|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]|
|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]|
|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]|
|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]|
|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 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]|
|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]|
|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]|
|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]
|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]|
|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]|
|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]|
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]
|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]|
|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]|
|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]|
|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]|
|Hi, My mane is yu-chao. I from Taiwan.
My Eiglish is not so good. So....I writes with Chinese.|
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]
|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]
|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]
|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]|
|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]|
|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]|
|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]|
|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]
|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]|
|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]|
|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]|
|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]|
|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]|
|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]|
|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]|
|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]|
|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]|