The Kroc Center Culinary Training program has made a major impact on my life. From the daily hands on training to the in class serve safe practice, I have developed several skills including knife training and proper food sanitation to practice in my restaurant. Chef Timothy provides unlimited resources, including ordering food items of your choice to ensure your dish reaches its full potential. The program teaches you time management as attendance is important to Chef which prepares you to arrive on time and ready to work in this workforce. Just imagine being able to cook in a Chefs dream kitchen all for the price of your hard work and dedication!

Chef Tim and his program is legendary - just lately theyve had at least four times the number of applicants to places available - and without any advertising. Such is the word of mouth promoting this fine program in Boston! Go explore it, or refer someone who needs it today!

I have made a career and I am a chef with my own private chef business by implementing all the skills taught by Chef Timothy at the CTP. Chef is very professional and prepares you for your future in the culinary world. This program changed my life and still is a very important part of my life 5 years later. I would not be where I am today with out this program. I give it 10 stars!

I enjoyed being part of the culinary program at the Kroc, I was able to brush up and refine old skills and learn new ones, work with a great group of individuals who have become like family, and learn from the experiences and knowledge of Chef Timothy and Eric Hall. I only wish we spent more hands on time in the kitchen on the materials we covered in the classroom, followed the syllabus more closely, and that the life skills part of the training taught by Eric was valued more and a little more time was devoted to it because I feel that the material covered is very essential to helping people be more successful. I enjoyed Foreign Fridays the most because it allowed me to get out of the comfort zone and create new menus from different cultures for example for Asia I made a Vietnamese Rainbow Fruit Desert , from Morocco, I made lamb shank with a homemade rub from scratch, for Haiti and the Caribbean Curry Goat with the Curry seasoning made from scratch and this week for Greece I will be making Baby Lamb Chops with a Yogurt Mint Sauce and Baklava . It also gave me the freedom to choose recipes that I knew and was comfortable with to put my own spin on or find ways to improve or ways to improve them. It also allowed me the opportunity to be face to face with the customers that was eating my food and get their feedback constructive criticism first hand.

This program literally CHANGED MY LIFE. My life has not been the same since I graduated. Chef Timothy Tucker will always have a place in my heart. He is an amazing chef, and awesome instructor. He cooks and teaches from the heart with passion, care and love. Since the program I have started my own business “Epic Gourmet Boston”. Been on two tv programs “Fox 25” and “ NBC” it’s been years since I’ve graduated and Chef still checks on me. Please support this program and help change your life or someone else’s. Best decision EVER!!