R
EAD WHAT SOME OF OUR STUDENTS HAVE TO
SAY ABOUT THE SCHOOL!


D
EAR MR. LEVITT AND MR. KAPLAN,

My experience at the Culinary Academy was everything I expected and more. Chef Brett McKinney, my teacher, is amazingly talented and able to convey his expertise to his students in an easy to understand manner. He patiently started with the basic skills and systematically progressed to more advanced techniques.

The small class size and the one-to-one interaction with the staff accelerated the learning process. I feel I was well prepared for the profession I was about to enter.

I would highly recommend the Culinary Academy without reservation.

Sincerely,
Carol A. Ulrich


DEAR MR. LEVITT,

I would like to express my gratitude for offering an excellent program for me to begin my culinary career. I was enrolled in the Commercial Cooking with Externship Certificate Program and am currently fulfilling my externship requirement at Tellers Chophouse in Islip . The skills and techniques taught by my Chef Instructor, Richard Reilly, are proving to be essential in both the daily operation of a busy commercial kitchen as well as creating a gourmet meal for friends. Chef Reilly's clear and concise teaching made applying the methods extremely easy; especially considering the basic knowledge of cooking I had entering this program. The Chef Instructor was also very frank in communicating the duties and difficulties of working in a fast-paced, high output commercial kitchen, which is extremely beneficial and vital for the externship element of this program.

I am working towards opening my own restaurant in the future, and the program that your school provides is essential for its success. I am interested in taking a business management program in order to further my education, and will seriously consider the new program that your school will be offering. Thank you for an invaluable experience that I will be using throughout my life.

Sincerely,
Joseph Ciardullo


CULINARY ACADEMY,

I would like to say thanks to everyone at the Culinary Academy for an enjoyable school year. I really had a great time this year. I met a lot of great people and had an awesome chef. I appreciate all the help everyone in the office gave me. I actually miss coming to school, that should tell you how much I liked it there. Thanks again for everything.

Colleen Reilly
Professional Cooking


DEAR MR. LEVITT,

Overall, Chef Mary T. Sydor was an excellent instructor and Chef. Her bright and sunny disposition was infectious in the kitchen and inspired us to do our best work in class. She always took time with her students to show them how to perform a technique correctly and has patience to show them repeatedly until they get it right. Her encouragement of the class’s progress allowed me to join a culinary competition called “An Evening of Good Taste,” where she has coached and pushed me to perform my best work with the dessert “Chocolate in Orbit.” Chef Sydor’s knowledge and creativity in the creation of pastries, cakes and cookies has inspired me to continue with my education in the culinary arts that will hopefully take me to becoming a Chef myself one day.

Regards,
Maria C. Pepe-Williams
Baking & Pastry Art 1


DEAR FRIENDS AT THE CULINARY ACADEMY,

My belief is that all kitchens need well-educated workers. My education started at the Culinary Academy of Long Island. I have always spoken very highly of my experience at the Culinary Academy and hope the school continues to grow. I hope to be a part of the 2004 Culinary Olympic team and if so, I will gladly let everyone know where I got my start. I appreciate everything you have done to help me and be sure to look for me in the 2004 Culinary Olympics.

Thank You,
Sincerely,
Michael Savard C.C. C.W.P.C
.

P.S.: Say hello to Chef Brett and I wish him well!


TO THE STAFF AT THE CULINARY ACADEMY,

My experience at the Culinary Academy has been more than just educational. I had the chance to learn from the warmest and talented staff, and I also had a lot of fun. My classmates and I formed nice friendships and worked very well together. Before coming to the Culinary Academy of Long Island, I wasn’t much of a school person and was terrified of the word "college." From the moment I walked through the doors, every person on staff made you feel right at home. They were supportive with everything from the programs you choose to helping you get financial aid.

Chef Brett, in particular, is an amazing teacher. Not only is he a talented and smart Chef, but he also had a great sense of humor. Learning, which I always feared, he made enjoyable and easy to comprehend.

Now, as I look upon graduation coming up, part of me is scared. I’m interning now and I learn more everyday. For someone like me, the greatest thing about the C.A. is the classrooms are small and you learn so much in such a little time with hands on experience.

Sincerely,
Nicole Sanfilippo


DEAR MS. DUNGAN,

I have had the pleasure of working with the Culinary Academy of Long Island for the past five years. My role is very diverse in the interaction with school associates. As a member of the advisory board, I get a firsthand look at the school’s philosophy. It is clear that instructors and administration are totally dedicated to the culinary profession.

As a certified chef, I can appreciate a quality foundation in student education. Their externship program has a proven success rate. Quantitatively, it shows that the school has properly prepared these students for the real world.

I have had numerous students in my kitchen over the past five years. Many of them have been retained for employment after completion of their externship.

The Culinary Academy of Long Island continues to do an excellent job. They truly realize these individuals are the future of this noble profession.

Sincerely;
Stephen Bello CEC, AAC


ADDITIONAL TESTIMONIAL LETTERS