(Graduation Date: Oct. 13th, 2023)
In October 2023, I completed the Sushi Chef Professional I and II classes at the Sushi Chef Institute. I gained so much from this extraordinary experience; I feel compelled to let others know about this school and about the talents and commitment of Sensei Andy Matsuda.
Sensei Matsuda is an extraordinary instructor and a master Japanese chef. Every single day that I was at school, I grew as a chef, because of him. How I wish I could shadow him for years! He infused all our lessons with the cultural significance and history of sushi. Each day, he demonstrated new skills with depth and clarity, teaching us the fundamentals of Japanese cuisine, as well as refined and advanced techniques. Due to Matsuda’s emphasis on continually practicing the basics (e.g., keeping the knife sharp, tenets of plating, and gently guiding the knife to glide through the fish,) what we learned at the Institute will allow every one of us to continue to develop and improve our abilities long after we have graduated from the program.
The Sushi Chef Institute is an environment where creativity is encouraged, balancing Japanese tradition with innovation. Students were emboldened to push the boundaries of their culinary imaginations. Students crafted sushi with both precision and personal flair, often incorporating flavors from their own ethnic and geographic backgrounds.
Master Chef Andy Matsuda profoundly inspired me to create not only sublime flavors in my cooking, but also to ensure that all my dishes are delightful to look at. He opened my eyes to the importance of proper plating. I now understand how to apply the principles of symmetry, imaginary lines, spacing, and most crucially balance to achieve beauty in the presentation of my cooking.
Sensei Matsuda is invested in his students’ success. Beyond the classroom and beyond the duration of the course, he offers support and guidance. He actively assists in finding jobs and career development opportunities for those who wish to pursue a culinary path.
As important as the techniques and skills we acquired, were the relationships we developed and were taught how to develop while at the Institute. To be a successful sushi chef, we learned how vital it is to build relationships – relationships with other chefs, instructors, fishers, restaurant owners, product distributors, suppliers, and fish mongers.
Without reservation, I most highly recommend this program to aspiring sushi chefs. My life has been deeply enriched by my experiences and by the connections I have made here.
