"Before I took this course I did not always eat a balanced meal. Being that i am a burger lover, and I do consume fried foods. However, after obtaining a better understanding of nutrition and how the body processes things I can now make adjustments to my current diet. I now know the correct portions sizes and requirements for each food group. Which can even help in my career, and personal life."
--M.S. from Louisiana
"I am so appreciative for the opportunity to go through these courses. It really helps me keep up with some information I may have forgot or let go by the wayside. It's always fun to relearn or remember some of this information. This course in particular definitely helps me to better instruct my students, the information learned/remembered is so important for our industry and is invaluable to professionals like myself and enables me to be more knowledgeable and helps me to instruct my students and use this information to better the knowledge gained in the classroom."
--M.J. from New Mexico
"When I first started cooking, my main focus was on flavor and presentation. But as I gained more experience, I began to understand how much nutrition affects people’s overall health. Learning about how our bodies use food for energy made me rethink the meals I created. Now, I see every dish as an opportunity to not only bring pleasure but also to provide essential nourishment. The knowledge I began to build in culinary school has been building, and it's so nice to run through a refresher course and see where I've been since that first class."
--A.F. from Georgia
"Understanding nutrition enhances my skills as a chef by allowing me to create dishes that are not only delicious but also balanced and health-conscious. With a grasp of nutritional principles, I may tailor recipes to meet specific dietary needs and preferences, which are an ever increasing demand these days, ensuring that each meal supports overall well-being for my customers. This knowledge enables me to use ingredients in a way that maximizes health benefits, while still delivering exceptional flavor and presentation to my customers. Ultimately, being well-versed in nutrition empowers me to create menus that delight my consumers while still nourishing the body and hopefully elevating the dining experience for all that choose to dine with me."
--B.J. from Virginia
"As a chef and culinary instructor in today’s foodservice industry I feel a strong responsibility to prepare wholesome and healthful food for my customers. They look to us, as chefs, to provide them with well-balanced dishes while also offering them original and flavorful creations. The challenge is to deliver our creations while maintaining healthful options that will keep our customers coming back."
--J.M. from Michigan
"As a Chef I have found this refresher course very beneficial for my myself and the information I learned I will pass along to my staff. I will use the information in my menu writing process. I have learned to stay away from words such as low-fat heart healthy and low sodium. I will continue to use only the freshest ingredients when possible for our guest."
-- A.G. from Missouri
"I enjoyed this course, a wealth of information to review. This is a great refresher for me and a good benchmark to make sure as a professional I am doing all that I can to meet the customer needs and demands at the highest level possible. We live in such a diverse culture and there are more dietary restriction's and alternatives that must be implemented to continue to capture the customer base."
-- C.G. from Ohio
"The course improved/reinforced my awareness of the importance of balance in menu writing and cooking. I have practiced healthier food preparations for several years and have determined through my experience that the best case scenario is to offer options to diners on a menu and train the kitchen and dining room staff to be informed about ingredients and preparations. This takes a long term commitment to be open-minded about sharing information to staff and customers."
-- B.S. from Florida
"The course improved/reinforced my awareness of the importance of balance in menu writing and cooking. I have practiced healthier food preparations for several years and have determined through my experience that the best case scenario is to offer options to diners on a menu and train the kitchen and dining room staff to be informed about ingredients and preparations. This takes a long term commitment to be open-minded about sharing information to staff and customers."
-- L.E. from New Jersey