"This course was great to give insight into the different types of what is considered a soup and how to use the different varieties. It showed me that soups can be a very versatile in so many ways from appetizers to main courses along with the prep and storage of soups to help ensure we provide it to the best quality possible. Overall, I would say this course has several points that I found helpful and will have something to reference back to while continuing forward with learning the basics of being in a commercial kitchen."
--A.C. from Missouri
"I would thoroughly recommend this course to anyone as the information in it is very valuable and a lot of up-and-coming chefs have skipped or by passed a lot of the classical methods. This is what cookery was founded on and all culinarians should be well versed in such. Great course, thanks!"
--C.H. from Florida
"There was so much in this course I couldn’t possibly remember all of it the first time through. I learned for stronger applications you can use reduction, and also glazes pending your application. I learned that there’s a lot to sauce making, and understanding all of it take years of practice and experience. This was a great class."
--E.M. Massachusetts
"Overall I definitely learned a lot of new terms, methods, and different things in this course. I have so much new information on how to make a good sauce or stock, and all the different types of soup. I think this is one of the most valuable classes I’ve taken so far because there was so much to learn and it's so applicable to my future culinary career."
--M.P. from Alaska
"I will be recommending this class to fellow co-workers that wish to grow their professional knowledge or just need a good reminder course. For me it was a good refreshment on the subject with some additional information along the way. I did take away some new things and liked how the information was simplified at times...mostly the simplification of what small sauces are. As well as some simple explanations there were also some in depth teachings that went beyond my previous learning."
--A.S. from Alabama
"Chefs and cooks have their own technique and ways they want their stocks to look and taste. I am very happy I did this course as it brought me back to the basics."
-- M.F. from Texas