Chef Andy’s Sushi School

Experiencing an awareness in the sushi business

Cultural News, September 2008

By Andy Matsuda

    When I participated in opening a sushi school in Venice and became chief instructor eight years ago, my concern over the serious shortage of trained cooks in Japanese restaurants was easily overlooked in the food industry in Los Angeles and Tokyo. Then I founded the Sushi Chef Institute in Little Tokyo six years ago.

     After nearly ten years of warning about the possible catastrophe in the Japanese restaurant business due to the lack of proper knowledge and treatment of raw fish, I am finally noticing that awareness on this issue is increasing:

    JRO or the Organization to Promote Japanese Restaurants Abroad was formed in Tokyo in July 2007 and is extending its activities in Los Angeles to include sanitation education in Japanese restaurants; the Japanese government trade promotional arm JETRO’s Los Angeles office has fostered the Japanese Food Culture Association since last year and has begun addressing various issues including sanitation; and Japanese food wholesaler Mutual Trading Company has opened its own sushi chef training school in response to the need for properly trained kitchen staff in Japanese restaurants.

    Andy Matsuda is the founder and the chief instructor of Sushi Chef Institute in Los Angeles. For more information about SCI, visit www.sushischool.net.

    Andy Matsuda of Sushi Chef Institute will be the guest speaker at the Japan Study Club program by the Nibei Foundation in West Los Angeles on Tuesday, Sept. 23 at 6:30 p.m. Matsuda will explain about the beauty of Japanese culinary, sushi. The program is open to the public. Admission including a meal is only $10 per person. Check their website: www.nibei.org or call (310) 479-6101 ext. 134. Space is limited.