Anders Eriksson
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.