My students are flying through the content: like butter. What would normally take me three months to teach takes them weeks to master. This is absolutely amazing and it leaves me more time to spend where it counts, in the kitchen.
— Chef Terrell 'Tee' Danley, Potomac Job Corps Center
“This was so much easier to set up and adopt than MyCulinaryLab.”
— Kathleen Hassett, Horry Georgetown Technical College
I absolutely love the program. You would have to have a professional chef on staff and a lot of money to be able to teach what I’m able to teach now.
— Joanne Michael - Thunderbird High School, Phoenix, AZ
I was the first one in Alabama and trained two weeks with Chef O’Neill. I have taught Culinary Arts in a large high school for the past three years... I would buy this program in a heart beat if I were still teaching. Please send me information about cost. I would like to contact all 26 programs in the state and have them look at this program. I’ve used it, loved it, and would highly recommend it to all my culinary teachers in the state. This one is even better and I would never use a text book with this program.
— Judy Brown - Alabama State Department
This helped my students tremendously to win the national competition!
— Betty Hall - Kingsbury Career and Technology Center, Memphis, TN
I had a student who looked up how to create an orange fruit basket on her own time, went home, bought the tools necessary and made half a dozen for her parents. When she brought in a digital picture and asked how she did, I told her it was perfect. I could not be so proud of her. This is the most impressive product I’ve ever seen for culinary arts.
— Denise Baxter - Mountain View High School, Stafford, VA
We spend a lot of money on other curriculum materials and it hasn’t been very useful for our students but I really like the Sous Chef a lot. My advanced kids come to the computer two at a time and really absorb the information.
— Kathryn Thomas - Rindge School of Technical Arts, Cambridge, MA