Ever since this class started in June, my goal was to finish and complete the class with no absences, and I did it! I started with zero cooking skills, and I became more than I expected. One of my favorite lessons was cutting fish. I have seen many times, Sensei’s demos, but I always end up with mistakes. I’m still far from ok, but it was a very valuable lesson. Also, I really enjoyed catering services. It was areal action and showed me what people do when catering events. As, I said I am still way far from ok based on Sensei’s standards. What I learned here is all I have right now, but I believe this knowledge will work for all restaurant jobs. So, as Andy sensei always says, “Practice and take a life” This is my golden word during class. Also, many thanks to Saburo sensei, Shinichi san and Amie. Without the above people my days supposed to be dark. Many thanks and regards.
At the Sushi Chef Institute, I gained a lot of knowledge about Japanese cuisine. My favorite lesson learned was about fileting a lot of different kinds of fish. I will try my best to use my new skills from SCI in my dishes and throughout my chef career.
I was tired of paying for sushi. Plus, it’s beautiful and makes people happy. Since being here, my rice skills have greatly improved. I am going to make sushi for my family all the time especially fun rolls, nigiri and sashimi. I eat more healthy foods now, even out of class. I will never forget to put the kelp in the sushi-zu or any of the recipes I learned. I think the nigiri and roll techniques were the most valuable skills I developed. I liked all the lessons but the 8 step nigiri making I liked in particular. I’m pretty sure sushi will change my life once I experiment with it more. I know I’m not the easiest person to deal with, but I think we both made the effort and made it happen.
I have experience in sushi making, but I wanted to learn from a professional sushi chef, so I came here. You will learn all the fundamentals of sushi and Japanese cooking skills, something that people don’t teach you in the restaurant. For me, learning the proper way to make nigiri sushi was the most valuable experience. Also, things like sashimi presentation, handling special ingredients, such as: uni, ankimo, etc. was fun. These 2 months of learning educated me a lot, and hopefully I will become a better sushi man from this.
First, I had no experience in sushi ever. I developed new skills and knowledge at the Sushi Chef Institute about how to use knives and sharpen them, how to cut, peel, make small dishes, sushi rolls, nigiri, and how to decorate. Every week we had skill tests as well.
I found knife skills the most valuable thing. I really enjoyed learning how to cut and clean the fish. I’m looking forward to experimenting with new ingredients and making new sushi. I will remember the new friends I have made, the professors, the staff, the guest chefs and sushi bar. Sushi bar really helped me see how to improve my weaknesses. The art of sushi has impacted me a lot in just 2 months. It has inspired me to want to own my own restaurant one day. Thank you, Sensei Andy Matsuda, for your knowledge and for inspiring me to love this new craft.