Testimonials

Home Study

"The Personal Chef Home Study program met all of my needs and expectations. I needed a comprehensive program that covered all the issues and topics. This program did as advertised. I needed to remain home without travel to obtain this training, and the Home Study program met that requirement. I had no troubles as I went through the program and feel each training element was thorough and easy to grasp. The ongoing support options are numerous and look to be able to satisfy virtually any question or situation that may arise. "

Robert Johnson, South Carolina (June 2010)

"I selected the Personal Chef Home Study program because I have small children and getting away for a live class would have been difficult. The convenience of your Home Study program allowed me to work mat my own pace and in my free time. I found that everything I needed was included in this program. I did not encounter any problems during the study or testing, and have already started my new service thanks to you. Mark me down as completely satisfied with the decision I made and the training provided."

Janine Russell, Colorado (February 2010)

"I selected this training option for its convenience. I was amazed at how extensive and comprehensive the materials were. I assumed that this would be a watered down version, but not so. I cannot identify any single area that was more important to me. Each section was thorough and important to the overall concept. I am anxious to start my new service and look forward to the many support opportunities in the event I need additional input. You can mark me down as 100 percent satisfied with my purchase and experience to date."

Lillian Keyes, Atlanta, GA (January 2010)

"I selected the Personal Chef Home Study program for convenience. This allowed me to proceed through the materials at my own pace and around my busy schedule. My expectations have been met. I have already launched my new service and eagerly look forward to a great future. Thank you."

Samantha Harris, Ohio (August 2009)

"I read an article about a personal chef in New Hampshire. She mentioned your program. I investigated your website and got a free information package. This was exactly the path I was wanting, and I enrolled right away. The convenience of a home study was required due to my crazy hours. All my expectations were met and I have already launched my new Personal Chef Service. Thanks for all your help and support."

Kyle DeFarias, Massachusetts (July 2009)

"The program was excellent. I didn’t know that it would be as extensive as it was concerning business set-up, marketing and bookkeeping. I am very glad all that information was there and in such detail. The templates are wonderful! No reason for me to reinvent the wheel as it were. I’ve already done my first service. How exciting!"

Sara Holloway, Texas (July 2009)

"I was already a caterer and wanted to add Personal Chef Services to the mix. The materials were great and I truly enjoy the membership and benefits, plus the interaction with a huge community of other personal chefs. The program was quick and flexible and very well laid out (good, logical flow). Mark me down as completely satisfied and a happy new member! Cheers!"

Jo Ann Hennigar, Ontario, Canada (July 2009)

"My expectations were fully met. Cooking had been a hobby for me for many years, so I decided to start getting paid for what I like to do. I have a BS and MBA, but I truly love food and entertaining and have done so for 20 years. The flexibility offered through the Home Study let me work around my day job. The program cost was appropriate and I believe there was excellent value in all the elements."

Matthew Murphy, Georgia (May 2009)

"I was unable to get to one of your class locations, so selected the Personal Chef Home Study program. I researched the Culinary Business Academy thoroughly prior to making this decision, and must say that everything advertised was delivered. I was impressed with the comprehensive materials. Seems every topic was covered well. Being able to study at my own pace was wonderful. I display my diploma and USPCA membership proudly. Thank you for affording me a great program so that I can reach my personal goals."

Ian Stupp, Ontario, Canada (March 2009)

"I am a full time caregiver for my elderly parents, so attending a campus was not an option for me. But I also did not want to postpone my study, and your home study program fit in quite nicely. I had complete freedom to study at my pace, at my own home. I’m sure the class option would have provided even more, but I’m quite satisfied with the materials involved with the home study program. Thank you."

Beverly Hobbs, California (January 2009)

"I was enrolled in culinary school and was unable to use any training other than the Home Study program. This program suited me well and provided the information I needed. Proceeding at my own pace was a real benefit. Testing was easy and straight forward. This program was a nice compliment to my culinary arts instruction."

Lyyne McPherson, Massachusetts (November 2008)

"This program really made it easy to work around my existing schedule and busy life. The materials were clear and well presented. The audio CDs were a plus also. I found all the materials and support features to be very beneficial and can say that I’m completely satisfied with my decision to use the Culinary Business Academy Personal Chef Home Study program."

Mary Jane Curry, California (November 2008)

"I currently work a full time job,so the Home Study option was perfect for me. I could study at my own pace in my own free time. I want to keep my regular job until I am prepared to launch this new service. My expectations were absolutely met and exceeded. The materials and information received was well beyond what I had expected. I spent roughly 60 hours on this program prior to taking the on-line exams. I encountered no problems with the exams and once again am completely satisfied with the entire program. Thank you."

Susan Kramer, Ohio (November 2008)

"The Personal Chef Home study program allowed to me work my full time job and devote free time to complete my studies. I am confident my training has prepared me for conducting a successful Personal Chef business. The best part of my training was the reduced price for the system. The training tools are OUTSTANDING. Everything was well laid out and presented in language I could understand and put into use for my own situation."

Marcus Alan Moore, Florida (October 2008)

"I really enjoyed the ability to study at my own pace. With no travel I saved a few dollars, and I was able to hop around to different sections at will. I have returned to the reference manual many times to refresh my thoughts. My expectations have definitely been met with your Personal Chef Home Study program. The administrative section really provided the nuts-and-bolts of how a business comes together. Well presented and quite insightful. I experienced no problems with the on-line testing and have started my own PCS. Thank you for all the information, support and benefits that I couldn’t find elsewhere."

Stephen Krieger, Florida (August 2008)

"I elected the Personal Chef Home Study program because of my work schedule, and the fact that this was a very affordable option. I knew I had the option to upgrade to another class if I felt the need. The information in the Home Study program was presented in a clear, understandable fashion. Very well formatted and structured. This program exceeded my expectations and really gave me a solid road map to starting my new business. You even managed to make the tax information easy to understand without being dry and boring. I really enjoyed the highlighted tips in the margin area. "

Jessica Mortimer, Arizona (August 2008)

"I have always had a desire to become a chef. I did a considerable amount of research and discovered that I could use my existing skills as a Personal Chef. The Personal Chef Home Study program seemed to be the best for me because I wouldn’t need to travel. I found the Culinary Business Academy Home Study program to be quite detailed. Even in areas where I felt that I knew the issues I kept finding new and important information. This program is very well put together and truly explains it all from start to finish. My expectations were certainly met and I am 100% satisfied with my selection of training options."

Kimberly Thomas, Ohio (July 2008)

"I selected the Culinary Business Academy Personal Chef Home Study Career Edition training because I am a stay-at-home mom with 4 children. I was anxious to get started, and traveling for me is difficult at best. The low program fee was also a factor for me. This program certainly met my expectations, and in particular I enjoyed the start-up and administration sections. Equipped with this knowledge I am confident in my abilities to successfully launch a new Personal Chef Service. I anticipate being open for business inside of a month and can hardly wait. Thank you."

Jenifer Fournier, Colorado (July 2008)

"I finished the Personal Chef Home Study in about 50 hours. The materials was easy to understand and the Home Study option meant no travel and I could work around my other obligations. My expectations were met with this program and I have already launched my new Personal Chef Service. Thank you for all the help and support."

Cindy Hilliard, Washington (June 2008)

"I was looking for a program that could teach me the business elements, so that I could put my cooking skills to work and actually make money doing what I truly love to do. The Home Study program was affordable and very well assembled, addressing all of the issues and really showing how to operate this type business. I needed to continue working during my training, and this program allowed that to happen. I estimate I spent about 100 to get through the program. There were no difficulties with the on-line tests, and overall I would say that I am 100% satisfied with the materials, support and great benefits. Thank you all."

Gwen Daniels, Michigan (June 2008)

"I graduated from Johnson and Wales, but they didn’t teach me about operating a Personal Chef Service. Your materials were complete and easy to use to assemble my business. I know I’ve found what I really want to do by becoming a personal Chef. No way could I be involved with the long hours and low pay of commercial food service. Your materials are very well organized and very specific to Personal Chef and how to make this business a success. I have nothing but good comments about the training materials and program, plus the USPCA benefits and support are truly outstanding. This was money WELL SPENT. Thank you for all the help. "

Enrique Gonzalez, Florida (May 2008)

"I am a culinary school graduate and membership in the USPCA was important to me. It was a very pleasant surprise to see the volume of training materials involved with your Personal Chef program. I am happy to know that each USPCA Personal Chef has a demonstrated level of industry knowledge and abilities. Your culinary review was a great refresher to me, as I haven’t thought about some of these issues for years. The convenience of this program worked great with my schedule. My distance from a classroom program was also a factor in my decision to select the Home Study option. I am completely satisfied with all aspects of the training, testing, support and membership benefits. Thank you."

Richard Bowman, Hawaii (May 2008)

"I had no problems with this program or the on-line testing and completed the program in about 50 hours. I selected the Home Study option so that I could work around my schedule and not need to travel or have additional expenses associated. This program truly met my expectations and I am set to launch my new PCS with confidence and support both with the USPCA and the Canadian Personal Chef Association. Thank you for making such a comprehensive training program available."

Duncan Jewell, Ontario, Canada (April 2008)

"I have a background in commercial food service and felt the Home Study program would suit my needs. As expected, I am totally satisfied with the program. All my questions were addressed properly. I enjoyed the online testing. This gives me even greater peace of mind that all USPCA Personal Chefs have demonstrated a base level of abilities and knowledge. I also like the monthly email support notices. This really helps keep a person on track. Having a national office with live support is nice also. Plus my second membership to the Canadian Personal Chef Association has been helpful when a specific Canadian issue arises. You have a very complete program. I would recommend it to anyone interested in becoming a Personal Chef."

Ann Dawes, Ontario, Canada (April 2008)

"My expectations have definitely been met with your Personal Chef Home Study program. I wanted to attend a class, but my schedule never worked with the class schedule. The study guide was helpful for the online test process. I found all the materials to be quite beneficial. Thank you for a great program and for all your support."

Sarina Frush, Nevada (April 2008)

"I selected the Home Study training option to become a Personal Chef because I have small children, and getting away for the actual class would have been somewhat difficult. Being able to study when I had time to myself was wonderful. I found the materials to be clear, easy to grasp, complete and detail driven. "

Debra Andrews, New York (April 2008)

"I live in Hawaii and was unable to travel to the class for budget reasons. I completed culinary school in 2006, and felt the Home Study program would be sufficient. I enjoy studying at my own pace. The resources and materials provided in this program were fantastic. The main reference manual is extremely thorough with explanations and step-by-step instruction. Having live help available was a peace-of-mind issue, although I never needed to call. I’ve also found the Personal Chef Magazine to be packed with great information. Put me down as 100% satisfied with this training option. My PCS is already up and running. Thank you for all the help and for assembling such a solid program. "

Sabina Sexton, Hawaii (April 2008)

"I chose the Personal Chef Home Study program because it suited my needs both financially and logistically. My schedule wouldn’t allow for a full week away, plus I tend to enjoy working at my own pace. This was actually the perfect solution to my needs. Now that I have completed the program and testing, I feel 100% ready to launch my new service and be successful! I am completely satisfied with my decision to use your program. Your training materials were very comprehensive and well thought out. It is apparent that the entire program has been given a great deal of attention in order to help people to become successful as Personal Chefs. The information was extremely useful. The business and marketing templates and the multiple checklists were wonderful. You provided excellent recipes also. You make it very easy and straight forward for someone to start from scratch, and become a professional Personal Chef. Having the Culinary Business Academy and USPCA as support systems really helps also. I can’t thank you enough for all your help, support and for the fantastic training program you’ve assembled."

Dawn Parker, Connecticut (March 2008)

"I chose the Personal Chef Home Study program because of its convenience. I still have two small children at home, so getting away is difficult. The materials were very thorough and provided an excellent foundation for me. I originally thought I’d like to be a caterer, but now I know that the Personal Chef route is far better and offers a more consistent income. Working at my own pace allowed me to review the materials over and over without a deadline or rush. This program met all my expectations. I’m 100% satisfied and would recommend this same course to anyone who wants to become a Personal Chef."

Dee Collins, New Mexico (March 2008)

"I selected this program because I had plenty of time to read and study at home. I have been cooking for many years and have a lot of knowledge about food and food preparation. I also have a background in marketing. Your Personal Chef Home Study program was great! Very complete and easy to understand. You really covered it all. I’m completely satisfied, my expectations were all met and I’ve already begun my new PCS. Thank you."

Tina Kumiega, Michigan (March 2008)

"This was the easiest and best training option for me because I am currently not able to attend an actual class. Working at my own pace let me squeeze the study in when my time allowed. Convenience was a major factor in my decision to use this program. I really appreciated the prompt responses to the questions I had. Both via email and through phone support, I was always provided excellent customer service. Thank you very much."

Tara Theobald, Connecticut (February 2008)

"I selected the Personal Chef Home Study program for a variety of reasons. This was cost effective, I have culinary experience, I wanted the convenience of a home study system, I knew I could always upgrade if needed and overall I enjoy working at my own pace. I encountered no problems with the program or the testing series. I’m completely satisfied with the materials, support and organization. I’ve already begun my Personal Chef Service and look forward to a long, promising career. Thank you."

Christian Burr, North Carolina (February 2008)

"I selected the Home Study training option because I was not in a position to travel for the other course. I really enjoyed the Home Study training program. This allowed me to work at my own pace and start and stop when I wanted. I retain information very well from reading a manual, so this option actually worked quite well for me. I’ve already got my business operational. The materials helped a lot and I’m totally satisfied with the program and my experiences so far. Thank you."

Wendy Benson, California (February 2008)

"I selected the Personal Chef Home Study option so that could study at my own pace without the need for travel. I can honestly say that my expectations have been met. The program allowed me to proceed with confidence. I’ve already begun my new service and look forward to a long, promising future. Thank you for all your help."

Marci Lutsky, Pennsylvania (January 2008)

"I selected the Home Study option because I wanted the time to proceed at my own pace and when my schedule allowed. My expectations were met. It was also very professional, and I really enjoyed the audio CD’s that went through marketing and sales. Very informative! I think the Reference Manual is great. Well laid out. It takes a person step-by-step through the process of becoming a Personal Chef. Everything you need to start this business is in the training system. "

Pearl Landon, Illinois (December 2007)

"I am employed full time as a fire department dispatcher working the graveyard shift. This program allowed me to work at my own pace, around my unusual schedule. I was definitely satisfied with the materials and lessons. I feel all the bases were well covered and I am confident in the start-up of my own Personal Chef business. The reminder notices sent monthly were outstanding. These really helped keep me on track."

Michelle Coleman, California (December 2007)

"A chef’s level one certificate was offered at my college, however due to work and time constraints I was unable to complete my education. Your program provided exactly what I needed to finish and meet my goal of becoming a Personal Chef. I am ServSafe certified, and this inspires even more confidence in my clients. I really liked the self paced structure. I found this program extremely informative with basics as well as advanced materials and theories. The availability of on-line mentors, support systems and resources are far superior than anything any of the colleges I’ve attended had to offer. Thank you so much for such a great program. You take all the guesswork out of this business start-up and operation. "

Julie Chelette, Arizona (November 2007)

"I selected this training option because it was the most cost effective for me. I have considerable experience in the food industry, so felt the Home Study would be a good choice. I was very pleased with the extent of information about business set-up and presentation. This course exceeded my expectations for a Home Study program. I was able to complete the program while working my full time job. But I will admit that once I started this program, it was very difficult to put it down. All I wanted was to get home and dive back into the materials. I’ve already begun my business and feel extremely positive about the future. Thank you for creating this excellent course. You’ve helped me a great deal."

Jennie Early, Kentucky (November 2007)

"I recently graduated from culinary school. All along my goal was to become a personal chef instead of entering commercial food service. I explored the USPCA and Culinary Business Academy, and felt they had the most to offer me. The program you offered was fantastic. This was exactly the information I needed to compliment my cooking skills and desired goal. All my expectations were met. I also liked the fact that I could work full time and complete your program around my other obligations. My business is coming together nicely, and I expect to be open for business by mid November. Thank you for all your help."

Liane Dart, South Carolina (October 2007)

"I selected the Personal Chef Home Study program because it was my only real option (I have two kids and a husband). Due to some life changes, I had to leave my career and personal cheffing was what I came up with to make ends meet. I attended culinary school 12 years ago but never used that training professionally. I took 6 months to go through the home study program, and to develop my web site, plus be a mom! All of my expectations have been fully met. After two weeks of being in business, I already have 2 clients! I liked going through the materials at my own pace, when time allowed. I felt no rush or pressure to complete the exams. The business set-up, marketing and accounting sections were INVALUABLE. I had absolutely no clue about these aspects of the business. Your materials are clear, easy to follow and packed with the right information. Don’t change a thing. Thank you for helping me reach my goal. "

Sharon Shiner, Massachusetts (October 2007)

"My time is limited because I have 2 small children. It was not possible for me to attend the actual classroom coursed. I am quite pleased with the Home Study version of training and feel adequately prepared to run a successful business. I have already started PCS and look forward to a fun, rewarding career."

Amy Davis, Georgia (September 2007)

"I selected the Home Study option because it fit my financial budget and available time. I really enjoyed the USPCA member message board, and found this to be a great help, even from day one. I love networking with other Personal Chefs. I was able to work around my other job while learning the Personal Chef industry. Now that I’ve completed the program, I have my sights set on launching my service in the near future. I am 100% satisfied with the program and would recommend this training option to anyone interested in starting a Personal Chef Service."

Vicky Duecker, Texas (September 2007)

"I chose this training option because it was complete, concise and well presented. The course takes all the guesswork out of being a personal chef. It’s almost a plug-and-play course. All of my expectations were met or exceeded. The one thing I liked best was how complete each chapter covered the subject. It was as if being taught to think in a positive frame, or a no-fail sense. The course left me with an attitude that I cannot fail if I follow the proven steps. I look forward to a profitable and fun career as a professional personal chef, thanks to the Culinary Business Academy. Thank you for assembling such a great program."

Ron Boisseranc, California (August 2007)

"I choose the Culinary Business Academy Personal Chef Home Study program because I was in a very remote area and unable to attend the class in person. I found this program to be a little intimidating because there was so much information. I got myself organized and went through all the material once, then went back and started really putting the plan together one section at a time. I enjoyed working at my own pace, and I really like the monthly email training updates you send out. This has helped me stay on track. I feel prepared to begin my new PCS in the very near future, and can honestly say that I am completely satisfied with my training program. "

Dominique Cortara, California (August 2007)

"I am currently employed full time at a busy hospital. I work 12 hour shifts and travel a few days each month. Your Personal Chef Home Study program was absolutely ideal for me. The flexibility afforded made this idea of mine possible. The information was great. I had so many misconceptions about this business and service. Now I actually know what a Personal Chef does, and how I can offer my services appropriately. I doubt I could have ever gathered all the information, formulas and plans on my own. You really assembled a wonderful, well organized package for people like myself. Totally satisfied, and looking forward to attending the conference in 2008, as I really get my business cranked up and begin to transition out of my current job of 23 years."

Lincy Kalmanson, Florida (July 2007)

"I needed to use the Personal Chef Home Study program due to my work schedule. Even though I had worked in a restaurant in my younger days, I never received any formal training in the culinary arts or culinary business. This program really helped me define some areas that I felt I were lacking. I am a private chef for a family that owns a private jet. I cook on-board and the recipes are very helpful because most everything is prepared ahead. I felt the training was very thorough. The study guide forced me to really research the manual. I had no difficulties and am completely satisfied with my selection. Thank you. "

Bradley Webster, Florida (June 2007)

"I selected the Personal Chef Home Study program from the Culinary Business Academy because I was unable to travel. My expectations were very well met. A great deal of useful information and detail based on experience. Very valuable and easy to understand. Being able to slow down or stop when I became overwhelmed was a real plus. I am completely satisfied with the program and see myself opening my business in minimal time as a result."

Lorraine Baldwin, New York (June 2007)

"In pursuing a Personal Chef career I needed an edge that could put me above the rest. This program achieved this goal without my leaving the house! I’m very satisfied and feel this was a great program offering excellent value."

Catherine Grant, California (April 2007)

"I really liked being able to study at my own pace from home. Your Personal Chef home study program was straight forward and easy to understand. The materials were well laid out and I wouldn’t change a thing if I were you! Thank you."

Gabriella Sellmann, New Jersey (April 2007)

"I selected the Home Study program because I was looking for the skills to market, sell and operate my own Personal Chef Service. The Home Study program fulfilled the needs and provided all the information I was seeking. I liked the fact that the program gave me so many resources. The marketing and selling CD’s were a great help, and all the downloadable forms you provided truly made life simple for me. I have already begun my Personal Chef Service and look forward to a bright future. Thank you."

Stephen Bochenek, Maryland (March 2007)

"Your Personal Chef Home Study option was an excellent choice for me because I was able to study on my own time, and I completed the course in a timely manner. The material was very informative and I actually got more from the program that I thought I would. I liked that I was provided with step-by-step instructions on how to start and run my business. The templates, forms, brochures and examples of each were very beneficial."

Teresa Nix, Georgia (February 2007)

"The Personal Chef Home Study program was perfect for me since I have a culinary degree and am ServSafe certified. The manual was full of great information on how to run a successful Personal Chef business. The segments on business set-up and marketing were excellent. The culinary theory was a good review for me too. I really liked the step-by-step guide to setting up a business plan and setting up my presentation folders for clients. I found the entire program to be very beneficial and I am completely satisfied with this purchase. I have already launched my service. Thank you for helping me and for all your support."

Stacey Boyd, Virginia (February 2007)

"I’ve always been interested in the food business and long ago considered the Personal Chef approach. I am currently employed, so the Personal Chef Home Study program was the best fit for me and my situation. I really liked the self paced learning. This program gave me exactly what I was looking for. My expectations were definitely met. I learned more about running a business than I ever imagined I would. This system was full of great information and suggested practices."

Lorna horton, Texas (February 2007)

"I wanted to take the week-long Undergraduate Course, but as a mother of 3 and a business partner, life is just to hectic. The Home Study program allowed me to work around my bust schedule. Now that I’m about to launch my new business, I can hardly wait for other opportunities to network and meet other Personal Chefs. I found all the materials to be very beneficial, and I’m completely satisfied with the program and organization. Thank you for everything."

Terraiana DuBois, Connecticut (January 2007)

"I elected the Personal Chef Home Study program so that I could study around my schedule. I found the spare time during evenings and weekends. I doubt my schedule would have ever allowed for a week off to attend class. I found the program to be outstanding and extremely thorough. I feel the materials and testing have supplied me with the confidence and professional tools to begin my own Personal Chef Service. I am positive I would not have been able to start this type business without the training and support afforded me through the Culinary Business Academy. For being so flexible, this program is absolutely complete and a requirement in my opinion for anyone thinking about this career path."

Jeffrey McDonald, California (December 2006)

"This was just fantastic! Thank you so much to the Culinary Business Academy, and an extra thank you to the incredible instructors. I am so excited about starting and I have so much confidence knowing all the support systems that I can rely on. I will be success because of the training and support, without question. I got so much more than I expected from this week. What an invaluable experience this has been. Thank you all. "

Sally Cameron, California (attended Undergraduate Course in New Mexico) (December 2006)

"This class is priceless to anyone wanting to open up their own Personal Chef Service. I feel so prepared, confident and excited. The instructors were wonderful and made everything crystal clear. Excellent staff and program. Thank you to everyone at the Culinary Business Academy."

Safonia Berry, Maryland (attended Undergraduate Course in New Mexico) (December 2006)

"With no time to travel, the Home Study program became the best option for me. I really enjoyed working at my own pace around my other business needs. I am completely satisfied with the program and find the USPCA member benefits to be outstanding. You really did cover everything."

Cindy Craddock, Nevada (November 2006)

"I selected the Home Study training option because of the extensive materials involved, including a testing process. With 2 small children I could study the material at home when time was available. I found the course to be well planned out and easy to get through. Well organized with may easy to follow steps."

Angela Allegretti, New York (November 2006)

"This Home Study option made the most sense to me due to my location and cost. I did not want to travel, and found the home Study program to be everything I had hoped for. Well thought out and included a great deal of information. Please share with others that this is a wonderful training option if that person isn’t near to a campus."

Andie Nuckles, California (November 2006)

"I was afraid the classroom would be dull and boring, but the time flew by with a world of invaluable information. The material was well presented by very qualified instructors. I am even more excited to start this new career. The personal experiences and stories were icing on the cake. Thank you."

Jen Wendt, Indiana (attended New Mexico campus) (November 2006)

"I work full time and can’t get away for any length of time. The Personal Chef Home Study program worked well for me. I feel this is a very well thought out program, covering everything required. Very comprehensive. I would definitely recommend this program to anyone desiring to become a Personal Chef. I expectations have certainly been met."

Claudia Cavazza, Thousand Oaks, California (October 2006)

"I selected the Personal Chef Home Study option because it allowed me the flexibility of covering and learning the material at my own pace, from my own home. All my expectations were met and I found the manual to be quite comprehensive. All of my questions were answered, which is why I got this program in the first place. I typically do better in a classroom environment,. But this manual was so clear, that I felt right at home from the start. Well presented, plus I knew that if I had any questions, the answer was just a phone call away."

Melissa Gurmankin, Huntingdon Valley, PA (October 2006)

"Travel issues somewhat dictated that I use the Home Study program rather than attend the class. My schedule is quite tight as a teacher. I very much enjoyed working at my own pace from home. You asked for suggestions for improvements, but I can honestly say that I have no suggestions. The materials were clear and comprehensive, and are fine as is. I am completely satisfied with this program."

Megan Bach, Michigan (October 2006)

"I selected the Home Study program because I need to transition to a Personal Chef career from the restaurant I’m in. Long hours and burnout are what I’m hoping to leave behind. I am very satisfied with this training program and feel the materials are well laid out and researched. I am truly excited to launch my own Personal Chef Service. Being able to study and test from my own home was a real plus for me."

Miguel Larcher, Oklahoma (October 2006)

"I selected the Home Study option because I am a stay at home Mom. This fit my schedule much better than attending a class. I did a lot of research and found this program to be the best available. I really liked the convenience factor, and working at my own pace. I am completely satisfied with this purchase and program, and intend to have my own Personal Chef Service up and running shortly."

Shannon Kwantes, British Columbia, Canada (August 2006)

"Because I am a busy housewife, I was unable to travel to attend the actual class. The Personal Chef Home Study program was very well written and was quite informative. My expectations were met. I enjoyed the training very much. Being able to do the study at my own pace and my own home was a real benefit for me. I have completed the course, and have already started my new business."

Lois Stafford, California (August 2006)

"I liked that I was able to fit studying for this program into my schedule, and I liked the fact that the course work for the program was actually setting up my business, not just theories and hypothetical situations talking about how a similar business might be set up. I graduated from the New England Culinary Institute. I feel your program has completely satisfied my expectations."

Andrew DeLa Vergne, New York (August 2006)

"I did not want to travel to get this education. I am recovering from surgery and this Home Study option really allowed me to study at my own pace. I am a culinary graduate, but I still found your culinary theory to be an excellent review. I expect to have my new business in full swing in 60 days."

Neil Wilson, Maryland (July 2006)

"Since I work full time and have a long commute back and forth to work, the Home Study option was the best option for me. I was actually able to do all of my studying during my daily train commute. I found the straight forward approach of the materials very easy and interesting to read. Since all the information in the course was presented in such a “user friendly” matter, it did not even feel like I was studying. I really enjoyed it and learned a great deal during the process. The convenience of studying at my own pace was invaluable.

The material really covered everything from starting a business to marketing and included a good culinary review. I do not feel that anything was left out. I can honestly say that the course delivered everything it promised. Thank you. "

Mary Ellen Fennessy, New York (July 2006)

"I found the Culinary Business academy Personal Chef Home Study program to be very comprehensive and easy to use. In particular, the sales and marketing information will be very helpful due to the fact that I have no formal business training."

Laura Philbrook, North Carolina (June 2006)

"I selected the Home Study program because I wanted to work at my own pace and have freedom to review the materials as needed. This program was comprehensive and the CD’s were motivational and informative. My expectations were met, and I have now passed my tests."

Carol McCullen, North Carolina (June 2006)

"I found the Culinary Business Academy Personal Chef Home Study program was definitely the best program available. The USPCA membership and benefits, plus a national certification process made this a fantastic purchase, giving me everything I need to start my new Personal Chef Service. The reference manual was extremely well organized and detailed. Thank you."

Gene Gerald Smith, California (June 2006)

"I selected this training option because it is highly focused on the personal chef industry. The Home Study program let me continue my regular job without any travel involved. My expectations have been met by this training program, and I must say that the marketing section has been very helpful."

Suzanne Menius, North Carolina (June 2006)

"I loved your Personal Chef Home Study program. I needed to be able to work and study during flexible hours with the least expense.

Kendra checked the following boxes on her feedback sheet:
devoted approx 80 hours to her studies
encountered no problems with testing
found all elements beneficial
has already started her PCS and is completely satisfied with her choice to use our program "

Kendra Kohrt Hughes, Colorado (May 2006)

"I was unsure this course would be useful as a Home Study option, but with 3 young children it was my only option. The course was extremely comprehensive and useful, especially considering that I had no idea how to start and operate my own business. I followed the instructions chapter by chapter. Now 2 months later I am on my way! My hire-a-chef listing gave me a client referral within one week and that has resulted in a dinner party. Absolutely no out-of-pocket expense for advertising and I already have a client. This program is incredible. I am very satisfied and extremely excited at the possibilities that are ahead. Thank you so very much for a wonderful educational program in easy to understand language. "

Laila Sanousi, Georgia (March 2006)

"This was an excellent course. All the information was very useful. Well worth the $1,200 (Canadian dollars) I invested. The text section on freezing foods was very helpful. Organization section was great also. I got everything I expected and needed. I feel confident that my business will be successful, and membership in the USPCA and CPCA has already proved invaluable."

Michele McFarland, Waterdown, ON Canada (January 2006)

"I wasn’t sure exactly what to expect when I ordered the Personal Chef Home Study program from the Culinary business Academy. I was a little nervous about putting out that much money. After I received the materials and had a chance to review them, well, I couldn’t be happier. I now have all the tools I need to start my new, successful, Personal Chef Service. This program is so thorough. I can’t think of anything else I could have asked for. Thank you all so very much."

Kimberly Caudill, Ohio (November 2005)

"Excellent program and training. I am looking forward to getting up and running very soon, marketing myself and turning this into my new career. Thank you."

Jo Ann Gonzales, Texas (November 2005)

"I liked the convenience of working at my own pace, but can see where the interaction with other students would be a positive factor. Your testing and deadlines really helped me stay focused and on track. Thank you. The program outlined the process and business well, from the standard service to equipment to in-home interviewing and what to do on the actual cook day."

Jan Davison, South Carolina (November 2005)

"I found the Personal Chef Home Study program to be very beneficial. Quite informative and the testing was directly related to what I studied. (From feedback form - Karen estimated 80 hours was devoted to the study process. She completed her testing in early October 2005 and plans to have her business started with clients by early November 2005)"

Karen Speroni, Virginia (October 2005)

"This course was very comprehensive from food safety to food science and from small business administration to marketing. Fantastic information in a well rounded format. Thank you. I know I will enjoy the support systems available to me."

Lisa Kobeck, Michigan (September 2005)

"I found the Home Study program fit my needs in exploring Personal Chef as a new career. I am employed full time and have a very busy demanding job. I became intrigued with this new profession when I read about a personal Chef in my area that had recently launched her business. In exploring different Personal Chef web sites, I found that I continued to return to the USPCA and Culinary Business Academy sites since they offered so much information. I decided that the Home Study program would best meet my needs since I was still undecided about making a career change. The reference manual is packed with information and presented in such a way that those of us that are not “culinary trained” can easily understand. I had successfully completed the ServSafe course 6 months before signing up for the Personal Chef training, and found that some of the information in the reference manual was a good review of what I had learned for ServSafe. I also took the Quick Start program in March 2005. The Quick Start program compliments the Home Study program by gathering future Personal Chefs together to study with a certified Personal Chef who can share his/her experiences in the profession and answer questions from the group. I would definitely recommend the Home Study program to anyone who has time constraints and needs 6 months to complete the program. The 6 months allotted me time to review the reference manual, participate in the Quick Start program, and then study for each of the 3 exams without feeling overwhelmed by trying to fit everything in while working full time. Thank you. "

Kathleen Krauss, New York (August 2005)

"All organizational information was excellent, from formation of business type to operations. The forms are a great tool also. This course offers everything you’ll need to build a business. The course manual is an excellent reference tool."

Linda Shaffer, Oregon (August 2005)

"Great program. I was able to proceed at my own pace. I believe the program covered every aspect of the business that I will need to be successful. I have already tried the basics of presentation and client recruitment on a friend, and feel very comfortable with this side of the business now."

Michael Stickney, Colorado (August 2005)

"All of the business information was great. You do a good job of emphasizing that it takes more than a passion for cooking. There is a ton of information in this program. Definitely turn-key. I was surprised and pleased with the quality of information on tapes (CDs)."

Shelley Merner, Texas (August 2005)

"Your Personal Chef Home Study program provided a good understanding of marketing, pricing and documents required. I was continually impressed with the organization of the program and materials. Phone calls were returned promptly and my questions answered in an honest, friendly, professional manner. Websites have been easy to navigate and directions to set-up my hire-a-chef listing were clear. PC magazine has been inspiring while starting out. I appreciate the wonderful stories of triumph and road blocks. Thank you all."

Norlene Jones, California (August 2005)

"Great program. Informative and very helpful. Covered business and administration well. Audio portion was good and informative as well."

Brad Neeper, Texas (August 2005)

"The organization and operations sections were very clear, concise and practical, plus extremely informative. I found the Home Study program to be very thorough and feel it has prepared me well to start a career as a Personal chef. Thank you for such an excellent program."

Sophia Flack, Texas (July 2005)

"The financial plan and business plan are serious wake-up calls and a side of the business that most people don’t know much about. Your course was very helpful and clear. This program fit my lifestyle perfectly since I work full time. It was informative and comprehensive. Thank you to everyone at the Culinary Business academy and USPCA for offering such a wonderful opportunity."

Kristen Lyon, California (July 2005)

"The business side of the course was good since it gave step-by-step instructions to set up your business. I learned a lot from this course about the administration part of being a Personal Chef."

Tricia Reini, Colorado (July 2005)

"The marketing and business section was very good. This section allowed me to feel confident that I can draw up and work with a successful plan. Thank you. I feel confident that my business has a fighting chance. There are areas that I plan to expand on in the future. It was very evident that much thought and care has gone into these course materials."

Teresa Gagne, Alberta, Canada (July 2005)

"I loved the Home Study program. I particularly liked how it spelled out everything from A to Z. Presenting this information in this organized fashion helped me to prioritize my own “to do” list and enabled me to get my business off the ground in an efficient manner. Without this program I believe I would have felt a little like a lost soul. The Home Study materials continue to be a great reference source when I need to brush up on a topic. Thank you very much for offering a complete, solid program that takes the guesswork out of this career."

Melissa Tracy, Texas (June 2005)

"I found the overall administration knowledge to be the most important section for me in the Home Study program. This helped me understand the proper procedures to start my business. I am looking forward to using the one-day mentoring option. I truly enjoyed working at my own pace and absorbing the information instead of trying to cram all this information in during a 2 or 5 day period. I would definitely recommend this option to future Personal Chefs. "

Trish Ross, New Mexico (June 2005)

"The Culinary Business Academy Personal Chef Home Study program gave me the ability to study at my own pace at my own location. The tools provided in the program were great examples and allowed me to quickly get started selling my services. As a former sales executive in corporate America, I found the sales and marketing techniques to be quite useful for this particular industry. The materials were positive and motivating."

Lia Soscia, New York (June 2005)

"I think the Culinary Business Academy’s Personal Chef Home Study program is an excellent way to give a person the background to organize and start a Personal Chef Service. You should tell students that they need to be very good cooks already, because this program doesn’t teach you any cooking techniques other than the freezing elements."

Garry Scholz, Virginia (June 2005)

"I looked at USPCA / Culinary Business Academy for 3 years before finally committing to become a Personal Chef. The Home Study program was very informative. Being a member of USPCA validates your abilities and shows your clients that you are credible and serious about what you do for them. It also gives you great pride in what you do and allows you to provide services better than anyone else, especially those who are not licensed or insured. In the program, the licensing and business planning were particularly beneficial to me. Everything was straight forward. This is a great program for anyone serious about getting into business for themselves."

Shawn Collier, North Carolina (May 2005)

"This was a great program and helpful in that I have 2 jobs and could easily study at my own pace without any real deadlines. Showing the steps necessary for the business set-up was very helpful."

Kevin Trzebiatowski, Wisconsin (April 2005)

"The section on freezing foods was beneficial, since I rarely do this in my own day-to-day routine. The marketing ideas were good too. My background is in sales, but I have never had to market myself before to the public."

Tiffany Pacileo, North Carolina (April 2005)

"I am very inspired having completed your Personal Chef Home Study program. My cooking skills and people skills along with your business knowledge, marketing and packaging techniques will equate to business freedom for me. Thank you for opening the door!"

Beverly Dell, Montana (March 2005)

"I really appreciated and found value in the section covering organization and how to keep business records. Very practical, and certainly not something you would get from a cooking class. I used the one-day mentoring option and found that beneficial as well. I learned quite a lot about the business as a whole, and all the things I need to keep in mind to operate a successful Personal Chef service."

Dorene kelly, Minnesota (February 2005)

"The organizational section and marketing tips were very beneficial to me. This helped me get ideas on how to locate my clients and properly attract them. This program is a wonderful compilation of business materials that I don’t think most people realize go into starting a Personal Chef business. Very informative and helpful."

Adele Ulrich, Arizona (February 2005)

"This program gave me a lot of valuable information about marketing and the administrative elements, like permits, financial planning and tax record keeping. I would tell future students to read the entire manual thoroughly, then go back through with the test study guide and make certain you haven’t missed anything. I wasn’t certain that I could learn as well without a real instructor, but I surprised myself and was able to get the information I needed by reading the materials several times and putting some thought into my own business. It wasn’t difficult, but did take a little extra effort."

Eric Moline, Maryland (February 2005)

"I found the Home Study program to be very helpful. I liked that this was a focused approach to the Personal Chef industry, and not just general business knowledge."

Terri Rainey, Oregon (February 2005)

"I have attended culinary school, but needed the business and marketing knowledge not taught in culinary school. I found this program to be very beneficial and informative. It helped me get my business set-up, organized and ready to launch. This is a very good package for the money."

John Hollerbach, Michigan (January 2005)

"The Culinary Business Academy Personal Chef Home Study program saved me countless hours and many mistakes. This was a very good investment. Organizational solutions, logistical information, equipment and packing methods, meal plans . . . you covered it all very well."

Wendy Wernigg, California (November 2004)

"The planning section was most beneficial to me. I had no idea on how to set up a business plan, but now realize how vital this element is to your success. I am very thankful this Home Study option is available, as I simply did not have the money to attend the 5-day course. By using the Home Study program I could continue with my regular job and study during off hours. I really do feel the Home Study program is well set up. "

Corinn VanWyck, Michigan (October 2004)

"I found the section covering day-to-day operations to be very beneficial. It really broke down what needed to happen step by step. I thought this was an excellent, well-rounded program. A great option for individuals unable to attend one of the other course locations."

Jessica Booth, Colorado (October 2004)

"Everything you need to know is included. The information is phenomenal. All the business aspects were extremely helpful to me. Great job!"

Debbie Morgan Harris, Virginia (September 2004)

"All your information was beneficial. I feel prepared me for every aspect of my new personal chef service. I am glad this included the business set-up and organization information. Your program really does start at square one and provide everything required. This covered so many elements that I wouldn’t have even thought of on my own."

Stephanie Ash, California (September 2004)

"This is a great training option for those who can’t afford the tuition or time to attend a 5-day course. The business information was very useful, as were the templates provided. Tell other students not to take this lightly. Just because you can cook doesn’t mean you’re ready to start up your own business. This home study program really helped me learn what is needed to be successful and how to start up."

Jacqueline Stolhand, California (September 2004)

"The home study program was very good, clear and concise. Each section was informative and provided the tools I needed to start my own Personal Chef Service."

Michele Phillips, Georgia (August 2004)

"I found the accounting, sales and marketing sections to be the most important elements in the Home Study program. After 25 years as a restaurant chef, these areas were very beneficial. All the information went into great detail, and all the bases were covered."

Dean Phillips, Florida (July 2004)

"The Home Study program was very informative and definitely provided me with information I wouldn’t have thought to look into if I had started a Personal Chef business all on my own. The instruction and materials were easy to follow and understand."

Kathryn David, Connecticut (June 2004)

"The administration and organization chapters are excellent! They both describe in great detail how to run a successful Personal Chef Service. There is a lot of information provided. The home study program has been great because I can study on my days off instead of trying to take a week off from a very busy work schedule. Thanks Culinary Business Academy!"

Kyle Howell, Tennessee (May 2004)

"The home study program gives you a great outline of how to get clients. I liked how it was “cookie cutter” style directions that allowed you to expand in the direction of interest to you."

Tara Jean Whelahan, Georgia (February 2004)

"I was quite pleasantly surprised by the abundance of information I learned. This program was better than I expected, plus there are so many wonderful benefits, support and guidance. You gave me all the right tools to learn this business. Thank you for everything. I am so proud to call myself a Personal Chef and belong to the world’s biggest Personal Chef Association. This is a new career path for me, and I am now confident about myself and my future."

Nancy Ferullo, Connecticut (February 2004)

"The business section in the training manual was the most beneficial part for me. This showed how to get started, what I should charge and how to properly market my business to get clients. Cost was an issue, as I did not want to spend a lot of money on something that wasn’t worthwhile. I called a couple of times with questions and found the staff at USPCA to be very responsive and helpful. Even though this is my business, I am very happy to know USPCA is a partner in my new venture. Knowing that the methods taught are tried and tested by other Personal Chef’s is very helpful and time saving. I leaned a lot from the home study program."

Jackie Montour, Wisconsin (June 2003)

"I wasn’t sure if this program and training would be effective as a home study situation, but the program exceeded my expectations. The training material was very comprehensive and the culinary review was excellent. You should make it clear that the student will invest significant time to complete this course (80+ hours for me). This is not a “light-weight” program. The home study program met my needs at a time when going to one of your campus locations wasn’t an option for me."

Vicki Karabinus, Ohio (January 2003)

Quick Start

"Learning how to market this special service was the most important element to me. I learned all about business plans and the importance, plus how to make my phone ring with potential clients. I got more than I expected from a two day live training session, although we did spend a full two days going until 6 pm each night."

Lyra Petrie, New York (attended New Jersey Quick Start class) (July 2010)

"This class was fun, interesting and very informative. I learned about many cost effective marketing techniques that I know I can and will use in my own business. I feel I received a good return on the tuition and effort spent to attend this class. I really do feel ready to get this service into high gear now, and I really like the idea that I can contact my instructor at any time if I have any more questions."

Jennifer Gonzales, Florida (attended New Jersey Quick Start class) (July 2010)

"Extremely informational and very helpful. This class really answered all of my questions. I truly appreciated the individual attention provided by the instructor on each student question. We learned a lot as a group and all had good input and discussions on each topic. I feel ready to begin immediately. Thank you for offering such a comprehensive class."

Stephanie Clark, Tennessee (attended New Jersey Quick Start class) (July 2010)

"This was an excellent class with very good balance. Marketing and successful selling were the two areas where I really wanted input, and I got what I needed. Both areas were quite beneficial with a ton of solid information about how to really do this, and not just a lot of theoretical open-ended suggestions. I am pleased with the program and can not wait to put all of what I learned into motion. Thank you."

Lisa Woodward, New Jersey (attended New Jersey Quick Start class) (July 2010)

"All the topics covered were important to me and the instructor made each very easy to understand and grasp. From business set-up to administration and marketing plus pricing, the two day period in class really covered a lot of detail. I am very happy I selected this training plan and I really like the support that I have already discovered."

Hatim Abid, New York (attended New Jersey Quick Start class) (July 2010)

"Everything was great and extremely informative. I can honestly say that I learned how to sell myself and market my business efficiently and effectively. The methods presented were tested and proven, and many were ideas that I may not have thought of on my own. Organization is the key, and the time management issues we talked about will certainly help keep me on track. The class as a whole covered everything well and we had a great group with a lot of good ideas, questions and discussion. I know I picked the right training for me and I really like the support networks available. "

Michael Kogan, New York (attended New Jersey Quick Start class) (July 2010)

"The personal experiences of the instructor were invaluable and really made things clear for me. The guest speaker was fabulous also. I am very excited and feel prepared to launch my new service. All of the topics covered were important, but the pricing segment really helped a lot. This program satisfied all my questions and I would highly recommend it to anyone considering this new service."

Kelly Dorman, California (attended Quick Start in Phoenix) (May 2010)

"What helped me most during this class was the direct input from the instructor. Her real life experiences and situations really hit home. I feel so well informed and actually ready to get my new service started. My biggest concern prior to the class was knowing how to price this special service. I am comfortable now with the different approaches and methods to set a fair but profitable price. I would say I received everything I hoped for and then some. Thank you for such a well organized program. You covered a lot in a short period, but covered it well."

Ann Sullivan, Arizona (attended Quick Start in Phoenix) (May 2010)

"I began with the Personal Chef Home Study Program, then discovered a Quick Start class being offered near to me, so decided to get involved. I am so glad I did. The instructor made everything fall into place for me. She had all sorts of experiences to share that directly related to the lesson being taught. I finish the class with great confidence and a very clear understanding of how this entire process works. Thank you."

Mary Dean, Arizona (attended Quick Start in Phoenix) (May 2010)

"I am perhaps an unusual student because I began long ago with a Personal Chef working for my family. After a series of career events and layoffs, I decided to become a Personal Chef myself. Time was always my problem – I never had enough, but loved to cook. Now I have the time, so can put my passion to work for me. This was so exciting learning the other side of this business. My experience as a client will help me because I truly understand what a client is thinking when they are looking for this type of service. I feel totally prepared and cannot wait to launch me service. The support systems available are wonderful as well. I have so many options to turn to if I ever have a question. You have made this almost too easy! The instructor was great. Very engaging and she created a fun learning environment. "

Liz Ballowe, New Mexico (attended Quick Start in Phoenix) (May 2010)

"I have a culinary background and wanted to get started as fast as possible in this service. The classroom training was very thorough, and absolutely everything is covered in the materials provided with this course. The instructor was excellent and really knew the business. I also like the fact that I can call upon my instructor at any time if I come across a question or need more assistance."

Wanda Evans, Georgia (attended Quick Start class in Georgia) (April 2010)

"This was a great course. I got far more than I ever expected I would. The instructor was excellent and the materials were covered well with all questions being answered thoroughly."

Emily Buttenwieser, Colorado (attended Quick Start in Denver) (April 2010)

"This class was outstanding. Very informative about the workings of a personal chef, how to market and how to price the service. There were many areas covered that I had not even thought about until then. Most important to me was learning how to develop the business. My eyes are wide open now and I feel very well prepared to launch this new service."

Jan Adamczyk, Colorado (attended Quick Start in Denver) (April 2010)

"This course gave me the confidence to sell myself and be a success with this service. You answered every question I had and then some. The discussions we had as a class were great. So many ideas and so many great questions with clear answers. Having my instructor available at anytime I have a question in the future is a huge plus also. Thank you for offering this course in Denver."

Alexandra Ryan, Colorado (attended Quick Start in Denver) (April 2010)

"The materials covered were great, but the instructor is what really made the difference for me. So much detail and such clear, easy to grasp answers to each question – remarkable and refreshing. This was not a lot of theory and fluff, but actual how-to and step-by-step instruction. The course provided much more than I expected and I am very happy I decided to use this option. I would recommend this program to anyone considering a Personal Chef Service business. The information learned in a short period of time will put you on the right path from the very start."

Miriam Kato, Colorado (attended Quick Start in Denver) (April 2010)

"This class was everything I expected and needed. The instructor clearly defined all aspects of this service. From setting up the business to marketing the service to pricing and packaging – this was all covered and explained well. I feel quite prepared to launch this business thanks to this program."

Nathan Vielehr, Colorado (attended Quick Start in Denver) (April 2010)

"Very organized and quite informative. The instructor was thorough, clear and had examples galore. The open discussions were wonderful and educational. The class as a whole had a lot of great questions, which just led to more discussions, examples and solutions. I now have a clear, realistic vision of this service and the steps required to start and remain a success. I really feel like I have learned from the experts. I have researched the organization and the USPCA, and like what I have found. Great resources available at any time should ever I need them. I am inspired, and thank you for an excellent class filled with real substance."

Araminta David, Colorado (attended Quick Start in Denver) (April 2010)

"The instructor did an outstanding job of delivering a ton of information in a clear, easy to understand method. She answered every question and had real life experiences to share and use as examples of why certain things were done this way or that way. I was concerned before the class that this service would not be able to generate a living income, but I was really wrong. I now see how this can be a very profitable service and I cannot wait to get my feet wet. I got everything I expected and a lot more from this class. My suggestion to future students is to bring a lot of paper for notes, because there will be a mountain of solid useful information and facts provided."

Shelly Heintzelman, Colorado (attended Quick Start in Denver) (April 2010)

"The marketing section of this class was really beneficial to me. Learning how to get clients seems like the most important part to me. I know I can cook well, and I now know what this type service is valued at and how to price so that I make a profit. I was very satisfied with the entire program, the instructor and the materials provided."

Kristina Brancheau, Colorado (attended Quick Start in Denver) (April 2010)

"This was a fast, but well paced class that afforded a lot of information in a clear manner that was easy to understand. The instructor was great and her examples really brought the lessons and messages home. This class met all of my expectations. I would give this class a ranking of excellent. Anyone considering this type service would be wise to invest in this class."

Ken Eakins, Nebraska (attended Quick Start in Denver) (April 2010)

"This course really laid out how to start and operate a Personal Chef Service. I wondered before the class if I could actually make money at this and how. Now I know I can, and I know how to make that happen."

Joan Holley, Florida (attended Denver facility) (October 2009)

"This class opened my eyes to the potentials available to a personal chef. I loved the course, and absolutely feel prepared to begin this myself."

Jackeline Spresser, Colorado (attended Denver facility) (October 2009)

"I was most concerned about how to effectively market this type of service. Who would want this kind of service and would they pay for it? I now feel very comfortable with marketing and feel that I know what I am talking about, which should translate to clients in the future. I will admit that I was fairly anxious prior to the class, but feel much much better and a whole lot more confident now."

Sherri Wishaw, Michigan (attended Denver facility) (October 2009)

"I was satisfied with everything offered. You gave me the tools to be a success and I plan to use them wisely. Besides the actual materials and instruction, having the excellent support system in place makes me very comfortable. I know I have answers to any questions as close as the phone. Thank you for a great class."

David Mendoza, Colorado (attended Denver facility) (October 2009)

"The instructors gave great examples and provided tons of real life actions and stories to support the lessons. Each lesson was thought provoking and generated great discussion within the group. I now have the confidence and knowledge to get busy and launch my new service. I got more than expected from a weekend class. How they pack so much in, yet make it easy to understand is amazing in itself."

Melissa Holt, Colorado (attended Denver facility) (October 2009)

"For me, learning how to market myself effectively was the most important part of the class. The detail provided was far more than I ever expected it would be. Thank you. I will admit that before the class I was skeptical on how much information could actually be presented. I was amazed at the volume of information, and because of the flow and examples, the information did not put me in overload. Great examples, good instructors and quality materials. Thank you all again."

Linda Fitzpatrick, Colorado (attended Denver facility) (October 2009)

"I am so excited about my new career. You helped my reach my dream and goal. Your information and instruction have me on the right foot from day one, and with the support available, I know I will be a success. Before the class I had so many questions about where to begin, how to charge, how to get a client and how this whole process worked. I am confident now and all my questions were answered."

Jill Doughtie, Colorado (attended Denver facility) (October 2009)

"Beneficial and educational from the very first moment to the time we ended. I was pleasantly surprised at how much material could be covered and covered well in just a couple of days. I am quite satisfied with this choice and know I will do well as a result. I would tell anyone considering this career move to use this class. I know I got more than I expected and I feel very confident in moving forward."

Giovanni Amin, Texas (attended Denver facility) (October 2009)

"I had many questions before the class, and now I am good to go. Learning the whole process of a cook day was great. There is a lot to know. I doubt I could have ever put all the pieces together without this sort of class. The group discussion we had really opened up a lot of topics and fresh ideas. I never realized all the options available to a personal chef. I complete the course quite excited about the future and I thank you all for the wonderful information and for your open sharing attitude."

Tammy Hanes, Colorado (attended Denver facility) (October 2009)

"The information and materials were great, but having a live instructor who really knew the ins and outs of this business was the key for me. I was not confident that I had what it would take or the actual ability, but now I know that I was wrong and that I do have all the required skills. This class put all the elements together and made the entire process of marketing, pricing, getting a client and conducting the cook day very easy to understand."

Laura Stever, Colorado (attended Denver facility) (October 2009)

"I started with the Home Study program, but felt I needed the classroom instruction to really complete the program. I attended the Quick Start training and got everything I had hoped for and more. Questions were met with immediate, clear answers. A working personal chef as the instructor was wonderful. The first hand knowledge of how everything worked, and worked together was fantastic. My service is now open and you can put me down as 100 percent satisfied. I would tell anyone who was on the fence between the Home Study and the Quick Start to attend the real class. They will get so much more detail from a classroom setting."

Donna Barrow, California (attended training in New Orleans) (September 2009)

"Great class and awesome instructor. All topics were covered well, and the real life experience and examples from someone who has done this already was wonderful. All my questions were answered and I feel very much prepared to launch my own Personal Chef Service."

Brett Throne, Ohio (attended training in New Orleans) (August 2009)

"Everything discussed was extremely helpful. The information has given me the confidence to start my own business, which is exactly what I was in need of. I learned how to sell myself, price my service and interact with the client. I am leaving with a lot more information than I expected to receive. Thank you for such a comprehensive course."

Michele Lombardo, Pennsylvania (attended training in New Orleans) (August 2009)

"The entire class bonded well and we jointly got a great deal of truly useful information as a result. Marketing, packaging tips, pricing and a lot about setting up the business itself. Tell anyone thinking of using the Quick Start to dive in. The class is casual, comfortable and all of your questions will be addressed."

Theresa Conway, North Carolina (attended training in New Orleans) (August 2009)

"I learned a lot about business plans and how to make these work for you, and how important they are. We discussed pricing in detail, and I learned that there are many ways to handle this. Now I know how to make certain that I get what I deserve without going too low or charging too much. I plan to launch my service within a week. I doubt I could have done this without such an informative class. Thank you."

Jessica Griffith, Texas (attended training in New Orleans) (August 2009)

"I really enjoyed learning about business plan development, and knowing how to effectively price this type of service. The instructor had such a wealth of personal experience to draw from, and that experience was openly shared. All my questions were answered clearly. I got more than expected from a two day training course, and I am so happy that I elected this option."

Donna Barrow, California (attended training in New Orleans) (August 2009)

"You covered every topic well and thoroughly. I learned how to develop a good business plan, know how to price my service, and fully understand the packaging options available. Better yet, I now know how to put all this knowledge together so that I can start my own Personal Chef Service. Thank you for such a great experience and for all your help."

Marge Saafeld, Illinois (attend training in Illinois) (June 2009)

"I think you did an outstanding job of packing in a ton of information into a two day window. Marketing strategies really helped me a lot, plus knowing all the tax ramifications and things to watch for. My biggest concern prior to the class was if we (you) could actually cover the long list of topics in just two days, but you did. I’m very excited to put all this new knowledge to work and actually launch my service. I would tell anyone interested in becoming a personal chef to use this two-day program. There is a wealth of information, and I know I will be a success as a result."

Jennifer Reed, Illinois (attend training in Illinois) (June 2009)

"Excellent class. Marketing and advertising were my biggest concerns, and these were well covered in the class. I got much more than I anticipated from this two day class. Of course, having all the materials to study prior to the class really helped too. "

Amy Yore, Illinois (attend training in Illinois) (June 2009)

"Wonderful experience. I learned a lot. I now feel prepared to start my service with confidence, and I am excited to put everything learned into motion. Best investment I’ve ever made!"

Douglas James, Tennessee (attend training in Illinois) (June 2009)

"Loved the program! Loved the instructors! Having such knowledgeable instructors who were open and answered every question was wonderful. I learned more than I ever thought I would through a short two day class. Thank you for making so many elements, so easy to understand. "

Maryann Jones, Illinois (attend training in Illinois) (June 2009)

"Excellent instruction! I am so happy I decided to take this class. I really needed input on how to actually start and run this type business, and now I know! Between the great set of materials I received before the class and the outstanding live instruction, I feel like I got more than I ever expected. This course really covered all the areas I needed. Thank you all for such an excellent program."

Wanda Evans, Georgia (attended training at GA location) (April 2009)

"I really liked getting all the study materials prior to the class. I showed up to class with a ton of specific questions, which were all answered thoroughly. There was a great deal of information provided by the instructor, who has a wealth of experience of her own. I definitely got more than I expected, and truly feel prepared to launch my new service. Having the support of my instructor and the other students as I get into this career is just icing on the cake."

Lucille Wesley, Georgia (attended training at GA location) (April 2009)

"This class is worth its weight in gold! The marketing and pricing segments were great. The entire class was packed with excellent information. I’m ready to hit the ground running thanks to this Quick Start program."

Yanina Yearwood, Virginia (attended class in Virginia) (November 2008)

"Very upbeat, inspiring and educational. All the issues were made clear and easy to apply to my own situation. I learned the secret and power of selling yourself, which is key in a self owned and operated service like thi8s. Thank you."

Lori Gariety, Canada (attended class in Virginia) (November 2008)

"Real life experience was the real benefit to this program. The materials were made crystal clear through group discussion and the instructor experiences. I know this class will be a huge factor in my future success. I would recommend this program to anyone remotely interested in becoming a personal chef. You won’t regret it."

PJ Harris, Virginia (attended class in Virginia) (November 2008)

"Very positive and very informative. This was the best decision I’ve made and know my investment in the class will payoff nicely through a smooth business start-up and a successful outcome. The personal attention we each received was refreshing. The instructor made it her duty to make sure we all got exactly what we needed. Thank you for providing such an excellent program for people like me who love to cook, but who did not have a good handle on how to make money with these skills."

Krista Vance, Texas (attended class in Virginia) (November 2008)

"This class really expanded on the written text materials. A live instructor able to provide examples and experience was worth every cent. I found all the elements taught to be equally beneficial to me and I cannot wait to actually get started."

Shaherah White, California (attended CA campus) (November 2008)

"I really enjoyed the interviewing segments, both for phone and in-person situations. Having a working personal chef instructor really helped too. She could describe with examples and real-life details each and every aspect of the instruction and prepared us for what to expect and how to handle it. Knowing that I can always contact my instructor directly with any additional questions is a true plus as far as I’m concerned."

Lisa Cutler, California (attended CA campus) (November 2008)

"The instructor paid special attention to our every question and really became detailed in answering each question put forth. There was so much I simply did not know. This class really opened my eyes and provided guidance on how to approach the business set up and effectively market this type service. I’m positive that I’ll be open for business within a very short span thanks to the information afforded at this class."

Vera Vellios, Ohio (attended Quick Start training in New Jersey) (September 2008)

"I love this course! So much detail and so many wonderful examples of how and why everything is done. The instructor was fantastic. I am so happy I decided to attend instead of use the Home Study program by itself. I would tell anyone seriously considering this as a career to attend a class. Detail galore plus the strength of a classroom filled with people all on topic. What a great experience."

Mecca Williams, Georgia (attended Quick Start training in New Jersey) (September 2008)

"This program satisfied all my questions. I especially liked the marketing section. Dozens of excellent ideas, tips and suggestions on how to be effective with my time and money. I know I can use the majority of these right away. This alone was worth the program price in my opinion."

Thomas Freiling, New Jersey (attended Quick Start training in New Jersey) (September 2008)

"Very informative class. Much more than I would have ever imagined. Every question was answered in easy to understand language with life experience examples on why things are done a certain way. This class really filled in the gaps for me. I can’t wait to officially open my door for business. Thank you for providing such a professional program with such a dynamic, knowledgeable instructor."

Celeste Kline, New Jersey (attended Quick Start training in New Jersey) (September 2008)

"This was an amazing class with detail galore. The business set-up was presented thoroughly and clearly. I got everything I anticipated from this two day program and then some. I can hardly wait to actually open my door for business."

Anthony Lama, New Mexico (attended New Mexico Quick Start training) (August 2008)

"The practical tactics of marketing, sales and day to day operations were completely covered. I am so happy that I elected to take this class, because I doubt I would have received the same level of input and detail from a home study type program. We had a great group and everyone had their questions answered fully."

Karen Kline, Arizona (attended New Mexico Quick Start training) (August 2008)

"Business plans and business start-up were important to me and I leave the class with the information I need. I really feel ready to proceed with confidence. Having multiple support systems plus my fellow classmates is a nice safety net in case I forgot something down the road. Excellent instructor and classroom. I couldn’t have asked for anything better."

Beth Leabch, Colorado (attended New Mexico Quick Start training) (August 2008)

"Outstanding class. The instructor was a wealth of information and shared openly, addressing every question completely. Well worth the investment. Thank you."

Rhonda Lawson, Missouri (attended training in Tucson, AZ) (August 2008)

"Having the opportunity to ask questions and get immediate feedback was awesome and a real benefit. Interacting with the other students was really positive and certainly something that wouldn’t happen with a Home Study program. I expect to be open for business sooner than imagined, thanks mostly to the excellent information received over a short two day span in the classroom."

Nancy Rice, Arizona (attended training in Tucson, AZ) (August 2008)

"The two day program was tremendous. I received a ton of great marketing information, and the entire process is quite clear to me now. I had some apprehensions prior to this entire career move, but I now have every confidence, plus a wonderful and complete support network to draw from. The group discussions were quite beneficial and led to a variety of questions and answers."

Ali Payne, North Carolina (attended training in Tucson, AZ) (August 2008)

"What a perfect class. Taught by a true professional who is successful in her own business and has a real gift in describing the business in easy to grasp terms with tons of real life examples. I have a notebook packed with ideas and tips that probably would have taken me months on end to discover on my own. "

Carla Van Buren, Arizona (attended training in Tucson, AZ) (August 2008)

"I loved this course. I read all the material and studied prior to the class as was outlined, but the class itself and your great instructor really brought every message and lesson home. The manual and everything I read seemed to come to life as she explained the reasoning and provided real-life examples. I can hardly wait to get my own business off the ground."

Maggie Dearborn, Arizona (attended training in Tucson, AZ) (August 2008)

"This class was off the chart in excellence! How you pack so much into such a short span is amazing by itself. The instruction really made the entire business set-up and marketing crystal clear for me. I am fully prepared to get out there and be a success myself. Outstanding material, instruction and support. I feel like I’m part of a family. Thank you."

Cheryl Tate, California (attended training in Tucson, AZ) (August 2008)

"I’m so glad I selected this option over the Home Study. I got all the materials and went through the manual before class, but the instructor made this so simple and was so open with her experiences. I left 100% confident that my business will be a total success. I got much more than I ever expected to be quite honest, and am thankful for finding such a well thought out program."

Tommy Solomon, Arizona (attended training in Tucson, AZ) (August 2008)

"This class was a true inspiration. I had a tremendous experience and am very glad that I decided on this training program. The materials were thorough, the instruction was magnificent and I believe every topic was covered top to bottom. Thank you for a great class. "

Dana Cadaval, California (attended training in Tucson, AZ) (August 2008)

"Great instructor. She addressed all my questions. I received a lot more than I expected from this short class. I especially liked the pricing and menu planning areas discussed. "

Julie Andersen, Washington (attended Quick Start training at GA campus) (June 2008)

"What a fun, educational class. For me menu planning was an area that I needed more assistance, which I got. I also wanted to know all the ways to price my service. Now I feel confident that I can be a success as I start my new Personal Chef Service. Clear, easy to understand direction from the instructor made everything come together well. Thank you for offering this professional class."

Erica Seaberg, Georgia (attended Quick Start training at GA campus) (June 2008)

"This Quick Start program was fantastic. The venue was ideal and the information was superb. Tons of solid marketing input that I doubt I would have received from a book alone. Having an instructor who is a Personal Chef day in and day out really brought the real world element to the classroom for us. I got everything I could have expected from this class and am very happy I selected this option. Not only do I have the information to start immediately, I also have my instructor to call upon should I need input, plus I have the other students to draw from. "

Jeff Strain, California (attended Oakland, CA campus) (April 2008)

"Incredible instructor! So much enthusiasm and knowledge. I can now realize my dream, and know I will be a success. The real world experiences and true how-to step-by-step provided really made all the puzzle pieces come together. Thank you for such a great, well laid out course. This program is very thorough and I would recommend it to anyone who is interested in becoming a Personal Chef."

Traci Post, California (attended Oakland, CA campus) (April 2008)

"This Quick Start program answered all my questions. I am now ready to proceed with confidence, and support if I ever need it. All the areas were covered quite well, with a lot of personal experience behind each lesson and topic. "

Molly Willworth, Oregon (attended Oakland, CA campus) (April 2008)

"This class was fun, entertaining and extremely informative. Being placed together with like-minded individuals all focused on the same topic with common goals is quite beneficial. Every question was answered and I feel everyone left the class satisfied and excited."

Naomi Blackwood, California (attended Oakland Quick Start location) (November 2007)

"Everything was so helpful. Pricing and marketing areas were of particular importance to me. I absolutely received everything I came for, and am ready to get my new business started. You pack a lot of information into two days. I doubt you could add anything else."

Susan Leber, California (attended Oakland Quick Start location) (November 2007)

"Learning directly from a working professional personal chef was the best. Hearing of their efforts and mistakes will really help us all to not make the same mistakes along the way. The recipe insight was tremendous, and made me think of things I probably wouldn’t have thought of until I was faced with a situation. I wouldn’t change a thing. The class is excellent and I’d highly recommend it to anyone thinking about becoming a personal chef."

Monica Morris, California (attended Oakland Quick Start location) (November 2007)

"Enthusiastic best describes the instructor. What a world of knowledge. She tailored the lectures to our questions. This wasn’t some canned speech. I was most helped by the interviewing and phone sales sections. I now feel very comfortable selling myself and my customized service. I definitely got my moneys worth from this class. Excellent program…thank you."

Michael Costello, Oregon (attended Oakland Quick Start location) (November 2007)

"Your instructor was outstanding. She answered every question and really filled in the blanks. She made learning quite enjoyable. I got much more than I expected from a short two-day class. Adding any more to this packed schedule may create overload! I put in about 25 hours of study prior to the class. I am sure I’ll have my new business up and running within a month thanks to the Quick Start training and information."

Kim Sharphorn, Michigan (June 2007)

"Our instructor was awesome, entertaining and very inspirational.. I was very pleased with the course and can’t wait to get started myself. A lot of other information not on the main agenda was covered, and that was just icing on the cake!"

Sharon Dennis, California (May 2007)

"I got more than I expected from this class. I am now ready to launch my service. I liked the step-be-step instructions that were provided. Thank you."

Marci Emery, Washington (May 2007)

"The group discussions really provided a ton of information. I am so much more comfortable in all areas now, primarily due to the interaction between all of us really hashing out each topic."

Lynn Samuels, California (May 2007)

"Incredible knowledge, vivacious, enthusiastic and thorough. This pretty much wraps up the class. The instructor was so willing to share detailed information with us, and this really made all the training and lessons come together nicely. I got more than I expected from this course, and truly feel ready to begin now. The Culinary Business Academy was right on when they told me how valuable the 2 days of live instructor classroom would be. Thank you."

Marguerite Sharkey, New York (attended Quick Start training in New Jersey) (April 2007)

"This was EXACTLY what I needed and was hoping for. This two day class made my trip from Houston very worthwhile. I’d do it all again too. The knowledge and input from the instructor was almost overwhelming. She shared so much. Truly a fantastic course. "

Tess York-King, Texas (attended Quick Start training in New Jersey) (April 2007)

"You have the best instructor in the world! This class was a total pleasure. She had a wealth of information and openly shared every small detail. If I can only remember half of what she told us, I know I’ll be a success. You should tell future students to really be ready for a ton of information. This class was great. If I can’t get my business going now, it will be 100% my fault. I’ll tell anyone who is considering a Personal Chef business to attend a class. I can’t imagine getting the same information from the manuals alone."

Carol Fielder, Virginia (attended Quick Start training in New Jersey) (April 2007)

"All my questions were answered, fully and clearly. Kathy is fun, upbeat, very informative and an excellent instructor. She taught us all a wide variety of marketing skills, tips and strategies. I am ready to press ahead now. "

Barry Goldstein, New Jersey (attended Quick Start training in New Jersey) (April 2007)

"I immensely enjoyed this course. Kathy (our instructor) was outstanding. She created a wonderful learning environment that was non-threatening and actually fun. I got so much more than I imagined from this two day classroom period. Thank you."

Deborah Petri, Maryland (attended Quick Start training in New Jersey) (April 2007)

"Excellent course! Very informative and professional. Everything was covered, and covered well. Thank you for such a great training option."

Traci Barr, California (attended Oakland Quick Start class) (November 2006)

"I learned so much in such a short amount of time. I cannot wait to start my own Personal Chef service. I have complete confidence now that I have received this training. You covered all the business areas very well. I read the complete manual prior to class, and this really helped. Now I have all of my questions answered."

Lynne Duell, California (attended Oakland Quick Start class) (November 2006)

"This was the perfect size class. I think the class was fantastic and covered all the material well. The support that exists is second-to-none, which really helps me stay confident. There was a great bonding with the other students. Loved the course."

Palak Patel, California (attended Oakland Quick Start class) (November 2006)

"Getting instruction for a successful, working Personal Chef was great. Her experience and examples alone were invaluable. I feel extremely confident and am ready to push ahead. The extended help offered to each of us was wonderful. I know that at any time, should I have a question, my instructor is available for me. What service!"

Suzanna Peltzie, Missouri (attended Oakland Quick Start class) (November 2006)

"Instructor is simply a wealth of information. Energetic, supportive and very knowledgeable. I am so glad I took this course."

Suzette Page, California (attended Oakland Quick Start class) (November 2006)

"The most beneficial part of this course for me was learning the honest background and behind the scenes operation of a successful Personal Chef Service. The instructor had fabulous ideas and great experiences to share. Best of all, I have support from her and my other classmates as we each begin this new career. Money well spent is what I would tell anyone thinking about getting into this career field. I learned from the best, and I will soon be the best."

Cheryl Ontell, California (attended Oakland Quick Start class) (November 2006)

"Wonderful instructor. Marketing and sales were completely and well covered. I intend to launch my own Personal Chef service within 3 months."

Della Monagle, New Jersey (October 2006)

"The clarification of the entire business operation and process was very important to me. I absolutely got my moneys worth, and feel very confident and eager to start my own service. Your instructor is very well versed and truly a professional."

Joanne Long, Florida (October 2006)

"The most beneficial part of the classroom time was the interaction with other students, and the ease of being able to ask questions as we thought of them. As a result, I am crystal clear on how to launch my own Personal Chef Service, and can’t wait to do so. I believe you covered everything in a well organized fashion. Thank you."

Becky Hauer, Minnesota (October 2006)

"Your instructor was professional, generous and quite knowledgeable. She provided wonderful examples and shared her own experiences. Tons of enthusiasm and energy!"

Alice Arden, Maryland (October 2006)

"A very beneficial part of this Quick Start training was the interaction between instructor and all the students. Very good ideas and information. "

Yamillie Hurst, Texas (attended Quick Start training in Dallas, TX) (October 2006)

"Great instructor. Her personal experiences and familiarity with the materials was super. She shared a number of valuable experiences that will no doubt help me as well. I feel I got more than I really expected to get. This is very comprehensive. A lot was covered, and covered well in my opinion. Thank you."

Thomas Byers, Texas (attended Quick Start training in Dallas, TX) (October 2006)

"Just like the materials, the class presentation was clean and concise. The personal interaction was wonderful. I really feel prepared to get my business up and running. This is so exciting. Instructor really knows her stuff! Thank you for all your help."

Carolyn Weston, Massachusetts (attended Quick Start training in Dallas, TX) (October 2006)

"I think the most beneficial part of this training was having a live instructor who gave their perspective and personal experiences. A real window into what this business is honestly like. I didn’t really know what to expect from this Quick Start class, but I am very glad I decided on this option. I’m motivated, full of information, and have a good support network already in place."

Michelle Duale, Texas (attended Quick Start training in Dallas, TX) (October 2006)

"I truly enjoyed Chef Gail (instructor), plus the class participation. Relaxed, but educational. I feel ready to start my own Personal Chef Service now. This Quick start session covered what we needed to know, and was very much as advertised. I plan to be operational within a month. Thank you."

Sandy Weltz, Nebraska (attended Quick Start training in St Louis, MO) (August 2006)

"This was a great opportunity to clarify what I had read in the manual. Hearing questions and having discussion between other students was a real plus as well. The support network available to me makes me comfortable knowing there are solutions and contacts to turn to in the event I get stumped."

Debra Miller, Illinois (attended Quick Start training in St Louis, MO) (August 2006)

"Learning how to properly market this unique service was the most beneficial part of the Quick Start training. I got more than expected from this class and can’t wait to get started with my new service."

Cartia Christian, Missouri (attended Quick Start training in St Louis, MO) (August 2006)

"I loved the real experiences and enthusiasm from our instructor. It was contagious, in a wonderful way. I certainly got more than I was expecting from this class. "

Dottie ToTomaso, North Carolina (attended Quick Start training in St Louis, MO) (August 2006)

"This training really energized me to become a Personal Chef. It was beneficial to learn all of the other options that a Personal Chef could be. This training really helped me think outside-the-box. The class exceeded my expectations and I’m really ready to move forward. Thank you."

Laurie Galeski, Nebraska (attended Quick Start training in St Louis, MO) (August 2006)

"The part I found most beneficial was the face-to-face time and experiences from the instructor, and open discussions between all students. The instructor was so experienced, and it truly made a difference. This program was much more than a review of the study materials, and I feel both ready and motivated to get my new business started."

Robyn Barber, Tennessee (attended Quick Start training in St Louis, MO) (August 2006)

"This class brought all the elements together that I studied before the class. The class made the entire new business thing less intimidating too. I really liked hearing the other students and their own ideas and plans for the business. I got what I expected and am now much better prepared to go forward."

Amy Morgan, Florida (attended Quick Start training in St Louis, MO) (August 2006)

"Recipe, service and marketing ideas. These were the most important areas of the Quick Start class for me. I feel much more comfortable about starting my Personal Chef Service now. The instructor was a fountain of knowledge and her teaching technique made the class that much more fun."

Kathy Brand, Missouri (attended Quick Start training in St Louis, MO) (August 2006)

"The most beneficial part of this training was the ability to network with other new Personal Chefs. I really liked the location of the class. Comfortable too. I am much closer to starting my business as a result of this Quick Start training. Thanks."

CJ Tucker, Indiana (attended Quick Start training in St Louis, MO) (August 2006)

"I feel the manuals and the instruction was well worth the price. Everything we covered will be put to good use! Excellent instructor."

April Davidson, Indiana (attended Quick Start training in St Louis, MO) (August 2006)

"The specific real-life experiences and examples provided by the instructor were priceless. I absolutely got more than I expected, and can’t wait to get started."

Lori Bregenzer, Illinois (attended Quick Start training in St Louis, MO) (August 2006)

"The personal experiences provided by the instructor were wonderful. Her willingness to share every detail really brought this new career to life for me. I was pleasantly surprised that this was not just an overview of the text materials received prior to the class. I really liked the interaction between all students and the instructor. Fun and informational."

Cherie Spencer, Ohio (attended Quick Start training in St Louis, MO) (August 2006)

"I am very glad I selected the two day training option. The instructor had an excellent method to teach, and her tips were helpful. It was also great to hear what the others in the class had to say and what their reasons were for being in the class. Lots of great ideas were shared as a result. Not knowing how a Personal Chef Service really worked, I had few expectations other than I had hoped to learn how to be a success, and learn from others who had gone this road before me. I needed to learn the business aspect. I found the text materials sent before the class to be very valuable, but also a lot of reading. The manual is broken down well into different categories. This helped both in my study, and I’m sure this will help when I go back and need a reference."

Adela Flynn, Pennsylvania (attended Quick Start training in New Jersey) (August 2006)

"I selected this training option to add to my current cooking skills and develop an inside look into the “how to” of owning and operating a Personal Chef business. I found exactly the tools and direction I needed through the training, plus my involvement with the USPCA. I wanted an accelerated course to help me jump start my business. Overall I’m very happy and feel I’ve gained more confidence in running and owning my own business."

Marie Cunniffe, New Jersey (attended Quick Start training in New Jersey) (July 2006)

"Chef Gail was both fun and interesting to listen to and learn from. She clearly knows her stuff. The most beneficial part of this class for me were the marketing elements and information about how to attract a client. I feel ready and much more educated, confident and motivated to start my own business now."

Jennifer McGuire, Nevada (attended Quick Start training in Oakland, CA) (May 2006)

"Chef Gail made this learning fun and entertaining. Everything was interesting and the time really flew by fast. I enjoyed making contacts and personal relationships, plus the one-on-one questions and answers with real world information really helped. I’m ready to begin my business, and feel I’ll do so in a much more structured manner now that I’ve had this class."

Jacqueline Rivera, California (attended Quick Start training in Oakland, CA) (May 2006)

"Excellent class all the way around. Wonderful instructor! Hearing real world experiences and learning how to not spend the money that hasn’t been made yet was great. Knowing how to take advantage of free advertising was a plus. I am both prepared, and excited to launch my own Personal Chef Service. I know I have many support systems in place that I can turn to for help and advice.. So much was included in this program, that I don’t know what else you could add. Tell students to come prepared to share and get tons of info!"

Barbara Rivera, Illinois (attended Quick Start training in Oakland, CA) (May 2006)

"Overall I am very pleased with my training. I feel that there was more than enough real-world information on what to expect and how to get started. This really is a Quick Start program. One month after my training I was up and running, cooking for my first client. Thank you very much."

Addie Deacon, New York (April 2006)

"All the materials were an invaluable resource, and I continue to refer back to them as I proceed with my business set-up. There is a lot of material to cover, but the on-line testing format allows you to go at your own pace. I’ve been raving about this new exciting career to my friends who are also at a crossroad in their corporate careers. Overall, your program exceeded my expectations, the materials were very beneficial and I am completely satisfied with my education and the support that is available to me."

Sarah Copeland, New York (attended Quick Start in NJ) (April 2006)

"Thanks for offering this class in Canada! I found the marketing information to be of great value. I certainly got everything that I expected. Thanks again."

Kristen Quibell, Ontario, Canada (attended Quick Start training in Toronto) (October 2005)

"Your information about marketing strategies was very helpful. This classroom really helps clarify questions that I had by doing the independent study prior to the class."

Bill Kline, Michigan (attended Quick Start training in Toronto) (October 2005)

"The instructors experience was amazing. Really great to learn this business from successful, working Personal Chefs. I got more than I expected from the Quick Start training program."

Julie Snelgrove, Michigan (attended Quick Start training in Toronto) (October 2005)

"The marketing and pricing portions of the class were most important to me. I am just about ready to launch my new Personal Chef Service now. You should tell others how much the Quick Start really prepares a person to get this business started."

Rob McDowell, Ontario, Canada (attended Quick Start training in Toronto) (October 2005)

"The most beneficial portion of the training, for me, were the experiences shared by the instructors. This program really did fulfill my expectations. Being in a group setting was great because so many questions were asked that I wouldn’t have thought to ask myself."

Carol Coker, Ontario, Canada (attended Quick Start training in Toronto) (October 2005)

"The marketing tools presented were wonderful. This program really does supply more information than I expected. I’d say your Quick Start program gives the student all the materials and confidence to get a Personal Chef Service started."

Patricia Singleton, Michigan (attended Quick Start training in Toronto) (October 2005)

"This two day program answered so many questions. The group atmosphere was great. I feel much more confident about starting my own business now. Thank you."

Donna Hickey, Maine (attended Quick Start training in Toronto) (October 2005)

"For me the best part of this two day class was all the marketing information shared. I got way more than I expected, and now feel comfortable about the things I have left to do in order to start my own Personal Chef Service."

Jodi Rice, Ontario, Canada (attended Quick Start training in Toronto) (October 2005)

"The marketing section was certainly the most beneficial part for me. I feel 100% prepared to take this business plan of mine and make some serious money as a result. I would recommend this course to anyone interested, as it is full of invaluable information."

Ephraim Gross, Maryland (attended Quick Start training in Oakland, CA) (October 2005)

"The personal experiences from the instructor was priceless. The opportunity to receive instant answers and advice was great. The amount of information and content was perfect for a 2 day program."

Julie Hatcher, Arizona (attended Quick Start training in Oakland, CA) (October 2005)

"Awesome! The instructor was professional, energetic and her delivery made this training both enjoyable and effective. A truly complete overview. I got everything I expected and more to start my own Personal Chef Service. Thanks for putting together such a comprehensive course."

Erin Bell, California (attended Quick Start training in Oakland, CA) (October 2005)

"The training materials were great. I really enjoyed Julie’s real life experiences and day-to-day activities discussions. Fantastic. I feel this part alone was worth the tuition paid. Tell future students that there is definitely a lot of material covered in a short period. Lots of wonderful ideas. Take lots of notes!"

Kim Griffin, Texas (attended Quick Start training in Dallas, TX) (August 2005)

"A day-in-the-life and marketing sections were the most beneficial parts of this course for me. The instructor was open to questions at all times, and provided the needed answers. I certainly received more than I was expecting for this two-day class. I feel well prepared, and I’m actually quite excited to begin. Thank you."

Evelyn Williams, Texas (attended Quick Start training in Dallas, TX) (August 2005)

"Great instructor. Entertaining and informative. I feel much better prepared to launch my new service now."

Jane Morphis, Georgia (attended Quick Start training in Atlanta, GA) (August 2005)

"The information on marketing ideas was very helpful to me. These cost effective ideas helped me to start thinking outside of the box. The instructor was dynamic, energetic, interesting and addressed all questions."

Karen Nugent, Canada (attended Quick Start training in Atlanta, GA) (August 2005)

"I got more than I imagined I would from this Quick Start class. I think the marketing areas were the biggest help to me."

Cheria Bliss, Virginia (attended Quick Start training in Atlanta, GA) (August 2005)

"The most beneficial part of the training for me was the one-minute presentation. Knowing what to say when asked about my service is a big relief to me. I’m very excited about starting my new Personal Chef service."

Reagan Pennel, Tennessee (attended Quick Start training in Atlanta, GA) (August 2005)

"The “real life” experiences shared by the instructors added good perspective to the text and messages. "

Anadri Chisolm-Noel, Georgia (attended Quick Start training in Atlanta, GA) (August 2005)

"Tell students to come prepared and ready with their questions. I got absolutely everything I had hoped for from this class and experience. Menu planning, pricing, check lists and flow charts were all covered well."

Debbie Spangler, Ohio (attended Quick Start training in Atlanta, GA) (August 2005)

"I would be hard pressed to identify one area that was more important than the other. The entire class was great and informative. The real life experiences certainly helped to understand the text messages better. I definitely got more than I expected from this Quick Start training class. I have no doubt that I will become a successful Personal Chef due to this training."

Woodrow Dennis, South Carolina (attended Quick Start training in Atlanta, GA) (August 2005)

"Marketing and menu planning really helped me a lot. The instructors went above and beyond what I thought I would get. Truly great experience. Tell other students to be ready for a boat-load of information in a short time period."

Nancy Andritsch, Wisconsin (attended Quick Start training in Atlanta, GA) (August 2005)

"Our instructor Cathy was so practical and honest! Very informative too. Her real-world “on the job” stories really helped me to grasp the lessons and methods to run my own successful Personal Chef Service."

Stacy MacKey, Florida (attended Quick Start training in Atlanta, GA) (August 2005)

"The marketing and administrative sections of this class were the topics that made me feel much better prepared to start my own business. I got much more than I expected from the class. Cathy’s experiences and stories helped me a lot. I truly enjoyed this experience."

Montina Vital, Virginia (attended Quick Start training in Atlanta, GA) (August 2005)

"The most important elements of the Quick Start course for me were the business policies, resources given, and the information on how to deal with a new or potential client. A very valuable class in my opinion. I felt good after reading the manual, but the two days of classroom really put the polish on the training, and answered all my questions. I identified mistakes I had already made, and won’t be repeating them again! Thank you all very much."

Jan Steinbarger, Mississippi (attended Quick Start training in Atlanta, GA) (August 2005)

"Chef Gail was well organized, funny, informative and extremely helpful. I got so much more than I ever expected"

Debra Robbins, California (attended June 2005 Quick Start training in Oakland, CA) (June 2005)

"I loved the small intimate class size. Gail’s teaching and experiences were well worth the investment. I absolutely got more than I expected from this Quick Start class. Thank you."

Vicki Helgesen, California (attended June 2005 Quick Start training in Oakland, CA) (June 2005)

"Most interesting and useful were the daily, weekly and monthly descriptions of Chef Gail’s own business, and how she grew her business. She is positive, creative and flexible. I thought there was a great balance on all topics covered."

Eileen Georis, California (attended June 2005 Quick Start training in Oakland, CA) (June 2005)

"Talking to and learning from a Personal Chef who does this for a living was invaluable. Pricing and marketing areas were covered well, and all the “what if” questions were answered. Gail shared all her secrets and supplied me with more than I ever expected from this course."

Jennifer White, California (attended June 2005 Quick Start training in Oakland, CA) (June 2005)

"The real benefit was hearing the instructors experience, and how to deal with client presentations and requests. Gail was very informative and it is reassuring to know that she is available for more help if I ever need it."

Marlene Dotterer, California (attended June 2005 Quick Start training in Oakland, CA) (June 2005)

"I was impressed by the professionalism and smart business savvy presented by the instructor. I believe I got everything I needed from this two day class. I have all the tools I need, plus a great support system. Wonderful classroom format and interaction."

Duane Zemaitis, California (attended June 2005 Quick Start training in Oakland, CA) (June 2005)

"This program was excellent for people with solid cooking knowledge. Great for people needing the business knowledge on how to start and operate a Personal Chef Service. Chef Gail was excellent and full of energy."

Laurie Sullivan, Rhode Island (attended June 2005 Quick Start training in Oakland, CA) (June 2005)

"The marketing and administrative areas are where I really needed help, and I got it! Very informative and interesting. Nice size class with good information provided. Thank you."

Kay Sperry, Arizona (attended June 2005 Quick Start training in Oakland, CA) (June 2005)

"We experienced a very productive and practical curriculum. Dialogue and sharing was encouraged. I feel much better prepared to plan my marketing strategy. "

Susan Linyear, Maryland (attended Quick Start training in Cherry Hill, NJ) (June 2005)

"The material covered by Julie was very thorough and informative. Being presented with real world examples and first-hand experience was a real help in my understanding of how to get my own Personal Chef Service up and running."

Carol Anderson, Texas (attended Quick Start training in Dallas, TX) (May 2005)

"The Quick Start program was great! The class was informal but very informative and very much worth it. Julie is an outstanding instructor. I would recommend this class highly."

Donna Caver, Texas (attended Quick Start training in Dallas, TX) (May 2005)

"I very much enjoyed the Quick Start training program. Julie was an enthusiastic speaker who gave great insight to the Personal Chef career. I am even more motivated now and can’t wait to see what the future holds!"

Katherine Girouard, Louisiana (attended Quick Start training in Dallas, TX) (May 2005)

"This program explained it all nicely, instead of me just reading the materials and wondering how it all fits together. Even though I have an extensive culinary background, I feel more prepared now to conduct my new Personal Chef Service."

Erik Jacobs, Oregon (attended Quick Start training in Dallas, TX) (May 2005)

"I certainly got the information I was expecting. The reality of what it takes to start and operate a successful Personal Chef Service is much more apparent now. The interaction with other students was a real benefit as far as I’m concerned. The discussions were great."

Ann Gosse, Rhode Island (attended Quick Start training in Cherry Hill, NJ) (April 2005)

"I felt the most beneficial elements were the discussions on how to prioritize specific business structure & practices such as marketing, advertising and operational elements. Also, the in-depth discussions on necessary tax forms to file and business expenses to write off was extremely beneficial. I got everything I expected from this class, and then some."

Marie Holmes, Maryland (March 2005)

"I had no idea how to launch a Personal Chef business until I attended this class. Pricing was a huge unknown for me. The class provided all the information I needed. Potential students should not underestimate the value of face-to-face training. I learned so much from the other students as well as the instructor."

Carolyn Poling, Illinois (March 2005)

"I think the CBA is so well put together and organized. I am thrilled that the guess-work has already been done and I really feel like I’m ready to start a successful Personal Chef Service as a result of this training. Very motivating. All topics covered well."

Jaime Fowler, Florida (attended Oakland, CA QS Feb 2005) (March 2005)

"I appreciate Gail’s knowledge and expertise which was infused with her great sense of humor, passion for cooking and love for people. Answers to all my questions were supplied and I received more than I could have imagined from this class."

Janet Coffee, California (attended Oakland, CA QS Feb 2005) (March 2005)

"I’ve been cooking professionally for 28 years, but this Personal Chef option is a whole new venture that is kind of scary. I definitely feel much better prepared because of this class. We covered a great deal in just 2 days. This was a high energy, positive experience with an excellent instructor."

Michael McFadden, California (attened Quick Start class in Oakland, CA, Feb 2005) (March 2005)

"Great instructor! Marketing ideas and real-life personal experiences shared by Gail really made this course for me. I’m very excited to begin my new career. "

Shoshana Klein, California (attended the Quick Start training in Oakland, CA, Feb 2005) (March 2005)

"I highly recommend this training. Extremely informative. This program exceeded my expectations, and I’m definitely much better prepared to start my new Personal Chef Service now."

Julie Beltrani, New Jersey (attended the October 2004 Quick Start in New Jersey) (November 2004)

"I loved the classroom environment. Vickie’s enthusiasm was contagious. Any doubts I had about this program melted away within the first hour. She made the marketing and the administration of this business understandable. It was all so beneficial!"

Julie Shearer, Maryland (attended the October 2004 Quick Start in New Jersey) (November 2004)

"Great program. Great amount of information. I came out of the class very confident, knowing my money had been very well spent. This was a very positive experience for me, with more information than I ever expected."

Michael Barry, New Jersey (attended the October 2004 Quick Start in New Jersey) (November 2004)

"Your Quick Start program was very interactive. I got a lot more than I was expecting, and truly feel ready to start my service now. Real life do’s and don’ts were a real benefit too, plus all the marketing advice."

Joyce Rice, New York (attended Oakland, CA Quick Start in October 2004) (October 2004)

"I got so much more than I was expecting from a 2-day training class. The encouragement and positive tone set by this weekend will be priceless in setting up my business. A great mix of information. Your instructor Gail is a true gem. Thanks!"

Noel Segali, California (attended Oakland, CA Quick Start in October 2004) (October 2004)

"Thank you for providing me with such an all encompassing training manual and program. I believe I could have learned a lot of this on my own, but know that your course saved me countless hours and I won’t be going through the trial and error process either. Informative, casual and learning made very fun."

Wendy Wernigg, California (attended Oakland, CA Quick Start in October 2004) (October 2004)

"I’ve been to numerous training seminars in the past, and this was by far the best! All my questions were answered. The open forum approach was great. I got more than I ever expected from this 2-day training opportunity."

Debbie Pico, California (attended Oakland, CA Quick Start in October 2004) (October 2004)

"I felt this Quick Start class was very well rounded, and that I received very valuable information. The small, intimate class was a huge plus. Definitely got more than I was expecting. Thank you."

Natasha Gildea, California (attended Oakland, CA Quick Start in October 2004) (October 2004)

"Very informative, enjoyable learning experience. I was flooded with information about marketing my new service. Ongoing discussions from both instructor and students made this a fantastic learning experience. Make sure future students know that this is a very fast pace, furious course, and well worth the investment."

James Neumann, Kansas (attended Oakland, CA Quick Start in October 2004) (October 2004)

"I thought the Quick Start program was very balanced. The group discussions about marketing were very beneficial to me. Inform students to read the materials ahead of time and come prepared with questions."

Sharon Moore, New Jersey (September 2004)

"A wealth of information, well presented. Many suggestions and good ideas shared concerning the start-up of a Personal Chef Service."

Louise Rempe, New Jersey (September 2004)

"This instruction helps tremendously with the start-up of a Personal Chef business. With it, I have no doubt that I would have spent several months researching to learn this information. I really liked the opportunity to ask endless questions and get immediate feedback from an active, working Personal Chef. Our instructor, Kathy Gold, was like a walking dictionary for the Personal Chef industry. If you want to learn the business inside and out and cut your start-up time to a minimum, then the Quick Start program is the way to go."

Kim Lakin, New Hampshire (September 2004)

"I got everything I expected and more. I certainly feel better prepared to start my new service now."

Courtney Renault, Rhode Island (September 2004)

"You should inform other students that they will be full of information when they finish the Quick Start course. Very inspirational and got me even more excited about this career than I was to begin with."

Lesley Zaretsky, Arizona (August 2004)

"The enthusiasm and extensive knowledge that was contributed freely over the two-day Quick Start program was instrumental in equipping me with the tools I need to successfully ramp up my new Personal Chef Service. I benefited from all facets of the two-day program. The Quick Start program stressed many of the more important points to starting a Personal Chef business and filled in all the blanks where I had questions. Make sure to tell future students to study the reference manual prior to the class in order to get the most from this experience. "

Gerhart Friedel, Florida (August 2004)

"I got everything I expected and I feel much better prepared to start my Personal Chef Service. Everyone in the class came with great questions, many of which I probably wouldn’t have thought to ask myself. I also really enjoyed meeting other working Personal Chefs at the USPCA conference. Everyone at the Quick Start training session and USPCA conference was extremely nice, helpful and supportive. Thank you."

Jennifer Whirlow, Pennsylvania (attended Seattle Quick Start) (April 2004)

"Great instruction with an enormous amount of information. Marketing and admin elements were very helpful to me. I was exposed to many new marketing ideas that I hadn’t thought of. Well done Culinary Business Academy!"

Wendy Carroll, California (attended Seattle Quick Start) (April 2004)

"First hand experience from the instructors was invaluable. Complete answers to everyone’s questions. I feel much more prepared to start my business now."

Hannah Lowther, Florida (attended Seattle Quick Start) (April 2004)

"Good overall class. Very nice to have and share the personal experience from the instructors. This is the information that just can’t be put into a book. The support offered was excellent."

Yvonne Marien, Canada (attended Seattle Quick Start) (April 2004)

Undergraduate

"I learned so much during this week. Taxes, marketing, equipment, mobile kitchen set-up and all things business. I am totally satisfied with the quality of materials provided and the instruction given. I also discovered a wonderful support system where I can turn whenever I have a question or a need. That was a real bonus that I was not expecting."

Karry Cumberland, Ohio (attended Georgia campus) (May 2010)

"I really liked the packaging and the simulated day as a personal chef. Learning how to prepare for a freezer instead of fresh serve was eye opening. I was concerned before the class about marketing myself, but I now feel quite confident that I can be a success. I received much more detail than I ever imagined. Thank you for such a well rounded, comprehensive class."

Reenie Shore, North Carolina (attended Georgia campus) (May 2010)

"The materials and information provided were both excellent. The instructors really know this business and were so open with each and every step. The time efficiency tricks and steps they provided will truly cut my time down. Organization is the key to success. Learning about how to package for the freezer was a huge plus as well. The instructors covered a lot of ground in one week, but covered it well and clearly."

Barbara Freemyer, Georgia (attended Georgia campus) (May 2010)

"The instructors did an excellent job of blending practical experience with course materials. Packaging and freezing were important subjects for me, and I am now confident in that area. This course really does prepare a person to launch their service upon completion. I got more than expected from this class and would suggest it to anyone considering this type of business. The value is excellent."

Alan Peterson, Georgia (attended Georgia campus) (May 2010)

"A ton of great information and ideas during the week. Every topic was covered well and the instructors had real life experiences to use as examples. The marketing section was my main area of concern. Now I am ready to launch my new Personal Chef Service with confidence. I like the support networks in place for my use also. I feel like part of the family already. This was a great class, and I am very happy to have selected the Undergraduate Course to get my business going."

Brandon Eubanks, Tennessee (attended Georgia campus) (May 2010)

"Outstanding instructors. I have been self employed, but your class presented a host of new elements and ideas that I had not yet considered. I am taking a lot away from this class and am quite glad I selected this option for the training. I received a lot more detail that I ever imagined, and thank you for offering such a comprehensive course."

Terry Streuer, Texas (attended NM campus) (April 2010)

"Administration, selling and marketing were all areas that I needed input. And I got was I was after. All questions were answered, and the entire picture is now clear on how to organize this service and be efficient with time and energy. I am a visual learner, so this class with all the hands-on exercises was a real plus. The instructors were very knowledgeable and did a great job of presenting a wealth of information."

Bob Randall, New York (attended NM campus) (April 2010)

"I learned something new and important every day! Thank you for such a well structured program. Having an instructor who is a working personal chef was wonderful. She was so open and shared every detail about how to make this business run smoothly and how to get the business off the ground. I got far more than I expected from this week long program. I considered the home study program, but am very happy I came for the week. So much information, and it was all made very clear and easy to understand through examples and a good flow of the materials. I would tell anyone considering this course that the course is worth every penny. The hands-on was great, and fun too!"

Lucinda Houdeshell, California (attended NM campus) (April 2010)

"This was a well rounded course, covering each element thoroughly. I really enjoyed all the exercises and hands-on lessons. Before I arrived I was somewhat concerning, wondering if it would be worth the time and money. Buy Monday afternoon I knew I had made the right choice, and knew my money had been well spent. There was so much covered – I learned a ton, and it was all so clear and step-by-step. I really feel ready to go. Thank you for a great week"

Michelle Stailey, New Mexico (attended NM campus) (April 2010)

"This program is a perfect ten! Great instructors and solid information. The real life experiences shared by the instructors were quite beneficial. Hearing about problems and how those situations were solved was outstanding and really helped make the lessons clear. I am anxious to get this new service up and running, and feel good knowing that I can call on my instructors for any assistance later on. The support does not end when class concludes!"

Edye Marchese, Florida (attended NM campus) (April 2010)

"This week was worth every cent. I learned so much and have such a good understanding of virtually every aspect of how this business gets set-up, and how to make it run smoothly. I was not prepared for the vast amount of detail provided on every topic, and the hands-on was a great learning experience also. You made everything so easy – thank you for helping me reach my full potential. "

Lester Esser, Massachusetts (attended NM campus) (April 2010)

"A very balanced week with a lot of great information put forth. I only had a vague sense of the administrative needs for this type service. Now following the class I feel almost expert in this area. What an eye opener. I was concerned about covering all the topics on the agenda, but I found the instructors to be excellent and well paced. We covered everything and all questions were answered clearly. I know I received more than I paid for. This was an outstanding class."

Chaundra Louard, Georgia (attended class at Georgia campus) (April 2010)

"The week long Undergraduate Course is the perfect opportunity for any prospective personal chef to immerse themselves into the industry of a Personal Chef regardless of their previous background in business or the culinary world. I have had all types of experience in all of the sections of the course, however each section is tailored to a Personal Chef Service and from the perspective of a Personal Chef. After the first day of the course I realized how important it was for my future success to be involved in the Undergraduate Course. The most beneficial and educational element of the week long course was just being present in the classroom instructed by a long time Personal Chef, her colleagues, and amongst other students. I appreciated the dialogue and conversations as well as the ability to ask needed questions to my peers and our lead instructor Cathy. The tools and skills which have been successful in the Personal chef industry give good guidelines yet allow a student to be creative with their business model while remaining focused on the basic principals of running a business. My concerns prior to the class were – well – I did not really have any concerns. I was very interested in learning about the packaging and freezing aspects and I did learn the principals. I could have benefited from a bit more time spent in this area, but realize it actually is pretty simple and I also have the network of peers on the members section of the USPCA web site. I did get everything I expected and more with the week long course; comradery, excellent instruction, lab time a LOT of information and books, etc. As to the question of being ready to begin my service, yes I am ready to begin. Please tell all potential students, regardless of experience in business, in food and beverage, or even a current personal chef, the week long course is money well spent if you come with the understanding that although you will be exposed to the general principals of business and culinary arts, you will learn areas of business as it applies to the Personal Chef industry and a good review of unpracticed principals. If you have any of the previously mentioned experience, come prepared to dig deeper and you will have the opportunity to ask more detailed questions on any area; however you do have to get involved and appreciate the opportunity for what it is worth. As for our instructor Cathy; she was fantastic. A seasoned chef and instructor, Cathy allowed each of us the opportunity for personal discovery of our own unique Personal Chef business model. Cathy shared her strong held regard for successful practices, tools and principals while making sure we knew these were her comfort zones for success and encouraged us to use her suggestions or find our own. Students should feel lucky to have her as an instructor. Thank you for an excellent week and a solid platform to enjoy future success as a Personal Chef. "

Scott Hapner, Colorado, (attended Georgia campus) (April 2010)

"Hearing the experiences from our instructors was invaluable. This program was clear and well organized from start to finish. There was a lot of information presented, but the flow and pace was perfect. I feel very well equipped to start this new business, and know that I have many resources for further information or if I have questions. I had a wonderful week."

Laura Wallan, California (attended Undergraduate Course at New Mexico campus) (February 2010)

"I really liked the marketing, administration and sales modules. Invaluable information from instructors who really know this business inside and out. I got a lot more that I expected from a short week long program. The menu planning exercises were a great help to me also."

Matthew West, Connecticut (attended Undergraduate Course at New Mexico campus (February 2010)

"The classroom information was all wonderful, and I got a huge amount of new information from the meat demonstration and kitchen-lab exercises. Very interesting and useful. I would highly recommend this program to anyone interested in starting a Personal Chef Service. Outstanding efforts all week long."

Karen Baker, Ohio (attended Undergraduate Course at New Mexico campus) (February 2010)

"Loved the hands-on! The kitchen-lab and the meat demo were fantastic. Having real-life personal chefs as instructors was great. They know so much and have great experiences to share. This is a great concept and really makes the lessons quite clear and easy to grasp. I was worried before the class that menus and food issues would be really advanced and out of reach, but everything was simplified and made clear. With all the support available, I know I will do just fine."

Stephanie Chartrand, Ontario (attended Undergraduate Course at New Mexico campus) (February 2010)

"I loved everything about this week. Thank you for such a great program. The instructors were knowledgeable and very open. Lots of information and all well presented. Great information flow. I got more than I ever expected from this class, and would suggest it to anyone entering this business. I am confident and ready to proceed. Thank you for a great week and all the information. You make this so easy!"

Beata Wiecek, Connecticut (attended Undergraduate Course at New Mexico campus) (February 2010)

"Very educational and informative. Excellent marketing lessons. Really opened my eyes to the many options available to me. The administrative section was great also. First impressions, how to deal with the client and selling yourself were all very well covered. I am impressed with the support systems and networks available. I know I always have multiple resources to turn to in the event I ever have a question or concern."

Lisa Washington, Virginia (attended Dynamics Program in New Mexico) (December 2009)

"Learning how to price this specialized service was a huge part of the class for me. There are many pieces to this business puzzle, and the one I struggled with was how to charge without over, or under charging. Now I know and I also discovered that there are several methods to arrive at the same final outcome. Amazing. The instruction was professional and well planned out. Very good flow. In my opinion, there is only one way for a person to fail after completing this course, and that is by them not applying the lessons taught. This class virtually hands you the keys to the business. All you need to do is put the lessons into action. Thank you all for an excellent program."

Walter Larkin, Florida (attended Dynamics Program in New Mexico) (December 2009)

"The live class instruction really brought home all of the written materials provided prior to the class. Having a live instructor made everything crystal clear and gave me even more energy and drive to get going. The group discussions we had really led to some wonderful, useful information. Things I probably would not have thought to ask by myself. For me, learning about actual client presentations was really important. After they say yes the rest is easy, but getting a client to commit seemed a little daunting to me. Now I am very comfortable with all of those issues. The support network available to me is great. I know a large part of my success will be due to the professional training program and clear instruction."

Meredith Rogers, Nebraska (attended Dynamics Program in New Mexico) (December 2009)

"The course was excellent and professionally taught. You present a smooth flow of valuable information. My largest concern before attending was that this class would not present a real-life feel or situations, but I was proven wrong on the very first day. By lunch I knew I had made the right and best decision for me and my needs. Thank you to all the instructors and staff for a job well done."

Betsy Liles, North Carolina (attended Georgia campus) (October 2009)

"I wondered if I had enough cooking experience to take this class. What I found was that my skills were just fine, even though I have not been to a formal culinary arts school. For me the biggest and best part of the class was learning how to market myself and how to attract clients. I am fully prepared now and full of confidence, plus I have the unlimited support of all my instructors if I ever need their input. I was told before the class that there would be a lot of information covered, and that was true, except the flow was great and we got through a mountain of information without trouble."

Sandra Herdler, Missouri (attended Georgia campus) (October 2009)

"Actual first hand experience and input from working personal chefs was wonderful and enlightening. Great brainstorming sessions produced all sorts of ideas, topics and really opened my eyes to the different potentials out there. I know I will need to tweak a few things to work in Austria, but overall I think the concept is a winner."

Christine Hagen, Austria (attended Georgia campus) (October 2009)

"This class was as described and really pulled all the pieces together for me. Very professional and well taught. Excellent instructors who really know this business."

Dawnelle Northcutt, Florida (attended Georgia campus) (October 2009)

"The instructors were awesome. The program was well laid out and covered every aspect of the Personal Chef Service business. I am very satisfied with my choice to take this week long course. I would suggest this option to anyone considering this as a career. They will walk away ready to start their business."

Glennette Haynes, Georgia (attended Georgia campus) (October 2009)

"I loved the real-life experiences of the instructors. They and their stories made every lesson easy to grasp and I could identify with the subject much better with the examples provided. The week was perfect in my mind. I got everything I came for and then some. I had a slight hesitation in deciding because of the cost, but I can easily tell anyone that the cost is worth every cent."

Carly West, Washington (attended Georgia campus) (October 2009)

"I have never owned my own business before, so all of the marketing, bookkeeping and administration information was quite valuable to me. Taxes too. A lot of information made easy to understand. The instructors are excellent. I was never worried about the class, but I am changing careers and I guess I had some fears about the whole new shift for me. I feel so at ease now, confident and I also have instructors to lean on if I ever need their help or input. I would tell anyone thinking about this as a career that the week long course is very comprehensive, and that they will get all questions answered and truly be ready to go upon completion."

Tonya Parkes-Burkett, Georgia (attended Georgia campus) (October 2009)

"Thanks so much for all the information, inspiration, tips and laughs. You are the best instructors ever! All the information was well presented and clear. Taxes and marketing seemed so difficult before, and it is so easy to understand now. The real life examples and experiences presented were wonderful. It was so nice to have real working personal chefs as the instructor team. Wow. I would say that I received more than I ever imagined I would from a short week long class. Thank you for everything."

Deirdre OLeary, California (attended Georgia campus) (October 2009)

"Your instructors really know the business. Very professional. The practical explanations were priceless and invaluable resources to me. The information provided was clear and really pulled all the pieces together. You should emphasis the personal touch when telling students about this program. The high quality of materials and instruction provides business knowledge and know-how that can be used immediately. The resources, instruction and staff were worth the expense and I know I received a lot more information that I ever dreamed I would get in one week. You took all the guess work out of this, and have made my life and business set-up very easy. Thank you."

Nelly Leslie, Texas (attended New Mexico campus) (September 2009)

"Fabulous instructors. Straight forward with plenty of examples and real life experiences. I have ever confidence that my business will run effectively as a direct result of this course. Put me down as getting much more than expected from this class. I am so happy that I elected this training option."

Jeani Brent, California (attended New Mexico campus) (September 2009)

"What a great group of students and instructors. Sharing information and brain storming with all the students was a plus that I had not thought about before. You get exactly what the course description says you will get, which is great. Sometimes the final product falls short of what has been promoted, but not in the case. The experience the instructors present is wonderful and really helps with the lessons being taught. My biggest concern was that I would not have enough cooking skills because I am not formally trained in culinary arts, but I found that my skills are perfect and I now know I can be a success with this business."

Dawn Jones, Canada (attended New Mexico campus) (September 2009)

"Excellent course. Exactly what I was looking for and in need of. Very informative with great instructional team. Marketing was my weak point before the class, but I am now clear and confident about how to be effective with my efforts. I came to the class hoping that when I left I would truly be able to start my business right away. I got all of that and then some. Thank you. Tell future students to listen to the administrators when they tell you to read ahead and prepare for the course. This is a fast week with a lot of information. If you do not become familiar with the text sent out prior to the course, it could make for a tougher time during the class itself."

Lisa Spurgin, Texas (attended New Mexico campus) (September 2009)

"Great training experience. Well worth the investment. This was an intensive course and I feel every aspect of a Personal Chef service was covered and covered well. Tremendous, open instructors. The real-world experience and examples made all the lessons and methods quite easy to grasp and understand. The packaging and freeing sections were so well done, and having the ability to actually do this live was a true plus for me."

Jenny Cockrell, Louisiana (attended GA campus) (August 2009)

"Multiple working personal chefs as instructors was fantastic. I am amazed at the quality of this program. I was hesitant because of the tuition, but I am so glad I decided to take the 5 day course. It was so helpful, and I am so confident now. The instructors are organized and can answer any question. I also know that if I ever need help, any of my instructors are available. There is so much more to this course and the organization than I ever imagined. What a tremendous group of individuals."

Katharine Schenck, Illinois (attended GA campus) (August 2009)

"What a great class! All topics were well explained and nobody left with a question unanswered. Culinary Theory had a lot of information, but it was all covered in a way that was clear and easily understood. All the instructors were wonderful."

Lori Bynum, Maryland (attended GA campus) (August 2009)

"The best part of this course was that everything I needed was in one place. The instructors were great and they covered each area well. I did not have to search out things on my own. This was a very well planned course. I wondered if the cost of the course would really be worth the expense, plus my time and associated expenses, but it was and I am very excited to have attended."

Lesley DeSanctis, Florida (attended GA campus) (August 2009)

"What an amazing week of information. Awesome instructors. The delivery and materials used were very effective. I learned all about packaging and freezing, and I also know how to price this type service now. I received much more than I ever imagined I could in one short week. I already have a client, so life is great!"

Debby Stefaniak, Pennsylvania (attended GA campus) (August 2009)

"I am a culinary school graduate, and I found that virtually all of the information taught at this class was new and was never discussed in my culinary arts training. Learning how to properly freeze meals was an eye opener. I got more than expected from this week, partly because we covered topics that I probably would not have thought about until the situation came up. Now I feel prepared."

Natalie Vallo, Georgia (attended GA campus) (August 2009)

"This class was everything I had hoped for. I learned how to run a business, keep my books, market my service and be organized. There was a lot of information, but it was covered well and I am ready to launch my service. Thank you."

LizaMarie Jaramillo, New Jersey (attended GA campus) (August 2009)

"Professional and pleasurable instructors made all the difference for me. Marketing was my weak area, and I now feel capable to be effective. Being part of the USPCA is also a huge benefit in my mind. Having my instructors to turn to, plus the entire community of USPCA members is a tremendous advantage. "

Frances Wright, Florida (attended GA campus) (August 2009)

"Everything was covered extremely well. From the first moment Monday morning, I knew this was going to be a quality investment. In one short week I got over my fears of starting my own business. I completely understand how and why things are done the way they are in this business. I do not have a culinary degree and was afraid that would hold me back. I was wrong. My skills are excellent for this type service and I can not wait to get started. Tell any potential students that they will get more than they ever expected by attending this week long class. This was a great investment for me."

Kellie Foglio, Wisconsin (attended GA campus) (August 2009)

"It was all GOOD. Just the information I needed to get started. I was worried that this would be some kind of fluff course where they would just read the book to us, but this was the read deal. Information galore. Thank you all for helping me reach my goals."

Francine Lynch, New York (attended GA campus) (August 2009)

"Wonder instructors. Marketing was made clear and simple to understand. This is so important, and I had real fears before attending. I got WAY more than I ever expected. Everything was so well laid out and prepared. I am so excited to launch my new service."

Christine Hampton, Calgary AB (attended GA campus) (August 2009)

"I almost took the online version of this class, but I am now so glad that I attended in person. Nothing beats face-to-face. The instructors were great and helpful in every way. I couldn’t wait for each new day, and each new day we went into a brand new area and it was all so exciting. During the freezing instruction I learned how to do this right so that when my client heats the meal in a couple of weeks, it will be as good as fresh made. Learning how to effectively reach potential customers was a huge part of this week, and might be the most important part. Thank you for such an excellent program."

Sharon Mateer, Georgia (attended GA campus) (August 2009)

"You covered everything well. Business plans, set-up, client interaction, pricing and packaging. Thank you for a nicely assembled program to help launch my business."

Mark Bell, Colorado (attended NM campus) (July 2009)

"Being in a classroom and learning directly from others was a true experience. Role playing, menu planning and all the exercises were great. I was afraid this class would be a lot of concepts, but I found that this offered actually step-by-step guidance that is designed to make each of us a success. I feel prepared to launch my own service now, and know that I have multiple support systems if and when I need them."

Jessica Gross, Georgia (attended Georgia campus) (May 2009)

"This program offered all kinds of practical, useful information on organization and how-to. I now have a solid foundation of the business administration and fully understand how all the pieces come together. I was concerned that my lack of formal culinary experience would put me behind, but I found that my skills are enough to be a success. This course covered everything very well and the instructors were great."

Rita Ardt, Georgia (attended Georgia campus) (May 2009)

"Loved the instructors! They offered a huge amount of knowledge. Learning how to effectively market my service was an important part for me. I am now confident in that area. Interacting with the other students was a benefit as well. You should tell people how much information to expect. You provided a lot more than I was ready for. I am not complaining, but there was a lot put forth in one short week."

Elaine Kiessling, New Hampshire (attended Georgia campus) (May 2009)

"This course is very detailed. The packaging and freezing section and exercises really helped me. Pricing was also huge, and I now feel quite comfortable knowing how to charge for my service. I took away a lot more from this week than I ever imagined I would or could. Excellent staff, great materials and a fun bunch of fellow students."

Michelle Greene, Georgia (attended Georgia campus) (May 2009)

"This course has been a blessing in my life. It was well worth the expense and travel involved. I can now reach my dreams and goals thanks to the fantastic instructors and all their help. Having real personal chefs teaching this class was great. They know so much and they do this for a living themselves. They have such passion and energy for teaching, and wanting us each to be a success. This program was everything I was told it would be. I would encourage anyone who wants to become a personal chef to attend this class. Outstanding!"

Rosetta Bickersteth, Maryland (attended Georgia campus) (May 2009)

"Pricing, cooling, freezing and the actual events of a complete cook day were topics that really helped me a lot. I was a little concerned about taking tests, but I soon found that I was afraid for no reason. The tests were fair and were about all the things we had just discussed. I feel like I am ready to get out there and start my new business. I know I can call my instructors if I ever need some extra help. Thank you for such a well assembled program."

Jill Gaspari, New Jersey (attended Georgia campus) (May 2009)

"This course was a dream realized. Great instructors, great classmates. I wish we could have stayed another full week! All of my needs and concerns were totally satisfied. I will tell anyone who asks that this was the best investment I could have ever made. The time and money spent will be the reason I am a success. I already have 4 clients waiting for me. I do not know why I waited so long to do this."

Kenneth Smith, California (attended Georgia campus) (May 2009)

"I loved this course! I have a complete understanding of how and why this business works. We had a diverse group of students, and each brought a unique element to the class. I think we all benefited as a result. The instructors were awesome, and they made everything crystal clear for me."

Joella Wilson, Georgia (attended Georgia campus) (May 2009)

"This was an action packed week with a lot of great information discussed. The week flew by, but everything was covered well and there were no questions by anyone at the end of each day. I do not know if there was one area more important to me than another. Administration, marketing, pricing packaging and really learning how an actual cook day is supposed to be handled were all excellent and needed. When I arrived I had no idea that I would be actually ready to start my business after the week was done, but I am! Great instructors and a great group of students. This class was awesome. I loved every minute. Thank you."

Sara Tipton, North Carolina (attended Georgia campus) (May 2009)

"Awesome experience! Learning from well spoken, smart and open working personal chefs was great. They covered everything in fine detail. No question was too dumb, and everyone got exact answers to whatever was asked. I was prepared for a situation where the class was just a place where they would read the book to us, but this was so far from reality. This class rocked. Friends were waiting for me to complete this to see if it was worth the effort. I am certain they too will be enrolling shortly! Thank you for presented such a wonder opportunity."

Darleen Randall, Florida (attended Georgia campus) (February 2009)

"I was pleasantly surprised at how knowledgeable each instructor was, and how my they opened up. They seemed to share every little thing about their business, and presented so many options that I am in minor overload at the moment. You’ve asked what else could be added to the class, and in reality, I don’t think there is anything more to go over. You cover everything quite well as is."

Jason McCarty, Florida (attended Georgia campus) (February 2009)

"The personal attention was great. It was almost like private instruction with others in the room. I really liked that. Every single question I had was answered clearly. Plus I know I can contact my instructors at any time if I need more input or help. This was a wise choice for me. The materials are sound, the class was excellent and the support is abundant. This is the perfect situation for me, and I assume everyone else also. Thank you."

Jerry Mayberry, Tennessee (attended Georgia campus) (February 2009)

"Loved the course. Loved the instructional team. I got much more than I ever expected from a short week long course. The materials are good, but the instructors truly bring it all home. A ton of information was covered well, with all questions receiving detailed and thorough answers. I am so happy that I selected this program for my education. Mark me down as completely satisfied."

Charles Wood, Florida (attended Georgia campus) (February 2009)

"I enjoyed all the practical exercises, both in the kitchen and in the classroom. Learning how to properly freeze and price were the two most important areas for me. This was a well laid out program and I would recommend it to anyone thinking about becoming a personal chef. The instructors do a great job making every lesson clear and have real life examples to share."

John Arp, Colorado (attended Denver campus) (November 2008)

"After this class I feel that I have all the tools to go out and begin with confidence, doing the thing I truly love to do. The wealth of information and experiences the instructors brought and shared was incredible. Interacting with the other students helped also, because each of us had unique questions that opened great periods of in-depth discussions. I was concerned about getting a good return for the tuition spent. I got more than expected and feel this was a very wise investment."

Karen Poor, North Carolina (attended Denver campus) (November 2008)

"This course really spelled out the day-to-day operations and exactly how to do each required step. Great organization. The instructors were so willing to share, and their own experiences really helped me to understand each of the lessons covered. This week packed in more information that I could have imagined, but because it was presented in a clear, logical manner I think I’ll be able to retain most of it! The facility was wonderful also."

Debbie Kohl, Arizona (attended Denver campus) (November 2008)

"The instructors emphasized many opportunities that I had not even considered. I had tunnel vision and thought I knew what I would do with my business. Thanks to this course, my horizon just got a lot brighter and bigger. This week provided much more information and detail than I thought possible. I am ready to begin, and I know I will be a success if I follow the proven guidelines. Thank you for offering such a complete course of study."

J. McCoy, Colorado (attended Denver campus) (November 2008)

"The most beneficial part of this week long course was learning how to effectively market myself and my new business. I also discovered new options for my business. The topics each day were well covered and every question was answered in a clear manner with examples to support the reasoning. I was amazed at how much ground we covered without feeling like I was in overload mode. I leave this class with every expectation of success. I appreciate being able to contact my instructors at any time if I need advice or run into a problem."

Kelle Richardson, Colorado (attended Denver campus) (November 2008)

"This was an intense week. We had 14 students in the class and the size was just right. Everyone had questions and everyone got their questions answered. The group experience was fun and the atmosphere was great. Talking with and listening to the instructors and their real-life experiences was wonderful and really helped me understand all the things we discussed throughout the course. For some reason I felt this would be a bland, boring business type class where I might fall asleep. Not the case at all! My mind was running the entire time and just when we thought we had reached the end, someone would ask a question and a lot more information would result. I am definitely ready to open my own Personal Chef Service, and I know I will be successful thanks to everything I learned this week."

Brittani Johnson, Colorado (attended Denver campus) (November 2008)

"I was worried that my lack of formal culinary experience would hold me back, but that was not the case at all. I discovered that my skill level was just fine, and that the client is really interested in the wonderful meals prepared, and not as concerned about how I learned to make such great food. The instructors were the true bonus for this course. They shared so much and have so many examples of why things are done the way they are. Excellent class. I would suggest this to anyone remotely interested in starting a Personal Chef Service"

Nancy Burr, Colorado (attended Denver campus) (November 2008)

"Great class. Very informative and fun. The instructors made this information very personal and used their own experience to clarify the lessons being taught. I am so happy that I decided to take this program and know that I will be a success as a result."

Lynn Duncan, Colorado (attended Denver campus) (November 2008)

"The hands-on portion of this course was amazing. Instructors were excellent and full of knowledge. I got more than expected from this course and am pleased with the entire program. The materials are well assembled, the instruction was clear and concise and the ongoing support available is a no-lose situation."

Jennifer Klein, Colorado (attended Denver campus) (November 2008)

"This course was casual with informative discussion than a sit down and listen lecture. I definitely learned the elements I needed in order to head out on my own and be a success. That was the entire point of my attending, and it is exactly what I am walking away with. One short week was packed with detail and actual how-to information. I would recommend this course to anyone who wants to become a personal chef, and I would tell them not to worry about the tests. If you read the materials and listen, there is no way you can go wrong with this program. Thank you."

Mallorey James, Colorado (attended Denver campus) (November 2008)

"This week was both fun and informative. The instructors were great and very helpful. For me I got the most from the Personal Chef Basics section, which really covered the day-to-day operations. I got more than I expected from this week and am truly ready to launch my service."

Timothy Hering, Pennsylvania (attended Georgia campus) (October 2008)

"The instructor experiences and examples were wonderful, and all the visuals really brought the messages home for me. I really liked the packaging and freezing sections. Nothing beats the hands-on exercises you have us conduct. I also enjoyed the marketing portion plus all the input about pricing this unique service. Most importantly is the excellent support system I now have in place. I hope I never need to contact my instructors, but I know they are available should the need arise. Thank you."

Erica Seaberg, Georgia (attended Georgia campus) (October 2008)

"The great instructors made all the difference for me. Nothing better than experience to draw from, and they all opened up and shared beyond my wildest expectations. I received everything I needed from this week to actually get my own business up and running."

Paul Underwood, Alabama (attended Georgia campus) (October 2008)

"The instructors were great. The classmates were great. There was an incredible amount of information shared and discussed and all presented in a clear, logical manner. The kitchen-lab hands-on exercises were both fun and eye-opening for me. I appreciate an entirely new aspect of meal preparation as a result."

Terry Rademann Jr, North Carolina (attended Georgia campus) (October 2008)

"Everything about this business was explained very well. The instructors were open and shared anything and everything. They really were concerned about each students success. I am so energized and confident that my new business will be all that I envision it will be. Having a great support system is also quite comforting."

Beverly Tonti, Florida (attended Georgia campus) (October 2008)

"Amazing instructors! This week has really opened my eyes and made me realize how much there is to this special business. Learning how to sell myself was really important. I can not say enough positive words about the instructors and the way they made each subject so clear and easy to grasp. I can’t wait to begin my new service and know I’ll be a success because of this class. Thank you for a wonderful, life changing week."

Cecilia Jackson, Georgia (attended Georgia campus) (October 2008)

"I can’t single out any one element of day that was more important and beneficial than another. Instructors were great and the lessons were all presented in a clear, easy to understand format. I got much more than I expected and appreciate the opportunity to spend time one-on-one with the instructor to cover an area of great importance to me. You cover it all very well. I can’t think of anything that was missing or covered less than 100%."

Kathy Slick, Wisconsin (attended NM campus) (September 2008)

"The enthusiasm from both instructors was contagious. This made a full week of learning a ton of fun. I was quite concerned about the cost of the program verse the return. I was convinced I’d made the right choice by Monday afternoon. What an excellent, well thought out logical program and approach. Great instructors, solid material and a very pleasant classroom and kitchen-lab for the practical exercises. I am so happy I decided to attend. I owe my future success directly to the effort I invested during this week."

Melissa Reynolds, Florida (attended NM campus) (September 2008)

"Excellent, thought provoking course. I learned a great deal about effective marketing and discovered that I didn’t know much about how to properly freeze the meals created. I liked the interaction during the interviewing segment. This role playing really put me in the hot seat and let me make mistakes and learn so that my dealings with my real clients will go smoothly. I feel fully prepared to launch my own Personal Chef Service. The promises made prior to class were exceeded many times over. I can’t thank the instructors enough, plus we had an excellent group of fellow students to bounce ideas off of and learn as a team. Outstanding course. I’d recommend this to anyone interested in starting their own Personal Chef Service. The information you’ll learn is the foundation to your success."

John Miner, Arizona (attended NM campus) (September 2008)

"The week was packed with detail and information. The classroom was never boring and I gained a lot more than I would have ever imagined I would. The kitchen-lab was fun and the freezing and packaging techniques really helped me understand why we package a certain way. The professionalism offered by staff and instructors was wonderful. I would have liked to see a lesson on MenuMagic, but I don’t know where we could have fit it in!"

Linda Votaw, Texas (attended NM campus) (September 2008)

"I’d give this class a 10 in every area. We covered a mountain of material in a week and the instructors made even the boring stuff interesting and clear. I really liked the client interaction lessons. This is where you make a first and lasting impression. Important to do this right! I received more than I ever expected and really like that I can call upon my instructors at any time if I need help. The class was neat and clean, the kitchen was spacious and simulated a typical home and the instructors were awesome."

Joe Commesso, California (attended NM campus) (September 2008)

"This was a completely positive experience and worth every penny paid. Your instructors are worth their weight in gold. The facility is immaculate and provides a great learning environment. Incredible describes the way a huge amount of information was distilled and presented. I took more notes than I can imagine. The week provided information, tips, life lessons from working Personal Chefs and gave each of us a confidence injection that couldn’t possibly come from a book alone. I am so happy that I decided to invest my time and money to attend this class. It is one of a kind for sure."

Michael Komlo, California (attended NM campus) (September 2008)

"The amount of information imparted was amazing. There is a lot to this business, and I think we covered every square inch. I was a little hesitant about spending three thousand dollars for the class and travel, but this week was worth every cent. Excellent instructors. They shared so much and have so much real-world experience to draw from. They were so open and truly want us to be a success. I got much more than I expected from a week long course. The lessons were well presented and every single question was answered fully. Having access to the instructors after the class is just icing on the cake. I hope I do not need them, but if I do I have them waiting and ready to assist. Thank you all for such a great week and experience."

Jill Machin, Arizona (attended NM campus) (September 2008)

"Great information, tips and testimonials from both instructors. All of my concerns were met and all of my questions answered. I was concerned that I would not have enough cooking skills or culinary knowledge, but I found that I have what it takes and now with the business elements securely in hand I know I can be a success in this business. "

Brigida Soulliard, Maryland (attended NM campus) (September 2008)

"The instructors did an outstanding job of presenting all the materials and lessons. I really enjoyed taking theory and putting into practice. This was about as close to real-life simulation as I could imagine. I got much more than I expected from this week long program. Thank you all very much."

Ellen Munday, Maryland (attended Georgia campus) (July 2008)

"Great overall atmosphere. Relaxed yet educational. Personal experience shared by the instructors was wonderful. I came in need of the business issues and set-up, and I leave with all those questions answered. The fact that I can call upon my instructors at any time is a great safety net. I can hardly wait to get started."

Laura Finnerty, Massachusetts (attended Georgia campus) (July 2008)

"Thank you for an excellent class. The instructors were open and shared all types of detail. The hands-on portion was great and I learned a lot about freezing techniques. I also learned a lot about proper menu planning. The exercises made this quite clear and easy to understand."

Lori Beech, Ontario, Canada (attended Georgia campus) (July 2008)

"The instructors were very knowledgeable and kept all of the information interesting. Their real life stories and examples were very beneficial and helped my better visualize my own business. I truly can’t say enough good things about my experience, the people and the materials. All of my concerns were 100% addressed. I’d tell anyone considering this career that the tuition spent is worth every cent!"

Meghan Svatora, Ohio (attended Georgia campus) (July 2008)

"All topics were covered completely in easy to understand terms with tons of examples and real life experiences. No question went unanswered. I got much more than I expected from this class. I thought I’d just get some basic ideas and a once over of concepts, but instead we had details, solid working examples and the true bottom line on each and every subject. Very thorough."

Patti Cook, Texas (attended Georgia campus) (July 2008)

"The instructors were great individually, and outstanding as a team! They really compliment each other. I never realized there was so much to the freezing, and am quite happy that we each had some hands-on time to experience this. There was certainly an abundant amount of information put forth in five days, but the manner this was presented made it all clear and flow smoothly. I look forward to a long professional relationship with the Culinary Business Academy and USPCA. Thank you."

Susan King, Colorado (attended Georgia campus) (July 2008)

"The course was outstanding and all necessary information was presented with total, complete professionalism. I received much more than I expected from a week long course. Excellent instructors. Never a dull moment and every minute was packed with vital information. I’ve been involved in a lot of different classes, but would put this experience at the top of the list for organization, the volume of information and the professional manner in which the lessons were taught. I can’t thank you enough for all your efforts and assistance."

Robert Hamblin, Hawaii (attended NM campus) (June 2008)

"You have excellent instructors. They are extremely knowledgeable and are able to clearly convey the messages and lessons. I can’t believe the volume of material covered in a short one week span. The real-life experiences shared really brought each lesson home for me. I really enjoyed the hands-on packaging and freezing exercises. The group discussions allowed for all sorts of new ideas and twists to be presented, all of which were interesting and beneficial. I am overwhelmed with information. This course provided so much more than I ever dreamed. Every single issue was addressed completely. Thank you all for such an outstanding course. The materials, the instruction and the support all join forces to create a perfect foundation for my new Personal Chef Service."

Kathlene Ritch, Texas (attended NM campus) (June 2008)

"I had business classes in college, but this program was so focused and identified all the issues I’ll encounter as a personal chef. Great instructors. I was also pleasantly surprised at how much I learned about meat. I thought I had a good handle on this, but you provided so much more information. I’m very happy I elected this training option and I’m excited about the future. Knowing that I have the support of my instructors plus the ability to contact them at any time is a huge relief. Thank you."

Julie Hansen, Minnesota (attended NM campus) (June 2008)

"Not only was this class informative, it was also LOADS of fun! I’m really happy I came to the class and am proud to be a USPCA member. I was concerned that my lack of a culinary degree would be a problem, but now I know that my cooking skills are perfect. The class taught me what NOT to do as well as what works. This was really helpful. Having professional working personal chefs as instructors was fantastic. They answered every question and had real-life experience to support every answer. Within the first few hours of this program I knew that my money had been well spent. Thank you for such a wonderful, complete program."

Paula Handberry, Connecticut (attended NM campus) (June 2008)

"My biggest fear before attending this course concerned freezing food properly. The hands-on exercises we did to learn both packaging and freezing helped immensely. Marketing was another big question mark for me, but I now feel equipped to start my business and be a success. I definitely got more than I expected from this week-long class. I don’t know how you pack so much into such a short period, but I’m sure glad you did!"

Julie Burns, Texas (attended NM campus) (June 2008)

"The instructors made everything so easy to understand. Their own experiences really helped me to understand the concepts and methods. They were so open and honest, sharing successes and mistakes. It really made me feel like I was not alone, and I know I have their support whenever I need it. I had a wonderful learning experience and can’t thank you all enough for the efforts during the week. Thanks to you my dreams will be realized."

Christina Sampson, Georgia (attended NM campus) (June 2008)

"My biggest concern before attending this course was that I would not have the proper culinary background. What I learned is that I have all the skills needed. And now I have all the business skills to start and operate my own Personal Chef Service. I got so much more than I ever expected, due in part to the super instructors. No question was left unanswered. I really liked the ability to do hands-on exercises with packaging and freezing. I felt like I was at the clients home. What a great program."

Susan Irby, New Mexico (attended NM campus) (June 2008)

"Simply put – your instructors are fabulous. I learned so much in this week long program. More than expected to tell the truth. I now have a solid foundation on which to build my business, plus I have a great network of instructors, other students and USPCA/CBA staff. You gave me all the tools required, and now it is up to me to put my plans into motion."

April Nicol, Illinois (attended NM campus) (June 2008)

"Instructors were wonderful with a ton of realistic, everyday experience to share. They were endless in answering questions and helping all the students to completely understand the lessons and messages. I got a whole lot more than I ever expected from this short week long class. Having actual working Personal Chefs teach this program is invaluable. I was slightly overwhelmed by the volume of issues to cover. Many are things I probably wouldn’t have thought of until the situation was upon me. I would tell anyone serious about becoming a Personal Chef to use this program, and come prepared to learn and take in a lot of information."

Fabiana Sudbrack-Lopez, Florida (attended Georgia campus) (May 2008)

"Extremely knowledgeable instructors. They provided a wealth of information in easy to understand language. No student in our group went home with a single question. I personally found the marketing and daily operations segments to be quite valuable. These were the areas I was most uncomfortable with, but not any more! I received much more than I expected, and truly believe I am ready to launch my service. You make it so clear, simple and step-by-step. This course is extremely comprehensive and intense. You covered every aspect of the business. Thank you for such an outstanding program."

Tim Towne, New York (attended Georgia campus) (May 2008)

"This class ROCKS! Awesome instructors and worth every penny. Marketing and administration were my weak areas, and I leave full of information that I know will help me in my new business. I was concerned that I would need to go to culinary school to really be a success, but I found that my existing skills will be just fine. Great food is what the client wants, and I can do that. Plus, I now know how to freeze my great meals properly so that they will be just as good 2 weeks later. What a great class. I highly recommend this to anyone who wants to become a Personal Chef."

Mikyraa Walker, Florida (attended Georgia campus) (May 2008)

"So much information in such a short period. Wow. The instructors were great and made a mountain of information clear and easy to grasp. The real life experiences each instructor shared really helped to put the lessons into perspective. Before coming to this class I was most afraid of getting in over my head. I guess I was afraid of the unknown. What I learned is that I have the skills and because of this class I now have the business knowledge to be a success. I got way more than I ever imagined I could or would. I thank everyone at the Culinary Business Academy for an excellent course and for helping me reach my goals."

Terri Abblett, Virginia (attended Georgia campus) (May 2008)

"The instructors did an excellent job with a lot of technical information. They made it easy and clear. Each instructor was thorough and explained the message or lesson well, with a lot of real life experiences to back up and relate to. I really wanted to know exactly how to start and run my business. Now I know! Every single question was answered and answered well and clearly. I know I’ll be a success, and I’m sure everyone in our class will do great. Plus I have the support of each instructor in case I ever need to call with questions or concerns. This is the start to a perfect career option for me. Thank you for everything you’ve done."

Amy Sudomir, Ohio (attended Georgia campus) (May 2008)

"The most beneficial part of this course for me involved the marketing and daily operations of running a Personal Chef Service. I really value the experience brought by the instructors and know that this information is best delivered in person instead of through a manual. I got more than expected from this class and know that I’ll be a success with the information and the multiple ongoing support systems available to me."

Deirdre Fraser-Gudrunas, Ontario, Canada (attended NM campus) (April 2008)

"Instructors were excellent. Learning from highly qualified and experienced Personal Chefs was key for me. Nothing compares to actual experience. They presented each topic with great detail and made all the issues crystal clear. There is a lot to learn in one week, but I feel confident that I’ll retain most of it and I know I can always contact my instructors if I have questions."

Heidi Pirtle, New Mexico (attended NM campus) (April 2008)

"Your instructors excel above and beyond. Outstanding. They have so much ability and experience, and are very good at sharing this knowledge. Freezing, packaging and storage were areas I was least informed about, and I leave now knowing exactly how to handle these situations. The hands-on exercises were both fun and educational. I didn’t expect the instructors to cover every single issue involved with this business set-up and operation, but they did. You truly delivered on all your promises. "

John Wyman, Maine (attended NM campus) (April 2008)

"I tossed a coin between the class and the home study option. Now that I’m finished, I am so happy that I selected the classroom option. So much detail, and the interaction with other students really led to some wonderful and beneficial discussions. The instructors covered every aspect of a Personal Chef Service. I leave with no questions. I would tell anyone who asked that the money spent on the week long class is money very well spent. You won’t regret a minute. Thank you."

Gina Bonaminio, Idaho (attended NM campus) (April 2008)

"Excellent instructors. Excellent materials. The experience and real world knowledge of how this all comes together was fantastic. They really covered it all. I’m impressed with their ability to make every issue, even the boring ones, clear and easy to grasp. You pack a lot into a one week span. I’m quite satisfied that my money was well spent. I know this class will be a major factor in my success."

Joseph Lauer, California (attended NM campus) (April 2008)

"Cooking for freezing was a huge unknown for me before this class. Your hands-on exercises really helped me understand exactly how this whole process happens, and I’m now confident that my wonderful meals will be just as wonderful after being in the freezer. All of the information presented was quite informative and presented in a logically manner. All the pieces have come together and I know I can always contact my instructors if I have future questions. Thank you for packing so much into a one week period. You guys are the real deal alright."

Jennie Goldstein, Texas (attended NM campus) (April 2008)

"Before this class I was extremely nervous about changing my career. Now I can’t wait! The information was presented well and clear. The instructors provided so much detail, and I felt this was a key factor throughout the entire week. I learned a great deal about the administrative tasks required to start-up and operate a Personal Chef Service, plus I learned a lot about freezing techniques. I know I’ll be a success, and I credit this course for providing an excellent foundation for me. I feel so comfortable and confident now. Thank you all so very much."

Kelly Carroll, Arizona (attended NM campus) (February 2008)

"Tons of information in a very short period. The combination of classroom and hands-on was excellent. I learned a lot of tricks and tips in the kitchen-lab that will most certainly be of help in the field. This course provided more than I had expected. I’m so glad I decided to invest in this training. My initial plan was to go it alone. Now I know that the idea of starting without training and support would have been doomed from day one. If anyone is considering a career as a Personal Chef, I’d highly recommend this course. A logical approach to a mountain of information."

Michael Zerbe, New Mexico (attended New Mexico campus) (February 2008)

"Freezing techniques and kitchen tips were a huge help to me. Instructors were great. I learned a lot in a short period of time, and I truly feel prepared to start my new business. Thank you."

Luis Lopez, Florida (attended New Mexico campus) (February 2008)

"I’d say the most beneficial area for me was administrative and business development. Learning how to actually present and sell this service was a huge element for me. Knowing how to effectively price the service really helps too. Learning what freezes well, and how to freeze was an eye-opener. I certainly received more than I expected and can’t wait to actually launch my new Personal Chef Service."

Lynne McCleery, California (attended New Mexico campus) (February 2008)

"Thank you all so much for your time and caring this entire week. I really app0reciate the personal attention, input and your sharing of experiences with us as a group. Wow. What a class. I feel the classroom and the kitchen exercises were invaluable and essential for my future success. This class provided much more than I anticipated. You touched on every area, answered every question and provided excellent insight through real life experience. I know I couldn’t have received this anywhere else. Thank you."

Michelle King, Washington (attended New Mexico campus) (February 2008)

"The instructors were fantastic. They made the entire class feel so welcome, and addressed every single question we could generate! The attention to detail was incredible. I am completely confident that I can get my business up and running in a very short period thanks to this course and all the support. You managed to pack a lot of information into one short week. I think every topic was covered quite well."

Sandee Sickich, South Carolina (attended Georgia Campus) (February 2008)

"The instructors provided vivid and detailed of exactly what a Personal Chef Service was all about, and how it was to be set up and run effectively. They not only explained the process and procedures, but told us why and backed this up with real life experiences. I received more than I thought I would get from this course. All of my questions were completely addressed. Very professional. I would recommend this challenging and beneficial course to anyone considering a career as a Personal Chef."

Terry Rademann, North Carolina (attended Georgia Campus) (February 2008)

"Excellent! Excellent instructors. Excellent materials. Excellent class. I could not ask for anything more. This was worth the tuition several times over. You covered everything in a wonderful, fun, informative way. I got a whole lot more than I ever expected, and am so so happy that I selected this training option."

Joyce Summers, Maryland (attended Georgia Campus) (February 2008)

"Learning from actual working Personal Chefs was tremendous. Their “Day In The Life� section made me feel like I was working myself. Quite comprehensive and enlightening. I got more than expected from this class, and really learned a lot about how to properly freeze food. Great information, great instructors. Thank you all."

Lisa Coker, Georgia (attended Georgia Campus) (February 2008)

"This class covered all the areas needed in fine detail. I know I had every question answered, and so did everyone else in the class. I can’t pinpoint any single area that was better or more important to me. Everything you taught was needed and equally important in my opinion. I can’t wait to get my business launched. The support from the instructors really puts me at ease, knowing that I can call upon them for anything that I might get confused about later."

Kristen Noddin, New Hampshire (attended Georgia Campus) (February 2008)

"The instructors were second to none. They really know this business, and they made all the subjects and information crystal clear and used their own experiences to demonstrate each topic. The group discussions had so much positive energy and really opened doors to questions that I probably wouldn’t have thought of without being in a group. The information about freezing was worth the tuition by itself. You all did an outstanding job. Thank you."

Ernest Bing, Georgia (attended Georgia Campus) (February 2008)

"This course far exceeded my wildest expectations. One a scale of 1-10 this class and the instructors were a 20! I have been exposed to many classes that claim they can teach you this or that. This class REALLY did what it claimed. Real life experiences were invaluable. The discussions in group form really opened my eyes, and we just kept coming up with more and more questions. Each question was completely covered and answered, with clear, easy to understand reasoning and not some confusing equation and “in theory� type answer. I know I’ll have my business operational within 30 days thanks to this course and the excellent instructors."

Norma Gore, Georgia (attended Georgia Campus) (February 2008)

"Freezing, menu planning and effective marketing were the three most important sections for me. The instructors were great and really covered things well. All my questions were answered. I was worried that I wouldn’t have enough cooking skills to be a success, but I found that I do have the skills required and I know that I will be a success, without question."

Nicola Barnshaw, Ontario (attended Georgia Campus) (February 2008)

"Having such excellent instructors was invaluable. I was concerned that by not having formal culinary arts training that I would be behind the others in class, but this wasn’t the case at all. I got more than I expected from this class. I came away with a whole new perspective of how this actually works. This is a real career and needs to be handled as such."

Valerie Estrada, California (attended NM campus) (December 2007)

"I got more than expected from this course and feel comfortable that I can go out and be a success in this career. I learned a ton of business information and cooking techniques. The entire week went just as advertised, and a lot was packed into the week. I am extremely happy with my decision to attend the week long class in New Mexico."

Kevin Shroyer, Arizona (attended NM campus) (December 2007)

"Learning how to accomplish the tasks required in a short span of time was quite important to me. How to juggle clients and special requests is all now clear to me. I got so much from this week that my head is spinning. I like the fact that we can always contact our instructors for input and assistance. What a great network. This alone will be key to my success and comfort level. Thank you for everything."

Ellen Adams, Colorado (attended NM campus) (December 2007)

"Thank you for providing such a wonderful opportunity. I know I can be a success, plus make a significant positive difference to my clients, and I will earn enough to be financially independent. Learning how to structure my day with proven methods was great. The instructors were fun and really made even the most difficult things clear and easy to grasp. I now have the knowledge, confidence and support to start my new PCS. This couldn’t have happened without you and this great program. I thank you for giving me the tools and resources to be a success."

Shelia Barcelo, Florida (attended NM campus) (December 2007)

"The instructors took the time to clearly explain everything. The class discussions were great with a lot of good questions by other students. I was amazed at how much material was covered in just one week. Wow. Just like you told me before the class, no stone was left unturned. Every single question was completely and fully addressed. I know that I received more than I ever thought I would from this class. The support networks available are wonderful. I know I can be a success because of this class."

Annelise Dexter, Massachusetts (attended NM campus) (December 2007)

"Mere words alone cannot convey how fortunate I feel having had such wonderful, knowledgeable instructors this past week. Endless amounts of patience and a sincere desire by each of them to make certain each and every student got a complete grasp of the materials, methods and lessons taught. They were unselfish with their time and made genuine offers that we could call upon them at any time in the future should we need assistance. Every subject was covered in a timely manner, professionally presented and made crystal clear. I received much more than I could have ever imagined from a short week long course. This is the real deal. I truly thank each and every one of the instructors and staff for an outstanding course."

John Self, Georgia (attended Georgia campus) (October 2007)

"Your instructors are magnificent. Their passion is contagious, energizing and inspiring. Throughout the week we were exposed to real life experiences, tips, stories and approaches from a variety of instructors. This was a class far beyond just going over text materials. The presentation was dynamic and absolutely worth every penny. Thank you very much."

Richard Baringer, Pennsylvania (attended Georgia campus) (October 2007)

"Your instructors are truly great. They made what could have been a boring week into a true learning experience. I feel so well prepared now, and I think I speak for every student in that nobody left with any questions at all. I got far more than I thought I would from this course. All of my concerns were met and addressed. This course is awesome."

Karen Lee, Indiana (attended Georgia campus) (October 2007)

"I could not imagine a better group of instructors. They kept us engaged and made even those somewhat boring topics clear and almost entertaining. Each topic was covered quite well. I was actually a little afraid of failing this course initially, but the outstanding instruction put everyone at ease immediately, and the learning started in the first 5 minutes. I know I will be a success due to the excellent instructors and materials."

Karen Hayden, Florida (attended Georgia campus) (October 2007)

"Being face-to-face with such incredible, open instructors was wonderful. I was really concerned about the need to cook in someone else's home, but those fears are now in the past. There was so much information provided, and the instructors continue to be available following the class. What more could a person ask for! I am fully prepared to start my business, and I can’t wait to officially open the doors. Thank you all."

Susan Leonidas, Florida (attended Georgia campus) (October 2007)

"This class exceeded every single expectation on every level. You offered a perfect balance, and provided the information in a fantastic, open, easy-to-understand method. I learned more practical tools about running a business in one week than I learned in 3 years of earning my MBA. "

Leslie Feeney, Delaware (attended Georgia campus) (October 2007)

"All of your instructors were extremely knowledgeable and generous with their time and information. They were also extremely patient with our questions and answered each one in complete detail. They are truly enthusiastic about being Personal Chefs themselves. I can’t thank you enough for this wonderful week. Everything was so relevant. Awesome would wrap up this experience for me!"

Jane Walter, New York (attended Georgia campus) (October 2007)

"Having working professional personal chefs as instructors was the best. Tons of knowledge, experience and stories to draw from. This was information that I can use right now. They were all so helpful. My biggest concern was turning my cooking skills into a real business where people would pay me money to cook. This class took all those fears away and showed in clear detail how to build a business step-by-step. I can’t wait to get started."

Joyce Amorim, Florida (attended Georgia campus) (October 2007)

"I would tell anyone considering the option of becoming a personal chef to take this course. What a great week. I am more than ready to begin now, and I have the continued support from each instructor whenever I need it. Each instructor encouraged question after question, and then provided complete answers that were really easy to understand. Excellent value for a perfectly taught course. Thank you."

Nicola Katogir, North Carolina (attended Georgia campus) (October 2007)

"This was exactly the course I needed to build my confidence and fill in the blanks. This course really did supply the “How To� for all the business issues. The support systems that exist for all students is tremendous and the instructor was excellent."

Cate Matthews, Colorado (attended Denver campus) (October 2007)

"Personal chef marketing, administration and food storage (freezing) were all well covered. I got more than I thought I would from a week long course. I am both excited and empowered to start my own PCS."

Genevieve Gordon, Montana (attended Denver campus) (October 2007)

"Our instructor was fabulous. He was so open, and addressed each and every question in complete detail. This course was PERFECT for me. I absolutely know I’ll be a success, and I can credit the Culinary Business Academy, the materials and the excellent instruction for my future success. Thank you so very much for everything."

Darlene Kechely, Montana (attended Denver campus) (October 2007)

"The classroom was filled with information each day. There wasn’t a need for much evening study. Everything was well covered and fully explained. The recipes are great and I love the software. You should all be very proud of the excellent course you’ve assembled. I don’t think you could have added anything further."

Linda Metz, New Jersey (attended Denver campus) (October 2007)

"I am so happy that I elected the 5 day program. Very intense, but I learned everything I needed about marketing and freezing tricks. This made the tuition worth every penny. The interaction with other students was an eye-opener and very beneficial. Tons of great ideas came from each discussion. Tell future students to be ready for a lot of information in one week."

Donna Ondriska, Illinois (attended New Mexico campus) (September 2007)

"Excellent instructors. They were so open and shared so much. This was information I don’t think anyone could get any place else. Certainly not through a book alone. Thank you for a great week and a new career!"

Lori Camou, Arizona (attended New Mexico campus) (September 2007)

"This was an expensive option for me and I was concerned if I had spent my money wisely. Now that I’m finished, I can say that this course was definitely worth the investment. I got more than I expected from a one week class. A lot of information is covered, but covered quite well. I certainly feel prepared to start my own PCS now."

Darryn Chandler, California (attended New Mexico campus) (September 2007)

"I don’t know if I can pinpoint any single item that was most beneficial. The entire week was an experience, packed with great information, practical exercises and group discussions. I was worried that there would be a lot of fluff involved. I can honestly say, “no fluff�, but tons of useful, real-world knowledge. I got much more than I expected from this course. You covered every aspect in fine detail. Tremendous instructors. Thank you for such a great program. "

Barbara Hammond, Washington (attended New Mexico campus) (September 2007)

"This class was so informative. I can’t wait to get home and start my own service. I really learned a lot about marketing. Now I’m not afraid and know that I can effectively get the word out. I got more than expected from this class and know that I will be a success as a result. You all did a fantastic job."

Marie Jerome, New York (attended New Mexico campus) (September 2007)

"I ordered the free information package each year for 3 years. I was afraid this was some kind of scam or Internet rip-off. But as soon as I sat down and our instructors began their stories and teaching, my fears were gone. Now I’m sorry I waited so long! Besides wondering if this was really for real, my biggest concern was how to market this new business. Those questions were all answered, and I truly feel ready to start now. Please tell others who are out there thinking about this course that it is the real-deal. This course was definitely worth the money. Thank you for such a great course and for taking the time to make sure we each got every last detail."

Constance Jarrett, Maine (attended Georgia campus) (September 2007)

"I learned so much at this class. I was concerned if I could make a living at this, and now I know that I CAN. This new career for me is no longer a mystery, and I know I’ll be a success due to this course. Thank you for giving me FREEDOM!"

Jennifer Hester, Tennessee (attended Georgia campus) (September 2007)

"Excellent instructors. And I made some super great friends as well. Your description of this course doesn’t come close to how amazing it really is. I am speechless. Support exists in many fashions, and I can’t wait to get started. "

Valerie Lamey, North Carolina (attended Georgia campus) (September 2007)

"I got way more than I ever imagined I would. This is an intense week, but well worth it. The instructors sharing their real-world experience was worth the tuition alone. Thank you all."

Renard Mills, Georgia (attended Georgia campus) (September 2007)

"The instructors were awesome, and they truly have a passion for teaching and explaining in detail. I wondered if this was a career of just a hobby. Now I know it is for real, and I will be earning serious money as a result. Great course."

Gayle Alaimo, Maine (attended Georgia campus) (September 2007)

"Instructors were great. Hands-on exercises really cleared a lot up for me. Interacting with other students was a real plus. I was concerned that I wouldn’t be able to retain all the information that was provided. I got so much more from this week that I could have ever imagined. Absolutely great job to all involved. Thank you all very much."

Joe Torres, Georgia (attended Georgia campus) (September 2007)

"What was best? Literally everything. I can not believe how much information is provided in a week. The instructors are so open, and explain everything extremely well. I had endless questions, and they addressed every one. I can’t wait to begin my new PCS. This week was eye-opening and the true launch of my new career. Fantastic week guys."

Rachel Nobles, Michigan (attended Georgia campus) (September 2007)

"Hands-on exercises, expert oversight and instruction plus the interactive nature of a group made this an excellent training choice for me. I was concerned if this significant investment would be worthwhile. I found the training to be extremely beneficial and definitely worth the investment. The instructors were professional, open and actually fun to be around. Great experience."

Christopher Fisher, Arizona (attended New Mexico campus) (July 2007)

"The instructors were very helpful and informative. They went out of their way to make sure everyone’s questions were thoroughly answered. They put out a lot of information in a short span of time. I really enjoyed the hands-on exercises and learned a lot about freezing techniques. I was worried that I didn’t have enough culinary experience, and would be behind the rest of the group. Turns out that my skills were just fine. The tuition was money well spent, and I’m going home with a lot more than I ever expected I’d get from a one week class."

Sandra Engles, Arizona (attended New Mexico campus) (July 2007)

"This week long course really described the nuts and bolts of running this type business. I was concerned that I’d leave with unanswered questions or holes in the overall plan, but this is not the case. The course was all inclusive and covered every aspect of the business. Excellent detail was provided. This course makes starting my business almost turnkey. Everything promised (and then some) was covered well. Thank you for a very informative and fun week."

Bob Casey, Massachusetts (attended Georgia campus) (June 2007)

"I came to this class so confused with what steps to take first, how to price my service and how to effectively start a Personal Chef Service. Every single question was answered, and the entire process was clearly described for me. Pricing and packaging sections were great, and the business set-up section was simply huge for me. I don’t know what more you could possibly add to this week long program. Thank you."

Margaret Minch, South Carolina (attended Georgia campus) (June 2007)

"I loved this class. The instructors were great. I feel confident that I can go out and start my own business now. I had so many questions and was almost convinced that this would be too difficult to actually get started. Thank you for answering my every question and giving me the knowledge to make this new business a success."

Darlene Boon, Georgia (attended Georgia campus) (June 2007)

"Being taught by people who run a professional Personal Chef Service day after day was a great benefit. These people really know how it works, and they shared openly and explained every detail. I feel I got much more than I expected, and I can honestly say that I’m ready to start now."

Delia Swift, Florida (attended Georgia campus) (June 2007)

"Well done! I learned so much in this single week. I will admit that I felt this business might not be a real business option, but now I know this is for real and I can’t wait to get started."

Sterling Hayes, Georgia (attended Georgia campus) (June 2007)

"Great instructors! Simply put, this course answered every single question I had. I got more than expected and am so glad I decided to attend."

Emily Franklin, Florida (attended Georgia campus) (June 2007)

"I really enjoyed having hands-on exercises in the kitchen to learn first hand about packaging and the proper freezing techniques. I was skeptical that a meal frozen for two weeks could taste like freshly made…but it does if the proper steps are taken. We tasted meals from a class 4 weeks prior. It was great! The instruction was intense, but the atmosphere was laid back and relaxing. Nobody in the class was afraid to speak up with questions or provide input to other student questions. I fully intend to have my business up and running immediately, thanks to your course and the excellent instructors."

Brien Hassler, Florida (attended Georgia campus) (June 2007)

"I was in the dark before coming to this class. You provided everything I was looking for, and then some. Thanks to you I now know all about how to start my business, price my service, effectively freeze meals and about a hundred other things that I hadn’t even thought of before coming here. Thank you for everything."

Ames Wells, South Carolina (attended Georgia campus) (June 2007)

"Excellent instructors and an excellent learning experience for me. This course was complete and in-depth. I wouldn’t change a thing if I were you. This week offered more than I ever imagined. I know my future is bright as a result."

Tracey Calabro, Rhode Island (attended Undergraduate Course in Georgia) (May 2007)

"This was truly the best week of my life. I am starting a new life and a new career. The instructors, the materials and the support have provided me with the knowledge, motivation and confidence to press ahead and be a success. Being taught by working professional personal chefs was wonderful."

Leila Carter, South Carolina (attended Undergraduate Course in Georgia) (May 2007)

"The week long course is incredible. Having the instructors share their ups and downs of their careers was great. The marketing segments were superb. These really opened my eyes and made me think outside the box on target marketing. I would tell anyone that if they loved to cook and wanted to go into business for themselves, then this is the perfect class."

Lana Carr, Georgia (attended Undergraduate Course in Georgia) (May 2007)

"This class exceeded all my expectations. I didn’t know how I was going to get clients, start my business, market myself or price my service. Everything is clear now, thanks to the excellent instructors and materials. This class is awesome! Thank you all!"

Sherry Hall, Michigan (attended Undergraduate Course in Georgia) (May 2007)

"Real life education from working personal chefs was the best. Marketing, taxes, basic daily routines and practical, useful advice really made this informative. I got more than expected and really feel prepared to start my business now. Tell potential students that this class is both informative and fun at the same time. Don’t be afraid."

Troy Moore, Mississippi (attended Undergraduate Course in Georgia) (May 2007)

"I am very satisfied with the entire course. All my questions were answered thoroughly, and I know that if I ever have more questions, my instructors can be counted on for answers. I was braced to be asked to buy additional materials, but everything was provided and covered quite well. My biggest concern was in “selling myself”, but I now know that I can, and I’ll be a success."

Linda Scotti, New York (attended Undergraduate Course in Georgia) (May 2007)

"This course gave me a complete understanding of the business. The personal instruction really made things easy to understand and crystal clear. My biggest fear was if this class would really teach me how to open my own business. My fears were satisfied by the end of the first day! I am more excited to start than ever. Your instructors are the absolute BEST!"

Brooke Bieber, Florida (attended Undergraduate Course in Georgia) (May 2007)

"Being an executive chef I was concerned that I would be over-qualified for this course, and maybe career. I was happily surprised by just how much I learned. This was truly a great experience and it de-mystified the cooking and human aspects of the Personal Chef business. I would recommend this course to anyone starting out. I definitely got more than I expected."

Robert Cacciola, New York (attended Undergraduate Course in New Mexico) (May 2007)

"This course taught me that I do know more than I thought about cooking, and calmed my biggest fear about starting my own business. I knew I could cook for family and close friends, but I was uncertain if I could cook for strangers and actually make money. All my fears were resolved. Everything about this week long experience has been positive and enlightening."

Leslie Boehm, Ohio (attended Undergraduate Course in New Mexico) (May 2007)

"I was afraid this training option would be overwhelming. But luckily, everything was presented in an easy to understand, clear format. Every question was answered to the fullest. I can not wait to return home and start my new business. Excellent job by the instructors and staff. Thank you all so much very for the great experience."

Rebecca Sloan, Arizona (attended Undergraduate Course in New Mexico) (May 2007)

"I was concerned about putting all the pieces together, so that I could start and run my own Personal Chef Service. Now I have the pieces in order. Each segment of the class addressed the issues I had questions about. There was excellent discussion and instruction about elements I hadn’t even considered yet. This really helped put the business in order for me. It is obvious that the Culinary Business Academy has put a lot of time and effort into refining this program. You are efficient and effective without going overboard. To sum it up . . . Wow!"

Leslie Cole, Ohio (attended Undergraduate Course in New Mexico) (May 2007)

"Very effective instructors! Everything the course offered was what I was in need of. I was concerned that I would not be good enough to actually do this. Now I know that I can be a success. The week long class exceeded my every expectation. Good job guys."

Lori French, Minnesota (attended Undergraduate Course in New Mexico) (May 2007)

"Phenomenal week! Way more than I ever expected. This course was worth every penny paid by the third day! There is so much to know, and I knew that I could easily be in over my head. This class satisfied all those concerns and I know how to properly get my business going now. Everything I received prior to the class, and everything I heard when I talked to the Culinary Business Academy before the class…was true and accurate. I read the testimonials before signing up and wondered how real they were. They’re REAL!"

Candi Cheathon, California (attended Undergraduate Course in New Mexico) (May 2007)

"Hearing the instructors tell what NOT to do was equally as important as hearing how to do this business. I am a professional chef already, but even I learned a few things in the kitchen-lab, and about freezing food. I would tell anyone interested to listen to the Culinary Business Academy when they tell you to read ahead and be familiar with the information. There is a lot to learn in one short week."

Roma French, Illinois (attended Undergraduate Course in New Mexico) (May 2007)

"I loved this course! The instructors were GREAT and the other students were outstanding. I wish I had done this years ago when I first started thinking about it. I learned more than I ever thought possible. Outstanding week."

Mary Farrell, New Mexico (attended Undergraduate Course in New Mexico) (May 2007)

"Very well balanced course. The kitchen-lab helped break up the classroom and was quite informative also. I was concerned that I wouldn’t get enough information in just five days. Wow was I wrong. I’m extremely satisfied with my choice to attend."

Ron Rundberg, Washington (attended Undergraduate Course in New Mexico) (May 2007)

"Money truly well spent! A great week with tons of good information. I got everything I expected and more. Menu planning exercises were beneficial, and I enjoyed the kitchen-lab and freezing techniques."

Nancy Holt, Florida (attended Undergraduate Course in New Mexico) (March 2007)

"Course materials are very thorough. Instructors are sensational. I am going home with everything I need and then some. Thanks for a wonderful program."

Mike Doran, California (attended Undergraduate Course in New Mexico) (March 2007)

"I learned everything I needed to learn about setting up my own business. Be sure to tell future students that this is an intense week. Study before you arrive, and be ready for a mountain of information."

Marsha Rathjen, Texas (attended Undergraduate Course in New Mexico) (March 2007)

"There’s no way to identify one single best part of this training and week. Everything was so valuable and well presented. I am completely comfortable now with how to set up my business, and can’t wait to get started. I had so many questions when I walked in Monday, and all my questions have been answered. Thank you so much."

Hethyr Pletsch, Colorado (attended Undergraduate Course in New Mexico) (March 2007)

"Business and marketing segments were excellent. Learning proper cooling and packaging techniques was great also. Even when I showed up Monday I was uncertain if I could really make this work and get clients to pay me for this service. Now I am positive that I will be a success."

Lynnie Heltne, California (attended Undergraduate Course in New Mexico) (March 2007)

"Your experienced and talented instructors really made the difference for me. They took a huge amount of information and made it easy to understand in a clear manner. I was worried if this career choice would really work for me. Now I know that it will, and I can already taste success. Thank you."

Paolo Modigliani, New York (attended Undergraduate Course in New Mexico) (March 2007)

"The hands-on exercises helped me a lot. Freezing theories and techniques were well explained and demonstrated. The classroom was filled with excellent ideas and information, provided by great instructors. I am truly ready to start! "

Catherine Cooper, Illinois (attended Undergraduate Course in New Mexico) (March 2007)

"I am so glad I came for this week long training. This was worth every penny for the in-depth instruction provided. The instructors were invaluable and provided so much detail. Every question I had was answered. The staff was awesome. These are real professionals who know their business and are super friendly. I can’t say enough good about this training option. Anyone who is thinking about becoming a Personal Chef should seriously consider the week long training. They won’t regret it."

Ann Daylong, Texas (attended Undergraduate Course in New Mexico) (March 2007)

"My biggest questions about how to start and operate a Personal chef business were all answered completely. The culinary theory and techniques covered were excellent also. I am totally satisfied with this program."

Diah Sudiana, California (attended Undergraduate Course Georgia campus) (March 2007)

"The instructor’s experiences were invaluable. I loved the hands-on exercises and I really learned a lot about freezing techniques. This class was both fun and educational. I was concerned about getting my moneys worth, but I got everything I expected and then some!"

Cynthia Keana, Tennessee (attended Undergraduate Course Georgia campus) (March 2007)

"A wonderful benefit besides the actual materials covered was the exposure to excellent instructors who shared personal experiences, open and freely. They made all the theory learned real and practicable. All of my questions were answered and I can honestly say that I got more than expected from this course. Thank you."

Paula LeMay, Massachusetts (attended Undergraduate Course Georgia campus) (March 2007)

"I took vacation time from my job to attend this class. It was the best investment of time and money I’ve ever made. Absolutely worth every bit of effort and expense. I would advise future students to listen to the Culinary Business Academy and study prior to showing up. There is a lot of information provided and a lot to take in."

Marirae Mathis, Tennessee (attended Undergraduate Course Georgia campus) (March 2007)

"I’ve been to seminars before that were less than promised and pretty flimsy. I was thrilled that these instructors didn’t just read a power-point presentation. They actually taught how to make this business work. Great information! I got more than I ever expected from this course and am confident in my abilities to be successful in short order. The support this entire organization provides is simply outstanding. To sum it up . . . AWESOME instructors! Without question the best and most positive training I’ve ever encountered."

Kim Braunsroth, Georgia (attended Undergraduate Course Georgia campus) (March 2007)

"This course taught me that it is possible to create a business and make a good living as a Personal Chef. Every single aspect of this course was beneficial and well presented. I received more useful information in one week than I did my entire first year at culinary school. I am so excited and totally ready to begin my new Personal Chef Service. The course and instructors gave me the knowledge and tools to be a success. The instructors were so open and giving. A refreshing change from other classes I’ve attended. I 100% recommend this Undergraduate Course to anyone serious about becoming a Personal Chef. They won’t be sorry."

Renee Chandler, Alabama (attended Undergraduate Course Georgia campus) (March 2007)

"Thank you for a wonderful, informative week. The instructors were great and the other students were a blast. We learned a lot about the Personal Chef business, and we learned a lot about each other. Working and learning in a group like this made the class even that much better. I showed up on Monday determined that this would be a good class for me, and I was not disappointed in the least. Every element was positive and beneficial. I can not say enough good about my experience with this training program. I attended a culinary school, and can say that I learned all sorts of things here that were not included in my culinary degree program. Usually business people are reluctant to give up trade secrets and the real information on how they became a success. Your instructors break the mold. They shared so much with us all that my head is spinning. Fantastic class."

Rae Rogers, Georgia (attended Undergraduate Course Georgia campus) (March 2007)

"I’m a very visual learner, so the most beneficial part of this course was the face-to-face time with the instructors and the ability to conduct hands-on exercises. I had read all the training materials thoroughly prior to attending, and really wondered what more they could teach me. I was amazed at the volumes of information they presented, taking the manual and expanding on it 10 fold. I am 100% satisfied with this course, feel I got more than I bargained for and can’t wait to launch my new service."

Mark Victor, Texas (attended Undergraduate Course in NM) (February 2007)

"I am a culinary graduate and was concerned if this course could really be of any benefit. Boy did I get the surprise of a lifetime. This course was magnificent and covered all the areas that I needed to be covered. (things they didn’t teach in culinary school). I got more than expected and can’t wait to get started. Of all the areas, marketing was especially important to me. Thank you."

Christine Todaro, Massachusetts (attended Undergraduate Course in NM) (February 2007)

"Thanks for a wonderful week! I definitely got my monies worth. This was a great class. I can’t decide if the kitchen-lab or the classroom information was more important to me. Knowing the importance of a solid business foundation and structure will certainly help me, and now I know how to accomplish this with ease. I’ll tell everyone that the Undergraduate Course is awesome. "

Cindy Wilke, Missouri (attended Undergraduate Course in NM) (February 2007)

"Your instructors are a wealth of information. They made a lot of information easy to understand and answered everyone’s questions. The group dynamics were great, and between us we had excellent open discussions. It was amazing how much information was presented. I was concerned about taking tests, but found that if you paid attention, the tests weren’t that difficult."

Angela Capra, Missouri (attended Undergraduate Course in NM) (February 2007)

"For me, the most beneficial part of this week long course were the segments on marketing and business administration. I certainly received more than I expected, and am so glad I made the choice for this class. I know I’ll be a success, and I have a wonderful support network to use now, and in the future."

Cynthia Erickson, Arizona (attended Undergraduate Course in NM) (February 2007)

"This week was off the scale. Great job guys. Loved the course and found the information extremely valuable. I got everything I expected and more, and now feel truly ready to launch my own Personal Chef Service. I am so glad I decided to use this training option, and can highly recommend this to anyone who wants to become a Personal Chef."

Andrew Opyoke, Arizona (attended Undergraduate Course in New Mexico) (December 2006)

"The business and administration areas were extremely helpful to me, and very well presented. Clear, concise and thorough. The personal experiences shared by the instructors were invaluable. I was uncertain if the course would really provide enough real world knowledge, and the price was a little high for me. Now that it’s over, I can easily say the course was worth every penny. I can’t wait to cook for my first client. Thank you."

Allison Beall, Washington (attended Undergraduate Course in New Mexico) (December 2006)

"The real key to this course is your instructors and the way they share their knowledge and experience. Being a culinary graduate I was concerned that this would all be duplication, but I was very very wrong. I am truly satisfied with this course and know that because of it, my new service will succeed. If it were up to me, I would make this week long course mandatory for anyone entering the field. Complete and comprehensive, and really prepares you for the real world."

Dale Andrews, Illinois (attended Undergraduate Course in New Mexico) (December 2006)

"Excellent instructors. Very knowledgeable and they seemed genuinely concerned about each student. I am positive that I received the best possible industry instruction available. I really benefited most from the marketing segments and learning how to really make this career work."

Donna Lillis, Florida (attended New Mexico campus) (November 2006)

"The real-life aspect was tremendous. Real stories and examples from real, working Personal Chefs. I feel I got more than I expected, and am very happy I decided to attend."

Monique West, California (attended New Mexico Undergraduate Course) (October 2006)

"This was a very well rounded course. Although I’ve owned and worked in restaurants before, the freezing issues were new to me. This was definitely money well spent. Great instructors. They made everything crystal clear."

Jeffrey Flood, Washington (attended New Mexico Undergraduate Course) (October 2006)

"Excellent instructors. I can not say enough good things about these folks. This course was worth every dime. Recipes could use more vegetarian selections, otherwise, you have a great program."

Sandhiya Ramaswamy, California (attended New Mexico Undergraduate Course) (October 2006)

"The hands-on and the examples provided by the instructors were invaluable. I learned a lot by doing, and having an instructor over my shoulder guiding me. I was skeptical if I would walk away ready to begin my own business, but that is exactly the case. I can’t wait to get home and started! This class provided much more than I ever expected. Thank you all."

Kim Onstott, Arizona (attended New Mexico Undergraduate Course) (October 2006)

"The hands-on learning environment really helped me a lot. I didn’t know if my non-formal culinary skills would be good enough, but now I know that I have an abundance of talent and can be a success in this field. This class exceeded my expectations, but I will confess that I am slightly overwhelmed with the volume of information provided."

Kelley Jones, Oklahoma (attended New Mexico Undergraduate Course) (October 2006)

"I met a Personal Chef would did this program 6+ years ago. I found the materials to be comprehensive in the planning and marketing areas. The templates and examples of forms, methods and checklists was very beneficial. I am completely satisfied with this program and I feel that I’m ready to open my doors for business within 30 days. Thank you."

Francois Odendaal, Halifax, NS Canada (October 2006)

"Things I found very beneficial were the real-life experiences from the instructors, practice with real food to learn freezing techniques, learning first hand about equipment use and travel and sharing ideas with all the other students. I feel very good about my decision to attend this class. The staff was excellent and the course provided me with more than I ever expected. Tell further students that they will get everything they need from this week long class."

Debbie Adelson, Massachusetts (attended New Mexico campus) (September 2006)

"Thank you all so much for a wonderful week. I will always be grateful for this priceless opportunity and look forward to staying in touch with all my new Personal Chef friends. The instructors were great, and their advice was awesome. I got my moneys worth by Monday afternoon! I am a real hands-on type person, and would advise anyone thinking getting involved as a Personal Chef to use this week long class, because everything is covered and you get so much hands-on experience."

Sherin Behnam, Texas (attended New Mexico campus) (September 2006)

"I had some concerns before signing up, but all those concerns were dismissed and questions answered throughout the week. I am very confident in my future and success as a Personal Chef. One area I really needed help with was taxes, and I now know how to proceed properly. Thank you all for a great experience."

Cathy Wade, California (attended New Mexico campus) (September 2006)

"Menu planning, culinary theory and freezing techniques were the big three areas of concern for me. The instructors addressed each and I am much more comfortable in these areas now. I really got more than I expected from this short week long class. I wish I had done this years ago when I first started thinking about it. So much wasted time! I would say the Culinary Business Academy is the Nike of Personal Chefs….just do it!"

Larry Price, Tennessee (attended New Mexico campus) (September 2006)

"The personal interaction with the instructors was great. They put their heart and soul into teaching, and it shows. Plus I know I can contact them later if I have any other questions. The support systems are just wonderful. I still have a lot to do before I open my business, but what a wonderful week. I got much more than I expected and am so glad I attended."

Melody Buzby, California (attended New Mexico campus) (September 2006)

"When I got all the materials and instructions on what to do before class, I got worried that there would be too much information and I wouldn’t be able to handle it all. But the instructors made sure the information was presently clearly and I am completely satisfied with the course. There was a ton of information, but I got it all and I feel ready to begin my new service."

Noreen Marsh, Maryland (attended New Mexico campus) (September 2006)

"Worth every dime! Thanks everyone for a fantastic week."

Tim Watts, Minnesota (attended New Mexico campus) (September 2006)

"The instructors made learning fun. That really helped keep the week active and entertaining. Stress that students need to come prepared for the Culinary Theory test. For me this was the hardest part of the week. I honestly didn’t know what to expect from this class, but I am leaving full of confidence. We discussed every aspect of the business."

Mitchell Boxeth, Minnesota (attended New Mexico campus) (September 2006)

"A fantastic experience! Thanks so much to everyone for an amazing and fun week. The open discussion were so informative. The other students were wonderful and the instructors were golden. I am totally confident that I received my money’s worth from this class and know that I will be a huge success as a direct result. I can’t wait to get out there and start cooking for my clients. Thank you."

Marie Bischoff, California (attended New Mexico campus) (September 2006)

"Instruction was excellent on all fronts. I had a lot of unknowns coming to the class, but I leave now with all the answers. Awesome and fun is how I would describe my week here."

Chris Newell, Arizona (attended New Mexico campus) (September 2006)

"The instructors were fabulous. They made the class not only knowledgeable for me but also extremely enjoyable. I feel I have three new best friends that I can reach out to as I’m starting my business. This was one of the most enjoyable weeks of “class’ I have ever had. This far exceeded my expectations and I learned so much more than I ever thought I could. The instructors really want us to succeed, but teaching didn’t seem like a job to them, rather they wanted to share information. Thank you to each of you."

Mary Hassert, New Jersey (attended Undergraduate course in Atlanta) (August 2006)

"Everything was so beneficial. I can’t tell you that one area was more important than the other. All areas were important. I am now completely clear on how to start and operate my new business. Before the class I felt overwhelmed and didn’t know which area to think about first. Now I am ready and organized. Tell any new student that they will learn how to figure out pricing, how to market, why they want you to set up your business a certain way and what to focus on when you get home. All of this was taught in a very entertaining manner too. Even the boring business stuff wasn’t boring because of the way it was taught."

Sorina Neaverth, Virginia (attended Undergraduate course in Atlanta) (August 2006)

"Instructors are amazing! They are all different in their approach, but passionate about pleasing the client. Excellent class."

Sherry Letzelter, Ohio (attended Undergraduate course in Atlanta) (August 2006)

"Being able to ask specific questions and have good detailed answers was very important to me. I got much more than expected, and feel ready to start my service. You have a great support network too."

Grace Espinosa, Illinois (attended Undergraduate course in Atlanta) (August 2006)

"All my areas of concern were addressed. I am so glad I attended this class. I feel I could not have picked better instructors. They taught from experience, which is the best way to come about knowledge. I would actually take this class again…that’s how good it was!"

Joi Aikens, Georgia (attended Undergraduate course in Atlanta) (August 2006)

"Knowledgeable enthusiastic instructors ready made this class wonderful. So willing to share information and details about their own Personal Chef experiences and business. All of my concerns prior to the course were satisfied. I got much more than expected and feel they covered every area in absolute detail. This is the best educational experience that I’ve ever had. Thank you."

Wyoma McCray, West Virginia (attended Undergraduate course in Atlanta) (August 2006)

"I got more than expected from this course. I thought I would spend a week chopping and cooking. I really enjoyed all the business and administration details. Now I really know how to start my own business. I would recommend this course to anyone who is thinking about doing this type of work. I learned so much in one short week. The instructors were great. Thank you."

Faye Powers, Texas (attended Undergraduate course in Atlanta) (August 2006)

"Fantastic class! The instructors were not only knowledgeable, but very entertaining too. The marketing and advertising areas were really important to me. So many ideas I had never even thought of. I got so many ideas in so many areas. This class really exceeded all my expectations."

Anne Shepherd, Georgia (attended Undergraduate course in Atlanta) (August 2006)

"Your course brought all the pieces together. I got information about things I didn’t even know that I needed to know. I got more than expected from this class and feel prepared to move ahead and schedule my first service date."

Paula Quirk, Florida (attended Undergraduate Course in New Mexico) (August 2006)

"I had a wonderful experience and know that the quality instructors were a huge part of this great experience. I really enjoyed the kitchen-lab and exercises to prepare for freezing the meals. There was a lot of very useful information provided."

Yvonne High, New Mexico (attended Undergraduate Course in New Mexico) (August 2006)

"Breaking the class into two groups was a great idea. Good dynamics within the class, and I think this helped produce better discussions at every turn. I’m really happy with the support networks available to me, and the instructors were great. They are intelligent, motivated, fun and genuine. Great examples. I have been involved with business and informational seminars for 20 years. Your instructors are by far the best I’ve ever seen."

Alynne Wilkinson, California (attended Undergraduate Course in New Mexico) (August 2006)

"I got a lot from the culinary theory section and all the techniques described and demonstrated. I didn’t really have any concerns before coming, and I feel like I am going home with a lot more than I expected I would."

Katie Giering, Florida (attended Undergraduate Course in New Mexico) (August 2006)

"The kitchen demos, the marketing and the administration sections were all really valuable to me. I wanted a much better understanding of the business side of being a Personal Chef. Now I have that information. My suggestion is to follow the advice of the Culinary Business Academy and do the suggested study prior to coming to class. Thank you all for your help. What a great week!"

Eileen Leino, Illinois (attended Undergraduate Course in New Mexico) (August 2006)

"I am so happy that I decided to come to this class. I didn’t really know what to expect, but you provided every single detail and I feel very well prepared to start my new business now. The instructors were wonderful, and really cared about me and made sure I understood the material. I am completely satisfied with this course and the money spent. Thanks so much!"

Diane Gilbert, Arizona (attended Undergraduate Course in New Mexico) (August 2006)

"This was everything I expected and more. I leave completely satisfied, and ready to start my own service. The instructors were two of the nicest people I have ever met in the culinary business. Nice job to everyone involved."

Ron Lucchesi, New Jersey (attended Undergraduate Course in New Mexico) (August 2006)

"Being taught by working Personal Chefs was priceless. Tons of good information, and they are very motivating instructors as well. I was concerned if I could really do this for a living. I leave knowing that I can. I personally could have used more time on knife skills, but otherwise I am completely satisfied."

Kimberly Love, Washington (attended Undergraduate Course in New Mexico) (August 2006)

"I loved it all! I feel I benefited from every lesson. I got more than expected and can’t wait to get started now. The instructors made the lessons easy to understand and had great examples."

Jodi Ness, California (attended Undergraduate Course in New Mexico) (August 2006)

"The Home Study program was the best option for me for convenience, price and the ability to study at my own pace. I have cooked for 30+ years, but your information about the business side of things was invaluable. I’m completely satisfied with my decision and anticipate being operational within the next couple of months with my own new Personal Chef Service. Thank you."

Joan Lipp, Texas (July 2006)

"I really enjoyed the week and learned a lot about how to properly freeze the meals, plus all the marketing information was great. Without question I am now ready to launch my new Personal Chef Service."

Peggy Baumstarck, Washington (attended the Undergraduate Course in New Mexico) (July 2006)

"A very well balanced course. The time was well managed. The knowledge and high energy of your instructors was a great asset. I am leaving with much more knowledge and confidence than I would have imagined. I am stoked, and can’t wait to get my new business off the ground. Thank you for a wonderful week."

Christina Eddlemon, Texas (attended the Undergraduate Course in New Mexico) (July 2006)

"I came for the marketing and freezing techniques. In addition to getting these I have also received a much better understanding of the day-to-day operations of the business from hands-on professionals. This is the best deal for $2,500 around! The course met my expectations perfectly. The group environment helped me. It was nice to interact with other students like me. Good ideas came from each student. I considered all the options, and decided to go with this Undergraduate Course so that I could hit the deck running. Now that it’s over, I’m very glad I decided to come. Nice job and my thanks to everyone at the Culinary Business Academy."

Cynthia Stromwall, New York (attended the Undergraduate Course in New Mexico) (July 2006)

"Learning how to cook-to-freeze was a big help to me. The business and marketing were great also. I got more than I expected from this class and am very glad I elected this training option. I had a great week. Thank you all."

Dottie Stahr, Alberta, Canada (attended the Undergraduate Course in New Mexico) (July 2006)

"Excellent instructors! Their knowledge and willingness to answer all questions was very much appreciated. From one teacher to another….great job guys! I was afraid that would not have the cooking talents able to be a successful Personal Chef. Now I know that it doesn’t require a degree or anything fancy, but just the ability to cook good. I got a lot more from this class than I expected. I feel ready and able to start my own Personal Chef Service now, and with a lot more confidence also. Tell future students to come prepared, read the materials as instructed by the Culinary Business Academy and to leave their egos at the door. If you think you already know everything, then save your money and stay home."

John Hanson, Maine (attended the Undergraduate Course in New Mexico) (July 2006)

"Great week! I now feel like I have all the necessary tools to begin my Personal Chef career. Packaging was covered well. All my questions about freezing, pricing and marketing were answered."

Tina Malonis, New York (attended Undergraduate Course in Atlanta) (July 2006)

"I truly enjoyed the course and learned so much for your wonderful instructors. They are so knowledgeable and really made the class both fun and educational. A week I’ve always remember. A very good blend of classroom and practical hands-on. Thank you for everything."

Kerri Blankenship, South Carolina (attended Undergraduate Course in Atlanta) (July 2006)

"I got much more than I expected from this short week long class. The real life experiences were a great help. I am completely satisfied with this course and feel ready to start tomorrow!"

Staci Smith, Florida (attended Undergraduate Course in Atlanta) (July 2006)

"Awesome course. Loved the staff. I feel great that I decided to use this training option. It was all perfect! You guys are the best."

Jill Evans, Florida (attended Undergraduate Course in Atlanta) (July 2006)

"The instructors explaining and demonstrating freezing techniques really was beneficial for me. I was concerned about how to bring all the required business elements together in a workable fashion, but all of these questions were answered and I’m now ready to go. Thank you."

Joanne Longstaffe, New Hampshire (attended Undergraduate Course in Atlanta) (July 2006)

"Your instructors were exceptional. Hearing their own stories was just fabulous assets to this class. They made the education go way beyond books and text. I received much more than I expected, and I am now ready to begin working on my brochure and marketing efforts. I found it necessary to study about an hour each night, and you should inform other students about this."

Marjorie Batcheller, Georgia (attended Undergraduate Course in Atlanta) (July 2006)

"The instructors have a real passion for teaching, and I could really relate to the messages they provided. I hope I can keep that same passion in my own service. For me the pricing section was invaluable. I didn’t have a clue what or how to charge for this type service, but I know now!"

Denise Jiggetts, Georgia (attended Undergraduate Course in Atlanta) (July 2006)

"Thank you all for everything. Outstanding and inspirational instructors. Your expertise and professionalism surpassed my expectations. I knew this course would be great, but it was 100 times better than I could have ever imagined. I know now that I can start a profitable business of my own, which will grow and develop in areas that I had previously not even considered. Thank you again for a fantastic experience."

Tamara Tereschenko, California (attended June 2006 class in New Mexico) (June 2006)

"The class presentations and the practical exercises were good, but the most beneficial part for me was the time spent with the instructors. They shared their experiences and stories, which I found invaluable. I was concerned about taking a test, as it has been quite some time since I took a test! Your instructors were great, and you blew all of my fears out of the water! This course is excellent. The instructors are experienced and knowledgeable, with terrific people skills. They helped us navigate a tremendous amount of importation provided in a short period of time."

Bobbie Kidwell, South Carolina (attended Undergraduate Course in Georgia) (May 2006)

"I am very happy that the Culinary Business Academy provides study materials prior to the actual class. This allowed me to really review and prepare for the class. I was amazed at how much information was provided in such a short period of time. This was intense. I certainly got more than I expected. I am extremely excited to start my new service. My advice to future students is to take the home office advice and study study study before coming to the class."

Ellna Silver, South Carolina (attended Undergraduate Course in Georgia) (May 2006)

"The course was simply incredible! The instructors are very professional and personable. Our class members all got along great, and we intend to stay in touch as we all develop our separate Personal Chef Services. I was concerned that my lack of formal culinary skills would slow me down, but all my fears were alleviated once I got into the kitchen-lab with your instructors. I’m ready to delight my clients, and can’t wait!"

Dawn Stribling, Georgia (attended Undergraduate Course in Georgia) (May 2006)

"The best part of this course was EVERYTHING! I am absolutely confident that I have the knowledge and ability to start and run my own Personal Chef Service. Many thanks to our tremendous instructors."

Nora Strausz, Michigan (attended Undergraduate Course in Georgia) (May 2006)

"No stone left unturned is absolutely true about this course. Instructors are wonderful. I got sooooooooooo much more that I ever could have expected. The instructor’s knowledge, personalities and sincere attitude really provided the foundation and tools to understand all the information provided, and to make my passion become a reality. I’ve always had the ability to cook well, but I never knew how to make money with this skill before. You have helped me make my dream come true. Thank you all so very much."

Jeannette Brunet, Florida (attended Undergraduate Course in Georgia) (May 2006)

"Great presentation and discussions. Lots of information. You should tell students to really study the reference manual well prior to class. "

Carole Ortenzo, Pennsylvania (attended Undergraduate Course in New Mexico) (May 2006)

"I thoroughly enjoyed this class and I learned more than I thought possible! Instructors with a sense of humor is nice. I loved the quick pace of this course. I really like the fact that the instructors are available to us after the course, should we need them. I am more than ready to begin my new service, and this class was truly a Godsend to me. I have no doubt that these instructors and this class will truly be a part of the reason I will succeed as a Personal Chef. Great job guys!"

Sandra Adcox, California (attended Undergraduate Course in New Mexico) (May 2006)

"Everything helped me, and I enjoyed each segment fully. I feel very good about my decision to take this course, and look forward to starting my business. Before the class started I was concerned if this was the right career path for me. I wondered if this class would be solid, with real world examples. I wondered if I’d still want to be a Personal Chef at the end. You satisfied all of my questions, and I know I can handle running my own business. This Undergraduate Course was worth the time and money I spent to take it. Thank you all very much."

Ross Cohn, New Jersey (attended Undergraduate Course in New Mexico) (May 2006)

"I thought everything was adequately covered. Marketing was by far the most educational segment for me. I got much more than I expected from this class. I felt that I had received my moneys’ worth after just the first day!"

Denise Stewart, California (attended Undergraduate Course in New Mexico) (May 2006)

"Awesome instructors! We could ask those stupid questions without being made to feel stupid. Instructors were always open and willing to share their knowledge. I feel ready to launch my new Personal Chef Service."

Viviane Arlotto, California (attended Undergraduate Course in New Mexico) (May 2006)

"Your instructors are energetic and the most fun, knowledgeable people you’d want to be around. The hands-on demos and the real life examples were the best. Tell future students that if they want an intensive week and are ready to receive a ton of information, that this is the course to take."

Rhonda Russell, Texas (attended Undergraduate Course in New Mexico) (May 2006)

"Your instructors were knowledgeable and wonderful to be around. Very helpful. I will strongly recommend the Culinary Business Academy to anyone who is interested in this career option. You all did such a great job this week. I look forward to a long future as a Personal Chef, and know that if I ever need some extra help, my instructors will be there for me."

Tina Smith, Tennessee (attended Undergraduate Course in New Mexico) (May 2006)

"I now have a much clearer understanding of what this business is all about. My road map to success is in place, and I’m ready to go. I was concerned that I didn’t have the cooking skills required, but found that the recipes provided are both easy and tested, and that my not having a ton of cooking skills isn’t going to be an issue. This week exceeded my expectations."

Shelia Ririe, California (attended New Mexico campus) (April 2006)

"Thank you so much for this experience. This week has revolutionized my life! All aspects of instruction and demonstration were effective and positive. My knowledge increased a hundred fold this week. I got way more than I ever could have imagined. Every day was more beneficial than the last. I know I will succeed as a Personal Chef, and this course is the main reason. The instructors were fabulous. Thank you all so very much."

Sergio Barrera, Texas (attended New Mexico campus) (April 2006)

"Everything was covered very well, and then some! I’m very satisfied with my decision to use the Undergraduate option. Thank you."

Lauren Ford, Tennessee (attended New Mexico campus) (April 2006)

"The entire course was so professional. I really enjoyed myself and I learned way more than I had expected. I’m confident that I can succeed and look forward to launching my business."

Sue Waderich, Minnesota (attended New Mexico campus) (April 2006)

"The business set-up and all the marketing materials and discussions were the biggest help to me. Before coming to this class I had no idea where or how to start. All of those questions are now solved thanks to the wonderful instructors and this great program."

Lisa Hall, Washington (attended New Mexico campus) (April 2006)

"Thank you for a wonderful, informative week. Everything was well presented. I think the pricing area was the most important to me. Also learning more about freezing techniques. "

Linda Mulcahy, Indiana (attended March 2006 course in New Mexico) (March 2006)

"You have given me the resources needed to actually succeed in this business. From marketing, to day-to-day operations to all the business behind the business. The instructors were knowledgeable, open and approachable. Best class I’ve ever attended."

Karin Rose, California (attended March 2006 course in New Mexico) (March 2006)

"I appreciate that the Culinary Business Academy has taken immense care in structuring a week-long program that really will get a person up and running in their own Personal Chef Service. The clarity of the course and materials was excellent, and the classroom instruction very professional. I did a lot of investigation before I signed up for this course. The class was worth every penny and ounce of effort. Incredible information, well presented. I’m ready to go and eager to dive in."

Jane Taylor, Ontario (attended March 2006 course in New Mexico) (March 2006)

"For me, the business training and the food storage were the areas that benefited me most. I certainly walked away with more than I expected."

Deborah Burgess, South Carolina (attended March 2006 course in New Mexico) (March 2006)

"The interaction between students and instructors really made this course special. The amount of information presented was priceless. I got more than I expected from this week. So many topics discussed that I would have never even thought to ask myself. The instructor enthusiasm was contagious and professional. Thank you so very much."

Allison Prudente, New York (attended March 2006 course in New Mexico) (March 2006)

"Everything was fantastic. I received a lot more than I ever imagined. Thank you all."

Lynne Alkemade, California (attended March 2006 course in New Mexico) (March 2006)

"This week was exactly what I needed to move my business ahead. Every bit of the course was beneficial. I wanted to get the knowledge from this course so that I could make my dream a reality. This course went far beyond my expectations. Thank you."

Susan Norton Cohan, Florida (attended March 2006 course in New Mexico) (March 2006)

"You could charge double for this course and it would still be a bargain! Everything was well organized and presented in a professional manner. I am thrilled with the knowledge I received."

Wendy Collett, New York (attended March 2006 course in New Mexico) (March 2006)

"Learning from the instructors and their real life experiences was wonderful. Interacting with the other soon-to-be Personal Chefs was valuable too. Tell others that this course is simply invaluable if you want to be a success. Thank you for everything."

Jill Gavender, California (attended March 2006 course in New Mexico) (March 2006)

"All the business and marketing aspects were beneficial to me. I was terrified about writing a press release, but am now quite comfortable with this. I got so much more than I expected from this week, including a whole network of new friends and colleagues. Thanks to the wonderful instructors and staff, I had a great, educational week."

Laura Lenson, Ontario (attended January 2006 course in New Mexico) (March 2006)

"I appreciated the professionalism of the instructors, plus the true customer service provided by everyone at the campus. Having actual working Personal Chefs as instructors was great. They were so open with their knowledge and answered every question. I was concerned when I signed up about getting a good return on my investment. The course exceeded my expectations. The Culinary Business Academy should tell potential students that this is more than a course, it is actual training, preparation, networking and hands-on lab work."

Jami Eggold, Arizona (attended January 2006 course in New Mexico) (March 2006)

"Working Personal Chefs as instructors was a great benefit. A very well rounded class, answering all questions. I really feel ready to begin now."

Karen Graves, Minnesota (attended January 2006 course in New Mexico) (March 2006)

"Basic Personal Chef business set-up and marketing was what I needed most, and I got everything I needed from this class. The materials were well covered and instructors fantastic. This was an intensive and enlightening week."

Russ Rhodes, Arkansas (attended January 2006 course in New Mexico) (March 2006)

"I was concerned that the course would not be substantial, but those fears were quickly erased. Complete step-by-step instruction was clearly outlined, and very beneficial. Your instructors are excellent."

Mark Hinkle, Pennsylvania (attended January 2006 course in New Mexico) (March 2006)

"This course and the USPCA have given me a thorough and tangible experience of what is it to be professional. Terrific instructors. They made a huge volume of information and materials manageable, fun and absorbable. Thank you so much for offering such an excellent program."

Susan Johnson, Massachusetts (attended January 2006 course in New Mexico) (March 2006)

"Cannot say enough positive things about the wonderful instructors. I read the testimonials before coming to the class. The previous students were absolutely right about the instructors and the way in which all the material was presented. Questions were all addressed. Every concern we had before the class was answered and we truly did get more than we every expected. Excellent job!"

Patricia & Ralph Meola, New Jersey (attended January 2006 course in New Mexico) (March 2006)

"Everything was well organized, professional and the information was very beneficial. A lot of information for 5 days, but it was so well presented, and clear. Made easy to understand. The instructors and their experience were instrumental to me. I really liked the hands-on exercises also. I wasn’t sure what I would find when I got to the class. I am completely satisfied now. This is the real deal. I was also very pleased with how accessible all the staff were. They made themselves available and always had an open door. I can’t think of anything else this course could have offered. I’m ready to begin! Great job to all."

Sharon Mascow, Michigan (attended January 2006 course in New Mexico) (March 2006)

"The part I liked most was that all the instructors were working Personal Chefs. They had wonderful and really helpful information that they openly shared. I wasn’t sure if this class would really prepare me to start my own business. I was wrong. I am more than ready to start. I got everything I had hoped for and then some."

Sandra Clark, Indiana (attended January 2006 course in Georgia) (March 2006)

"I specifically came for the business and operational information, which was all answered fully. The staff was so helpful and willing to go out of their way to be sure we had every question answered. Thank you so much."

Selbia Reagan, Florida (attended January 2006 course in Georgia) (March 2006)

"Thank you for a wonderful week of learning and laughing. Excellent instructors. I was concerned this might be overwhelming, but I was very satisfied with how all this information was presented. I absolutely got more than I expected. "

April Clemons, Georgia (attended January 2006 course in Georgia) (March 2006)

"Learning from the instructors through stories and personal experiences was extremely beneficial. It helped me realize everyone starts out differently and grows differently as a professional, but with the right tools and attitude, everyone can be successful. This was a very positive course. Tell other students to be prepared with questions, and to be ready for a lot of information."

Meg Oolders, New Hampshire (attended January 2006 course in Georgia) (March 2006)

"The marketing and service pricing areas were most important to me. Great course. Very intensive but very informative. The instructors went out of their way to make sure every question was answered."

Mei Parker, North Carolina (attended January 2006 course in Georgia) (March 2006)

"Having real Personal Chefs teaching was a big plus. Before the class I wondered if I could do this and actually get paid for it. This course energized me and I know I can make this a success. This was definitely worth the investment. I am so glad I found a way to attend the week long class. This was the best thing I could have done to get my own Personal Chef Service started. Thank you."

Wendy Williams, Georgia (attended January 2006 course in Georgia) (March 2006)

"Loved the class! Wonderful instructors. I’ve attended many training classes in the past. None have been as educational, beneficial and well run as this course. Thanks."

Vicki Bogart, Georgia (attended February 2006 course in Georgia) (March 2006)

"The instructors and their personal enthusiasm was very inspiring. Their first hand knowledge was invaluable. This course absolutely confirmed to me that this was the right decision for me as a career choice."

Danny Scheinkopf, Massachusetts (attended February 2006 course in Georgia) (March 2006)

"This course met and exceeded all my expectations. I feel ready to begin my new business, with confidence. I can’t think of anything else that could have been added. Well done."

Lari Rowe, Georgia (attended February 2006 course in Georgia) (March 2006)

"The administration and marketing section really helped me since I already had a background in the culinary areas. I found it very beneficial to learn what real, working Personal Chefs do on a day to day basis. I am extremely satisfied and confident now, and ready to get started."

Suzanne Perry, New York (attended February 2006 course in Georgia) (March 2006)

"I got much more than I expected from this class. Freezing techniques and storing tips were wonderful. I believe I am ready to start my own Personal Chef Service."

Leah Peachey, Maine (attended February 2006 course in Georgia) (March 2006)

"Tell other students thinking of this class to be ready to learn a lot. What a great class. The instructors are enthusiastic about what they do and fully explained each detail. Their life experiences were much appreciated."

Sondra Stidham, Georgia (attended February 2006 course in Georgia) (March 2006)

"I really appreciated the openness I had with my instructors. Whenever I or anyone else had a question, the question was thoroughly and clearly answered. I was never made to feel foolish or dumb for asking a stupid question. There are no stupid questions. I wasn’t real thrilled about taking tests again, as it has been many years since I had to take a test, but the instruction was great and the tests were not a problem. "

Sonja Miller, Alabama (attended February 2006 course in Georgia) (March 2006)

"All topics were well balanced. Great kitchen and marketing techniques and information. I got everything I expected and more. I’m very motivated and feel prepared to launch my new service."

Joni Shannon Johnston, Florida (attended Undergraduate Course in New Mexico) (December 2005)

"The marketing and administration sections were very well taught. Learning how to acquire new clients was a huge part of this course, and a part that really helped me a lot. The instructors were excellent in every way. Easy to approach, open with their knowledge and easy to understand their messages. I was never afraid to ask for help, and I always got my questions answered."

Cathy Hoffman, Wisconsin (attended Undergraduate Course in New Mexico) (December 2005)

"It is hard to decide which area was most beneficial to me. Culinary theory, basic personal cheffing, marketing, admin and the demos were all great. "

Robert Ontiveros, New Mexico (attended Undergraduate Course in New Mexico) (December 2005)

"Loved both of the instructors! I tend to be a type A nervous wreck with new things or a challenge. But I am so confident now that I’ve been through the course and fully understand how this whole business works. I got more than I ever expected and really feel ready to go! Tons of great information before the class even started also. Thanks to everyone at the Culinary Business Academy."

Tracy Kubiak, Illinois (attended Undergraduate Course in New Mexico) (December 2005)

"I came to this class petrified about marketing myself and the administration of a small business. I left surprised by the high level of confidence that I now have about this entire Personal Chef business. I’m ready to start a new career. The instructors answered every single question I had. "

Belinda Gaskill, Massachusetts (attended Undergraduate Course in New Mexico) (December 2005)

"For me, the most beneficial part of the training was learning what to charge clients. I am positive that I can sell my services, and now I know I’ll be charging enough for my service. I was also quite concerned about taking a test. It has been 30 years since I took a test! The instructors made everything so clear and easy to understand. The test was simple after having the great instruction."

Shannon Charpentier, North Dakota (attended Undergraduate Course in New Mexico) (December 2005)

"I received more than I expected I would from this week long training course. I selected the Undergraduate Course over the other two options because I wanted to get as much information as possible in a short period of time. I am very satisfied with the course and my decision. The hands-on portion was absolutely the best, and very educational."

Linda Berglund, Massachusetts (attended Undergraduate Course in New Mexico) (November 2005)

"There were so many things right with this class that it’s hard to put into words. Small class size, kitchen instruction, hands-on, plenty of time to get all questions asked and answered, freezing information, the openness of the instructors to share every detail. These are a few of the positive reasons this week long class is so wonderful. I was not sure if I would get more than the cursory level of information, but I was wrong! The information I gained was in-depth and extremely valuable. I did indeed get much more than I ever expected. Now I can’t wait to get started. I have attended many 4 and 5 day training sessions during my days in corporate America, and have never been as engrossed and excited as I was with this class. You couldn’t ask for more. Thank you all very much for an excellent program."

Wendy Vaughn, Virginia (attended Undergraduate Course in New Mexico) (November 2005)

"The marketing section was wonderful. I learned many different methods to gain exposure with this new business. Learning how to freeze the finished meals was all new to me, and I am very glad to have this information. The web site and even the people at the Culinary Business Academy didn’t prepare me for the volume of information that I would get. Almost overwhelming, in a good way. I am now ready to start my new service, with confidence. "

Krista Love, California (attended Undergraduate Course in New Mexico) (November 2005)

"Everything was great. A fantastic week. All my questions were answered. A wonderful learning experience with great instructors. Very informative. "

Anna Lesichar, Georgia (attended Atlanta, GA campus) (November 2005)

"All of your instructors are excellent. I got so much more from this week than I ever imagined possible. I can’t wait to put all this knowledge to work! Thank you."

Bob Brinson, Georgia (attended Atlanta, GA campus) (November 2005)

"You covered everything well. Marketing and administration is where I really needed help, and you gave me all the answers. I have been in business for myself for years, but the information provided was invaluable for my new career as a Personal Chef."

Polly Peterson, Washington (attended Atlanta, GA campus) (November 2005)

"This was great information! Thank you. Marketing was fantastic, and seeing that no two Personal Chefs operate exactly the same was eye opening. I got much more than expected and can’t wait to start."

Lisa Werner, Ohio (attended Atlanta, GA campus) (November 2005)

"I had a wonderful time. The instructors were very knowledgeable, friendly and approachable. I was able to identify areas where I need to do more work before starting my service."

Allison Haney, Pennsylvania (attended Atlanta, GA campus) (November 2005)

"This was such a relaxed, yet informative week. You really covered a lot of ground, and covered it well. Excellent from soup to nuts! The hands-on and demos were very beneficial for me. Thank you."

Karen Sutton, Alabama (attended Atlanta, GA campus) (November 2005)

"You and your team are phenomenal at what you do! All my questions were answered. The instructors gave such detailed and unique perspectives. Wonderful week."

Bonnie Bowen, New Jersey (attended Atlanta, GA campus) (November 2005)

"The benefit of tapping into the years of experience your instructors bring is invaluable. So much detail. More information that I expected to get. I feel ready and well prepared to launch my Personal Chef Service."

Jeff DiPolito, Florida (attended Atlanta, GA campus) (November 2005)

"Being able to ask questions directly from highly successful Personal Chefs was invaluable. My biggest concern before the class was that I would not feel adequately prepared to launch my business immediately upon graduation. Now that I have graduated all I can say is “Bring It On!”. I have the confidence and knowledge to start and grow my business. This was the best educational experience I have ever had. It by far surpassed my highest expectations. Thank you."

Roshaun O’Neill, California (attended Undergraduate Course in Atlanta, GA) (September 2005)

"Having the opportunity to work hands-on in a “live” kitchen environment with other students and Personal chef instructors was fantastic. Yes, I got more than I expected from this week. My only regret is that I did not do this sooner!"

Becky Parrish, Virginia (attended Undergraduate Course in Atlanta, GA) (September 2005)

"Having a variety of well trained, knowledgeable instructors who are also working Personal Chefs was a huge benefit for me. I found that my concerns about actually making a living in the career are pretty common, and I also know that I can make a living as a Personal Chef, now that I have the right tools and knowledge."

Kelli Stout, Mississippi (attended Undergraduate Course in Atlanta, GA) (September 2005)

"Money well spent! I got much more than expected and I’m also networked with a bunch of other members who are also just starting their own Personal Chef Service. You should tell other students that this class is taught by real, working, successful Personal Chefs. Thanks for a great week!"

Vicki Shirer, Florida (attended Undergraduate Course in Atlanta, GA) (September 2005)

"Both the marketing and administrative areas were very beneficial to me. This is the area where I knew the least, and now I feel prepared and well equipped. All my fears about getting involved in this business were quickly quelled and now I’m ready to start my new business."

Gabriella Follo-McCullough, Pennsylvania (attended Undergraduate Course in Atlanta, GA) (September 2005)

"The entire week was perfect. The motivation and information that our instructors provided was fantastic.. I was concerned if this week long class would be worth the money and effort. After completing the course, I feel it was a bargain. Much, much more than I ever anticipated in the way of information and “how to”. I am certainly ready now to launch my own Personal Chef Service."

David Cordero, California (attended Undergraduate Course in New Mexico) (September 2005)

"The marketing section really helped me out the most. I got more from this course than I expected and definely feel prepared to start a Personal Chef Service right away."

James Mirabal, New Mexico (attended Undergraduate Course in New Mexico) (September 2005)

"I don’t know how I would have ever received the volume of great information without attending this course. I was concerned before attending that my lack of a formal culinary background would hurt me, but the course supplemented the skills that I already had, as there was no problem at all. I got everything I expected and then some. Thank you."

Karen Campbell, Canada (attended Undergraduate Course in New Mexico) (September 2005)

"I felt this week was money well spent offering a complete course of study. I am very satisfied with everything presented. Great demonstrations. Thank you for providing such a wealth of information."

Chris McIntyre, California (attended Undergraduate Course in New Mexico) (September 2005)

"I loved it! The instructors are extremely positive and put everything into perspective. I couldn’t believe I got so much out of just one week. This class was invaluable, and the on-going support network I now have in place is tremendous. I was concerned about getting my moneys worth, but I am extremely satisfied. What an intense week. I learned an amazing amount. Certainly worth every penny spent. Thank you all very much for such an outstanding program, designed to make me a success!"

Ursula Akins, Alabama (attended Undergraduate Course in Atlanta, GA) (September 2005)

"Having the instructors give their real-life stories about what they’ve experienced was a true benefit to me during the week. When I saw their cars with equipment and signs, I realized that they really were working Personal Chefs and not just instructors. "

Trisha Neiger, Georgia (attended Undergraduate Course in Atlanta, GA) (September 2005)

"Everything was outstanding. All of the instructors are wonderful. I had a great time and am leaving with so much knowledge that it’s almost scary. I got more than I ever expected, and thank you for all the support and information."

Mjylis Gibson, Virginia (attended Undergraduate Course in Atlanta, GA) (September 2005)

"I was concerned that I would be left behind because I didn’t have a formal culinary background. But this wasn’t the case at all. Even the students that had culinary backgrounds were just starting out in the\is new career, just like me. We were all equals. Now I feel ready to start my new Personal Chef Service."

Sarah Preece, Georgia (attended Undergraduate Course in Atlanta, GA) (September 2005)

"All of the instructors were great. Full of energy and full of practical, useful information. I got much more than expected. A huge amount of practical experience was provided, and I am ready to start my own service now. I was concerned about taking tests, but the information was covered well and I was well prepared by the instructors. Good job guys!"

Angie Mulder, Tennessee (attended Undergraduate Course in Atlanta, GA) (September 2005)

"The biggest benefit to me from this week long class was getting me over the basic fears of starting my own business. When you attack this from a proven, logical approach, the task isn’t nearly as scary. I now feel very confident about my business, and how to secure clients. You should tell future students to take your advice and read, read, read the materials prior to coming to class."

Robert McMahan, Florida (attended Undergraduate Course in Atlanta, GA) (September 2005)

"The experience by the instructors was top notch. I knew I was being taught by experienced, knowledgeable instructors. The instructors made everything clear, plus I know I can contact them in the future should I have any other questions. I got more than I ever expected from this week."

Mark Kindy, Virginia (attended Undergraduate Course in Atlanta, GA) (September 2005)

"Great course! Instructors were wonderful and their real-life experiences excellent teaching tools. Plenty of time for questions to be answered. I was very impressed. Now I’m ready to hit the ground running."

Gretchen Potts, Texas (attended Undergraduate training at the New Mexico campus) (August 2005)

"I definitely got more than I ever expected from this class. Vickie & Wendy are excellent instructors."

Lisa Gary, California (attended Undergraduate training at the New Mexico campus) (August 2005)

"The practical advice was invaluable. Concise information about how to really start and operate a Personal Chef Service. I feel I got everything I needed from this week long course, and I’m ready to get started. Thank you."

Kate Sarther, Arizona (attended Undergraduate training at the New Mexico campus) (August 2005)

"I received more than expected for sure. Materials were very well covered and the direct experiences from the instructors really helped to understand the business."

Marsha Reich, Alberta, Canada (attended Undergraduate training at the New Mexico campus) (August 2005)

"The most beneficial part of this course was actually seeing how a cook date works, the equipment used, and how it all gets stored. I was concerned this course wouldn’t be worth the money, but after my first day I knew I had made the right decision for my money and my new business. I got more than I ever expected."

Shelly Barnard-Vokes, Florida (attended Undergraduate Course in Atlanta, GA) (July 2005)

"Great course! An essential week of training for every future Personal Chef! "

Ben Goldstein, North Carolina (attended Undergraduate course in Atlanta, GA) (July 2005)

"The marketing section was a great help to me. This course is amazing. I was exhausted with information at the end of each day, but am now confident in my ability to start this new service. Tell future students to read all of the handouts and be prepared for an amazing week of learning."

Kristin Justesen, South Carolina (attended Undergraduate Course in Atlanta, GA) (July 2005)

"This course was very informative and beneficial. First hand exposure to active working Personal Chefs as instructors was great. Everything was clarified. I got more than I expected for certain. I am now ready to launch my own Personal Chef Service."

Jeffrey Scott, Minnesota (attended the New Mexico campus) (July 2005)

"Your instructors are stellar! The instructors and their real life experiences were invaluable and surprisingly helpful. If I were you, I’d stress the “real life” aspect of this class. This part was the most valuable in my eyes. This is more than just a 50-hour class. I learned lessons and information here that I could never have received anyplace else."

Lisa Rainer, California (attended the New Mexico campus) (July 2005)

"Every topic was great and covered well. All my questions were answered. Being taught by experienced and successful Personal Chefs was fantastic. Hearing their experiences and their ability to address specific questions was priceless. I was afraid I wouldn’t learn anything new since I was a small business owner before. I was afraid the course wouldn’t be worth the money. The course was worth FAR more than I paid. It was definitely worth the tuition and a week of my vacation. Be certain to tell prospective students that they will learn EVERYTHING they need to know in this week long course."

Toni Scott, Texas (attended Atlanta, GA campus) (July 2005)

"My biggest concern was that I did not have a formal culinary background, and thought I would be at a disadvantage. But I was satisfied that the kills and knowledge I already have are sufficient to become a successful Personal Chef."

Janice Shaw, Alabama (attended Atlanta, GA campus) (July 2005)

"The marketing and administration portion of this course was the most beneficial. It took away my fears of whether or not I could actually do this for a living. I got much more than I expected from this course. I now have the tools and confidence that I need to go out, get started and be a success."

Sarah Black, Minnesota (attended Atlanta, GA campus) (July 2005)

"The best part of the week? Everything! I now have a better understanding why my previous business failed. This class helped me to see a viable means of keeping my costs down and making a solid profit while still presenting a quality product. I got way more than expected. "

Denise Kinnebrew, Georgia (attended Atlanta, GA campus) (July 2005)

"More than expected? Yes. I feel well prepared and very glad that I’m set up with such a great support system also. Everything about this week was perfect, informative and conducive to learning. Curriculum was well balanced."

Stefan Baker, North Carolina (attended Atlanta, GA campus) (July 2005)

"I loved being around others who also have a real passion for great food. Fantastic week. I got so much more than expected. Wonderful and informative discussions about marketing and administration. Hearing from experienced, working Personal Chefs was invaluable in my book."

Cara Vacanti, New York (attended Atlanta, GA campus) (July 2005)

"The course overall was better than I had expected and I am much more confident about this career path. I had a million questions before coming. I was scared that I did not have the proper culinary background. I lost that fear after the first day! I am excited and motivated, and ready to get my business started ASAP. Your instructors were wonderful."

Rebekah Gusman, California (attended June 5005 Undergraduate Course in NM) (June 2005)

"The food handling and presentation was most helpful to me. I had no idea how to approach this prior to the course. Instructors were energetic, motivating and professional. You should emphasis to potential students the large amount of support available to new members, and that they will not be alone out there after the class is over with."

Marcia Newlands, Washington (attended June 5005 Undergraduate Course in NM) (June 2005)

"All topics and areas presented were exceptional. The instructors and staff were great. You should stress the need to study the materials before class and not just review the manual. There is a lot covered during the week. Study!"

Cynthia Jones, Arizona (attended June 5005 Undergraduate Course in NM) (June 2005)

"I can’t say what the most important element was for me. All of the information was really important and helpful. Although my husband has all the confidence in the world in me, I wasn’t sure this was for me. I left a comfortable position to start the Personal Chef career. Now that the class is over, I know I can do this and I have the knowledge to start the service right. Thank you to everyone at the Culinary Business Academy."

Clair Tremblay, Rhode Island (attended June 5005 Undergraduate Course in NM) (June 2005)

"The kitchen exercises were fun and helpful, plus they helped break up the day. I was concerned that there would be students who were highly culinary trained who would dominate the class. This was not the case. I was worried that I wouldn’t feel ready to start a Personal Chef Service as a result of this class. Wrong again, as I’m now very prepared and ready to go! I got much more than I expected. I came with so many questions, and all were answered completely."

Leslee O’Reilley, Washington (attended June 5005 Undergraduate Course in NM) (June 2005)

"I was concerned about the amount of investment for this class. I now know the amount was justified. I have the knowledge to start and operate my own business. The interaction with the instructors really helped. Their own examples were excellent. "

Jay Morrison, Oklahoma (attended June 5005 Undergraduate Course in NM) (June 2005)

"I felt the class far surpassed my expectations in all areas. You satisfied, empowered and provided the confidence I needed. I had no idea how much real-life knowledge would be supplied. Thank you."

Steven Fryers, Virginia (attended June 5005 Undergraduate Course in NM) (June 2005)

"I learned the actual do’s and don’ts of the business and start-up. Learning how to cook to freeze and not to serve was important to me. You far out reached any doubts I had prior to attending this course. Thank you for an excellent week."

Thom Davis, California (attended June 5005 Undergraduate Course in NM) (June 2005)

"The classroom time with Vickie was truly a learning experience. I feel like this decision was the right one and who better to teach the class than someone who has been in the business so long, and who is very successful. I received much more than I thought I would. Thank you."

Kristine Everss, Florida (attended Undergraduate Course in New Mexico) (June 2005)

"What a great experience. I highly recommend this course. Instant feedback was great. I really enjoyed the marketing and advertising segments also. I was concerned if I would get my money’s worth. I certainly did."

Heidi Abner, Indiana (attended Undergraduate Course in New Mexico) (June 2005)

"I am extremely glad I selected this option to begin a new career at this stage of my life. Vickie is an exceptional motivator and instructor. Thank you to everyone at the Culinary Business Academy."

Rayetta Tanguis, Louisiana (attended Undergraduate Course in New Mexico) (June 2005)

"I felt the subjects were covered thoroughly. Well taught, by true professionals in this industry. I ended up learning a lot of great concepts that I know will help me and my business."

Celine Ellison, California (attended Undergraduate Course in New Mexico) (June 2005)

"Everything you could want to know is covered during this week. This course definitely gives you the step-by-step information required to start and operate a Personal Chef Service. The support systems available are wonderful."

Amber Scroggins, Missouri (attended New Mexico campus) (April 2005)

"Great week! I benefited most from the marketing and administration sections, as I didn’t have much experience in this area."

Carol Eroe, Kansas (attended New Mexico campus) (April 2005)

"The freezing techniques helped a lot. I never realized how much I didn’t know about proper freezing. A great course, well worth the money spent. I am thrilled with all the information I received. A truly great experience! Thank you."

Deborah LaBruono, Pennsylvania (attended New Mexico campus) (April 2005)

"Marketing and administration was a fabulous part of the course. The instructors suggestions and class brain-storming was enough to make this class worth the tuition and time. This course was the best way I could have chosen to kick off my career. It gave me all the information I would have never learned on my own. The instructors are fantastic and a wealth of information."

Carolyn Hyland, Delaware (attended New Mexico campus) (April 2005)

"I learned more than I expected and truly feel ready to start my own PC business."

Lisa Chalfin, New Jersey (attended New Mexico campus) (April 2005)

"Very informative. If you put any more information in, you’d need to make this a two week class! The instructors made the business part of this career easy to understand and clear. "

Rebecca Guttery, Texas (attended New Mexico campus) (April 2005)

"I loved being able to receive face-to-face knowledge, interaction and instruction from various “real world” Personal Chefs. These instructors were not like typical college professors who often times have lost touch with reality and the current marketplace. I got much more than I expected and really feel ready to launch my new service."

Julie Himoff, Texas (attended Atlanta, GA training campus) (April 2005)

"The instructors were awesome. What a great experience. I learned a ton about how to properly freeze food. Very satisfied with the value for this course."

Charleen Myers, Florida (attended Atlanta, GA training campus) (April 2005)

"Great ideas and solid step-by-step instruction. I’m leaving totally satisfied with what I’ve learned. This class was worth every penny I spent. Thank you."

Gilson DeOliveira, Florida (attended Atlanta, GA training campus) (April 2005)

"This is an excellent course. Fantastic instructors. I feel very prepared to start my own business now."

Shirley Roe, New York (attended Atlanta, GA training campus) (April 2005)

"I was pleasantly surprised at the honesty of the instructors. No sugar coating. Just the facts on how to make this business work, along with real-world examples and experiences."

Monique Bouchard, Georgia (attended Atlanta, GA training campus) (April 2005)

"The ‘Day In The Life” presentation and the freezing techniques were of great value to me. I was concerned that by not having a culinary background, that I wouldn’t be able to keep up. That was never the case, and I felt part of the group from the very first day. I got more than expected from this week long course, and am ready to start my new Personal Chef Service."

Mary Griffin, North Carolina (attended Atlanta, GA training campus) (April 2005)

"Working along with a variety of Personal Chefs throughout the week was great. I was concerned if this class would be worth the money spent. It was."

Scot King, North Carolina (attended Atlanta, GA training campus) (April 2005)

"The marketing discussions were extremely helpful tied with the sharing of the instructors real-world experiences. This course met all of my expectations and I feel well prepared to begin my Personal Chef Service. A very positive experience."

Tom Girman, North Carolina (attended Undergraduate Course in New Mexico) (April 2005)

"The confidence the instructors installed in my faith in myself that I can go out into the world and do this! This has been a very educational and beneficial week in all aspects. I now know so much more that I ever thought I could know about this business."

Yaffa Shamy, California (attended Undergraduate Course in New Mexico) (April 2005)

"Real life experiences presented by the instructors was the best. They elaborated on the materials and messages and really made the message crystal clear. "

Maureen Ashton, California (attended Undergraduate Course in New Mexico) (April 2005)

"Fabulous instructors! They went above and beyond the call of duty. "

Nicole Walstad, Colorado (attended Undergraduate Course in New Mexico) (April 2005)

"The personal experiences from the instructors were invaluable. This was money well spent. This course provided so much more than I ever expected. I could tell from the first moment in class that the instructors are committed to their profession, and to helping the students achieve an equal success.. Thank you all."

Malissa Grinnals, California (attended Undergraduate Course in New Mexico) (April 2005)

"Marketing and the administrative areas were great and well covered in an exciting manner, not boring or dry. I feel ready to begin my Personal Chef Service and love all the support systems available to me now. This was a lot of information for one week, but I can’t imagine getting the same level of education in any other setting."

Bunny Gehring, Washington (attended Undergraduate Course in New Mexico) (April 2005)

"The freezing techniques and instruction were a real eye-opener. Extremely helpful. The hands-on exercises were great. My confidence is soaring. I got much more than I ever expected from this week long training. Great job guys! Thank you."

Jennie Weldin, Alaska (attended Undergraduate Course in New Mexico) (April 2005)

"The instructor was wonderful in helping with the marketing. I feel well prepared to pursue this adventure. The class was very well balanced and taught me many tricks of the trade."

Laurie Peters, New Jersey (attended Quick Start training in New Jersey) (March 2005)

"So much more than I expected. All information was very valuable and provided in logical, sequential modules. Wonderful ideas, theories and real life experiences. The amount of hands-on techniques and exercises were just right! Thank you for a great week of education and fun."

Brenda Monahan, New York (attended Personal Chef training at the Atlanta, GA campus) (March 2005)

" really did not know all of this was involved in becoming a Personal Chef. My eyes are now wide open and I’m well prepared. I feel I got much more than I expected."

Wanda Smith, Illinois (attended Personal Chef training at the Atlanta, GA campus) (March 2005)

"Everything was well presented. Being able to learn from working Personal chefs and hear real life experiences was a huge benefit for me."

Beverly Morgan, Kentucky (attended Personal Chef training at the Atlanta, GA campus) (March 2005)

"I got much more than expected. I feel 100% ready to begin my new career. The support of the teachers and the motivation by being around others who are also just starting and who have the same interests was great."

Kelly McCafferty, New York (attended Personal Chef training at the Atlanta, GA campus) (March 2005)

"The best part of this class was the experience, enthusiasm and honesty of the instructors, who are all active working Personal Chefs. This class made more information available than I could process in 5 days. The handouts and notes I took will certainly be invaluable in the coming months."

Randy Howie, South Carolina (attended Personal Chef training at the Atlanta, GA campus) (March 2005)

"Marketing and pricing were huge elements for me. The instructors were excellent. More information than expected, for certain."

John Chrisman, Florida (attended Personal Chef training at the Atlanta, GA campus) (March 2005)

"I really got my money’s worth. To me, the most beneficial area was the hands-on cooking and packaging techniques. Learning the mistakes made by others that I can now avoid was very helpful. I wasn’t sure if I wanted to start a whole new career at age 60, but now I feel confident and eager to begin. Terrific marketing instruction was also provided."

Marie Cook, Delaware - Attended January 2005 Undergraduate Course in New Mexico (January 2005)

"I learned more than I can absorb. Great business knowledge, and a good kitchen-lab to practice what will be expected of me in my new business."

Brian Ehrlich, California - Attended January 2005 Undergraduate Course in New Mexico (January 2005)

"I cannot think of any time when I received better value for the $2,500 I spent. The reference manual was very comprehensive, however the knowledge really came to life through the instructors and their presentation. Real life experience really makes a huge difference, with a lot more depth provided. I know my business will grow as a result of the marketing instruction provided. I feel so much better prepared and confident thanks to this course."

Jane Cowan, Ontario, Canada - Attended January 2005 Undergraduate Course in New Mexico (January 2005)

"Thank you all for an awesome program with classroom instructors who are professional, knowledgeable and skilled in Personal Cheffing. This experience has greatly helped me to create a clear, concise mental picture of what I want to do and how I can successfully accomplish my goals. I received much more than I ever thought possible. Thank you again."

Deborah Gordon, Missouri - Attended January 2005 Undergraduate Course in New Mexico (January 2005)

"My expectations were high, and you met each and every one of them. Freezing techniques were wonderful and explained well. Tell further students that they will be eating a lot at class!"

Linda Relyea, New York - Attended January 2005 Undergraduate Course in New Mexico (January 2005)

"By far, the most valuable element was the extra time allowed for the interactive discussions, individual questions and personal experiences shared by the instructors. I was concerned that a week wouldn’t be enough time to learn all that needed to be taught, but I feel like the instructors did a great job of covering every element well, allowing time for discussion, but also packing all the information into a one week class period."

Marcia Moller, North Carolina - Attended January 2005 Undergraduate Course in New Mexico (January 2005)

"I have attended countless seminars and educational conferences. The design and implementation of this course was exceptional. The examples provided were great, and the immediate feedback from the instructors was invaluable."

Jean House, Indiana (attended NM campus in December 2004) (December 2004)

"Our instructors did a wonderful job of delivering information in a way that was easy to understand. They did an excellent job of motivating me about the industry, yet never made me feel inferior. Very approachable. I feel very lucky to have had the opportunity to attend this specialized training course. I got exactly what I wanted from the class, and now I’m ready to begin my Personal Chef Service. Thank you."

Holly Hinkhouse, Illinois (attended NM campus in December 2004) (December 2004)

"I got much more than expected from this class. I feel like I’m ready to burst with energy and fresh ideas. The marketing section was great, and I also learned that the bookkeeping is not nearly as difficult as I originally thought."

Ruth L’Hommedieu, Connecticut (attended NM campus in December 2004) (December 2004)

"I am so glad I attended this class. I got so much valuable information from interacting with both the instructors and the other students. I would definitely encourage students to attend the week-long class if at all possible. It is worth the extra money. Fantastic program and support."

Cathy Roescher, California (attended NM campus in December 2004) (December 2004)

"The instructors enthusiasm and answers to every question were very positive to me. I feel I got a lot more than I expected from this intense week of training. The materials were A+. I am now ready to start my business."

Barbara Babyk, Ontario, Canada (attended the New Mexico campus) (November 2004)

"It took me over 4 years of looking into the USPCA to finally make the leap from my medical career. I was nervous before attending the class, but before the first day was even half over I found myself wanting to cry, from sheer joy! I had such a feeling of happiness wash over me all week as it became clear that I had finally found a career I can love. This organization is wonderful and I look forward to a long, prosperous relationship with the USPCA. Thank you all so very much!"

Lisa Smith, Iowa (attended the New Mexico campus) (November 2004)

"What a wonderful hands-on environment, with the expertise of experienced Personal Chefs as instructors. Absolutely incredible. I received much more than I ever expected. Tell future students that this will be the experience of a lifetime, and that you’ll learn more in one week than you could ever dream of."

Lauren Baggett, Florida (attended the New Mexico campus) (November 2004)

"The greatest benefit of this week to me was having in-person face-to-face interaction with senior PC’s, hands-on cooking with USPCA recipes (excellent by the way!), seeing actual samples of Personal Chef supplies and how to pack for a day, the tax and business forms plus all the issues to be dealt with, and maybe most importantly, the brainstorming concerning marketing ideas. I was pleasantly surprised at the thoroughness and quality of the training materials and instructors. The entire staff represent the most genuinely concerned, helpful people that I’ve met in a long time. Not only do I feel ready to start my service, but I know I have the full support of the USPCA firmly behind me plus an entire “family” of working PC’s to turn to for assistance if I need it. This has been one of the most enjoyable weeks of my life! Thank you very much!"

Bryce Fujii, California (attended the New Mexico campus) (November 2004)

"There was so much valuable information, and I learned far more than I expected. I’m certain that I’ll be successful with the education supplied by the Culinary Business Academy. I was concerned that I might be paying for information that I already knew, but this wasn’t the case at all, and I can’t imagine anyone starting a Personal Chef Service without this specialized training."

Petra Schneider, Tennessee (attended the New Mexico campus) (November 2004)

"You covered it all! Plenty of time for questions. The instructors were incredibly generous with information and provided the answers I needed. This course was more than I had hoped for. Thank you."

Karen Parnicky, Virginia (attended Atlanta campus) (October 2004)

"This course will save me from making costly mistakes. Knowing how great this course is, I think I would have paid even more for this valuable week for instruction. All of our instructors were fantastic."

Tracy Tock, Wisconsin (attended Atlanta campus) (October 2004)

"This course provided more information than I could have ever imagined. I positively feel I could start my business now without trouble. This course answered all of my questions."

Paul Balcerek, North Carolina (attended Atlanta campus) (October 2004)

"I got so much more than expected from this course. I am really prepared to start my new service. Marketing and accounting were covered well and will help me very much."

Howard Nelson, Minnesota (September 2004)

"This course was everything I hoped it would be. A great experience, learning about marketing, freezing and the business of setting up my new service. The personal experiences from the instructors was great also."

Sheila Lynn, New Mexico (September 2004)

"I think I got the most from this week through the direct contact with experienced, successful, talented Personal Chefs who were willing to share both successes and failures. The instructors were simply fantastic, and I am absolutely ready to start my own service now."

Noelle Piscitelli, New Jersey (September 2004)

"I was concerned about not knowing enough about the business to make this a reality and for me to be credible. All my doubts are long gone! I feel so well prepared that I am going to get my business started ahead of my initial planned date. The information provided by direct contact with the instructors is priceless."

Clifford Rames, New Jersey (September 2004)

"A wonderful education and experience. I feel I’ve gained the required tools and knowledge to start my own Personal Chef Service. Every day I learned more about the business."

Janice Laird, New Mexico (August 2004)

"I very much enjoyed the class and instructors. Knowledgeable and entertaining. The marketing techniques section was very important to me. I now know how to attract that all important very first client. Thank you. I definitely got my money’s worth from this course."

Gina Wagley, Texas (August 2004)

"I was uncertain if this week long course would be worth the time and money invested. It definitely was! I got much more than expected and feel confident that I will be a success as a Personal Chef."

Scott Thornton, Ohio (August 2004)

"I learned so much more than I thought I would. Freezing techniques, quick tips and the section on sauces was absolutely wonderful. I now have the confidence to start marketing to potential clients. This was a very intense week. Stress to future students the importance of studying (not just reading) the reference manual prior to attending the class."

Brigid Sheeran, Michigan (August 2004)

"Every day was filled with information. I though I was going to be thrown into a class with a bunch of culinary graduates, but that was not the case. And even if it were the case, it wouldn’t have made a difference. The class wrapped so much valuable information into one week. Loved the support offered."

Terry Loudenslager, Ohio (August 2004)

"I was concerned about the money spent, but now realize it was MONEY WELL SPENT! The instructors were awesome. Great job guys!"

Fran Thomas, New York (August 2004)

"What a great way to jump-start my new business. I now feel like I have a support group available to me with a wealth of information that will help me make my business successful! All topics this week were very well covered."

Joni Starkey, Michigan (August 2004)

"I really like the support system in place to help me succeed. This has been a fun, educational experience. I am excited to start and now have the confidence in my abilities to be successful."

Cricket Duet, Louisiana (August 2004)

"I didn't think I was going to get a fraction of the information that I actually received during this training. This is an intense course. I completely loved the program. Well worth every dollar spent!"

Kristin Mulé, Colorado (July 2004)

"I attended the Culinary Business Academy in Phoenix in April and loved every minute of it. I want to thank you for all of the planning, organization and support that the USPCA has instituted to help Personal Chefs get on their way. I came away from that week feeling energized, motivated, very full, and most importantly confident. I immediately wrote my business plan, implemented my marketing plan, set up my accounts etc. and before I knew it I was on my way. I just completed my first official cook day and thanks to you, the USPCA, the teachers at the Culinary Business Academy, and especially Menu Magic 2.0, it went very well. I even amazed myself, but realized that without the proper professional training, I couldn't have done it. Thank you for creating such a caring, effective learning environment for the Personal Chef industry. "

Gina Towle, California (June 2004)

"Hearing real experiences from the instructors who are Personal Chefs was a great benefit. I was uncertain about how to price my services, but all of those questions were answered."

Kathy Brugh, Pennsylvania (May 2004)

"What helped me most was the business aspect and pricing. The instructors own input about their business helped a lot also. I got more than I expected and I feel ready to begin. This was an intense course, and you should tell others to be ready for a lot of information in a short period of time."

Sue Alpizar, New Jersey (May 2004)

"I liked reviewing the equipment that I should expect to use. Actually seeing crates filled with pots and pans and dry goods helped me to understand what was required. The marketing section was very beneficial. I am very glad I attended this class. Not only did the instructors have great things to say, but a lot of great ideas came from other students."

Sheila Rousch, New York (May 2004)

"The most beneficial part of my class was getting the perspective and knowledge from all the instructors, who are Personal Chefs themselves. The hands-on training for preparation and freezing of the finished meals was great also. I was worried that by not having professional culinary experience that I wouldn’t be able to keep up, but that wasn’t the case at all. This course more than met my expectations. There was an exceptional amount of knowledge presented. Thank you."

Stacey Leggat, Virginia (April 2004)

"I don’t think the excellence of this course is captured in the video you initially sent me. What a great informative class! The instructors answered all of my questions. Plus I feel I can call upon my instructors any time as I start my business up."

Deborah Peterson, Georgia (April 2004)

"Absolutely unbelievable! So much information and such wonderful instructors. The cost was the biggest factor, but after researching all the available courses I am convinced this was the best decision I have ever made. I can’t thank you enough for all the information and genuine support."

Margaret LaLonde, Florida (February 2004)

"Real world lessons from professional working Personal Chefs….very down to earth, realistic information on how to be successful. This was truly an investment in myself!"

Gregory Munoz, Texas (January 2004)

"One of the best experiences I have ever had. The information about how to operate a personal chef business was very valuable to me. Now I know how to properly market myself. I feel like I got my monies worth after the first day in class! Thank you."

Alex Loza, California (January 2004)

"Outstanding. My very high expectations were exceeded with outstanding instructors and excellent practical information. Every question was answered. This is almost a turn-key business with the volume of information you provide."

Tony Marino, Colorado (January 2004)

"Very informative and well worth the expense. Recipes, freezing techniques and how to properly market your own business were all covered extremely well. This is a very intense course!"

Donna Clark, Maryland (April 2003)

"Awesome! With most training classes I’ve attended I’m ready to get out by the second day. I wish this one could have been longer for even more hands-on training and because of all the wonderful friends I met and shared the class with. This course really provides a springboard for success. The culinary theory, techniques and hands-on exercises were great. Without a doubt, I got more than I paid for."

Jenny Smith, Maryland (January 2003)

"I was very pleased with the course. I would never have been able to start my own business without this training. I am overwhelmed with what it takes to make a go of it!"

Lynn Linde, New Mexico (December 2002)

"I was concerned that I really would need a culinary background to take advantage of this course, but found that all one needs is a passion for cooking and some kitchen abilities. All of the training went hand-in-hand, and will definitely affect how I run my own business."

Gwen Ziemer, Wisconsin (October 2002)

"The course was very intense, informative and a great learning experience. I was fearful of leaving a long-term job and going out on my own, but now feel confident about my choice. The instructors were beyond fantastic and tired their best to help in every way possible."

Beverly Graver, Louisiana (September 2002)

"The instructors went above and beyond to make sure I would be a success. This is the first association I feel is truly going to stand behind their word. I am so glad I have made this investment!"

Sharon Reitz, Kansas (July 2002)

Initial Personal Chef Training Options

Undergraduate Course

Dynamics Program

Quick Start

Home Study

Home Chef

Additional Personal Chef Training Resources

Gift Cards

Authorized Training Affiliates

About Us

What is a Personal Chef?

Why we are the Experts

The Culinary Business Academy

Request an Information Packet

Policy Statement

Other Programs and Courses

Entertainment Cooking

Dinner Parties

Commercial Kitchens

Related Web Sites

United States Personal Chef Association

hireachef.com

MenuMagic Personal Chef Software

Culinary Inspirations