(Graduation Date: Dec. 22th, 2023)
The most valuable sushi skill I developed was learning how to Neta cut. My most improved skill was knife skills. I’m still not at the level I want to be, but I’ve gotten better at the basics.
My most enjoyable lesson was mochi day because it was a surprise 🙂 The end less amount of possibilities excites me the most as far as sushi/Japanese Cuisine. I’d like my family & friends to know that there’s SO much history behind Japanese Cuisine. (I’d also recommend a class to family/friends.) I want to make salmon skin hand rolls at home. (Any hand roll actually).
My taste in sushi has broadened through this course by simply knowing more of the ingredients.
Sitting down and having lunch together was my favorite 🙂
Thank you SCI for pouring abundantly info me. I’ve learned so much and I’m very happy to have attended. Thank you to the staff for all the help. Thank you Joe for your endless patience & for reminding us (“as long as you were better than yesterday”)
Lastly, the biggest thank you to sensei Andy! Your dedication, knowledge & skills inspire me. You helped me improve as a chef & I look forward to representing SCI in the future. I’ll be sure to visit soon 🙂
