OSTC Culinary Alumnus Returns to Showcase Skills
Tsubusa Suzuki, a distinguished alumnus of the OSTC-Northwest Culinary Arts/Hospitality program, made a triumphant return to his alma mater to share his culinary expertise with current students.
Graduating in 2016, Tsubusa has since established himself as a skilled sushi chef at Ronins in Royal Oak. During the workshop, he seamlessly blended his industry experience with the foundational skills acquired at OSTC, offering a firsthand glimpse into the practical application of the culinary education provided by the institution.
The day of learning proved to be a source of inspiration for the aspiring chefs in the audience, as Tsubusa shared his professional journey and the pivotal role OSTC played in shaping his career.
Students eagerly absorbed his insights, gaining valuable perspectives on the demands and nuances of the culinary world. Tsubusa's visit not only served as a motivational boost but also highlighted the enduring impact of an OSTC education on the success of its alumni.
Tsubusa Suzuki's commitment to giving back to the OSTC community underscores the sense of camaraderie and support within the culinary arts program.
His story serves as a living testament to the effectiveness of OSTC's curriculum in preparing students for thriving careers in the dynamic and competitive field of culinary arts.