Having worked for 2 years in restaurants after culinary school, I decided to expand my horizons by learning sushi making, and I am very happy that I chose the Sushi Chef Institute. The combination of Professional Courses I and II offers much more than just sushi making. It introduces the students to Japanese cuisine from appetizers to desserts in a multi-course meal, of which sushi is a part. Sensei Andy also teaches the philosophy and approach to food that is uniquely Japanese and not typically offered in traditional culinary schools. The small class size also provides personal attention where ones work and progress can be closely monitored. The instructors are always available, even after class, to offer advice and further instructions. While a lot of knowledge and hands-on practice is squeezed into a 2-month program, I find the entire learning experience to be relaxed and fun. All in all I learned a lot and enjoyed the whole program. Again, I am very glad to have chosen SCI to further my culinary education and am eager to get started as a sushi chef.