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Hands On LearningYou won’t find demo kitchens here.
At J&W you’ll work hands-on from day one in real-life industry kitchens — something many other culinary institutions can’t claim. Instead, these schools often provide one chef-instructor that prepares a dish while you and several dozen students watch. Not so at J&W. Our chef-instructors focus on you and offer quality feedback as you practice techniques. Our labs average 18 students so you receive the personalized attention you deserve. In addition, J&W provides only the best quality industry equipment and tools to work with, as well as the finest food supplies available -- including lobsters, caviar and even your own private supply of exotic spices such as saffron. So when you look at other culinary institutions, ask questions about how they teach. And don’t be fooled by a shiny demo kitchen. You’ll find the real thing here. |
  
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