[ music ]
Andrew >> I was born to be a chef.
Some people have it, some people don't; this is just me -- I love it.
I'm still learning -- but what I know now from the Technical College -- I apply every day at work.
They go into a lot of detail at
technical colleges with current trends
of food, and what you really need to know
to be a successful chef.
Chef Andy >> We really strive to teach the basics; French Classical, regime, mother sauces and derivatives,
but we also try to bring in some exciting things that you'll see at some top restaurants.
We've got some amazing
technology and we do have some
fundamental equipment that you need to
learn how to cook on.
[sizzling]
It's very important to have new technology so students can be ready for it when they see it in the industry.
Right now the job market is fantastic.
Andrew >> I enjoy what I do; 
I enjoy going to school for it.
For me; once you stop learning, you're done. I'm never going to stop learning.
