 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) |
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。
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)
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!"
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