Testimonials

I developed the valuable skill of making nigiri here. Along with that I learned how important patience is. I enjoyed the fish preparation lessons, and I am really excited about the art that sushi truly is, and I am so glad I learned how to make sushi in a professional way. Sushi bar set up was quite an experience. I will share the skills I have learned here with my friends. I am looking forward to making maki rolls at home. I can definitely tell when fish is fresh now. I’m going to miss our shared time at lunch. Thank you for being patient with me, and for teaching me your techniques and skills.

I took this class to help my staff at my restaurant improve. We plan to open a new restaurant and we wanted a strong foundation to set us apart. Cutting fish from guts, to fillet is definitely a skill I developed here that I value. I enjoyed cutting whole fish. I also liked learning how to properly use my knives. I enjoyed the Japanese cooking we learned other than sushi as well. The tradition behind the coking was very interesting. Sushi is always evolving so the learning never really stops. My netta cutting and filleting totally improved and I can’t wait to a fusion of traditional and modern sushi when I get back to my restaurant. I will always remember our team. We all worked really well together. I can’t thank SCI enough. I will forever be grateful and I will do my best to maintain and preserve the traditions.

It was an intense course. The first month was hard for me. I have never worked in a kitchen before. The second month was easier and better for me. Andy sensei is a traditional Japanese style instructor. Once I got used to it, he was easy to follow. Overall, I love this course. I learned a lot. Thank you.

I have learned a lot, not only about Japanese cuisine and sushi, but also about teamwork and my place in life. I gained a deep appreciation for the people working in restaurants and their dedication to the mastery of the art of sushi making and their burning passion. The class was engaging and interactive. It promotes autonomy and creativity. It is something I’ve never experienced before, because I’ve always sat in a classroom only listening to lectures. I’m graduating from SCI with a sense of pride in my newly acquired skills and hope that makes me expect more out of life than I could ever imagine. I’m grateful for this exciting and inspiring experience.

I enrolled in this class to learn what a sushiman should, and must do. The decorative aspect of sushi excites me. My taste has changed after developing a stronger knowledge of sushi. My roll making and nigiri skills have greatly improved, especially after sushi bar. I believe that fish cutting, nigiri, and sashimi are the most valuable skills I will take from this class. I enjoyed learning the 8 step nigiri making process. I’m looking forward to making sushi and noodle dishes for my family. Sensei Andy works hard with us. He is kind of like a superman. He works so hard. I love him and hope to stay in contact always.

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!