Food By Hand SeminarsWhat Our Students are Saying
Read what aspiring Seattle cheesemonger Sheri LaVigne of The Calf and Kid said about our class on retailing artisan cheese on her blog.
Comments from participants in the June, 2009, seminar:
The seminar got me answers to questions I did not know how to ask. It gave me real, caring, passionate people to talk with. Everyone was so willing to share their knowledge.” − Cindy, Michigan
“I loved the whole seminar. Not once did I feel like time was wasted on a topic that wasn’t valuable.” − Cathy, Seattle
“It not only helped to fill in the gaps of what I didn’t know … but helped educate me about areas I thought I knew.” − Becky, New Jersey
“I’ve had a few stones in my path and this helped refocus and reinvigorate my passion/momentum.” − Kirsten, Oregon
“Very helpful with overall thoughts on starting a business … good initiation.” − Erin, Chicago
In the Press:
Ruth Reichl, editor of the dearly departed Gourmet Magazine, mentioned Food By Hand Seminars in May, 2008, in Gourmet’s weekly e-newsletter!
“Gourmet’s editors traveled around the world last year, taking the most fascinating food classes we could find so that we could tell you about them in our May issue. I have to admit, it was wonderful fun. And I’ve just heard about a class that I would love to sign up for. Becoming a Cheesemonger is the first in a series of … seminars on specialty food businesses. Future classes will concentrate on becoming a butcher, a fishmonger, and a greengrocer.”