Ki Uhm
I have to admit that I came to the Sushi Chef Institute with my share of doubts and worries. TO learn sushi making in how-to’s about Japanese cuisine in 2 months?! – The idea was attractive because I was looking for a quick-fix, but it seems highly unlikely and the tuition was not a small amount.
I was in for a surprise! Soon after I began Pro 1 & 2 courses, I realized that I was facing the longest and the toughest 2 months in my life. Sensei Andy Matsuda was determined to transfer his knowledge and skills as much as possible to each of his students within 2 months. The daily instructions demanded our full attention while attending, but what followed after the classes were equally, I not more intensive. In order to digest the wealth of information and be ready for the following day, we were required to review and practice. We were working on a deadline, and he pounded on us with no mercy. He not only emphasized the technical skills as a chef, but also the level of focus and dedication we must maintain while working with sharp objects, flame and most importantly, each other. His own attitude and drive attested to the meaning of being a professional.
Everyone comes to SCI from different paths and for different reasons. As for me, I came with no background whatsoever in food business and was looking for a career change. Ultimately I was interested in owning my own restaurant, and learning how to cook seemed like a logical first step toward my goal. That’s why SCI was sushi a perfect place for me. Besides teaching culinary skills, the institute and its knowledgeable staff provided field experiences, volunteering opportunities, job placement services and career consulting. A lot of schools promise these services, but SCI actually send me out to volunteer at the Japanese Annual Festival (run by Japanese Merchandise Association) and other catering services where I got the opportunity to work with live customers and watch Sensei Matsuda in action! Also, thank s to my teachers advice and encouragement, I was able to find employment right away. I’m forever in debt to sensei Andy Matsuda and Assistant Chef Leo.