Testimonials

(Graduation Date: October 11th, 2024)

My Journey to SCI began last year, in November; Which started as a desire to lean sushi led to seemed for an Institute, on the world wide web. Having come across, many schools, SCI seemed as a good choice at the time. The application process wasn’t smooth, I eventually landed and got lese.

The journey at SCI has been extremely worthwhile, and the knowledge I now poses would be a game changer for me in my career.

A huge THANK- You to Chef Andy and Chef Joe! I don’t regret my journey one bit, and my time at SCI! Worth every penny. ☺

(Graduation Date: October 11th, 2024)

Before coming to SCI, I was a self taught home chef that had been making sushi for 10 years now. Being self taught also came with bad habits and bad habits and coming to SCI really helped to end those bad habits and sharpened my skills to become a better chef. I had been waiting to attend SCI for many years now, I had to work multiple job and saved up to relocate my family and pay for the first half of SCI. Following my passion for sushi came with many obstacles and challenges that at times felt as though the entire universe was trying to prevent me from completing the course. My persistence taught me a lot about myself and SCI has officially made me a real sushi chef. Following our dream to become a sushi chef through SCI was one of the best decisions one could make to be a chef.

(Graduation Date: October 11th, 2024)

I have been able to learn a lot here and have had the chance to reflect on many things, I have always thought it would be impossible, but now it has helped me build the confidence that I can do it too.

(Graduation Date: October 11th, 2024)

Overall Great Experience Would Highly recommend. Staff was kind and Knowledgeable. Gave proper knowledge and technique. Gave Plenty of chance to practice and fail and guide. Food demo and preparation was excellent. Gained a strong foundation and new found. Confidence to grow even more. Applicate Sensei’s willingness to share his experience and expertise and trade sectors. Enjoy the Old School Way of doing things.  Plan on enrolling my son and staff to future class. Hope the school courting or fun as long as possible. Thanks again. Arigato.

(Graduation Date: October 11th, 2024)

I have great experience from Professional Sushi Chef Course, I learned to need super hide knowledge and skill for Sushi and Japanese cuisine I think and would like to work at sushi restaurant in the near future and become a sushi chef.

Most enjoyable lesson was breaking down big fish as well as salmon, tuna.

(Graduation Date: August 2nd, 2024)

I’ve worked in a few Japanese restaurants and come with a basic understanding of sushi. The most valuable skill I learned was breaking down fish and forming nigiri.

I’m most excited by the interesting techniques that are in Japanese cuisine.

The most enjoyable lesson for me was when we got to break down the whole tuna because I’ve always wanted to do that. My knife skills as well as my overall knowledge have improved. I also think that my pallet has become much more sensitive to the subtle flavors of the fish.

(Graduation Date: August 2nd, 2024)

Learning how to cut fish properly, how to make Rolls, Nigiri and sharpen the knives used. Of course putting the different variety of Sushi Rolls, Nigiri all together in a nice presentation.

My confidence level improved preparing the rice and cooking the rice, sushi rolls cutting rolls, nigiri also cutting fish. All of them were enjoyable. What excites me is how popular it is, tasty, healthy and unique.

I would like to share with my family and friends how Chef Andy Matsuda’s excellent course has inspired me to go on to hopefully one day open my own Sushi Restaurant.

I am going to try and make “all” type of sushi at home and hopefully in a restaurant, I enjoyed all of them very much.

My taste has changed because now with the knowledge I have from the course.

I would like to thank Chef Andy, and all the staff at school. The course has been intensive, enjoyable and I have learned so much, the experience from this course has given me the confidence to work in any professional sushi kitchen for any restaurant. Thank you.

(Graduation Date: August 2nd, 2024)

Attending the Sushi Chef Institute was a transformative experience for me. Under the expert guidance of sensei Chef Andy and dedicated support of Chef Joe, Sam and Gino. I gained invaluable skills. I learned the art of making perfect Sushi rice, Crafting Sushi Rolls and Nigiri, understanding the diverse types of fish used in sushi and mastering the intricate techniques of breaking down fish. This comprehensive 2-month training has set me on the path to becoming a skilled sushi chef. Thank you, Chef Andy and team, for your exceptional instruction and unweaving support.

(Graduation Date: August 2nd, 2024)

I came in with no sushi experience but left confident with all knowledge I now have.

I was nervous because I am taking over a Japanese Restaurant shortly. But after these two months, I think I will be successful.

We got the chance to break down a lot of different types of fish. The sushi bar was very helpful at getting us comfortable in a Restaurant Setting.

Will Recommend Sushi Chef Institute to anyone wanting to learn sushi.

(Graduation Date: Mar. 1st, 2024)

Thank you, sensei Andy, I know I’m not the best one but one day, I will be the best in Mexico. Hope you get better soon, so we can plan many things. I’ll be praying for you.

(Graduation Date: Mar. 1st, 2024)

My experience at SCI was amazing, I was very impressed with Andy sensei and Joe sensei’s knowledge about Food science and technology. They made class/demo so interesting, they were able to answer all the questions meticulously in detail.

(Graduation Date: Mar. 1st, 2024)

The Pro course at SCI covers everything from the basics of Japanese cuisine to complex Sushi Rolls. I’ve also acquired an appreciation for types of food and Sushi. I would have never tried before.

I learned so much at SCI. The experience has given me confidence to work in a pro sushi kitchen. SCI has changed my life.

(Graduation Date: Dec. 22th, 2023)

The most valuable sushi skill I developed was learning how to Neta cut. My most improved skill was knife skills. I’m still not at the level I want to be, but I’ve gotten better at the basics.

My most enjoyable lesson was mochi day because it was a surprise 🙂 The end less amount of possibilities excites me the most as far as sushi/Japanese Cuisine. I’d like my family & friends to know that there’s SO much history behind Japanese Cuisine. (I’d also recommend a class to family/friends.)  I want to make salmon skin hand rolls at home. (Any hand roll actually).

My taste in sushi has broadened through this course by simply knowing more of the ingredients.

Sitting down and having lunch together was my favorite 🙂

Thank you SCI for pouring abundantly info me. I’ve learned so much and I’m very happy to have attended. Thank you to the staff for all the help. Thank you Joe for your endless patience & for reminding us (“as long as you were better than yesterday”)

Lastly, the biggest thank you to sensei Andy! Your dedication, knowledge & skills inspire me. You helped me improve as a chef & I look forward to representing SCI in the future. I’ll be sure to visit soon 🙂

(Graduation Date: Dec. 22th, 2023)

I was learn a lot of new things I have never done before. The knowledge is very important. The skill I developed is cutting the fish and making rolls. I most enjoy the lesson and the Japanese cuisine that I love is the culture.
I would like to share this course for everybody the one who loves Sushi.
I will make more nigiri and cut fish at home.

 (Graduation Date: Jul. 28th, 2023)

I came extra from Germany to attend this Sushi Professional Course.
There are so many things, what I learn in the only 2 months, so it’s difficult to describe.
Every of my expectations was exceeded.
But the most value was to how cut the fish or sharpening the knife technique.
It’s unbelievable what a knowledge sensei Andy Matsuda has show to us, you can never learn it in another places.
Not only Sushi you learn in this short time because it’s not only Sushi, then Sushi is more than only sushi. So you can lot of Japanese cuisines.
Every questions you can ask especially for new jobs or to open a Restaurant.
So I try to take some caterings and workshops in these times to see how Sensai works and enjoy the short, hard but beautiful time.
Now I will add this Knowledge in my Restaurant, to keep my Restaurant on a new Level.
Never I learn so much knowledge in 8 weeks! Thank you for the time.