi menu to ordering food. We felt helpless and fearful of the uncertainty about what would happen to us and the restaur... - (Leah Virasith) [Read all]My name is Leah and my family owns a sushi restaurant. Sadly, none of our family members knew how to make sushi. We depended on our sushi chef to do everything from creating the sushi menu to ordering food. We felt helpless and fearful of the uncertainty about what would happen to us and the restaurant if our sushi chef was no longer with us.
I made a decision to take action and, with my husband and family's support, I decided to attend sushi school. I researched a couple of sushi schools in both California and Asia and came across the Sushi Chef Institute of Los Angeles website and read about the school and the former students' testimonies. I liked what I read and a month later I was one of the students at the Sushi Chef Institute. I'm now graduating in December of 2010.
I have to say that I no longer have the fear that I used to have about losing our sushi chef. Now I have the skill and knowledge that I came for.
Chef Matsuda is very knowledgeable and skillful take advantage and pick his brain while you are in his class. There was a lot of information for you to obtain each day, but if you are dedicated and hard working you will be fine.
Nick was awesome, he was very helpful when I came to him with questions.
My recommendation to the new students is that if you have any questions or don't understand something; do not hesitate to ask chef Andy Matsuda those questions.
I would recommend the Sushi Chef Institute to anyone who is serious about becoming a sushi chef or the owner of a sushi restaurant. Attending the Sushi Chef Institute allowed me to get the proper training and essential skills and knowledge that is necessary to work behind the sushi bar and to own a successful sushi restaurant.
- (Leah Virasith) [Fold up] |  Hi, Меня зовут Белла.
Я живу в Дании, но родилась в России. Уже работая в суши ресторане, мне захотелось усовершенстовать мои навыки и знания о японской кухне. После... - (Bella Katchiouriner) [Read all]Hi, Меня зовут Белла.
Я живу в Дании, но родилась в России. Уже работая в суши ресторане, мне захотелось усовершенстовать мои навыки и знания о японской кухне. После анализа информации на интернете, я выбрала ‘Суши Шеф Институт (SCI). Теперь, после окончания учебы, я могу сказать, что это было одно из лучших решений, я сделала в моей жизни. Несмотря на то, что у меня был некоторый опыт в приготовлении суши и других японских блюд, я с первого же дня поняла, что мне предстоит узнать много нового. Программа построена таким образом, что она подходит как новичкам, так и людям с опытом.
Класс состоит вcего из 10-ти студентов, так что каждый может получить много внимания со стороны преподавателей: мастера и суши шефа Andy Matsuda и шефа Nick. В школе достаточно времени для практических занятий, а также возможность практиковаться после занятий. Вы найдете в школе много интересного и получите хороший опыт, правда каникулами школу назвать нельзя. Надо приложить все усилия, чтобы соответствовать высоким стандартам Senseis.
Атмосфера в классе очень теплая и дружеская. Студенты и преподаватели сразу становятся сплоченной командой.
Район в центре Лос Ангелеса с Little Tokyo по соседству создают благоприятный фон для учебы.
После окончания учебы я действительно чувствую уверенность в своем мастерстве и знаниях.
Японская кухня, а особенно суши очень популярны в Европе, и я с нетерпением жду, когда смогу начать свою очень обнадеживающую карьеру.
Мне бы хотелось порекомендовать SCI. Это замечательная школа, где вы обязательно получите все необхдимые знания для начала вашей карьеры.
В заключение, мне бы хотелосьпоблагодарить Sensei за то что делился с нами своим богатым опытом, Nick за его помощь в классе и после занятий, Оuchi за очень важные праkтические советы.
Спасибо, Вы помогли мне осуществить мою мечту.
Hi,
My name is Bella. I live in Denmark, but have a Russian roots.
Working already in the sushi restaurant I wanted to improve my skills and knowledge about Japanese cuisine. After some research on the internet I choose Sushi Chef Institute.
Now, after graduation, I can tell that it was one of the best decisions of my life.
Even though, I’ve already had some experience with sushi and cooking, I’ve found myself challenged from day one. The program is indeed build in such a way that it suites both new beginners and people with experience.
With only 10 students in the class you will have a lot of attention from the teachers – Master Sushi Chef Andy Matsuda and Chef Nick. It is very hands-on program.
There is a plenty of time to practice during classes and opportunity to practice afterwards
You will have a lot of fun and good experience, but the school is by no means a vacation. You will have to push yourself to meet Senseis very high standards.
The atmosphere in the class is warm and friendly. Students and teachers are quickly became a team and help to each other.
The area of downtown Los Angeles with a Little Tokyo nearby school makes a good scene to find inspiration for your studies.
I really feel confident in my skills and knowledge after graduation. Japanese cuisine and specially sushi becomes very popular in Europe. I’m looking forward to start my, quiet promising career.
I would like to recommend SCI. It is a really good school, where you are definitely will learn all you need to know to kick start your career.
In the end I would like to thank Sensei, Nick and Ouchi. Sensei for sharing with us his valuable knowledge; Nick for being such helpful and attentive both during the class and after classes; Ouchi for being able to help with quite important practical things.
You really made my dream come true!
- (Bella Katchiouriner) [Fold up] |  After coming to Los Angeles six months in advance to check out the different schools before deciding to take the next major step in my life, I decided on Sushi Chef Institute because Chef Andy Matsuda took the time to sit down with me personally for 45 minutes and explain what the school was about a... - (Brian Paonessa) [Read all]After coming to Los Angeles six months in advance to check out the different schools before deciding to take the next major step in my life, I decided on Sushi Chef Institute because Chef Andy Matsuda took the time to sit down with me personally for 45 minutes and explain what the school was about and what I would be learning. This did not happen anywhere else. Now, with a week left, I can say, he both delivered and rose above all my expectations. Classes were detailed and efficient, and they drill it in to you that you are there to practice, practice, practice and make SEXY SUSHI. Also, Nick is on staff and always on hand, ready to guide you when you need help. Use him to your advantage, he’s a great instructor. You should take the class. You will be ahead of the game where ever you decide to go. - (Brian Paonessa) [Fold up] |  My name is Jack. After finishing college I decided to pursue a career in culinary arts focusing in Japanese cuisine. The reason why I chose this school it specialized in all the basic aspect of Japanese cooking that is relevant to Japanese cuisine. There are very few culinary schools that spend enou... - (Jack Chen) [Read all]My name is Jack. After finishing college I decided to pursue a career in culinary arts focusing in Japanese cuisine. The reason why I chose this school it specialized in all the basic aspect of Japanese cooking that is relevant to Japanese cuisine. There are very few culinary schools that spend enough time focusing on Japanese cuisine mostly European which drives people to go fusion. I never would have imagined the knowledge of Japanese cuisine that I one can acquire through a short amount of time. Sushi Professional 1 and Susi Professional 2 gave me the ability to have a tongue for Japanese cuisine and chef Andy Matsuda showed me how high quality cuisine sushi and dessert was suppose to taste. Meticulous work and small details were the basis of these classes. Techniques and skills are developed and critiqued. Chef Andy Matsuda and Chef Nick taught traditional Japanese cuisine and sushi to the highest caliber. Very fine Instructors. - (Jack Chen) [Fold up] |  Hello my name is Marco trujillo. I've been a restaurant owner for the last five years for a very well established Japanese cuisine and sushi bar in the Denver metro area. I came into it with no kitchen skills and very little restaurant experience. I worked hard to understand the business aspect o... - (Marco Trujillo) [Read all]Hello my name is Marco trujillo. I've been a restaurant owner for the last five years for a very well established Japanese cuisine and sushi bar in the Denver metro area. I came into it with no kitchen skills and very little restaurant experience. I worked hard to understand the business aspect of the operation. When I dug in at the sushi bar to learn from head chef at the time he but he was not eager to teach. I learned what I could from some of the assistants and found there was a whole new world I was tapping into and needed professional help. I found SCI on the Internet and read every word on the website. I was inspired by chef Andy Matsuda's story to take the next step. I talked to our mother in law who started our restaurant in 1979 and is from the same city as Andy, Kobe Japan. She met with Andy and took a tour of the school and thought it was a great school. The course exceeded my expectations. I gained the knowledge and confidence I needed not only to become a Japanese restaurant owner but a true sushi chef. I want to thank Sensei for the gift he shares with all of his students and also Nick for his patience and guidance. - (Marco Trujillo) [Fold up] |  Hi..
My name is Anders, I'm from Denmark. To make a very long story, short. I have no kitchen experience at all. I've been self employed for a long time, before that manager different places. Not long ago I decided it was time for a big change, and after a lot of correspondence with Mr.... - (Anders Eriksson) [Read all]Hi..
My name is Anders, I'm from Denmark. To make a very long story, short. I have no kitchen experience at all. I've been self employed for a long time, before that manager different places. Not long ago I decided it was time for a big change, and after a lot of correspondence with Mr. Ouchi at SCI. I did something I'll never regret….I bought the plane ticket to L.A.
I had no idea what to expect, and was really surprised when I stood at the school the first time. A really small school and an extremely low number of students. Very intense from day one. Sensei Matsuda didn't waste any time from the beginning. After a presentation it was directly into the kitchen where pretty much the rest of the teaching took place. After the first few weeks of making a lot of different Japanese cuisine and sauce and such, I started wondering what was going on. Almost 2 weeks in the course, and we still haven't started on sushi ??? But as the weeks went on everything fell in place, and it turned out that the classes was actually planned out to perfection. Every time we came across a basic ingredient, a sauce or something else, it seemed that we have already learned how to handle and/or make it. It's first now when I am back home and started a job as a sushi chef that I truly realize that I really have been through everything that I could possible need to go through at SCI. All the sauces used, the rice, the fish, the sushi itself…not just maki's and nigiri. All of that we have learned and are now used to. Nothing really surprises you, which surprises me since I now work with people who have years and years of experience and I can keep up.
But do not kid yourself. This is not public school! And Sensei OR assistant Nick are definitely not just school teachers. Sensei is really a Master Sushi Chef and is to be treated with the respect of one. When he speaks you listen, and when he tells you to do something you do it…no questions asked. Nick on the other hand is not only a great sushi chef he is a genius in a kitchen. And he is your best tool at the school. He will go far and beyond to help you out, and if you use him a lot like I did perhaps you also will realize that he is a great friend far from home.
The school is open for you after classes and you are free to practice any way you want afterwards. Sensei sits in his office and will happily offer you any guidance you might need. Nick is always in the kitchen and will lend you a hand anytime you need it, and often do more than that.
In conclusion and without going into details I have been home for about a month now and have already got a job as a fulltime sushi chef in probably the most exclusive and popular Japanese restaurant here. On my second day working the kitchen AND restaurant manager both expressed how amazed they where over my skills and thus the sushi school institute. For me that's all I need to hear to know my trip to Los Angeles the last few months of 2009 was a success.
Thank you Sensei, for everything. You are truly a sushi master chef, and your school is brilliant. Also thank you for letting me work with you on so many occasions, it was a real honor and great to get to know that other side of you to. I had some clear plans before I came to your school…you know this (-; So far so good….thank you. - (Anders Eriksson) [Fold up] |  Hello My Name is Connie Teng. I have successfully completed Professional I and Professional II courses at SCI and I am proud to say that I am a SCI Graduate! If you are like me 10 months ago, who was tired of being chained to a desk, and has always been fascinated about cooking; especially, has a ... - (Connie Teng) [Read all]Hello My Name is Connie Teng. I have successfully completed Professional I and Professional II courses at SCI and I am proud to say that I am a SCI Graduate! If you are like me 10 months ago, who was tired of being chained to a desk, and has always been fascinated about cooking; especially, has a deep passion for Japanese culture and cuisine, and is in the process of searching for that right school for your culinary education, in my opinion, SCI is the best place where you can transform your passion into a true and fulfilling career.
Here are the reasons why I decided to attend SCI and I after graduating from the school I would strongly recommend SCI to anyone who is contemplating seriously about obtaining a culinary education in Japanese cuisine. Foremost, with SCI’s well-structured curriculums where the courses are consisting of well-balanced lectures, great demonstrations, history, up-to-date information and knowledge of its best in this industry, frequent field trips and event/show participations, I am able to take what I have learned in school and applied them immediately at my first job. The candidness and willingness to share and educate the student about the true strength of Japanese culture and the sublime beauty of its cuisine has given me the ease and fluency during my transition of my first job as a sushi chef without much awkwardness. I am very much appreciative of Andy sensei’s openness and kindness in that regard. In addition, the community-oriented environment and friendliness that SCI possesses is truly unique and is evidently seen and experienced throughout and after the education that I have received. Despite of the economic down time, because of the on-going support of SCI staff and Andy sensei, their commitment and belief in the desire and dreams of their students has been an immense resource of my success. Needless to mention the vast resources and affiliations that SCI has developed over the years with Japanese restaurants across the states, and around the globe as we begin to see, all these factors - have enabling more and more students at SCI are able to make their dream come true.
The education that I have invested at SCI has definitely paid off. It has given me the edge in the Sushi Chef trade and its profession. It gave me the confidence and adequacy that I need at my first job as a sushi chef. I was able to perform all fundamental tasks without being told and fully understand the reasons behind each task and procedures without confusion. Because of the expectation and professionalism that Andy sensei and staff at SCI have in placed in me, I was able to stand above from all other candidates. Last but not least, the on-going support, friendship, and the enthusiastic spirit of Andy sensei and staff of SCI has encouraged me tremendously during some of the toughest moments in this career path. Thank you Andy sensei and everyone at SCI. Take Andy sensei’s famous motto: Never Never Give Up. May God richly bless you all.
- (Connie Teng) [Fold up] |  Sushi and Japanese culture in general has always been amazingly fascinating to me. During college I worked at a sushi restaurant and was frustrated by all the corners that were being cut. So I wanted to learn traditional sushi making and how to make everything from scratch. At the Sushi Chef Institu... - (Jeremy Carpel) [Read all]Sushi and Japanese culture in general has always been amazingly fascinating to me. During college I worked at a sushi restaurant and was frustrated by all the corners that were being cut. So I wanted to learn traditional sushi making and how to make everything from scratch. At the Sushi Chef Institute I learned just that and a whole lot more. Master Chef Andy Matsuda has a stellar approach to teaching. His philosophy is that you are a representative of him when you graduate and it is his and your best interest to be as proficient and skilled as possible when you graduate. Chef Nick is also a great asset to the school he will always help you overcome your individual challenges for each technique while being funny and supportive along the way. The teaching at the school is strict and precise and I wouldn’t have it any other way. The precision and dedication they demand of you will make you a far better chef than you ever thought you could be. The education gained here is not purely your mechanical skill it is the knowledge of a wide range of ingredients, history, and culture. Let me tell you that now as a sushi chef working in the Bahamas (thanks to Chef Andy) your customers will ask you and enormous amount of questions and you will be prepared to answer with ease and confidence. Also your connection with the school does not end at graduation. They support you far and beyond what I expected in helping you prepare resumes, answering every little question you have, and providing you with real world opportunities to work at catering events. The Sushi Chef Institute has been invaluable in propelling me into an exciting and highly rewarding career. - (Jeremy Carpel) [Fold up] |  My name is Dave. I just completed the eight-week professional course at Sushi Chef Institute. I just want to let you know that I had a great time. I walked into the course with no kitchen experience. I had been a teacher for the past twelve years and wanted a change. The way Sensei designed and str... - (Dave) [Read all]My name is Dave. I just completed the eight-week professional course at Sushi Chef Institute. I just want to let you know that I had a great time. I walked into the course with no kitchen experience. I had been a teacher for the past twelve years and wanted a change. The way Sensei designed and structured the course eased my anxiety about changing careers. I learned about the culture of Japan and the history of traditional Japanese cuisine. I finished the course with a strong foundation of skills and knowledge to pursue my new career as a sushi chef. Sensei is an excellent teacher and is truly a master chef. His assistant, chef Nick, devotes his time to help you during and after class. Sensei and chef Nick work well together and make a great team, providing you with a challenging, top-quality education in Japanese cuisine... focusing on sushi, of course. - (Dave) [Fold up] |  この２ヶ月間は私の人生で初めてといえるほど密度の濃い毎日の連続でした。日本では寿司職人になるということは、下積みから初めてやっと一人前の職人といえるようになるためには何年もの修行が必要で、ましてや私の... - (Midori Kido) [Read all]この２ヶ月間は私の人生で初めてといえるほど密度の濃い毎日の連続でした。日本では寿司職人になるということは、下積みから初めてやっと一人前の職人といえるようになるためには何年もの修行が必要で、ましてや私のように中年の女性が寿司職人をめざす、というのはまったくの夢物語、不可能と思われています。それがこの２ヶ月間、毎日一つ一つ先生の見本通りにやってみては試行錯誤、練習の積み重ねでなんとか寿司職人の第一歩を踏み出せるようにまでなりました。以前は魚もフィッシュデパートメントの人にフィレにしてもらっていた私が大きいハマチや鯛を下ろし、まぐろやサーモンをサクに切ってにぎりや巻物を作れるまでになりました。そして毎晩、夜のひと時は何丁かある包丁を砥石で研ぐ静かな時間を楽しみながら、たった包丁一丁研ぐのがどんなに難しくまた奥が深いか、ということも学びました。学校から出かけたケータリングの大きなパーティーも実際にお客様がおいしいって喜んでくださったのを実感できて大変いい勉強にもなりました。これからはやはり手に職がないと生きていくのがより難しい時代かもしれません。それでお料理も食べることも大好きな私はこの寿司職人になる道を今さらながら選んでトライしてみて、本当によかったと思っています。これからはどんな方からも信頼される寿司職人と言われるようになるために引き続き学校で学んだ基本を忘れず、さらに仕事の場でいかして前へ進んでいけたらと思っています。学校では男女の区別無く、若い子も年を取ったかたも皆一つの目標に向かって励ましあって進んでこれて、今日皆で卒業でき、それぞれ寿司職人としての一歩を踏み出していけたことは、すべて忍耐強く教えてくださったアンディ先生とニック先生のおかげです。ほんとうにありがとうございました。
また紹介して頂いたレストランには、さっそく連絡を取ってその後をご報告させていただきます。重ねてありがとうございました。
この２ヶ月間はほんとうに毎日が楽しくあっという間に過ぎてしまって、もう月曜日から学校に行けないのが寂しいです
貴戸みどり
English translation comes soon. - (Midori Kido) [Fold up] |  Hi, My mane is yu-chao. I from Taiwan.
My Eiglish is not so good. So....I writes with Chinese.
如上面所寫,我的英文不是很好,所以在全程都是英文的教學裡,我的理解力沒辦法比其他同學好
但是我相信,只要是想來這學習的人,一定都對料理充滿了... - (Yu-Chao) [Read all]Hi, My mane is yu-chao. I from Taiwan.
My Eiglish is not so good. So....I writes with Chinese.
如上面所寫,我的英文不是很好,所以在全程都是英文的教學裡,我的理解力沒辦法比其他同學好
但是我相信,只要是想來這學習的人,一定都對料理充滿了熱情,有時這種熱情是能劃破語言的隔閡
我很謝謝老師對我細心的指導,雖然他一直叫我要開口說英文,不過就我所會的字彙中,
有時並沒辦法傳達我想表達的訊息,所以我多數選擇當一個聆聽著
也謝謝助教不厭其煩的在下課後為我解釋不懂的地方,
最後也謝謝我的同學,我們是人數比較小的班級,他們能包容我做事的速度並不是很快
對我來說,這八週的課程是愉快的,
當然,做不好的時候會沮喪,不過當你做出自己滿意的作品時,那種成就感又是難以言喻的
我很難想像我的破英文能完成這八週的課程,不只是完成,還得到超出我預期的收穫
我每天的學習心得都有寫在我的Blog裡,歡迎參觀(雖然是中文的)
漂泊料理師 之 美國流浪記
Just like what I said above, my English vocabulary is limited. I cannot comprehend as well as my classmate, but I am sure that people who come here to learn are filled with passion and their interest in cooking. I really appreciate the care and attention that my teacher has given me. He always wanted me to speak, but with my limited vocabulary, it is hard to fully express my feelings. So I choose to be a listener in class. Also, I really appreciate the assistant teacher. He explains everything in detail of what I did not comprehend in class. At last, I want to thank all my classmates, I am not quick enough when I do stuff, and my classmates didn’t mind. For me, these eight weeks are very enjoyable. Of course, when I didn’t get things done the right way, I get depressed, but when I made dishes I really liked, the feeling of accomplishment that I cannot describe with words. It is hard to imagine that with my poor English that I can finish the course. Not only I finished it, I learned a lot which exceeded what I expected. Everyday, I write the important things of what I learned in my blog. You are welcome to take a look. (even though it is in Chinese)
漂泊料理師 之 美國流浪記 - (Yu-Chao) [Fold up] |  My 8 weeks I spent at The Sushi Chef Institute were one of the most gratifying experiences of my life. It is not very often you get to learn from a master in any art. Sensei Matsuda is just that... a true master unselfishly sharing his knowledge and secrets of 30+ years.
I learned about m... - (Robin Wangeline) [Read all]My 8 weeks I spent at The Sushi Chef Institute were one of the most gratifying experiences of my life. It is not very often you get to learn from a master in any art. Sensei Matsuda is just that... a true master unselfishly sharing his knowledge and secrets of 30+ years.
I learned about my own Japanese culture and the real traditions of Japanese cooking and the art of the true Sushi Chef. My foundation is now solid and I have the skills and knowledge that I need to venture out and begin my career as a great sushi chef.
I must mention all the extra time and help I received from Sensei's incredible assistant Chef Nick and office wizard Yosuke Ouchi. They are both invaluable parts of this perfect team!
Make the most of this once in a lifetime opportunity. Work hard, take notes and pictures and volunteer for all functions and you'll definitely be one up on all the other aspiring chefs out there.
Domo arigato gozaimasu Sensei. I am eternally grateful.
- (Robin Wangeline) [Fold up] |  Hi, my name is Mat. I am a musician and have been playing drums for 25 years.
I recently decided to make a change in my life and put down the drum sticks and exchange them for a sushi knife.
I have always loved to eat sushi and find the Japanese culture very beautiful, interesting an... - (Mathew Young) [Read all]Hi, my name is Mat. I am a musician and have been playing drums for 25 years.
I recently decided to make a change in my life and put down the drum sticks and exchange them for a sushi knife.
I have always loved to eat sushi and find the Japanese culture very beautiful, interesting and creative.
I recently got a job in a sushi bar and found it is very difficult to pick up skills and perform at a high level.
Since coming to Sushi Chef Institute, I have acquired many new skills, and can perform at much higher level.
Over all, I had a very challenging and great experience here at the Sushi Chef Institute.
Thank you Andy Sensei and Nick Senpai.
- (Mathew Young) [Fold up] |  Hello people! My name is Edison Z. Diaz aka Edison Elektrik. I'm from Los Angeles. Before coming to Sushi Chef Institute, I was a dj/music artist for over a decade and also worked as a social worker. I was terrified coming to SCI at first because I absolutely had no kitchen experience. The only thin... - (Edison Diaz) [Read all]Hello people! My name is Edison Z. Diaz aka Edison Elektrik. I'm from Los Angeles. Before coming to Sushi Chef Institute, I was a dj/music artist for over a decade and also worked as a social worker. I was terrified coming to SCI at first because I absolutely had no kitchen experience. The only thing that pushed me from going is my passion for food. I dreamt to be a chef a long time ago but pursued music instead. Anyway, my SCI experience were AMAZING and I had so much FUN learning!
From day one, I learned how to cook traditional Japanese cuisine in a very precise way and with direct supervision by "in my opinion" one of the best Japanese chef in California, Master Chef Andy Matsuda.
Sensei will teach you everything you need to know about Japanese cuisine starting from the fundamentals and the history behind the dishes. Secret recipes and all! TAKE GOOD NOTES!
To be honest, I've done countless of technical schools in the past but this SCI experience is TOP-NOTCH!!! Hands-on training all the way! Traditional and (con)fusion dishes.... you name it! You will learn it as long as you put your heart in it! LISTEN WELL!
Sensei and his assistant, chef Nick will be on your side whenever you need guidance! TAKE ADVANTAGE OF THIS! I am so grateful that Sensei and chef Nick takes so much pride in what they do that they will not allow anyone to learn the wrong way! By the way, chef Nick is absolutely a great addition to the SCI teaching team! Very knowledgeable and devotes extra time for the students after class...
THANKS FOR THIS!
Also, I'm most grateful that Sensei found a job for me 3 weeks before I graduated! He assisted me in every way! Even after I graduated, he called me right away... months after he came back from his Japan vacation just to see how I am. I really feel I gained a great mentor!
ARIGATO Andy-san!
- (Edison Diaz) [Fold up] |  Hi, my name is Jun. I live in Vancouver, Canada, where there are more Japanese restaurants than any other kind. A friend of mine who works as a sushi chef said that it would be a waste of time and money for me to go to LA and do sushi study when I told him about my plan. "Why not work and make money... - (Jun Okamura) [Read all]Hi, my name is Jun. I live in Vancouver, Canada, where there are more Japanese restaurants than any other kind. A friend of mine who works as a sushi chef said that it would be a waste of time and money for me to go to LA and do sushi study when I told him about my plan. "Why not work and make money and learn instead of paying?" I didn't really need to argue because I knew this would make a huge difference between him and me.
Here is my simple question; what are the odds of being able to get a good sushi job and an opportunity to learn and do the right things at your work considering there seems to be a whole bunch of bastardized versions of "Japanese restaurants" here and there in the US and Canada? I had already known the answer and Chef Andy guided me through the world of DOING THE RIGHT THINGS for the entire eight weeks at school. Well, here is another simple question; have you ever been lucky enough to have a chance to talk to any more experienced and knowledgable sushi chef than Chef Andy? If you have, go ask them to train you. You probably haven't. But you're still lucky to be reading this!
SCI basically welcomes everyone. Even those that have no kitchen experience or don't cook at home. Grown up in Japan, I must admit that I had some advantage in the Japanese cooking over non-Japanese students. However, this school enables us to pursue our own individual goals at quite different levels. In other words, if you are better than the others, there is always more to learn and do. If you are a little behind, there is always Chef Andy and Nick willing to help you. Remember they are watching your attitude and commitment rather than your skills. Plus, my biggest advice to the future students would be stay after school and keep on practicing every single day with your friends.
Lastly, I'd like to express my gratitude to every one of my classmates and, of course, Chef Andy. But more than anyone, thanks Nick for being helpful. I didn't just get sushi skills for the money I spent but much more than that!
- (Jun Okamura) [Fold up] |  I enrolled at the Sushi Chef Institute in May-June 2008 program for the purpose of refreshing and furthering my Japanese kitchen skills. The course and the knowledge I gained far exceeded my expectations. I am more than confident that I am ready and able to execute my newly acquired skills and knowl... - (Lee Fujinaga) [Read all]I enrolled at the Sushi Chef Institute in May-June 2008 program for the purpose of refreshing and furthering my Japanese kitchen skills. The course and the knowledge I gained far exceeded my expectations. I am more than confident that I am ready and able to execute my newly acquired skills and knowledge at whatever job I secure. Sensei Andy Matsuda's expertise in authentic and traditional Japanese cuisine, his desire to pass on his skills and knowledge is what makes his class unique and invaluable. I now have a better understanding behind the true meaning of Japanese cooking and Sushi. I am thankful that I was able to attend this class, it is one of the most positive and gratifying experiences I have had. - (Lee Fujinaga) [Fold up] |  カルフォルニアに寿司を習いに行く、そう決心してこの学校を選んで私は本当によかったと思っています。もし、私のように寿司調理の経験がなくこれから寿司の世界に入ってみたいと思っている方、もしくは少しは経験が... - (Hiromi Kurita) [Read all]カルフォルニアに寿司を習いに行く、そう決心してこの学校を選んで私は本当によかったと思っています。もし、私のように寿司調理の経験がなくこれから寿司の世界に入ってみたいと思っている方、もしくは少しは経験があるけれど自分の技術にやや不安があると言う方がいたら、私は胸を張ってこの学校をお勧めします。
私のクラスは、Ａｎｄｙ先生とアシスタントのＮｉｃｋ先生の二人の指導のもと、１０人以下という少人数で教えていただきました。一人の先生に対して、何十人も生徒がいるのとは違います。先生方もとても気さくでいつでも質問しやすく、良くないところもしっかり見てくれていて、教えてくれます。そして、間近で先生の技をじっくり説明と共に見ることが出来るというのは普通の日本のお寿司屋さんの修行では出来ないことではないでしょうか。また、日本食全般にわたり調理方法も教えて頂き、私はこんなにもおいしい日本食が自分でも作れるようになるのだと、すごく嬉しくなりました。寿司も、魚のさばき方、ネタの切り方、シャリの作り方等の伝統的な基礎はもちろん、その他、先生の新しいアレンジ方法やデコレーションも見られて、とても勉強になります。毎日、新しいことを飽きることなく学べ、２ヶ月で終了してしまうのが惜しいくらい学校に行くのがいつも楽しみで仕方ありませんでした。
まだまだ寿司の技術は世界でも需要が高いと思います。もちろんその後の経験も重要ですが、楽しく、効率よく技術を身に付けるという意味でこの学校はとても満足度が高いですし、自分に自信が持てると思います。私も今後、寿司の仕事に就く予定です。新しい人生の選択肢が増えました。先生をはじめ、学校の皆さんに心から感謝します。ありがとうございました。
Learning sushi skills in California…
I am really glad of my decision in choosing Sushi Chef Institute. If you would like to make your career change, I recommend this school regardless of having skills and knowledge already.
The class is less than 10 people under Chef Andy Sensei and Nick’s instructing. It is not 1 instructor to 20-30 students, but 2 instructors for 10 students. Sensei and Nick gave a lot of their attention to us, and they were always watching what I was doing in the kitchen and answering my questions. This should never happen at the restaurant for example; listening to explanations and watching skillful techniques shown slowly right in front of me. Moreover, I noticed that I can cook great meals after learning basics of Japanese cooking at school.
During these classes, I learned a lot of new topics every single day. It is including not only traditional cooking such as sushi rice, fish preparation and cutting, but also new arrangements which I haven’t seen before.
Just a short term of 2 months, I really enjoyed and had full filled days.
Today, sushi is still getting popular all over the world. It is important how you do after graduation, Sushi Chef Institute is the best school for learning skills and techniques effectively and gives you big self-confident.
Now, I am planning to have a Sushi Chef Job which means I have a new selection and more choices to my life!
Sensei and all of school staffs, thank you very much.
- (Hiromi Kurita) [Fold up] |  My name is Yojie Leelin, I just completed successfully a two month Professional Sushi Course at Sushi Chef Institute under the supervision of Sushi Master Andy Matsuda. (Class of Mar. 31 - Apr. 25, 2008)
I am so greatful so Sushi Master Matsuda. I am glad that I made the right decision in cho... - (Yojie Leelin) [Read all]My name is Yojie Leelin, I just completed successfully a two month Professional Sushi Course at Sushi Chef Institute under the supervision of Sushi Master Andy Matsuda. (Class of Mar. 31 - Apr. 25, 2008)
I am so greatful so Sushi Master Matsuda. I am glad that I made the right decision in choosing this school to further my culinary knowledge in the world of Sushi and Japanese Cuisine.
I must admit that I already had a head start when it comes to professional cooking and everything you need to know about the foodservice industry business. Aside form being alumni of California School of Culinary Arts in Pasadena, I also own and presently runs the kitchen of Yojie Shabu Shabu in Artesia City.
As a Japanese Fondue Restaurant owner, I aspire to learn and study the Japanese Cuisine especially Sushi extensively. In doing so, I can somehow create and add a more wider selection of Japanese offerings on my menu. Adding a Sushi Menu or even a Sushi Bar is my next business goal to my future restaurants.
I give credit to Sushi Master Matsuda for all the knowledge and the gazillion of information I gained from his Sushi Class. He gave me the experience of a Sushi Reality Check from the few events I was opportune to volunteer. He gave me the confidence I need to eventually venture or incorporate my Sushi knowledge to my business growth. Though, I would certainly seek a professional consultation with him in the near future.
To sum it up, Sushi Chef Institute is the best place for you to go, if you're aspiring to become a professional and skilled Sushi Chef someday. - (Yojie Leelin) [Fold up] |  It's been a great time when I took classes in "SCI". I learn a lot of technique that I never knew before and they were never taught in my other school. Every day is always something new style and new technique how to be a great sushi chef. Because to be a sushi chef is my big dream for build up my f... - (Suwandi Usman) [Read all]It's been a great time when I took classes in "SCI". I learn a lot of technique that I never knew before and they were never taught in my other school. Every day is always something new style and new technique how to be a great sushi chef. Because to be a sushi chef is my big dream for build up my future and I already spend a lot of time and money for this. I meet a friend that told me to go "SCI". Cause my friend understand my hard situation. And in SCI Sensei (Andy Matsuda) gives everyone a solid foundation and passion. Sensei give more attention for each student and Sensei always make it right when we do something wrong and he always watch every student how we doing (that's the most important thing that I never had in my past school and I certainly needed). And Sensei Andy Matsuda and his assistant Nick always be there when you need. Thank you Sensei, Nick and Ouchi for the great time I've had. Thanks a lot Sensei already be my incredible guide. I'm so proud to be your student, and I believe "SCI" IS ONE OF BEST SUSHI CHEF SCHOOL. And I highly recommend this school to others who are interested in becoming a sushi chef or interested in learning sushi. - (Suwandi Usman) [Fold up] |  Attending Sushi Chef Institute was the best thing I could have ever done for myself. I learned from the best Sensei ever and Nick was a stud muffin, and Ouchi was a model in hiding. I also got to meet very talented future chefs and chefs already. The knowledge I have learned to become a sushi chef, ... - (Princess Taal) [Read all]Attending Sushi Chef Institute was the best thing I could have ever done for myself. I learned from the best Sensei ever and Nick was a stud muffin, and Ouchi was a model in hiding. I also got to meet very talented future chefs and chefs already. The knowledge I have learned to become a sushi chef, I will carry on with me always. The staff was very helpful, patient, and knowledgeable. I went from knowing nothing about sushi, to now having built a strong foundation of skills in sushi making. This was the best experience. "SUSHI CHEF WORLD, HERE I COME!"
Thanks Sensei, Nick, and Ouchi. I love you guys. - (Princess Taal) [Fold up] |  For years I've been interested and eating Japanese food. I really love the Japanese kitchen. On one day I just wanted to learn more about it and so my search to learn more began. First I began in the Netherlands, that's were I live. Soon I searched in Europe. But there are almost no possibilities av... - (Yu Chung) [Read all]For years I've been interested and eating Japanese food. I really love the Japanese kitchen. On one day I just wanted to learn more about it and so my search to learn more began. First I began in the Netherlands, that's were I live. Soon I searched in Europe. But there are almost no possibilities available in Europe to learn about Japanese kitchen. So my options were limited to Japan and the U.S. I chose the U.S. because of the possible language problems I might face in Japan. I decided to sign up for the course at Sushi Chef Institute. I learned to make appetizers, tempura, yakitori, beef dishes, pork dishes, shabu shabu, nigiri sushi, roll sushi and lots and lots more. Not did I learn to prepare and cook Japanese food but also on personal aspects I learned a lot of Sensei. I was lucky to attend the course and also did some caterings on invitation of the Sensei. Every catering was different. So from every catering experience I learned a lot. I really enjoyed the course. I can recommend the Sushi Chef Institute to everybody even if you don't have any kitchen experience. The Sensei is patient and professional in teaching the all students. Only for a short periode of time I was a student of Sensei but Sensei changed my attitude towards life and food for a lifetime!. Thank you Sensei, Nick and Ouchi for the incredible time I've had. - (Yu Chung) [Fold up] |  After working in the restaurant industry for several years and being a Le Cordon Bleu graduate, I chose sushi as my specialization. I have always enjoyed Japanese cuisine and after searching for sushi schools decided upon Sushi Chef Institute, where I learned about traditional sushi and all forms of... - (Eli Enokizono) [Read all]After working in the restaurant industry for several years and being a Le Cordon Bleu graduate, I chose sushi as my specialization. I have always enjoyed Japanese cuisine and after searching for sushi schools decided upon Sushi Chef Institute, where I learned about traditional sushi and all forms of Japanese cookery. Chef Andy's course in Professional I and II, gives everyone a solid foundation in learning not only about the food but history and culture. Sensei begins the class with knife skills and builds from there so everyone – regardless of kitchen experience, starts on the same level.
I had the pleasure of being in a small class. There were 7 students total so the student teacher ratio was excellent. Between Sensei and Nick, the assistant, we had all our questions answered and could watch the demonstrations conducted without it being too crowded around the table. The hands-on training and the one on one assistance while fabricating various fish, rolling sushi and making nigiri let each of us build self confidence, speed and accuracy in becoming a professional sushi chef.
I highly recommend this school to others who are interested in becoming a sushi chef or interested in learning sushi. - (Eli Enokizono) [Fold up] |  The Sushi Chef Inst. is not just a culinary school for sushi. Andy Matsuda brings the Japanese kitchen to America, he breaks it down from A-Z. Teaches you the terminology in Japanese and the traditional ways of prepartion for cutting, slicing, pickling, rice..... He is extremely patient but strict, ... - (David) [Read all]The Sushi Chef Inst. is not just a culinary school for sushi. Andy Matsuda brings the Japanese kitchen to America, he breaks it down from A-Z. Teaches you the terminology in Japanese and the traditional ways of prepartion for cutting, slicing, pickling, rice..... He is extremely patient but strict, if you are willing to learn it all then you can be one of the few who get to continue and intern in Japan. In my case I was very honored to go to Japan on his behalf and work in his family's resturant established over 40 years ago, where Andy once worked. I didn't know what to expect or prepare, I had only a week to get ready and I didn't speak Japanese. But to my surprise when I was in the kitchen I knew 80% of the termnology of the vegastables, fish, and prep work. Everything he teaches in class was excatly the way that they did it. So I was confident right away and fillet fish, eel, octupus.....everyday for 6 weeks straight. I have learned so much over in Japan that I my confidence as a sushi chef is threw the roof. I recommnad the sushi chef inst. for beginers to pros. Even if you have never held a knife, by the time you finish 2 months with Sensei you will know how to chop, slice, cook, and do sushi at a basic and confident level. I have appertianced under a few chefs for long periods of time, what Sensei shows you in 2 months would really take 2 years to learn at any sushi bar, especailly if you have no culinary history behind you. One thing that no school can offer is the one on one you get with Sensei, you can talk to him one on one anytime in his office or in class and always keep in touch with him. At the end of the program he does not just say goodbye he asks for your email and phone number. He is proud of his students and where they are going and carrying on the schools name, and my favorite part would be the friendship you gain. - (David) [Fold up] |  Early in 2007, I was offered the opportunity of partake in the Professional training class at the Sushi Chef Institute. having been in the restaurant business more than 25 years, I really didn't feel that more training was required. Having performed sushi for 10 of those 25 years, I fully didn't und... - (Elmer Bionson) [Read all]Early in 2007, I was offered the opportunity of partake in the Professional training class at the Sushi Chef Institute. having been in the restaurant business more than 25 years, I really didn't feel that more training was required. Having performed sushi for 10 of those 25 years, I fully didn't understand the concept of having to go to California to learn what I already knew. Pressures mounted and I felt compelled to attend, funny how life can guide you when you need focus. Upon arriving to the training sessions, I was immediately taken a back at the style and craftsmanship of Sensei Matsuda. His honed skills combined with this grace and style of training, forced me to look deep into myself and find the chef that he saw within me. The training heightened my awareness of the grace and beauty of sushi as well as the speed with which one can obtain.
Upon graduation, I found myself opening my own restaurant and recently received a four-star rating from the Oakland Press.
If you find yourself thinking that you may not need your skills, enhanced, I say, guess again. The experience is one of the proudest moments in my life and it has enriched me beyond my wildest dreams.
Sincerely - (Elmer Bionson) [Fold up] |  Becoming a great Sushi Chef is not only about learning how to slice and dice a fresh tuna; it is about understanding the roots of traditional way of Sushi making. At the Sushi Chef Institute, I had the privilege of experiencing the Japanese culture and the art behind the traditional Japanese Cuisine... - (Engine) [Read all]Becoming a great Sushi Chef is not only about learning how to slice and dice a fresh tuna; it is about understanding the roots of traditional way of Sushi making. At the Sushi Chef Institute, I had the privilege of experiencing the Japanese culture and the art behind the traditional Japanese Cuisine, specializing on Sushi. Chef Andy Matsuda is a true Iron Chef with his endless knowledge and ability of teaching.
The atmosphere had been very welcoming since the first day, and it still is. I know I will be visiting the institute for another cup of coffee soon. - (Engine) [Fold up] |  The Sushi Chef Institute is everything I could have wanted from a first rate culinary school. Chef Andy's instruction is second to none. As a Le Cordon Bleu Graduate, I was expecting to learn basic rolls and Nigiri making. This was not the case. I learned many aspects of Japanese cuisine. From the m... - (T.E.) [Read all]The Sushi Chef Institute is everything I could have wanted from a first rate culinary school. Chef Andy's instruction is second to none. As a Le Cordon Bleu Graduate, I was expecting to learn basic rolls and Nigiri making. This was not the case. I learned many aspects of Japanese cuisine. From the moment that class begins, you become immersed in Japanese customs, ethics, and etiquette. Chef Andy expanded my culinary knowledge immensely. Besides making sushi and sashimi at the restaurant which I have been employed for over two years, I have used my new skills to add a new depth to my own catering business.
Domo Arigato, Sensei! The education that I received from you was priceless! - (T.E.) [Fold up] |  For those considering attending SCI, it is a demanding school and the best Japanese Culinary education in the US to study and practice. Keep and rewrite all your notes. Make everything Sensei teaches a part of you and watch it grow. Learn to taste, see, smell, and blend all ingredients. The secrets ... - (B.S.) [Read all]For those considering attending SCI, it is a demanding school and the best Japanese Culinary education in the US to study and practice. Keep and rewrite all your notes. Make everything Sensei teaches a part of you and watch it grow. Learn to taste, see, smell, and blend all ingredients. The secrets are in the basics. Learn to replicate classic dishes flawlessly and use those elements and basics to grow the cuisine forward. I am happy to have a lifetime to learn! Last, for chefs, get all the experience you can. You are the future of food. Please don't cheat the future generations out of what you love and appreciate today. Seek natural ingredients as much as you can. Learn to eat healthy and teach others to do the same. Encourage your customers to try something new every time! Be educated on the healthy aspects of all of your ingredients and know how to relay those to your customers. Someday a young chef will look up to you, your experience, and your knowledge. Be humble and listen to what your senior chefs teach you. Do what they say and do not question them. If you have question ask Matsuda Sensei, but it is always best do what your head chef wants and learn his standards. Each Head Chef is different and will have different things to teach you. - (B.S.) [Fold up] |
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