(Graduation Date: December 19th, 2025)
I came to SCI as a recent culinary school graduate with around 6 months of sushi line experience. Most of my experience was making uramaki. SCI opened me up to the wide world of sushi beyond commonplace rolls found throughout America. Andy Sensei is very approachable and sincerely cares about the growth of the students. Though I still have much to master as I apply what I’ve learned here, I have the confidence now to take on more complex and technical roles. I would recommend the course with enthusiasm.
