Alex, originally from Romania, was one of our students whose experience with the academy is another notable example.
Being diligent and enthusiastic about Japanese cuisine, he had learned a lot from cookbooks and free online content on his own before taking our sushi masterclass foundation course. He was a quick learner who steadily gained skills and knowledge through hard work.
While taking the course, Alex had been working as a sushi chef for a local restaurant in Switzerland. Now that he owns a few restaurants in his home country, opening a new restaurant with a famous local chef is in progress. Let’s hear about his experience with MJCA’s course.
Meet Alex from Romania
Can you tell us what made you want to become a sushi chef?
Although I worked as a cook, I did not know much about Japanese cuisine. I decided to become a sushi chef because I was curious to know what Japanese cuisine is like. The moment I first experienced Japanese food, it got me hooked. I am absolutely in love with Japanese gastronomy.
Great to hear that. So, what are the charms of Japanese cuisine for you then?
As all gastronomy has its charms, Japanese cuisine also has distinguished charms. I found that Japanese gastronomy is more than charms. Over time, cuisine has proven to me that it is an art. You can sense that Japanese cuisine reflects its sophistication and perfection in small details of dishes – from the first step of cooking to the end of the presentation.
I heard that you had learned Japanese cuisine by yourself first. How did you do that?
So, I used books and free online materials to teach myself Japanese cuisine. I really liked books like Let’s Make Ramen!, Japanese Soul Cooking, and Japanese Cooking – A Simple Art– as self-study guides.
The Struggles
Speaking of self-study, did you encounter any challenges during your self-study period?
I definitely did, and I can say that for a few reasons. Firstly, self-study has a limit. I learned everything I could with online content and Japanese food cookbooks. That led me to acquire a lot of knowledge and culinary skills about sushi and other food. Having said that, the amount of knowledge I could get from those contents was limited. I started to feel inquisitive and wanted to learn more than books could offer.
Also, finding a teacher to learn Japanese cuisine in the town where I lived in Switzerland back then was challenging. I wanted to learn it from a professional, skillful, experienced Japanese chef. Yet, it seemed impossible.
Another thing about self-study is that it is difficult to tell whether the information you find is correct or not. Different materials say different things, which confuses me a lot of times. But then, I did not have anybody around me to ask these questions.
So, I started looking for a solution to these challenges. That is when my ex-colleague recommended MJCA’s sushi foundation course. He is one of the ex-students of Mr. Takahashi at Tokyo Sushi Academy and found out by chance that Mr. Takahashi has been giving lectures at MJCA.
I remembered that my friend was speaking highly of Mr. Takahashi. What they offered also seemed exactly what I needed, and I had no doubts about signing up for his course. So, I messaged them in no time, right after.
Working with MJCA
Can you tell us which part of the foundation course you found particularly useful?
I liked the entire course very much because it was well-organized and full of helpful content. And you can access some of the secrets you cannot get anywhere else.
In particular, I could not figure out how to professionally handle raw fish during my self-study. Also, it was not easy to find the content regarding sanitary safety because not many books often explain them.
In the course, the fish preparation section and master chef’s live feedback session explained how to process fish very well, and it helped me understand what is truly important and how to do it. The food safety & hygiene section was a real eye-opener, and there was quite a bit to be aware of regarding sanitary safety.
Happy to hear that you learned something special from our course. What were the outcomes of the sushi masterclass foundation course?
After studying at the MJCA, I rediscovered my potential. I had always wanted to return to Romania and serve authentic Japanese food to people back home. The confidence I gained at MJCA helped me to make up my mind and return to Romania to make my dream come true.
Now that this restaurant business is on track, my next goal is to collaborate with MJCA to establish a sushi school. I want the school to offer skills and knowledge to potential Romanian chefs with little opportunity to experience this unique cuisine.
I should also mention that the relationship I have with MJCA’ss team has been paramount for me. It has helped me discover my potential and led me to another opportunity in my career. Having a relationship with professionals in the culinary world on a business level is something you cannot have at any other culinary school.
Try It Yourself
Of course, you can take our sushi masterclass foundation course to simply acquire skills and knowledge about Japanese cuisine. However, the outcome is not limited to that. You will potentially discover a new dream along the way.
You might be happy with your current situation as a chef or a home cook for now. However, your experience with us could elevate your potential and help you take another step toward your dreams. You may open your own restaurant just like Alex did. You are welcome to book a call with us for a free consultation here.
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