"I selected this course primarily because I have more passion for these foods than the average chef. I have been vegetarian the past ten years. Thank you for a well written and informative course!"
--B.P.B. from Arkansas
"I learned a lot in a short amount of time and it was inspiring. I learned about the different legumes, peas, grains, rice, pasta, and their cooking methods. It is interesting how different ingredients work in different ways but start so similar in genetics. I learned where different ingredients come from around the world and can be used in so many cuisines. As a chef it gives the opportunity for so much creative thinking and creating unique flavors with staple items. The entire class was enlightening and has inspired me to start cooking."
--D.K. from Montana
"Taking this course has has enlightened my knowledge and understanding of Legumes, Grains and pastas; their identification, selection, uses and proper cooking methods. There were many useful recipe ideas ranging from risotto, pilaf, traditional Italian pastas, polenta, grits, and Asian noodle uses and methods, and couscous. This was a relatively short course but extremely indepth and informative."
--R.M. from Florida
"Studying different cultures and culinary profiles of the world makes it fascinating to view how they utilize worldwide staples in such different ways. Rice, beans, and grains are used in every corner of the world...this course has definitely broadened my knowledge of essential staples for cooking and I believe that gaining a better understanding will help me create better dishes with these ingredients."
--M.P. from Alaska
"Once again I am just amazed at the knowledge that I learned from this course. I mean who would have thought that there would be so much information on Legumes, Grains and Pastas. The way that they are prepared and cooked. The fact that now we are starting to cross over cultures with uses of these. Nothing is off limits with what you can do."
--L.G. from Arkansas
"I have learned several things throughout this course, a good portion of which will help me later in my career. They include how to properly use and cook legumes, several types of grains and rice, and several types of pastas. It was very beneficial to learn how to tell the difference between the different types, especially the rice as many of the dishes I currently prepare have rice as a side dish."
--B.G. from Kentucky