Students widely range from a professional chef with decades of experience to the non-experienced, from those in their late teens to sixties. On average, 65% of the students have a working experience as a chef and 35% have none. 30% are from Europe, Asia, and North America respectively, and 10% are from other places in the world. They have diverse motives as well, but the following reasons are major examples.
o Sushichefs want to learn skills in Tokyo, the home of Edo-style sushi.
o French or Italian chefs want to learn how to make sushi.
o Yacht chefs or private chefs want to expand their repertoire.
o Restaurant owners want to learn about a sushi business.
o Non-experienced business people want to become a sushi chef or sushi business owner as their next career step.
o Those who are not professional but love sushi want to refine their skills as a home cook.