Training to Be a Cut Above - Rafu Shimpo

Training to Be a Cut Above
Sushi Institute’s new ventures include a chef placement agency and luxury tuna catering.
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By TOMOKO NAGAI, Rafu Staff Writer
Andy Matsuda, principal and CEO of the Sushi Chef Instititute, a vocational training school in Torrance, has started two new projects and held a showcase event on June 29.
COVID-19 is easing and the restaurant business, which had been forced to take a leave of absence or reduce operations for more than a year, is rapidly regaining its vitality. On the other hand, the industry is facing a labor shortage.
Matsuda said, “We get inquiries. They are desperately looking for chefs. Then I decided to start a matchmaking service that connects sushi chefs and restaurants.”

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