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About Sushi-Online Homepage Born into a family struggling to make ends meat with a small restaurant in Kobe, Japan, Chef Matsuda has been exposed to the industry all his life. He began experiencing a life of drinking and mischief at an early age, but while in high school, he took up the art of Judo and quickly realized this was something he could excel in, and began to channel his energy. He was not wrong, he quickly achieved high-ranking status amongst his peers in his school and around the city. All the while working in the family restaurant. After completing high school he began to apprentice at one of the most prestigious restaurants in 0saka for about 5 years. At the age of 23, Mr. Matsuda returned to his hometown to help expand the family business. Once that was complete, at the age of 25, he set off for Los Angeles CA. He brought with him, the clothes on his back, his sushi knives, and a heart full of hopes and dreams. Speaking no English at the time, he landed his first job in Little Tokyo as an assistant, but within a week was promoted to chief sushi chef Since then, Chef Matsuda has worked at fine sushi bars in LA, Aspen, New York, and also has had the opportunity to work for major hotels learning to cook other ethnic cuisine, such as French and Italian. With his years of experience and developing his reputation as a can-do guy, Chef Matsuda was asked to consult in the opening of many Japanese restaurants around the United States. At the age of 36, Chef Matsuda faced the biggest challenge of his life; he was diagnosed with Colon Cancer and began the battle for his life. Going through 4 years of intensive treatments and self reflection, he began to understand the relationship between food and health, people and environment. Over coming Cancer he was full of appreciation and wanted to some how pay back his dept of gratitude to American Society. Mr. Matsuda was given that opportunity in 1998, when he joined California Sushi Academy as the Chief Instructor.
Chef Andy Matsuda opened Sushi Chef Institute in 2002 hoping to teach
beauty of Japanese traditional cuisine to as many people as
possible regardless of gender or color.
Ultimate goal of Sushi Chef Institute is to promote Japanese cuisine
and cultivate chefs who would prepare dishes with heart and express taste
and beauty of sushi. Chef Andy Matsuda also hopes to repay for those who
once helped his life by letting people all over the world know that very
basic of diet is harmony with nature and appreciation for family and
society.
By sharing with all people his years of experience, knowledge and skill, to hold back no secrets, and to unveil the mysticism that has been shrouding the art of sushi for centuries. This is his gift to America. Chef Matsuda's vision to the future As a Chef, I would like to convey my knowledge of sushi to diverse people, in accurate and comprehensive manner, in order for them to discover new aspect of sushi and gain more interest in this field. Also, through this food culture, I would like to teach and pass on my way of blessing toward nature, love among individuals and peace among countries.
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