Sushi and Japanese culture in general has always been amazingly fascinating to me. During college I worked at a sushi restaurant and was frustrated by all the corners that were being cut. So I wanted to learn traditional sushi making and how to make everything from scratch. At the Sushi Chef Institute I learned just that and a whole lot more. Master Chef Andy Matsuda has a stellar approach to teaching. His philosophy is that you are a representative of him when you graduate and it is his and your best interest to be as proficient and skilled as possible when you graduate. Chef Nick is also a great asset to the school he will always help you overcome your individual challenges for each technique while being funny and supportive along the way. The teaching at the school is strict and precise and I wouldn’t have it any other way. The precision and dedication they demand of you will make you a far better chef than you ever thought you could be. The education gained here is not purely your mechanical skill it is the knowledge of a wide range of ingredients, history, and culture. Let me tell you that now as a sushi chef working in the Bahamas (thanks to Chef Andy) your customers will ask you and enormous amount of questions and you will be prepared to answer with ease and confidence. Also your connection with the school does not end at graduation. They support you far and beyond what I expected in helping you prepare resumes, answering every little question you have, and providing you with real world opportunities to work at catering events. The Sushi Chef Institute has been invaluable in propelling me into an exciting and highly rewarding career.