The Sushi Chef Institute is everything I could have wanted from a first rate culinary school. Chef Andy’s instruction is second to none. As a Le Cordon Bleu Graduate, I was expecting to learn basic rolls and Nigiri making. This was not the case. I learned many aspects of Japanese cuisine. From the moment that class begins, you become immersed in Japanese customs, ethics, and etiquette. Chef Andy expanded my culinary knowledge immensely. Besides making sushi and sashimi at the restaurant which I have been employed for over two years, I have used my new skills to add a new depth to my own catering business.
Domo Arigato, Sensei! The education that I received from you was priceless!