My goal in this program
is I hope
to someday own my
own restaurant.
I just always wonder
what we're going
to make each day is what I find
exciting about our classes.
Even when we're not
doing recipes
and stuff he does teach us
about his experiences in it
so it's really helpful.
Using the professional equipment
is way different than using
like the little equipment
at home.
The Student kitchen
is amazing and full
of all sorts of different
things.
I've been in here for
like three years now
and I still learn
new things every day.
What I find most exciting
is the hands-on quality.
Chef Weir always teaches
you with his hands.
It's never just straight from
the book "Read this" it's
"Ok this is what
we're doing to today
and here's how we're
going to do it."
I would definitely say the
Hancock has made a difference
in my life because it
was an affordable way
to start my culinary program.
My favorite thing about the
culinary arts program is just
the people and the experience
that really makes me feel
like I'm going to go
somewhere with it.
