| Sushi Chef Professional Class Students' Voice |
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 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) |
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 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) |
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 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) |
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 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) |
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 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... more - (Midori Kido) |
 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... more - (Yu-Chao) |
 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 know... more - (Robin Wangeline) |
 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 ... more - (Mathew Young) |
 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 b... more - (Edison Diaz) |
 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... more - (Jun Okamura) |
 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 ... more - (Lee Fujinaga) |
 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... more - (Hiromi Kurita) |
 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 Mas... more - (Yojie Leelin) |
 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. ... more - (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 al... more - (Princess Taal) |
 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 ... more - (Yu Chung) |
 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 Institu... more - (Eli Enokizono) |
 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, slici... more - (David) |
 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 ... more - (Elmer Bionson) |
 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... more - (Engine) |
 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 ... more - (T.E.) |
 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 t... more - (B.S.) |
