Who we are
About Our Advisers
WalnutBreezyTransit is an independent guide for people who want to cook for a living. We think like an admissions office, but one that works for you rather than for a school.
Kitchen people, not salespeople
Our small editorial team includes former line cooks, a pastry instructor and people who have worked in course admissions. We have stood at the pass during a Saturday rush and we have sat across the desk from nervous applicants. That mix shapes everything we write.
Our starting question is always the same: which job do you want, and what does that kitchen actually ask for? Only then do we look at courses.
How we research
We read published syllabuses, awarding body specifications and official guidance from bodies such as the Food Standards Agency and the US FDA. We speak with students and working chefs, and we update pages when programmes or rules change.
Course details, fees and dates change often. We describe typical ranges and always encourage you to confirm specifics directly with the school or provider.
Our independence promise
- We are not affiliated with any school, awarding body or certificate provider.
- We never accept payment for rankings, placement or favourable coverage.
- We tell you when a cheaper or shorter route will do the job.
- We correct mistakes promptly when readers point them out.