I have used the Classic Visual Knife Cuts Model for two decades in both the culinary education and industry setting. I have found it to be a critical tool in the development of young cooks and chefs. In education, it is the perfect complement to any skills development lab. Our students utilize the Knife Cuts Model in all of their labs. I have found throughout my time using the model that there is a direct correlation to successful student outcomes with, regards to knife skill development. Culinary students are tactile learners, and the model kit is ideal for them to use in their lab daily activity. In industry, I utilized the model when I owned my restaurant. It served as a reference guide to my staff.

Thomas Recinella CEC/AAC

Certified Executive Chef
Honorable Order of the Golden Toque
Dean of Culinary
Culinary Insitute of Michigan

As an educator of almost 30 years I am always looking for ways to improve our teaching strategies to offer to our students so they will be successful in their craft. The students form Columbus State Community College Culinary Arts program have been successful for many many years because we adopted the requirement to purchase and the use of the "Classic Visual Knife Cuts Model" for their entry level skills course. This 3-D small compact model has significantly prepared our students with solid foundation for success.

Jim Taylor CEC/AAC/MBA
Chair of the School of Hospitality & Culinary Arts
Columbus State Community College

The Visual Model Sets are without question one of the most valuable learning tools available today. Throughout my 31 years of teaching, I have used many different learning aids, and I can say with complete confidence that these kits are the best on the market. The design and construction of these tools make them an incredible learning aid which will last for years beyond the classroom, and hold up even under the most rigorous of environments. I believe that no culinary student should be without one of these tools in the knife set, and should utilize the training guide as the standard for professional culinary production throughout their life time.

Chef Clarence Steadman CCE
Retired Professor
Hocking Technical College

I recommended use of your classical vegetable cuts model for Schoolcraft college years ago. I also use them for competition, judging critiques and food service training sessions. They offer a Three-dimensional Visual example of many types of classical vegetable/fruit cuts that are universally accepted by chefs and cooks globally. I like that they are waterproof, easy to keep clean and can be on the kitchen work station allowing reference. The Classic Vegetable Cuts Model Kits have contributed to increased numbers of students and professionals getting their ACF/WACS Certifications. I will continue to promote the use of this model for all those serious about pursuing cooking at a high level with professional standards of craftsmanship.

Daniel Hugelier CMC/AAC
Certified Master Chef
Professor Emeritus, Schoolcraft College

I have been cooking for 36 years and taught for 10 years at Le Cordon Bleu and have been teaching at Joliet Junior College for the past 13 years. I have been using the Classic Visual Knife Cut Models for over 15 years. I find this tool a great asset for students as it gives them a 3D visual aid to compare their knife cuts. I always find it difficult to give them a piece of paper to compare. But being able to actual see and match up their knife cuts to a “real” representation of a knife cut it awesome.

Timothy Bucci CMC/CHE/CCE
Certified Master Chef
Professor, Joliet College

The Classic Visual Knife Cut 3D Model is an extremely valuable tool in teaching new students the professional way to cut vegetables. It is used daily in our program from Cookery to Classical cuisine.

Kevin Enright CEC/CCE/AAC
Certified Executive Chef
Department Chair
Culinary Studies Institute
Oakland Community College

Using the Classic Visual Knife Cuts Model in the professional kitchen, while teaching culinary students is an instructional game changer. Instructors might do a few demonstrations but it's up to the student to produce their work consistently. This handy instructional tool is timeless and an excellent example for students to follow, checking their work and progress throughout production. Love it.

Jill Bosich CEC/CCE/AAC
Certified Executive Chef
Certified Culinary Educator
Past Chair of ACF National Culinary Competition Committee

I have been using the knife cut models since I first found out about them. It is an invaluable instructional resource and belongs in every knife kit. Students gain a greater understanding of the dimensions required to achieve classic cuts by using the Classic Visual Knife Cut Models. There is no greater tool for instructors, students and student teams to bring knife cuts to life.

Chris Dessens CEC/AAC
Certified Executive Chef
Culinary Department Chair
Hickey College

I recommended use of your classical vegetable cuts model for Schoolcraft college years ago. I also use them for competition, judging critiques and food service training sessions. They offer a Three-dimensional Visual example of many types of classical vegetable/fruit cuts that are universally accepted by chefs and cooks globally. I like that they are waterproof, easy to keep clean and can be on the kitchen work station allowing reference. The Classic Vegetable Cuts Model Kits have contributed to increased numbers of students and professionals getting their ACF/WACS Certifications. I will continue to promote the use of this model for all those serious about pursuing cooking at a high level with professional standards of craftsmanship.

Daniel Hugelier CMC/AAC

Certified
Master Chef
Professor Emeritus, Schoolcraft College

The Visual Model Sets are without question one of the most valuable learning tools available today. Throughout my 31 years of teaching, I have used many different learning aids, and I can say with complete confidence that these kits are the best on the market. The design and construction of these tools make them an incredible learning aid which will last for years beyond the classroom, and hold up even under the most rigorous of environments. I believe that no culinary student should be without one of these tools in the knife set, and should utilize the training guide as the standard for professional culinary production throughout their life time.

Chef Clarence Steadman CCE

Retired Professor
Hocking
Technical College