I came all the way from Croatia (Europe) to attend Professional Sushi Chef course for 2 months. I am lover of sushi and this was the best decision I ever made in my culinary profession. Sushi is only small part of Japanese cuisine and the knowledge I gained is much more than just making sushi rolls and nigiri. Sensei Andy Matsuda was willing to share everything he knows with me, so no questions remained unanswered. That knowledge is something that will set me apart from others and help me in future to be the best possible Sushi Chef I can be. Now, I have to work hard, learn and stay humble to make my Sensei proud of me one day. I sincerely recommend this course to anyone who wants to have a good base in any kitchen because you will learn fundamentals on how to behave in the kitchen. In addition, you will learn more about Japanese cuisine than you can imagine and that is what will set you apart in your future career as a chef.