Testimonials

この２ヶ月間は私の人生で初めてといえるほど密度の濃い毎日の連続でした。日本では寿司職人になるということは、下積みから初めてやっと一人前の職人といえるようになるためには何年もの修行が必要で、ましてや私のように中年の女性が寿司職人をめざす、というのはまったくの夢物語、不可能と思われています。それがこの２ヶ月間、毎日一つ一つ先生の見本通りにやってみては試行錯誤、練習の積み重ねでなんとか寿司職人の第一歩を踏み出せるようにまでなりました。以前は魚もフィッシュデパートメントの人にフィレにしてもらっていた私が大きいハマチや鯛を下ろし、まぐろやサーモンをサクに切ってにぎりや巻物を作れるまでになりました。そして毎晩、夜のひと時は何丁かある包丁を砥石で研ぐ静かな時間を楽しみながら、たった包丁一丁研ぐのがどんなに難しくまた奥が深いか、ということも学びました。学校から出かけたケータリングの大きなパーティーも実際にお客様がおいしいって喜んでくださったのを実感できて大変いい勉強にもなりました。これからはやはり手に職がないと生きていくのがより難しい時代かもしれません。それでお料理も食べることも大好きな私はこの寿司職人になる道を今さらながら選んでトライしてみて、本当によかったと思っています。これからはどんな方からも信頼される寿司職人と言われるようになるために引き続き学校で学んだ基本を忘れず、さらに仕事の場でいかして前へ進んでいけたらと思っています。学校では男女の区別無く、若い子も年を取ったかたも皆一つの目標に向かって励ましあって進んでこれて、今日皆で卒業でき、それぞれ寿司職人としての一歩を踏み出していけたことは、すべて忍耐強く教えてくださったアンディ先生とニック先生のおかげです。ほんとうにありがとうございました。

また紹介して頂いたレストランには、さっそく連絡を取ってその後をご報告させていただきます。重ねてありがとうございました。 この２ヶ月間はほんとうに毎日が楽しくあっという間に過ぎてしまって、もう月曜日から学校に行けないのが寂しいです
貴戸みどり

English translation comes soon.

My name is Dave. I just completed the eight-week professional course at Sushi Chef Institute. I just want to let you know that I had a great time. I walked into the course with no kitchen experience. I had been a teacher for the past twelve years and wanted a change. The way Sensei designed and structured the course eased my anxiety about changing careers. I learned about the culture of Japan and the history of traditional Japanese cuisine. I finished the course with a strong foundation of skills and knowledge to pursue my new career as a sushi chef. Sensei is an excellent teacher and is truly a master chef. His assistant, chef Nick, devotes his time to help you during and after class. Sensei and chef Nick work well together and make a great team, providing you with a challenging, top-quality education in Japanese cuisine… focusing on sushi, of course.

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.