— Robert Kerr

So, yeah, I used to be guest, a guest speaker for a host of different culinary schools. Um, most of them were in Austin, Texas, but La Cordon Blue is one of them. Um, and I used to go in to specifically talk about whole food, plant-based cooking and also how to cook without oil. It's definitely something that's not covered in, um, you know, traditional culinary schools. So, uh, that was an area that I used to go in for like a day to talk about a topic. Sometimes it'd be a couple days or a week, depending on the school, um, and specifically cater to that specific, uh, you know, uh, use case scenario. So if you're looking to study there in the future, um, how will the course, uh, help you prepare for a diploma at that school? It really depends on the, the course that you're taking. Robert, I'm not exactly sure which one you are, but, um, the great thing about taking, um, the Rouxbe courses is it's going to really give you the, the fundamentals and foundational principles that you'll need, um, for any culinary school, um, or working in a, in a kitchen. Um, we do have a lot of people that look, uh, both at a culinary school and the Rouxbe platform and decide to go with the Rouxbe platform because, uh, you can get it for a much more affordable price. Um, and then, uh, use those skills to be able to work in a kitchen to further develop your expertise in certain areas. So by taking this course, um, whatever course you're taking through Rouxbe, it's definitely going to help you get a heads up on what you would be learning at LaCorte Blue as well. Um, and, uh, LaCorte Blue will basically kind of take you down a certain road to be able to, uh, have a live function with what you've been doing at Rouxbe as well.