Testimonials

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.

I signed up at Sushi Chef Institute because I want to be a chef, understand how sushi is made and hopefully someday soon become a great sushi chef.

It was amazing when Sensei Andy started slicing a huge fresh albacore and other big fishes. My family has seen from my results how I learned sushi skills in just 2 months! I especially find preparing fish, sushi rice, sauces most valuable.

I will not forget the helpfulness of my teachers who were willing to spend time with me whenever needed. Since attending Pro 1 and Pro 2 courses my view has changed of sushi. It is not just a food but a living art. For myself I had to be observant, have patience and practice to be good in order to be successful.

I enrolled in professional sushi course because I love cooking Japanese cuisine plus hope to someday open a restaurant. Sushi is so fresh, delicious and healthy! It has made me become aware of healthy eating. I enjoyed making rolls and fileting fish. I discovered true sushi is simple not overstated. Learning how to set up a sushi bar and helping with catering events was impressive. Also wearing comfortable shoes and paying attention to every detail in class helped me lots.

This course is very interesting; I learned many sushi foods and techniques as well as gaining a strong foundation to become a sushi chef. I made new friends, met Sensei and enjoy daily appetizing lunches!

I came to Sushi Chef Institute with some knowledge of Japanese cooking, and I now graduated with confidence, something that I previously lacked. The classes were amazing and I miss coming to class every day and learning from Sensei. The staff was incredible and stood by us every step of the way.

Thank you all so much for this unbelievable experience.

Awesome class! In the beginning I wasn’t sure what to expect and thought that two months was a long time. I must say, the two months just flew by! I have learned a lot from appetizers, to roll and fishes and so much more. I am ecstatic that I took this class and I cannot wait to start putting my newfound skills to use.

Thank you Sensei!

This has been a wonderful experience to start on a whole new venture in my life. I regret not taking this course earlier, however now that I can praise the school and sensei Andy for his dedication and hard work. He is honest and knows how to critique on a positive, beneficial level. All the instructors are very well experienced. It has been an honor to work and learn with all of them!

I am glad that I took these classes as I didn’t have any knowledge about Japanese culture before class and it was great. When I was home in Sweden, I could not say anything about what I was serving to the customer, like nigiri pieces. I learned that a chef needs good knowledge of Japanese culture before they could serve the food and that was what I really got to learn from the school. I learned the techniques and that they didn’t hide any success and taught us everything.