"Culinary school transformed my life---I used it as a career pivot and it gave me an introduction into a kitchen. Now, as a pastry cook at a bakery, I feel comfortable in any kitchen. I would tell new students that they get out what they put into culinary school and to take advantage of the amazing network of chefs. I've been lucky to learn under Chef Andy, Chef Patrick, and Chef Hugh, who all bring their unique backgrounds and strengths. 

My biggest accomplishment in class was learning how to scale, gut, and fillet a fish. Being able to go to Profish, a wholesale fish distributor, and learn about seasonality, to taking home a turkish branzino and turning it into several fillets, showed the whole lifecycle of food."  - Chef Kat J