Sushi Institute of America
Scott Mindeaux
3 Disguised Foodies commented on this...
While I was getting ready for work this morning, I was watching KTLA’s Morning News. Gayle Anderson, their normal “on-the-scene reporter” was out so they had Ally subbing for her. This morning she was dressed in a chef’s jacket and cap and sporting a knife case over her left shoulder. I turned up the volume and she was at the new Sushi Institute of America’s classroom.
Master Sushi Chef Katsuya Uechi opened the Sushi Institute of America to address the shortage of good, qualified sushi chefs. Katsuya is the owner of 2 restaurants here in Los Angeles. In addition, Katsuya serves as executive chef of SBE Entertainment Group’s growing chain of Katsuya restaurants. With restaurants in LA, they will be expanding to Miami and Las Vegas in the next two years.
Back to Ally at the interview this morning. I think she insulted the chef on the show this morning. Ally came across as boistrous and offended Katusya by saiying something to the effect of “not too much wasabi, don’t want to kill anyone”. Yes, she was just trying to joke, but the Japanese are very serious about image and didn’t want to come across on screen in a bad light. By the time they wrapped up the interview, they threw up the info of the Institute on the screen and I was out the door.
In fact, there are two other Sushi schools located right here in Southern California: California Sushi Academy and the Sushi Chef Institute. All three schools offer Professional and non-professional classes. One and five day classes are for sushi enthusiasts that want to learn how to cut, roll and form sushi at home. Classes range from $80 to $5700 depending on the course.
You can also take sushi classes at most of Sur La Table’s cooking school locations. Their classes are about $80.
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DAN BOAZ
Los Angeles, California • (704) 660-9000
Dan@DanBoaz.com or http://www.DanBoaz.com
Why I Came to Sushi Institute of America?
At the age of 43 after selling my company just over a year ago it was time for a career change. I was ready for my next adventure and I wanted to do something I was passionate about, something I truly loved to do.
My friends, family and colleagues thought it was crazy that I wanted to get into the “Sushi” business.
I did some research and found a “Brand New” school that had the same ambition that I had, to train people that are serious about becoming a “Real” Sushi Chef, the traditional Japanese way that has been taught for hundreds of years. The best part about the school is the fact that the President and Executive Instructor is “Katsuya Uechi”; owner of the Katsuya Restaurants that are very successful throughout Los Angeles, and expanding to Las Vegas and Miami.
I signed up as soon as I learned about it and the most exciting part is that I would be one of the first six students enrolled in the “Brand New” school taught by Katsuya. Some people said he would not be teaching the class, it was just his name. Mr. Katsuya Uechi has been at the school every day personally teaching us along with his very talented group of instructors that have all trained in Japan and worked at his very successful restaurants.
This is serious business for serious students that want to learn the “Best” from the “Best”. Don’t waste your time or Mr. Katsuya Uechi’s time if you aren’t serious about Sushi & the traditional Japanese Cuisine, he takes it very seriously and demands the utmost dedication from his students.
For me it is an opportunity of a lifetime to get into a new career where there are so many new opportunities in an industry that is booming while the economy as a whole is struggling. Go to any of the six “Katsuya” Restaurants prior to opening and you will be standing in line to get in.
I have a high aspiration to learn as much as I can in the school, and combined with my years of Executive Management experience look forward to running one of the “Katsuya” restaurants.
This opportunity has given me a whole new appreciation for the Art of Japanese Cuisine.
Dan Boaz
(704) 660-9000 Office
(704) 657-2889 Mobile
http://www.KonaBlueSushi.com
Mr. Katsuya Uechi,
First and foremost I want to thank you for everything you have done for all of the students at “The Sushi Institute of America”. The time from your very busy schedule, the generous Lunch at Katsuya “Hollywood”, tickets to the Japanese Food Festival, and the ongoing time, money and the heart you put into or futures.
You really made another “Big” impact on me yesterday when you told me to contact you when I do open a Restaurant, this is so grateful and evidence of your sincere dedication to see our successes. It does not go unnoticed and is very much appreciated.
Your commitment and kindness with your time and the investment you have put forth to train people that have “Dreams” like I do at not only becoming a “Sushi Chef” and to have the ability with promise to be able to leave from your school and instruction with self-confidence so I can live my dreams of owning a Restaurant.
I must not forget the “Outstanding” Instructors you have assembled, a (First Class Team). Sensei Hatono, Sensei Joji and Sensei Ken have been very instrumental in my success so far and I feel like they have not only given me excellent instruction, they have also become good friends.
I know I have a lot more to learn and it will take many years to perfect, but the “Basics” learned in your class are forever a part of me that I can build on in the comings years.
Thank You Very Much,
Dan Boaz
Kona Blue Sushi
(704) 660-9000 Office
(704) 660-9050 Fax
(704) 657-2889 Mobile
Dan@DanBoaz.com
[...] Liz Johnson wrote an interesting post today onHere’s a quick excerptMaster Sushi Chef Katsuya Uechi opened the Sushi Institute of America to address the shortage of good, qualified sushi chefs. Katsuya is the owner of 2 restaurants here in Los Angeles. In addition, Katsuya serves as executive chef of … [...]