— Lowell Tan

Before I went to Rouxbe I did a lot of professional cooking. I worked at Whole Foods Market and had the pleasure of making dinner for Venus Williams and a bunch of other tennis players and so forth and so on. But it wasn't until I went to Rouxbe and really learned so much to support my practical knowledge. And the first thing that I did when I graduated from Rouxbe was I called a friend and I said, oh I got a call from Dr. Campbell's people today. They're going to be in town. Let's see what I cook dinner for them. And I believe in my heart of hearts that I would not ever have had the courage and confidence to cook dinner for tea Colin Campbell. Had I never been to Rouxbe but yes, the answer to the question is some of the greatest chefs. I know, you know started cooking with their grandparents when they were nine years old and grew up to be wonderful chefs, but I do think that Working a line is an education are two great ways to become a chef.