Sushi Chef Advanced Class Students' Voice

Q. What is Sushi for you?

What was once an exciting dining experience has now become a career full of more passion and daily learning than any job has ever provided. Diving head-long into Sushi has opened a new world of opportunity and confidence for me - it has also brought me back to my love of cooking and nurturing people. Probably most importantly Sushi has re-opened the door to my personal creativity that was basically closed for a few years. This has made me more proud and happy to be alive than ever. This class has broadened any perspective of what I can do, and where I can take it. (I.S.)

Q. What did you enjoy the most in this class?

I most enjoyed how I was forced to find creativity stirring somewhere inside of me - at first I resisted and wanted demo - recreate - but I love what I have found inside myself most. (I.S.)

Q. What do you think about the instructor, Chef Andy Matsuda, in the class?

As usual he was great - always a peaceful, positive attitude - very professional and courteous at all times - strict yet forgiving. Andy is a pleasure to work with & be around. I am honored to be his student. (I.S.)

Very good, discipline, hard working, self motivated, patient, follow up. I would refer my employee to come to his classes. (M.C.)

I took classes for 3 months, and I learned from basic, so I gained self-confidence a much more than before I took the class. I could know that Sushi has a lot of possibility to create, so I think my perspective of Sushi has been broadened. I got more pleasure for Sushi. Thank you very much. (S.N.)

Before I came here, I had taken many classes in the other culinary schools in Korea and the United States. But I think this class is the best one. Because the other classes never let me practice how to cook, they just showed me how to cook. But Chef Andy taught me and gave me the time to practice making by myself in the class. (K.H.)

Sushi Chef Professional Class Students' Voice

When you take this class, bring 120% of all your attention, because Sensei is going to give you 200% of his attention to you. I feel very confident about skills & knowledge that I've acquired for Sensei. It's not about food or cooking only. This is an ART & PASSION. You have to take the class to get the true feeling about this class. It's wonderful feeling when you leave the classroom. (G.H.)

The class was very well layout and taught by Sensei. I am very please with the class and what I have learned. Before I took the class, I have no idea how complicate making sushi can be and not very interested in how sushi chefs work inside a Japanese restaurant. After this class, I have so much interest & appreciation for the sushi chef at work. The best feeling of all is, I know can do exactly what they do or even better because of the education I got from Sushi Chef Institute. I recommend this class to anyone who wants to learn sushi or Japanese cooking. (A.T.)

Well, where should I begin this evaluation? There is so much to say. So I'll just get right to the point. When I first came in to the class, I was not sure I was in the right place. As the days went by, I realized this was one of the best things I've ever encountered. As I said yesterday, you are a hard but fair man and a great Sensei whose honesty is refreshing. To tell you the truth about some who you don't even know and is practicing for your knowledge and you have the decency to be up front and caring about your students. If I were you, I wouldn't do anything differently. And just be who you are as a good guy. (P.C.)

California School of Culinary Arts Le Cordon Bleu Program in Pasadena Intensive Sushi Class for instructors by Chef Andy Matsuda Students' Comments

The Class was Fantastic! Sensei Matsuda has a very good way with demonstrations, lectures, and is very patient. The information I will keep with me a lifetime, and I will share as well. (M.N.)

I learned a lot. The Sensei was extremely knowledgeable and enthusiastic every class. I would recommend this class to anyone and everyone. Thank you for making this class fun and knowledgeable. (E.O.)

I really enjoyed this class. I learn a lot in a small amount of time. I feel that the instructor was very knowledgeable. (G.R.)

I enjoyed this class very much. I found it challenging and frustrating. I was humbled to be the student instead of the teacher. Than you for the experience! (L.S.)

A great compliment to the school, I really enjoyed the experience. I also learned a lot, the gives me an appreciation for Sushi. Thank you! (P.G.)

Restaurant Owners' Comments

I'm pleased to write a letter of reference and evaluation for Mr. Chef Andy Matsuda. He was engaged by my restaurant from Fall of 2002 to the current time as a Sushi Chef Instructor.

Chef Matsuda demonstrated excellent skills and a great ability to prepare Japanese food. His services included food safety training, sushi preparation, Japanese cultural awareness and menu consultation.

We found Chef Matsuda to be easily approachable, friendly, and very open with what many consider the most delicate cuisine in the world.

With no hesitation or reservation, I recommend Chef Matsuda for any of his future endeavors, especially in the Food Service Industry.

A.N.
President and Founder

On September 26 through September 29 in 2003, we employed the expert services of the Japanese Food Preparation Specialist, Mr. Andy Matsuda of the Sushi Chef Institute.

Chef Matsuda's services included sushi menu design, preparation; merchandise specification and training food preparation techniques.

Chef Matsuda performed exemplarily; his uncomplicated and friendly approach was immediately embraced by our onboard teams- we found chef Matsuda to be a charm to work with and he is easily understood. Our relationship with Chef Matsuda remains on going- he had assisted us to exceed U.S.P.H. Standards in our certification for "Seafoods to be used in the preparation of Sushi on passenger ships."

We bear no hesitation in recommending Chef Matsuda to the Food Industry, we are confident of his credentials and expertise; we thank him for his professionalism and humanism.

R.J.
Senior Executive Chef, CEC, CFBE
M.R.
Food and Beverage Manager