BOB YU WEN TSAI
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.