Juryl is a former engineer, now a Japanese chef from Hungry/Ukraine. Following his passion for cooking, he became a chef and has worked as a sushi chef for seven years. He engaged in the academy’s sushi masterclass program with his unlimited enthusiasm for the art of sushi, sashimi, and a more comprehensive range of Japanese cuisine. He got a new position at a world-class high-end Japanese restaurant.
Now, let’s hear about his experience with MJCA courses.
Meet Juryl from Hungary/Ukraine
Hi, Juryl. Can you tell me what made you decide to become a Japanese chef?
It was when I was working in a restaurant in France that I had my first experience of sushi. I was drawn to the art of sushi and started watching online videos to teach myself what sushi is and how to slice fish, etc.
I love the presentation of Japanese dishes and how delicate they are. When I see customers’ happy faces, I feel great and cannot imagine a better career.
What were the challenges when you changed your career from engineer to chef?
After I had changed my career to a chef and started working at a Japanese restaurant, I was not entrusted with chef’s tasks. It was tough for me because I was only doing the dishes. I wanted to learn sushi-making skills but was not in the right position.
However, I did not stop learning and continued watching online videos persistently to acquire the skills. When I transferred jobs to another Japanese restaurant, I had the chance to do more hands-on tasks as a chef.
What are your long-term goals or dreams?
Eventually, I would love to do a consultation for a new Japanese restaurant in Budapest. And opening my own Japanese restaurant would be a dream come true for me. To take another step towards these goals, I was looking for a course where I could establish a foundation for Japanese cuisine by learning with master chefs.
The Struggles
Did you have any struggles learning the skills as a sushi chef?
Although Mons in Belgium, where I currently live, has some Japanese restaurants, I could not find many opportunities to improve my culinary skills. Also, being in charge of kitchen management at three restaurants as a head chef, I hardly found time to commute to cooking lessons.
I had always wanted to learn from Japanese master chefs. However, it was impossible to go to Japan in the midst of the pandemic. That’s when I found MJCA online, and I started looking into their courses to see what the structure was like.
Working with MJCA
Tell me how was your experience with MJCA courses.
First, the academy offers you a free trial so that you can experience their courses before sign-up.
Also, you are offered a free consultation session with Kazumi from the academy. I could ask questions that I had in mind about their online courses.
For example, I was wondering whether I should take only a Sushi Masterclass “Advanced” course or both “Foundation” and “Advanced” courses. In fact, the academy recommends that students start with a foundation course even if they have a few years of experience, which I understand why. Even though you already have some (or a lot of) experience in Japanese cuisine, you will surely acquire more knowledge and techniques from the foundation course as well.
Another question was about other courses that the academy offers. If the sushi courses met my expectations, I wanted to take some additional courses. Now that I have completed the Sushi Masterclass courses, I am taking a few more courses – hot dishes and dessert. Generally, the academy is willing to tailor the programs according to students’ needs and inquiries.
Apart from the above, I had a few questions regarding payment methods and their certificates. Kazumi explained them very clearly to me. So, I could see the transparency of the process and structure.
After the consultation cleared up my doubts, I decided to sign up for both Sushi Masterclass Foundation Course and Advanced Course. So, my advice is, if you have any questions, just book a call with the academy.
And, how were the outcomes of taking MJCA’s courses?
Chef Takahashi is such an excellent teacher. His feedback during 1-on-1 sessions was nothing but helpful. It was very precise, and he pointed out small details I was doing wrong. He was an open book and taught me professional techniques and tips on sushi and sashimi. That helped me improve my skills in no time.
Another question I asked during my initial consultation with Kazumi was whether it is possible to reschedule a date for my 1-on-1 session with the chef if necessary.
I was worried that I might not be able to commit to my Sunday session every week because of my work commitment. They told me that many of their students work at restaurants, which made it difficult for them to commit to a fixed schedule. So, they are very flexible with scheduling, and they can manage to reschedule each session if requested.
But the thing is, although they can be flexible, I didn’t want to miss the session with Chef Takahashi every Sunday even though my work kept me busy. Those sessions were valuable to me.
While taking the courses, I planned to return to my home country and find a job. When I told them about it, they even wrote a recommendation letter mentioning that I have the skills equivalent to being able to work for a high-end restaurant.
With the master chef’s push, I decided to give it a try and apply for a position at the world-famous renowned Japanese restaurant. And now, I find myself standing in their kitchen. Without his feedback, I never thought I would have reached the level where I could work for such an established restaurant academy that helped me to get to where I am today.
Try It Yourself
Whether you have some experience working as a chef or not, Both Sushi Masterclass Foundation Course and Advanced Course can help you achieve the next level. As you see in Juryl’s case, working for a world-famous restaurant could be within your reach.
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We are always here to answer your questions about our online course. If you want to find out whether this course is for you or not, book a call with us.
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