I took this class to help my staff at my restaurant improve. We plan to open a new restaurant and we wanted a strong foundation to set us apart. Cutting fish from guts, to fillet is definitely a skill I developed here that I value. I enjoyed cutting whole fish. I also liked learning how to properly use my knives. I enjoyed the Japanese cooking we learned other than sushi as well. The tradition behind the coking was very interesting. Sushi is always evolving so the learning never really stops. My netta cutting and filleting totally improved and I can’t wait to a fusion of traditional and modern sushi when I get back to my restaurant. I will always remember our team. We all worked really well together. I can’t thank SCI enough. I will forever be grateful and I will do my best to maintain and preserve the traditions.