Top Chef University Blog

Welcome Jeff and I am glad to meet you. I am Chef Kevin Gillespie's mother and follow the blog and comment as often as I can. I love the picture of my son (of course)and enjoy watching others explore the joy of cooking. I never will reach his heights of cooking skill, but I just made up a mean batch of Chicken and Dumplings that he would enjoy (if he was home). I look forward to reading of your experiences. Mama Gillespie (Cathy)

Thanks, Jeff. I enjoyed myself immensely and next week in fact, will be be bringing some of my favorite Top Chef University stunners (including orange vanilla panna cotta shooters, in Dixie-cup portions) to the company Thanksgiving Potluck, at work!  
 
(I'm working now for a video game design company, writing video games, and having a fabulous time!) 
 
Anyway...it's true that if you go through this program, you WILL continue to use the techniques and recipes long after you've finished. I'll let you know how the potluck goes. :)

Well Jeff as excited as you are, I have to tell you that the system TCU uses is not sufficient. I have had problems with the poor quality of buffering and connection from the first day I joined. I've sent my e-mail through the "contact us" e-mail address so let's see how responsive your team is. It has not been "fun" as I had hoped it would be, I am holding out hope but only time will tell. The flexibility of learning on line has been completely taken out of my hands, TCU has the control.

Hi Angela, I'm sorry to hear that you are having trouble with the system. I am very confident in the system, as we have thousands of members on the system who are not having problems. That said, your satisfaction is very important to us. Please call our technical support line on Monday, as they are best prepared to troubleshoot your browser set up and get you cooking in no time. They can be reached at 1-800-491-4372 between 8am - 5pm Pacific, Monday - Friday. If you don't want to wait until Monday and want to try something on your own, try accessing the site through a different web browser, as this may work immediately.

I have learned a lot from TCU A little feedback:  
 
What I would like is the opportunity to ask the instructor of a specific course about the particular technique/skill being taught. 
 
For example, I did a bechamel sauce the other night and had to hold it so the the mai n ingredients and the sauce came together. after a while of keeping the heat low and adding water to maintain viscosity, the sauce got stringy. How do I keep that from happening? @spike