I enrolled in the course simply to expand my culinary repertoire, not realizing that people come from all over the world to study under Chef Andy, including Japan. Nor did I realize that some of the world’s best restaurants recruit from SCI. The level of intensity and professionalism is unparalleled. This is 3 star Michelin chef kind of sushi.
My expectation now is to keep learning and growing as the art of sushi making is a never ending quest for perfection.
