khai

Thanks Beebs, that's great intel!

I wasn't able to edit my original post, but I'd also love to hear from anyone with recent experience at NWCAV. Thanks!

Hi all, I've been looking into cooking courses of late and read with great interest the 14 page thread on the 8 week Serious Foodie Culinary Basics course offered at NWCAV as well as several other threads about course offerings, etc. I also saw a mention or two (in the same large thread) for Quince, and it appears that they offer a similar course. Does anyone have experience with both schools that can offer a comparison? Or just Quince? It seems that nearly everyone who's posted about NWCAV absolutely loved their experience, though I haven't seen anything very recent and believe that Chef Tony, one of the main attractions, has moved on. Both schools are priced similarly and appear to cover similar material (which makes sense if you think about it). I would consider my self "a good cook" in "normal" company, and likely "middle of the road" around these parts - able to hold my own, but with no real specific training. Also, and somewhat unrelated, is that I've been looking for a butchery course. Not a professional program, but something shorter that would give me a strong understanding of the basics. Any recommendations here would be appreciated as well. Thanks,

This is more awesome than awesome... I hope I can pull it off with the Pro 2300 (that doesn't appear to have space for roll storage)

I've been researching these a lot (both here and elsewhere) and just pulled the trigger on a Pro 2300. I found it for a great price at: http://www.qualitymatters.com/Vacuum-Sealers-s/54.htm $335 for the 2100 and $350 for the 2300, with free shipping if you buy bags or the maintenance kit at the same time. The bags are about the same price as at BCU, and you need them anyway. With the price of the unit $50 less than at BCU plus free shipping, that's a pretty significant savings... Just thought I'd share after gaining so much knowledge from this board.