L’Ecole Culinaire Academy has been a great “fit’ in my life of food.  As a Food Scientist, I know my way around the kitchen, but the Academy coursework has given me classical chef’s training that benefits both my career as well as providing enjoyment at home.  The variety of subjects, small class size and expert instruction in a fun, professional, hands-on setting make the Academy an affordable choice for anyone wanting to further their knowledge of the culinary world.  I always leave class with a smile on my face and a bag of ‘good eats’!!

Robert K. Lagerlöf, M.S
Director-Technical Services
Prairie Farms Dairy, Inc.

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"The class I took at L’Ecole Academy was one of the most enjoyable learning experiences I have had in years.  The instructor did a terrific job of explaining the science of cooking while also emphasizing the artistry involved, all in a relaxed kitchen environment where your work was rewarded with delicious food at the end.  I have made several of the dishes I learned at L’Ecole Academy for family and friends, and they cannot believe the instructor was able to teach anyone but professional chefs how to prepare the meals.  I look forward to putting together a group of clients to take a class together, giving someone the gift of a class, or taking more classes myself in the future."

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A student from our weekend Sauces class with Chef Bernard DeCoster had this to say about her Academy class: "The class exceeded my expectations. A valuable, helpful and enjoyable learning experience." We appreciate the feedback and look forward to servicing our future students in the same capacity!

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A recent student in our Indian Cuisine Basics class had this to say about her Academy experience: "Absolutely great job on everything! I sure appreciate our assistant who gave us the tour and went beyond his responsibilities. It shows in the quality of education that you provide as a school." Thank you for your feedback and we look forward to providing that experience to all of our students

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"Having survived the marathon of two classes back to back, it was an experience I will not forget and one I greatly appreciated. The chefs for both the Artisan Bread Primer and the Chocolate Confectionary Basics classes had very different styles, but were great. They were both open to discussion and questions, but also open to explaining theory and adjusting recipes to my needs. The participation in making the recipes was critical for me, since I make dairy products myself. It was what I was hoping for and have not found anywhere else. FANTASTIC!”