Ever since this class started in June, my goal was to finish and complete the class with no absences, and I did it! I started with zero cooking skills, and I became more than I expected. One of my favorite lessons was cutting fish. I have seen many times, Sensei’s demos, but I always end up with mistakes. I’m still far from ok, but it was a very valuable lesson. Also, I really enjoyed catering services. It was areal action and showed me what people do when catering events. As, I said I am still way far from ok based on Sensei’s standards. What I learned here is all I have right now, but I believe this knowledge will work for all restaurant jobs. So, as Andy sensei always says, “Practice and take a life” This is my golden word during class. Also, many thanks to Saburo sensei, Shinichi san and Amie. Without the above people my days supposed to be dark. Many thanks and regards.

First, I had no experience in sushi ever. I developed new skills and knowledge at the Sushi Chef Institute about how to use knives and sharpen them, how to cut, peel, make small dishes, sushi rolls, nigiri, and how to decorate. Every week we had skill tests as well.