Chef’s Cutting Board
New four-day sessions for entry-level job seekers
Cultural News, April 2007
By Andy Matsuda
One of the classes we’re undertaking involves our teaching four-day sessions over two weekends. Obviously these classes are shorter than the standard classes here at the Institute, but so is the focus.
With these four-day sessions we are hoping to reach students who are new to sushi and are looking to gain employment at the entry level in restaurants or in the supermarket/takeout industry.
It’s basically a way to help open the door in the very competitive sushi industry. We will also go on the road with these classes with sessions planned in
In this way, beginning students can learn the basics without having to come down to
The other class we are going to launch involves our working with the customers of restaurants. It is a great way for sushi lovers and regular customers to gain a better understanding of sushi.
Restaurant owners will pick an afternoon and get 10 people to sign up. We then come and teach sushi-making, starting with basic rolls and moving into some fusion rolls, all the while giving some cultural background on sushi. The class costs $80 a person, but we will offer a discount scheme after the third customer. Customers get to eat what they make for the two-hour period.
Andy Matsuda is founder and Chief Instructor of the Sushi Chef Institute located in Little
(This text is completed by Gavin Kelley)