After examining other sushi schools in Los Angeles, I chose Sushi Chef Institute with Chef Andy Matsuda. The reason why I chose here is because they have the most impressive portfolio of the school’s and students’ works and network- I especially liked how this school inform job opportunities to the graduated students through school website and facebook page.
In the 2 months courses, I’ve learned and appreciated even deeper about the Japanese culinary art: The Season, Simplicity and Sublime elements; along with some Japanese lingo in the profession to boot :). Even when I had no previous professional restaurant jobs, the skillful and talented sensei Matsuda and his friendly staff constantly encourage students with patience and guidance. We were so amazed at what we have accomplished in only 2 months.
In conclusion, if you are at the point in your life that you need to change a career (even when you are over 50 years old like me), then, I truly highly recommended this professional course. It only takes a short duration of training period to get you into a brand new profession. Chef is such a stable and growing job in the restaurant industry all over the world, and it also offers a deep rooted ancient tradition mixed with modern fusion where you could interact with customers face to face with your creation. After graduation, I was able to get a job, at a place where I could improve further in my education/training to be a better sushi chef. Now, I can’t wait to see what the future has to offer me in this profession. Thank you SCI for being a gateway and opened the door for me.
