Testimonials

SCI teaches you what you need to know more than anything else. You get a variety of lessons, but the fundamentals are stressed. Each lesson is put into a Japanese historical context so they are given deeper meaning. More than just taking food lessons-you are given a cultural context which makes everything more significant. I enjoy and appreciate everything I learned.

I learned a lot in the course. I knew the basics, but not all of the details I learned here. It was a unique experience to learn, practice and participate in different events (i.e. demos, catering). Now I have another view of the Japanese Cuisine, and I have other views of quality, presentation, products, and more.
I’m very happy, and the course was all I expected it to be. I developed a vision of Japanese cuisine. When I return to work, I will have more ideas and details for decorations and appetizers. I’m going back with a vision I did not know before. It was a great course for me and I have great opportunities ahead. Thank you.

I have truly enjoyed the entire course as equal. I came to SCI with no knowledge of Japanese cuisine, how to prepare sushi, rice, cutting sushi grade fish, and the Japanese flavors and traditions. In 2 months I have learned so much!! I can understand fish more and their different cuts, and what they are used for . My favorite lesson has been cutting and filleting fish. I will use everything I have learned and combine it with my Spanish fundamentals and foundations to create a Japanese/Spanish fusion.

I enjoyed a lot of the class. My favorite lesson would probably be cutting whole fish, because although it is difficult, when you do it clean and correct it feels very satisfying. I hope to take my new knowledge and continue to grow as a chef and person.

I had no cooking experience before taking this course. I had no idea about sushi, and I met Chef Andy and my life has changed. This school is definitely the best place to learn and sushi, and also about Japanese culture. Thanks to Chef Andy and thanks to Amie. This was a great time and great experience. I am glad to be a part of the SCI family. I will miss everyone.

This has been one of the best learning experiences I have ever had in my life. Learning of fundamentals and basic Japanese cooking gave knowledge about how the food can be an art. It is a good skill to have. My favorite lesson has been working together and its importance. My benefits from this class are: being able to make healthy foods to consume and serve, and increasing my income.

For me, this was a life changing experience! One of the best things I’ve ever done! I should have done this 10 years ago! For example, talking to sensei-we talked about how I was stuck working at a bar, unhappy, with no skills and a blank future. But now, my future is bright. I have many different directions I can go now. The sky is the limit is how I see things now. I am going to miss everything and everybody. I’m especially, going to miss lunch lol! Thank you Amie for making me comfortable enough to come. I wanted to come a long time ago, but I was scared. I’m glad I came when I did! It was the exact right time for me. Thank you so much SCI.

I had no experience working in a restaurant prior to my arrival at the Sushi Chef Institute. The prospect of learning a new trade is both exciting and terrifying for this self-confessed- “kitchen illiterate”. But thanks to Sensei Andy and the staff at the Sushi Chef Institute, I now have the knowledge and more importantly, the confidence to help me succeed as a sushi chef in this new and exciting career.

My favorite lessons that I enjoyed the most were sushi roll making and nigiri. These are what we do on a daily basis. I started with no kitchen experience, but in 2 months I learned a lot about Japanese cuisine and Japanese terminology. This class has helped build my confidence in myself and my skills. Thank you Andy sensei.

I want to thank everyone at Sushi Chef Institute for a wonderful experience and knowledge I received in the past two months. It does not seem like a long time, but it’s astonishing how much I’ve learned.

Sensei Andy created an amazing program with tons of information and hands on experience. I loved every minute I spent at the school!!! Other Chef and Tiana were amazing and helped every step of the way.

I also had a chance to get to know and bond with other students and working chefs. I feel like I made friends for life and I am just beginning. I’m excited to see what a waits from me next in this wonderful world of sushi and will be sharing my experience as I move along. Thank you again from the bottom of my heart!

将来アメリカで寿司屋を開くことを目標に一から勉強しようと、日本の寿司学校を探していましたが、アメリカでも寿司学校があることを知り幾つかのスクールを訪問した結果 Andy 先生の所でお世話になることにしました。そして今一番思うことは、自分自身のスタート地点に Andy 先生に出会えたことは、私にとって最高の結果でした。

先生には日本食の基本を教わり、また寿司は日本食のほんの一部であることを学び、職人・レストラン経営者としての心得を教わったと思っています。”自分は今何をすべきか”を常に考え行動することの大事さを教わりました。

現在卒業して半年、日本人オーナーのレストランで働いています。昼はキッチンに入り、日本食の代表的なメニューをこな㡍 、夜は寿司カウンターに入っています。

店主自ら掃除・洗い物を率先してされる姿を見て、今なおAndy先生の教えを痛感しすんなり今の店に溶け込めています。日々修行中ですが、色々なことを任せてもらえている嬉しさと責任感で充実した日々を送っています。腕と包丁を磨いて早く自分の店を持てるよう頑張ります。

The first time I tried sushi was in elementary school. I did not enjoy the nigiri due to a small fear of consuming raw fish but it would later become my favorite food. In fact I love sushi so much I wanted to center my life on it.

One of my biggest concern as a young nerd who read books and wrote articles was if I could handle the physical stress that comes with being a chef. As it turns out catering all day long on some days was one of the most enjoyable moments of my life.

I was a bit skeptical when I learned rice is everything when making nigiri, after all I thought its fish that makes nigiri memorable. This class taught me just how significant rice texture and taste is.

I would highly recommend having sharp ears and a keen memory; these alone will be very helpful.

Sushi is truly artistic, colorful, and decorative so eye pleasing and light to my taste! Before taking this course I enjoyed rolled sushi but discovered seared fish with dashi creamed sauce to my delight.

Now I can make many types of sushi in my home. However, finding these precious ingredients especially unagi in my home town is now my bigger challenge.

Wow, I was very impressed with sushi techniques and presentation. I learned so much from Chef Andy. I truly aspire to be a sushi chef someday. Chef Andy is strict yet most supportive teacher. He has created a good learning environment. I fondly recall daily lunches felt like one big family gathering. For any new students please study, work hard never give up. It will turn out to be one of the best experiences of your life!

I have lived in a country where sushi is not popular. But the uniqueness of sushi detail is a beautiful form of art.

Now that I know how to make my own sushi, I can serve my family and friends whatever they request. Learning to filet and cut fish myself is very important. One of my many impressive moments was learning how to decorate live fish.

Before I took this course I only ate rolls and sashimi. During the course I was introduced to additional Japanese cuisine which I enjoy just as much.

I finally made my decision to learn what I have been interested in all my life. My family and friends are very excited about my return home. Sharing my discoveries is fun. I learned so much and enjoyed all my lessons.

The art of sushi-making has always played a large role in my life, and my love and passion for sushi has grown even more.

I enjoyed eating raw sushi but did not know about sushi preparation and fish fileting. I took Professional 1 and 2 courses to gain a job skill, develop for a future business and research raw seafood consumption.

Learning about the types of raw seafood, especially the handling process is useful.

It’s incredible learning how to make nigiri and rolls. I enjoy making hand rolls and various rolls in my home now. I was highly impressed with Sensei knowledge and appreciated my sushi colleagues.