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The biggest compliment in my career came from Japanese couple that never had sushi in any other place but in Osaka where they are from. They were a little hesitates to sit in front of you because I was an American female sushi chef. But I saw their faces changing during the dinner. They loved what I served. That’s when I decided that I want to learn more. It was an epiphany! I served VIP and celebrities like prince of Malaysia and his family, Reba McIntyre, Mary Wilson of the Supreme, Deborah Cox, etc. I even had groupies who had the copies of Jane magazine that I was featured asked me to autograph them! I enjoyed the celebrity on the ship. CSA helped me get in the door. Without having gone to CSA, I couldn’t have this career. There was so much to absorb from the schooling, and most of what I learned kept popped up in my mind as I was working. Customers enjoyed listening to the stories and information of each sushi fish I learned at CSA. As a sushi chef at the bar, every customer wants to know everything about you. Your personal life becomes very much a part of the sushi bar! If you trust yourself, then people start to trust you. If you have a passion to do something, sky is not the limit as long as you are assured of yourself. If you have a positive attitude, people will always give you a chance. You will learn a lot about yourself along the way, and I wish everyone could experience this. I'd 100% recommend CSA to aspired sushi chefs. It gives you a sense of accomplishment; it gives you a positive reinforcement. If you are passionate about something, no one can tell you no. I think it's within you. I can say that females can do anything, after going through what I've gone through. My goal is to study further with Toshi, and become that person, a role model to inspire women to become sushi chefs. I want to be the next Rachel Ray! Females have to be confidant and assured of yourself especially because a lot of people close doors on you because of your gender. This is the dream. I'm not going to give up. Just be proud of who you are, and you can do anything! That's why I went to corporation because they wouldn't discriminate. You can't start running. You have to start walking. Take this, take that and it will take you where you want to be. You have to be willing to be humbling yourself and start from basic.
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Being featured in the Zen of Fish was so surreal! It’s still sinking in slowly. But as I read it, I enjoyed seeing the progress I have made from the day one through today. I had a memorable experience on the first day of school where we had to do katsuramuki. Everyone held knife and cutting toward themselves. I was very scared and worried! Anyone who’s interested in becoming a sushi chef, they should just go for it. It is challenging especially for female chefs, but once it clicks, you will get hooked!
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Of course all the materials that I learned at school are extremely important and useful for my professional experience at the Fire House, especially when it comes to rice preparation and fish filleting and cutting techniques. I am currently the second sushi chef at the Firehouse. My future goal as a sushi chef? Well, first of all never stop learning and reinventing myself all the time; then I will probably look for positions in Europe, or start as a freelance for catering and private dinners parties. Maybe one day I will open my own fusion sushi bar! The message that I want to leave to the perspective CSA students is very simple: take it very seriously, commit yourself and practice, practice, practice! Oh I forgot… and....practice ! Try also to sign for as many internship opportunities as you can, because when school is finished and you jump behind a sushi bar...well good luck, everything depends on you and on how much commitment you put to get there. It's an amazing job, working hours are long and customers wants what they ask for! Ready to rock? Irashaimase!
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In what way did CSA contribute to our success? Let's start from the beginning : how did our path cross with that of CSA? Well, my wife and I love Japanese food and culture. As our hometown in Belgium didn't have a decent Japanese restaurant we saw that as a business opportunity and decided to open one. We couldn't even make a decent makimono, so this decision might be seen as a fools choice. Fact is that you won't be a top sushi chef or any kind of specialist in a short period. It takes years of training and hard work to become one. You can compare our situation to a person in Japan deciding to open a top French restaurant in Tokyo. Following a cooking course alone will not do it. We needed a top sushi chef and to build a good team around him. To manage it all, we needed to be able to understand the needs of a top sushi chef and anticipate any problems that might occure. And in the long term we also hoped to become decent sushi chefs ourselves. We looked for the best English speaking sushi course, as we didn't speak Japanese. After an extensive search we decided for the CSA Intensive Sushi Course and we never looked back on this decision. In the three months that we spend at CSA we got a tremendous amount of knowledge of not only sushi, but also of many other Japanese dishes and cooking technics. As our restaurant not only has a sushi bar but also serve tempura and many other warm dishes, this aspect of the CSA course was very important to us, as we noticed afterwards. Like with all courses, what you learn depends for a major part on your own dedication and creativity. If a CSA graduate would apply for a job in my restaurant, as a restaurant owner I would feel secure enough about the technical skills to give such a person a more advanced job in the kitchen or sushibar. But whether such a person would have a fast or slow career depends totally on the attitude and dedication shown. CSA provides excellent tools, but in what fashion these tools are wielded is entirely in the hands of the CSA graduate, of course. Besides providing an excellent course, CSA has also helped us find a top sushi chef to start our restaurant. It is an expensive matter to find a sushi chef, to arrange the immigration papers, and then to pay for him to come and work. Not only the skills, but equally important is the attitude of such a candidate. The pre-selection by CSA meant that we didn't need to screen this critical staff member ourself and that we could concentrate on other important matters that needed sorting out before the opening of our restaurant. For those of you who decide on enrolling a CSA course, you will have a marvellous time under the guidance of the dedicated and very friendly sensei Toshi Sugiura and his equally dedicated and friendly CSA staff !
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  "One
retired firefighter. A computer consultant. A former prison guard.
These are just a few of the motley crew that made up California Sushi
Academy’s class of Winter 2006. Brought together by rice and
nori, we endured, thrived and bonded over three months of intensive
learning. Every day, the regiment was consistent. Early risers would help set up cutting boards and prepare the sushi rice for that day. Eight thirty on the dot, our sensei would empower us with new skill. Filleting salmon, frying tempura, rolling a Spider Roll or preparing eel sauce, we did it all. One day it was mouth-watering Kobe beef. The next was learning to pick worms out of monkfish liver. Beep! Beep! Rice was done, time to add the vinegar mix that would singe your nostrils together with steam from the fresh rice. The range of flavors and textures we sampled and learned to prepare were truly eye-opening. But beyond the skills of sushi and Japanese
cooking, the experience offered a chance to get to know a group
of individuals who came together as a team. There was an unspoken
sense of camaraderie which we seldom come across in life. Upon graduation,
I got the sense that it was not the end, but rather the beginning
of new friendships and the opportunity to utilize our newly honed
skills as sushi chefs. |
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  "Coming
to CSA changed my life forever. Without the CSA experience, I would
have never got a job, or I would have never be who I am today. I had
no culinary experiences before, which made it tougher for me at the
beginning but the amazing instructors assisted me a lot. They were
unbelievable. I learned the basic of Japanese cuisine, just right materials to get you started. I think I have gained a great understanding of the fundamentals. I have so much fun working at the sushi bar. I love talking to the customers and serve them my creations. What I learned at CSA is definitely helping at my daily work as a sushi chef. I would have never gotten the job here without the experiences at CSA. My boss is impressed with my skill level, despite the fact that I am not Japanese. I feel confident about my skills because I have done many caterings as an intern at CSA. I absolutely recommend the education
at CSA to anyone. The experiences of learning and friends I met
through school have become something to cherish for the rest of
my life. |
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 "I came to the California Sushi academy not knowing what to expect. I had never worked in a kitchen before or even a restaurant for that matter. The good spirits and relaxed yet professional manner of the instructors and staff of the California Sushi Academy soon put me at ease. They taught the art of sushi, the basics of Japanese cooking and even an understanding of sake food pairing. The instructors made sure that each student got the individual attention they needed, including they much coveted skill of the Tamagoyaki. All combined with the challenge of running a lunch time sushi bar made the California Sushi Academy an invaluable experience. Now I am employed at the Pearl Dragon of Pacific Palisades full time and am excelling in my sushi skill. Thanks to the CSA, I can have confidence in my job and am met with few surprised in my work. I can pick up new skill quickly and have use the subtle tricks of the trade taught to me at the CSA to great success. I would encourage anyone interested in a career as a sushi chef to attend the California Sushi Academy and learn from the true masters of the trade. Leland Taylor, Class of Fall 2006 *Leland is a sushi chef at the Pearl Dragon in Pacific Palisades, California. |
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 "W hen I came to CSA, I already had a little experience in making sushi. And after I left CSA, I’ve gained much greater knowledge in Japanese cuisine and much better technique in making sushi. When I decided to work on my sushi skills, I first started by looking for a job at a Japanese restaurant, but only to meet with discouragement by people saying that I needed to speak Japanese to get a job. Then I found the CSA on the internet and they were willing to teach the art of sushi to anyone wants to learn. All the CSA staff showed us patiently all aspects of sushi, Japanese cuisine and sake which has now become my favorite drink. In my current job I am using all the knowledge I gained at the CSA everyday and I have much more confidence in my skills and the handling of the raw fish. And I am sure my sushi is much better than before my three months at the CSA. And even now after CSA, my hunger for knowledge is growing even stronger than before and I am still looking for more. So I would recommend CSA to anyone who is interested in sushi and wants to get a very good basic knowledge to start a career as a sushi chef. Kristian Brey, Class of Fall 2006 Kristian is a sushi chef at the restaurant Soho Restaurant & Sushi Bar in Kiel, Germany. He was a number one student at the Class of Fall 2006. |
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  "I
was so lucky to find the California Sushi Academy. I left my
corporate job to pursue this new life because I was burnt out and
unsatisfied. I was pleasantly surprised to find that more than half
of my class consisted of women and many of my classmates were also
career-changers, just like me.At first, it was a little intimidating to work side-by-side with people who had been working in a kitchen since they were teenagers. I realized that I was learning a lot from my teachers, but I was also learning from my classmates, who came from different countries and different backgrounds. Seeing the same people every day for three months makes you get to know them very well, and by graduation day, it did feel like we were a family. After graduation, I found work two months later as an apprentice chef at a sushi restaurant in Kansas City. I am the only woman working in the kitchen and sushi bar. When I started working, my chef noted that most sushi chefs he knows are badly trained, and despite years of experience, they hadn't learned as much as I did at CSA. I love my new career and I'm glad I took a chance on myself. CSA is a great learning experience and I highly encourage everyone to take a class and see it for themselves." Filipina Pate, Class of Summer 2006 Filipina is an apprentice chef at the Sushi House in Leawood, Kansas. She is the board member of the team to launch the CSA Alumni Association. |
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  “I
have learned a lot from the Intensive Sushi Chef Course at the California
Sushi Academy! I am employed by the restaurant with full confidence.
I can definitely tell the difference in my skills before the schooling
and the after. My employers are very happy with my level of skill
and experiences I earned from CSA.There is a lot of practical knowledge that I learned at CSA that are greatly helping me at work. Examples are knowledge on each fish and techniques in how to handle fish. I am also making a great use of the tools and knives I got from the school. The CSA’s sake class by Satomi-sensei has helped me a lot because now I know which sake to recommend with different sushi to my customers at the counter. I never would have known what to do with sake if I didn’t take this class! Even after my graduation, I often knock the door of the Academy to get the career advice and tips on the skills, which I find very helpful. The senseis are always welcoming! The schooling and the relationship I have built with CSA is something I cherish very much and I would recommend CSA to anyone who is an aspiring sushi chef!” Suryo Husodo, Class of Fall 2006 Suryo is a sushi chef at Bar HAYAMA, the restaurant owned by CSA's CEO, Toshi Sugiura. He was one of the honor students at the California Sushi Academy. |
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 “Knowledge, advice and good fun is how I would describe CSA. Everyone there is friendly, happy and supportive - a family away from home. The course is not only about sushi and sashimi: it is a three-month intensive course on Japanese cooking from the basics (stock and sauces) all the way through to sushi and Japanese fusion. Students are instructed by Toshi-sensei and Tetsu-sensei. Working alongside Toshi-sensei allows you to learn a great deal. Classes are small and this facilitates personalized training. Tetsu-sensei is always around to help. Internship hours include the evening omakase bar by Toshi-sensei, with Tetsu-sensei in the hot kitchen doing traditional Japanese cooking. Also available for internship was the outside catering opportunities. I enjoyed being able to explore L.A through special catering events while completing my internship hours. No Japanese culinary course would be complete without sake. The sake course is done by Satomi-sensei, who I still seek advice from for my restaurant. The sake course is very informative, fun and involves lots of tasting. The lunch sushi bar restaurant is managed by Jimbo-san, who teaches restaurant management and proper Japanese etiquette. It was always great to be around Jimbo. Through one-on-one training, CSA teaches you all you need to know about running a sushi bar. I would not have been running a Japanese restaurant without the positive encouragement and training CSA provided. The training I received at CSA, combined with my experience working in a Western kitchen, helped me prepare for my present job. I am now head chef of Hakisushi - Portugal. Toshi-sensei not only was a great instructor, but also has become a wonderful mentor and friend, being there for me through my difficult times. I am eternally grateful to all at CSA for guiding me on my career, and I know I can always ask for advice anytime.” Luis Bento, Class of Spring 2006 Luis is a head chef, production manager of Haki Sushi in Lisbon, Portugal. He is also a sushi instructor to its Haki Sushi School. Prior to his enrollment at CSA, he has worked at numerous establishments throughout Europe and South Africa with various culinary disciplines including Italian, French, Portuguese, and his native South African. |
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" As
an African American female, I was hesitant to even apply at the
California Sushi Academy for fear that the art of sushi and Japanese
cuisine was a carefully guarded secret, reserved only for males
of Asian decent. But I couldn't have been more wrong! The staff
of CSA welcomed me warmly without care or thought of my gender or
ethnic background. Through small class size, lots of individual instruction and hands on experience with catering and actual sushi bar work, CSA provided me with the skills I wanted to learn and so much more. After completing the intense program, I was able to begin my career as a sushi chef immediately. Because of CSA, I have been able to easily communicate with purveyors, stand behind the sushi counter with confidence and realize one of my biggest dreams!" Marisa Baggett, Class
of Fall 2003 |
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  "The
irony is I only started taking sushi after I moved to the United
States in 1998 but the thought of becoming a sushi chef never ever
crossed my mind until one of my trips back home to Singapore that
I realized somehow sushi in Singapore taste very different from
those I had in U.S. It was only after 2 years of working as an account
manager in Vancouver, BC that I had the opportunity to speak with
Toshi and that's when the idea of attending the CSA professional
sushi program and doing something to change the "sushi situation"
in this part of the world really hit me.I traded my power suit for an apron and it has been great fun since. And I found out why sushi I had here was different, the main reason was in the training of sushi chefs. A good training program made the difference. And that's what we've dedicated ourselves to do. We have big dreams here and we hope to make the CSA training program available to more parts of Asia soon." Sinma DaShow,
Class of Winter 2002 |
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The small class-size was great because we were given individual attentions. The training was intense. The internship at Hama restaurant helped a lot as well in terms of learning the basic restaurant operation. Instructors were incredible and very helpful." Fred, Class
of Fall 2001 |
