Our Springboard FutureChef winner Reese has taken her culinary journey to new heights by enrolling for a one-day trial at the prestigious Sushi College in London. This institution is renowned for its dedication to authentic Japanese cuisine and offers a unique opportunity for aspiring chefs to immerse themselves in the art of sushi-making.

Sushi College stands out as the first culinary school in the UK focused solely on Japanese cooking. The college provides a comprehensive six-month daytime program designed to transform students into proficient sushi and washoku chefs. The curriculum begins with essential skills, such as Japanese knife techniques and fundamental cooking knowledge, before advancing to more complex culinary practices.

Sushi is not just a dish; it embodies a rich cultural heritage. At the college, students will learn not only how to prepare various types of sushi—like Nigiri, Makimono, and Chirashi—but also the philosophy behind washoku, which emphasizes harmony between food and nature. This holistic approach includes understanding ingredient selection, presentation, and the seasonal aspects of Japanese cooking.

Reese’s training included hands-on experiences under the guidance of Chef Yamamoto, the best in the industry, where she created three signature sushi rolls.

Here’s what Reese had to say about the day, “It was a really fun and insightful day! The teacher, Chef Yamamoto and all the students helped me and really catered towards me by teaching me what they learned from food to the meaning behind to the Japanese terms.

It was actually interesting to see a more refined, light and natural perspective to food as western cuisine is more commonly heavy and fatty or oily. I found it almost endearing that everyone was using Japanese customs before eating or calling Chef Yamamoto through Japanese terms. At the end of the day, we sat down together to eat our urumaki which was a combination of a dragon roll; eel, spring onion and usuyaki tamago (thin omelette sheet); smoked mackerel, cucumber and toasted sesame seeds; salmon, avocado and tobiko which was all so delicious and complimented each other really well.

Overall it was a day full of laughter, learning, great food and experiences and I think this will be my diet for a good while..”

All graduates receive an official diploma recognized by the Japanese government, enhancing their credentials in the competitive culinary landscape. This training will undoubtedly open doors for Reese, giving her experience in an area she wanted to get under her culinary belt.