A complete education in food requires exposure to cuisines and wines from around the world.

- Jean-Georges Vongerichten, Chef-Owner, Jean-Georges, Spice Market, & more
 

A head start is almost mandatory when it comes to finding success in the world of pastry. The best way to get that head start is through a formal education.

                                                -Sherry Yard, Executive Pastry Chef, Spago
 

 If you teach people technique, they know how to cook.

         - Jacques Pépin
 

I had to first learn the classics before I could break away from tradition.

- Bobby Flay
Chef-Owner, Mesa Grill, Bolo
Star of Food Network’s Hot off the Grill and Food Nation
 

It’s exciting to see the next generation of chefs learning so much, so early in their careers; who knows what delights the future will hold when they come into their own.

 -Mary Sue Milliken, Chef-Owner, Border Grill, Ciudad
 

You only get one chance to make a first impression’ … and the restaurant’s first impression to your diners is the bread.  If that part of the meal is less than perfect, then their expectations are already set low.  If the bread is wonderful, they know that the rest of their experience will be, too.

-   Chef Hans Welker
 

The day someone doesn’t cook with joy in his heart, is a day he should forget.

 -          André Soltner, former owner Lutece
 

Why learn wine?  Beverages are one of the most profitable sectors in the hospitality industry.  People with this extremely valuable skill set will be in the minority.  The only thing as useful would be to learn another language.  And the language of wine is a lot of fun!

-Andrea Immer, Master Sommelier