To all you aspiring sushi chefs out there, or even those who want the piece of paper showing you have a sushi chef certification, please be forewarned. Two months doesn’t sound like a very long time, but you are in for a surprise if you are expecting it to be easy. It’s a very intense 2 month course and you will be pushed to your limits, I can assure you of that. But if your heart is set on getting the best training for your money, and becoming the best sushi chef possible, look no further. Chef Andy knows Japanese food, and boy, does he know sushi. I was amazed at his vast reservoir of knowledge each and every day of class, and he shares everything with his students. You’ll come away from Sushi Chef Institute exhausted, but having learned the true art of sushi making from someone I consider a true gentleman, but more importantly, a true sushi master. I was pushed to my absolute limits many times during the course of the Professional I and Professional II courses, but without Chef Andy’s guidance, patience, and gentle prodding and pushing, I would have given up on myself, no question about it. If you do end up coming to Sushi Chef Institute, here is what you will get. You will get a boot camp, so to speak, in how to make sushi like a true Japanese sushi chef. But in my opinion, the most invaluable thing you will get is hands on training from Chef Andy, and the personal attention and feedback only he can give you. He will sit down with you and tell you your strength & weaknesses, and will assess your performance very honestly. To me, this feedback proved to be one of the most important things I received during my time there. So I would say to everyone and anyone looking for a sushi school, don’t even think of anywhere else. You can’t go wrong with Sushi Chef Institute. You’ll be glad you chose them and they will put you on a career path you can be proud of and that you can call your own.