"Knowledge is power and we as culinarians never stop the journey of learning in our industry. I will encourage anyone who is seeking to take a continuing education course to try this class as I found it outstanding. "
-- B.C. from Florida
"Let me begin by stating that I thought I knew a lot about vegetables. But after taking this very informative course, I stand corrected. I was not aware that using acids when cooking vegetables could have either a negative or positive outcome, depending on the vegetable. I also was not aware that cooking red apples with red cabbage would help keep the cabbages bright color, which I found very interesting. I really enjoyed this course because it was very informative and also has made me look at vegetable's in more of a scientific way, rather than in just a basic food way."
--S.B. from Alabama
"I learned a lot in this section about the different types of potatoes and the way of preparing them. I also learned about blanching and par boiling vegetables. Most of the skills I learned in this section are going to help me in the future with my work because it is necessary in prep. I learned quite a lot of new techniques on how to prep certain vegetables and the different classifications of them, what makes them different. This section was a good reminder of my job and the duties I carry out as a prep chef in the kitchen. I also went over the classification of vegetables in this section, which was a real eye opener, as to how many and how many different kinds there are. There is always something more to learn or take away from these lessons. I am looking forward to implementing this knowledge in my professional career."
--Z.N. from California
"This course is a lot of information in such a small course. I learned a lot, and took note of what I believe to find most useful. To start. I know you didnt need to refrigerate potatoes, how ever, I didn’t know that it was bad for the potato because it converts the starch to sugar. I learned cooking red cabbage with a tart apple will enhance the flavor. I learned they it’s good practice to partial cook French fries, especially if there to be served on demand, like in a restaurant. I learned that adding acid to Carrots will help them stay orange wile cooking. I learned that fiber is made up of cellulose and pectins, and the best practice for cooking any vegetable is to not over cook. I find this to be a very educational class."
--E.M. from Massachusetts
"Oh yeah, Vegetables! One of my favorites. It's amazing how some grow underground in the dark, while others grow up above in the light, some even like to grow in the dark above ground, not to mention their shapes and sizes and all the nutritional fuel they give our bodies to run healthy and efficient on. All the ways they can be prepared and cooked, whether it's raw form like salads and slaws, or even steamed and sautéed, to even making dinner or dessert breads from potatoes, carrots and let's not forget that zucchini, vegetables are always here for us, no matter the weather or time of year there's no excuse not to eat and enjoy your veggies however you like them. Bon Appetit!"
--T.T. from Alaska
"This course spoke to me on a spiritual level considering most of my day is spent preparing, handling, and cooking vegetables. Despite me knowing the contents taught regarding a few of these vegetables, I've found that in my day to day life there were many times were I would be tasked with handling a vegetable that I don't use on a regular basis, and I wouldn't be comfortable preparing them. However, I feel more comfortable if I were to be handed those same vegetables now, knowing the proper way to inspect them for damage, store, and prepare them."
--P.A. from Texas