"What I like most about this course is how it’s an introduction to molecular gastronomy. Because of this course, I’ve started to think of how many different ways I can cook an item and what method best achieves the desired results. I also like the idea of exploring new possibilities. This was a Great course."
--E.M. from Massachusetts
"In my journey through the Basic Principles of Cooking and Food Science course, I've immersed myself in the fundamental concepts that underpin the art and science of culinary endeavors. One of the major takeaways is the diverse range of cooking methods, from traditional pan boiling to modern techniques like sous vide and microwave cooking. Each method brings its unique advantages and can be harnessed to achieve specific culinary goals, whether it's searing flavors into a dish or preserving the delicate texture of ingredients. This course has provided me with a rich professional vocabulary in the culinary world, allowing me to discuss the various methods and techniques with greater precision and insight."
--S.K. from Illinois
"As an avid equestrian for most of my adult life, I always go back to the basics every spring when I start riding again. Going back to the basics is a “grounding” exercise. It solidifies the base from which everything grows. And the more you do it, the stronger the roots become. So, as you can see I am a very foundational person. It's these essential, bedrock courses, including “Basic Principles of Cooking and Food Science” that's going to help keep me out of trouble in the kitchen when things go awry. Or, hopefully it's these fundamental courses that will prevent going awry in the first place."
--A.S. from Colorado
"This course helped bring some different perspectives to my mind when learning about the differences in flavor and seasonings. I was able to think of it by thinking of how to bring out the flavor of the original food with enhancing it with some flavor versus changing the whole flavor profile by not covering it up with seasonings...this course gave a great overview of the principles of cooking, and I enjoyed learning the science behind it, definitely gave me food for thought on things I never really thought of in regard to the science behind it."
--A.C. from Missouri
"Once again Chef Certification has proven to be an invaluable tool for chefs looking to continue or increase their knowledge of the culinary arts. Becoming a well-rounded chef takes time and effort. This course has brought me one step closer. The modules on flavor profile and emulsions were so enlightening. I have gained real world tools to further my profession and guide the chefs under me. Learning about the cooking methods I use every day in such a detailed and scientific way will now allow me to present my client and guest with an even better product. I wish to teach in the future and Chef Certification has started me on the correct path. Whether it be food safety using sous vide in my next kitchen or offering my diners a culinary experience that stays with them long after they have left my establishment or teaching the next generation of chefs. I look forward to continuing my education."
--D.J. from Saudi Arabia
"This was a fun course and I would recommended it for any food lover out there. The more food knowledge you can gain the better understanding you will have and that will make you a better Chef."
-- C.T. from Montana
"I have been cooking and teaching for some time now and I still look for new ways to present the materials. This course has given me some because one of the most useful lessons I have learned is to remain teachable. The reading of the course instead of seeing it being done physically was a new experience and added value to the concepts I already had."
-- R.C. from Massachusetts
"Basic principles of cooking and food science course was very impactful. I was able to get a refresher course on common seasonings and flavoring ingredients and a better understanding of using herbs and spices. Reading about the effects of heat on foods was enlightening, giving me a better understanding why foods behave the way they do so I will be able to get them to behave the way I want them to."
-- B.P. from Pennsylvania