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    Sushi Chef Institute

    4.9 (54 reviews)
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    Appetizer
    Kai C.

    School course here covers nigiri, hand rolls, heart-shaped rolls, and even vegan rainbow rolls! We hit some key points on how to form the pretty sushi shapes and presenting of the dish. Great times with friends learning the art of sushi and even found out that the #californiaroll was actually invented in DTLA's Little Tokyo! The full certified @sushichefinstitute renowned course is 2 months long and graduates often get job placement immediately or start their own restaurants even up to Michelin Star level! ‍ Happily trying out delicious sushi from the student chefs in the making! Everything from hand rolls to sashimi platters, nirigis and speciality rolls! It's amazing how they go from 0-CHEF in 2 months!

    The one and only...Chef Andy-San. There's only one place to learn how to become a full fledged sushi chef...and this place is it.
    Ivan H.

    I've enjoyed sushi most of my adult life and when I learned there was a place that you could actually learn how to become a sushi chef the proper and correct way, I knew I needed to stop by and pay them a visit. Chef Andy Matsuda began this school over 16 years ago, and if you read his bio, his story is just as intriguing as the sushi school itself; you see, he was diagnosed with Colon cancer when he was only 36, and through battling it with rigorous treatments, he was able to overcome his fight after a long 4 year battle. In doing so, he wanted to show his gratitude to the American society and in starting this school, this was his gift. I can only say, wow, what a gift he's given as he certainly isn't a multimillionaire doing what he's doing, but giving back to the public and offering the absolute right and correct way of taking a complete novice in the kitchen, and turning them into a certified sushi chef that can stand at any sushi bar and hold his/her own. There's no one out there that is more qualified or knowledgeable to teach you. His accolades speak for themselves as his students and graduates have all become successful and have gone on to opening up their own businesses or becoming part of establishments that had no way to fill a position prior because there wasn't anyone remotely knowledgeable to fill the shoes of a certified sushi chef. For those who are "sushi chefs" and only apprenticed from other "sushi chefs", if you were never taught how the entire process works, please don't think you're a sushi chef; maybe you're a sushi roller, or sushi help or assistant. I saw first hand how these classes go and they cover over 200 dishes, cold and hot and how to prepare them from scratch so you will NEVER need to ask a higher-up how to do something; you learned how to do it here and now you're full of knowledge which would have taken a lifetime to learn in Japan, if someone there would have taught you. I'm looking forward to coming back here to taking a course or two and can't wait to learn the proper ways of making sushi and Japanese dishes from a true master...Andy Matsuda is the Helio Gracie of Master Sushi Chefs. Being a graduate of Sushi Chef Institute is like walking out of Gracie Jiu-Jitsu Academy with a black belt; the parallels are real.

    Mario V.

    I had a great experience at the Sushi Institute, Sensei Andy is a great teacher and really want students to get the knowledge and the skills at the highest level possible.I enjoy the course and learn a lot having fun doing it . I suggest to take this course if you are looking to learn Japanese cuisine . Sensei Assistent Lenny and office manager Yumi are very attentive and extremely helpful with the class students . Is I could give 6 stars to SCI I would ;)

    Not your average Fish Taco !
    James S.

    Very impressive organization. I've not studied here, but I've enjoyed the fruits and labors of the students and the Institutes' partners. Making the trek to Torrance was greatly rewarded by witnessing the clean preparation of a Blue Fin Tuna. We cuddled around the Sensei Master Chef who ably sliced the big fish like the skilled sushi surgeon he is. The fish itself, I believe, was courtesy of Luxe Seafood of Los Angeles. Fun to see the different colors (the marbling, just like in a steak), and sample them. Can you taste what's more complex and marbled? With just a dash of (Kikkoman) soy sauce (so as not to hide the majestic taste of the tuna), it was a delicious opportunity to shed a bit of light on this amazing cuisine. There were tastings available for other foods, too. Otafuku Foods, a brand I had never heard of, made a strong showing with a variety of cooked foods on premise. The Yakisoba was delicious - Japanese stir-fried noodles. Plus, with several sauces, they had a lot of flexibility to flex their muscles. One of the dishes reminded me of egg-foo yung (I know, I know). But I really l liked the mashup of flavors, browned nicely. Loved LOVED the sake from Hakutsuru. I preferred the blue bottles, in general, lol. The sparkling sake (yes - sparking sake) is refreshing and slake-worthy. OK, it's a about 1/3 the alcohol content as regular sake, but I still liked it. Of the other 'regular' sakes, my favorite was the 'Premium.' The 'Organic' was ok, but a bit grainy for my taste. I also really enjoyed the Blonde by Torrance's own, The Strand Brewing. They also served their 'Orange,' which has great pep to it, and a lot of taste. So much going on - but there was a clear thread to the whole thing. I can imagine the Institute is a great place to learn the trade of sushi making. This event was a luscious introduction for me. (NOTE: Unrelated, but related - there will be a Japanese Food Festival for two days at the InterContinental Hotel - March 2 & 3, 2018. I learned of this at the Sushi Chef Institute open-house) Lastly, consider taking a Lyft or Uber. Parking lot is small.

    Sushi workshop sushi

    I came here for a one day sushi workshop and it was a really great experience. Chef Andy is so nice and a really great teacher. I learned so much about the history of sushi and also how to make it. It may seem a little expensive but it is well worth the price because you learn so much from someone who has been making sushi for decades. There are also two students there who help you along the way and you get to eat sushi at the end. Also, everyone wore a mask and there were temperature checks. I already want to go to the next one. I also came here as a guest for the sushi bar simulation which is part of the sushi chef curriculum. The student chefs made me some of the best sushi I have ever eaten in my entire life. I was so surprised they had only been in training for about 2 months. Although I was never formally educated here, I can say from what I saw and ate that the students were extremely well trained in sushi making and are fully prepared to work in a restaurant or start their own restaurant. I would definitely recommend if you are seriously looking to become a sushi chef.

    Jenn G.

    I got attend a ramen demo and workshop at the Sushi Chef Institute recently and had a wonderful time. The class was taught by chief instructor Chef Andy Matsuda. I was impressed from the start of the class because Chef Andy is very thorough. He started off with giving a brief lesson on ramen and the different regions of Japan that specialize in ramen. From there he gave the cooking lesson on how to make a good ramen. He taught us how to make the base stock, how to prepare the chashu, toppings and condiments. He even showed us to decorate and plate our ramen bowl. We learned how to make Sho-yo ramen, Tonkatsu ramen, Spicy Tonaktsu ramen and Tsuke-men. I now know what it takes to a good ramen at home and am excited to try it out. Being a ramen fan, this class taught me to appreciate ramen even more.

    Czarlene A.

    Really cool experience to have. Definitely worth trying! The chef/instructor was very helpful in all aspects. Learned so much from making a basic California roll, into a heart shaped sushi. Best part about it is testing what you made! They really help you on getting the right form, as well as getting the right ingredients. Definitely would love to do this again!

    Fresh Maki
    Mike T.

    This has to be the coolest sushi schools in all of California hands down. Chef Andy truly has love and passion for the art of sushi making. They invited us in with open arms so we could film for our YouTube Web Series called Sushi Traveler. Amie who runs the school really knows what she is doing, plus she takes amazing pictures and posts them on Instagram @sushichefinstitute.

    David L.

    Did the 2 day pro ramen class it was awesome , I have a food truck so I would definitely like to input some of the knowledge I learned. Definitely thinking of going back and doing the private sushi course. chef was very helpful most chefs or people don't want to help you out but chef had no problem sharing his knowledge, I thought that was pretty great.

    The final product! A sushi donut, nigiri, handroll, heart shaped sushi and a California roll!
    Megan W.

    My mom and I had the best time at the Valentine's sushi themed class last night! Amie was fantastic with scheduling us after we swapped classes a couple of times. Chef Andy was very thorough, informative, and helpful throughout the course. We learned how to make nigiri, a California roll, a heart shaped California roll, hand rolls, and a fun sushi donut! We will definitely be coming back and recommending this place to all of our friends and family!

    My then-9-year old son enjoyed One-Day Sushi Workshop.

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    Andy M.

    James! I'll message you about the next event!

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    Andy M.

    Really glad to hear you enjoyed the evening!

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    5 years ago

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    2 years ago

    The owner delete all the 1-4 stars that's why it's only 5 stars. He deleted my 1 star review on how there was parasites in the fish

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    4 years ago

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    Andy M.

    Thank you Chef. Looking forward to seeing you and the class next week!

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    Andy M.

    Always good to have you with us =)

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    Andy M.

    Thank you very much. We hope you will join us for another workshop.

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    Page 1 of 2

    Ask the Community - Sushi Chef Institute

    Review Highlights - Sushi Chef Institute

    Its a wonder how Chef Andy in such a short time transforms these individuals into real Sushi Chefs!

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    Co-Lab Culinary Collective

    Co-Lab Culinary Collective

    4.8
    (60 reviews)
    26.6 mi
    $$$

    I was nervous about signing up for the home cook course, felt vulnerable in a new environment in…read morewhich I had no skills or training in. I can't recommend this beginner course enough. Even after the 1st day my meals at home were suddenly consistent and significantly better. 12 weeks later and I am confidently relaxed in my kitchen. I enjoy the ease that I feel now; from preparing dinner, menu planning, temp control, and little tips you just can't learn on google. Learning in person from Chef Jason and Chef Ben with a group of funny, eager, and caring adults has really shaped how I can give back to my family. This was the common denominator for all the students in our course. We wanted to learn a new skill to share with the ones we care about most, our families. "I haven't made a sh**** meal since day one of this course" - quote from my fiancé Take the leap and invest in yourself and your family plus laughing about it along the way is always a plus.

    I am a home cook that wanted to deeper dive into cooking and to learn some new skills. I had a…read moregreat experience in the beginner cooking class at Culinary lab. The staff was very friendly and accommodating. The class covered all the bases of what you could learn in a beginners cooking class. From potion, to fish, to veggies, to knifes skills it is a good balance. The pace was not too fast but not too slow. We would learn about a subject, watch the chef cook it and then do it ourselves. I really liked my chef instructor explained things thoroughly but not overly controlling. One of the best parts is you got to take your a recipe sheet home with everything you learned that day and the food that you made, my husband and my kids always loved that. Over all it was a great experience and I will be back for more classes!

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    Co-Lab Culinary Collective
    Co-Lab Culinary Collective
    Co-Lab Culinary Collective

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    LBCC Bistro

    LBCC Bistro

    4.8
    (36 reviews)
    10.4 mi

    LBCC Bistro is the test kitchen for students enrolled in the culinary program. Reservations…read morerequired via the OpenTable app. For an even $20, guests are provided a 3 course fixed menu. 3 appetizer options, 3 entree options, and 3 dessert options. With rotating cuisines, this particular week catered to Italian fare. My choices were the shrimp bruschetta, poached sole & panna cotta. Shrimp bruschetta- A large shrimp on top of bruschetta, placed squarely in a plate of fennel broth. The broth was an interesting take, as the bruschetta soaked it up & became slightly mushy/slightly crusty. Poached sole- A large fillet of sole, paired with carrots, asparagus and fennel. I could taste the sole was previously frozen, as I've caught & cooked sole, which is a fatty & flavorful fish. The fillet could've used more sauce. Panna cotta- A winner! The pulled sugar was fun to eat, providing a contrast in texture to the creamy panna cotta. Service was excellent. Located at Building V, parking is $2/all day at the adjacent structure on Clark & Carson. For a fair amount of a jaunt, free parking can be had at LBX. Wanna feel like a judge on Hell's Kitchen? Dining at LBCC Bistro is a great way to experience being a gourmet guinea pig. I look forward to booking again, soon.

    Second time dining at LBCC and such a treat! I organized a private luncheon at LBCC. They offered…read moreus a great menu! The students prepare and serve the food! The dining area is beautiful.and spacious with wall of windows to watch the activity in the kitchen. In addition, there is a large screen monitor to view activity. Fun to watch the dishes prepared before they come out! For $25 (before tax and tip), you appetizer/salad, main dishes, dessert, and beverages! High quality gourmet meal artistically plated! We all.loved our meals and the exceptional service! We were served New Potato Salad, Yougurt Chicken or Garden Pasta, and Apple Tartin for dessert! All dishes were so tasty and elegantly prepared. The New Potato Salad was amazing! I definitely could have eaten an entire bowl it was so good! I love that the menu included the names of the students preparing (by dish) in the kitchen and serving in the dining area! Reservations are required! No walk-ins. Reservations are available thru Open Table 3 weeks out. They are only open for lunch, Tuesdays and Wednesdays for about 10 weeks each semester. Reservations book up fast and strongly suggest to keep checking if at first you don't see an opening. Definitely an underrated local gem in Long Beach!

    Photos
    Dining area
    Dining area
    Poached sole
    Poached sole
    LBCC Bistro

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    The Gourmandise School

    The Gourmandise School

    4.7
    (257 reviews)
    15.9 mi
    $$

    My wife and I recently took a class here called "Date Night: Spanish Tapas." The class taught us…read morehow to make several Spanish dishes including Spinach and Manchego Croquetas, Pan Con Tomate and Jamon Serrano, Tortilla Espagnola, and Pork Belly with Membrino Glaze. I'll be completely honest. I was not excited about taking this class. I hate cooking food as much as I love eating it. But the wife dragged me out here anyway. So what's my verdict? As my rating indicates, I was completely wrong about this class. It was a fun experience from start to finish. Chef May did a fantastic job walking us through how to prepare each dish before releasing us to our own individual stations, easing my concern that I would screw things up. When we needed any assistance, she was right there to jump in and provide support. I would be amiss if I didn't mention the best part of the class which is eating the food we made. Every dish was delicious. I especially loved the Pan Con Tomate and Jamon Serrano, and Pork Belly with Membrino Glaze. I would definitely recommend taking a class here. If they could make a guy like me who hates cooking enjoy the experience, they must be doing something right. We'll be back very soon for an encore. We're signed up for the Pan Pizza class. Looking forward to it!

    My partner and I took this cooking class as a date experience. While our chef was truly wonderful,…read morekind, welcoming, and very professional, the overall class didn't meet our expectations for the price. The class structure made it hard to learn honestly. instead of cooking step by step together, all instructions were given at once and we were left to cook independently, which was overwhelming and difficult to remember details like which ingredients to add/when, how long to cook things for and proper technique, especially for beginners. A power outage that required sharing burners added to the disorganization. We were also surprised to be required to share ingredients (including raw meat) with someone we didn't know across from us, which felt awkward for an expensive date experience. There was no clear wrap up at the end, and people began eating and leaving without much direction. Again our chef was great, and we enjoyed the stories and history behind the dishes, but overall the cooking lesson experience didn't match the cost or the hands on learning we were expecting.

    Photos
    French Bistro Dinner class - paying attention to the instructor while drinking wine... sounds good@!
    French Bistro Dinner class - paying attention to the instructor while drinking wine... sounds good@!
    Macaron
    Macaron
    Swiss Roll

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    Swiss Roll
    Chef Tech Cooking School

    Chef Tech Cooking School

    4.7
    (69 reviews)
    7.6 mi

    I took a private class with Teri to bake a cake for my husband's 40th birthday, and it was the best…read moredecision ever. I've never baked a single thing in my life, but by the end of Teri's walk-through (and with lots of friendly guidance), I had a beautiful 4 tier cake to leave with. My husband was absolutely flabbergasted that I'd baked and I was shocked that it was actually delicious. He's eaten a piece daily since and can't stop talking about how good it is-meanwhile I can't stop talking about how much fun I actually had with Teri. She shared the recipe so I can make it going forward and I think I can actually pull it off thanks to the education I got at Chef Tech!

    My kids have attended Chef Tech's summer camps for the last two summers and I couldn't recommend…read morethem more highly! They are able to manage a large group of kids in a very organized manner and are excellent and patient teachers. Each and every time that I pick them up I'm shocked by how much they were able to make in the two and a half hours that they were there. They are currently in the Italian week camp and have made homemade pizzas, pastas and sauces from scratch, flatbreads, salads, sorbet, cookies, etc. My kids are 9 (twins), but we also brought friends this summer. One is in his last year of middle school and enjoyed the class just as much as the younger kids. Truly, such a wonderful experience for them! Thank you so much, Chef Tech!

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    Chef Tech Cooking School
    Chef Tech Cooking School
    Chef Tech Cooking School

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    Slap Yo Daddy BBQ

    Slap Yo Daddy BBQ

    4.9
    (139 reviews)
    30.1 mi

    This is a class that everyone should take. If you are a pitmaster that needs help to win at a…read morecompetition, a backyard BBQcook that wants to impress friends and family with their newly acquired knowledge, a foodie that wants to know how good BBQ is made, or someone like me a KCBS certified BBQ judge that wants to better understand preparation of the meats to be a better judge. In this class you will learn everything you wanted to know about BBQ from selecting your meats, trimming the meat (fat, etc) rubs, injections, sauces, times and temperatures of cooking, different woods smokers etc. different regions and styles of BBQ. There is so much more. You learn to love yourself and others. No matter what part of the world we come from we are all the same. Food is one of the best ways to bring everyone together as one. Throughout the class, you get to sample different items. Save room for the huge spread served at lunch. The leftovers are evenly boxed up for everyone to take home. Included in the class is lifetime technical support if you have any questions. You also keep your apron, class book, graduation certificate, leftovers, and a bag of rub for your homework assignment. I highly recommend this class for all. Harry is a genuine person, down to earth, and a funny guy. You will learn so much, enjoy some great food, and have great memories.

    I hired them to cater for my company's anniversary celebration. The best caterers ever! Kenny was…read moreamazing. Because of his team I was able to focus on other things. Everything went smoothly. And the food. I got so many compliments about how good everything was. And it was! The chicken!! The brisket!! Even the ribs! Oh and the mac and cheese! And the sauces! Just writing this review makes me want to go in and order a plate hahaha. I highly recommend them for any event! They came with their grills, the set up was amazing and they cooked it all right there! Definitely will be booking them for our next outdoor event

    Photos
    Slap Yo Daddy BBQ
    Group photo of first Bill Dumas/Harry Soo class
    Group photo of first Bill Dumas/Harry Soo class
    Everyone applying some rub.

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    Everyone applying some rub.
    Parrish's Cake Decorating

    Parrish's Cake Decorating

    3.3
    (17 reviews)
    4.9 mi
    $$

    I've been coming to Parrish for over 20 years. It is a wholesale Bakery supply. The warehouseis…read morelogically mapped out. The Cake pans are in large boxes which may contain over 100 of the same sized pan. The next size is literally the next box. Parrish magic-line pans ate the Industry standard. I have sold Thousands of pans in the last 20 years. Customers are happy because these all aluminum pans last forever. The also have flavoring and decorations for cakes. Don't expect a clean retail store, This is wholesale. You should know what you want when you go there it is not a wander the isles kind of place. Employees are helpful and knowledgeable.

    Went here for the first time yesterday! Gave 2 stars because at least I got my emulsion which is…read morevery hard to find. Honestly it looks like a gust of wind went thru and they said "screw it just leave it there!" U damn near need a hard-hat! Boxes over ur head falling over and the only thing saving u is the metal pipes they can't fit between to bust u in your noggin! I also needed a cake pan but it was just too much of a mess to look through! It had that old storage smell too! Like when old people collect hella newspapers and it gets all dusty just sitting for 20 years! Felt like I was in a teenagers dirty room and I needed to find a sock! Just annoyed so after I walked around n found a guy (cuz I swear nobody knew I was there) I was ready to pay and leave! Even that process was weird! He lead me to a small room full of boxes that lead to a bigger room that was DARK (looked like a small store inside) that lead to a small office that had a cash register inside! You'd be better off ordering and picking ur items up if possible. This place is not shopper friendly and I DEFINITELY wouldn't bring kids here!

    Photos
    Lots of flavors& colors available
    Lots of flavors& colors available
    Most of what you'll see here.
    Most of what you'll see here.
    Angel cake pan or chocoflan pan for me

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    Angel cake pan or chocoflan pan for me
    Southern California Regional Occupational Center

    Southern California Regional Occupational Center

    3.8
    (46 reviews)
    1.0 mi

    Highly recommend joining the Register dental assistants program. Having Ms. A as a teacher was the…read morebest she's so nice, caring, and intelligent. She does her best in ensuring that we understand what we are learning and won't stop until she knows you got. She has really encouraged me to continue going in the dental field. You will get to learn everything that RDA's are allowed and aren't allowed to do. Dr. Fernandez the dental assistant teacher was amazing, sweet, and kind. She was going to dental office to make use that they were a good suitable office for our internship and that they were willing to hire. Overall this is the best place to go if you are interested in entering the dental field. You will be in great hands once you start. 10/10 would recommend

    I took the RDA program here, and it was truly one of the best experiences I've had. I started the…read moreprogram with no knowledge of the dental field and now that I've completed it, I feel confident and prepared to begin working as a dental assistant. Ms. Alderete was my instructor and she was absolutely amazing. She made the class engaging, easy to follow, and enjoyable. Whenever I needed help or had questions she was always patient and supportive. Besides the classroom training I completed an internship, which was an incredible opportunity to gain hands-on experience in a real dental office. It allowed me to apply what I learned in class and gave me valuable insight into working in the dental field. I highly recommend this program to anyone interested in becoming an RDA.

    Photos
    Learning how to dye a dog
    Learning how to dye a dog
    Southern California Regional Occupational Center
    Southern California Regional Occupational Center

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    Sushi Chef Institute - cookingschools - Updated July 2026

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