Testimonials

I first came to Classic Cooking Academy with some knowledge of basic cooking. I was looking to pursue a career with one of the best Chefs working in one of his restaurants. I learned classic french dishes and techniques. I could say that if it wasnt for Chef Pascal's help and knowledge he gave me i would not be here in New York doing what i believed to be impossible.

Jack Quijada
Daniel Boulud Bistro Moderne
New York, NY

What I liked about Classic Cooking was the friendly environment.  My favorite part was the 1 on 1 student - teacher ratio and the demos in the morning before we went into the kitchen.  Another cool part about the school is the opportunities that you get to work at different types of events in the evenings to further your knowledge and experience.

Erika Gonzalez
Sanctuary Resort
Paradise Valley, AZ

Classic Cooking Academy is a great opportunity for anyone who is looking to get a thouroghly useful and quality education in the Culinary Arts. Chef Pascal and Chef Jackie are both extremely knowledgeable and experienced, and always willing to go the extra mile to make sure that you succeed in whatever you are doing. The school is a great alternative to other extremely expensive and ultimately less educational programs, and they are totally commited to their students. I would reccomend attending the professional program without hesitation.

Michael Wilson
Tinderbox Kitchen

Pascal Dionot was my favorite teacher ever. Not just because of his sense of humor, but, because he was able to capture my imagination, teach me the fundamentals of Classic French Cuisine, and instill in me the character necessary to have a thriving career in the culinary arts. I will never forget the day I broke my first hollandaise and Pascal asked me what had happened, I was ashamed to show him my sad buttery slop. I still use some of Pascals lines when my cooks ask me the same questions again and again, "how long do I cook the ....?" "Until it is perfect," he would say.
I jumped at the oppurtunity to work with him at 2941 when the opportunity arose, and I was saddened when he left Washington DC. I highly recommend that anyone with the chance to learn from a French Culinary Master, do so.

Chef Barry Koslow
DGS Delicatessen
http://www.dgsdelicatessen.com/about/

I first met Chef Pascal over 13 years ago and was immediately struck by his passion, knowledge and his ability to not only teach but connect with each student.  Given his extensive experience outside of the classroom Chef Pascal has always been able to not only give any student the basic tools to succeed, but always the "why" and "how" these skills connect with the real working world of the culinary profession.  I studied under Chef Pascal for savory as well as pastry and found my passion in the sweet side of the kitchen.  Pascal's ability to set me up to learn on the job helped give me the ability to transition to pastry when the opportunity arose.  I have worked in many independent restaurants as well as the Ritz-Carlton Hotels and the Rosewood Hotel Group. 

I have been able to take the tools Chef Pascal started me with and use them to please my customers and food writers, and have even gone so far to be chosen as a smie-finalist for National Pastry Chef of the Year by the James Beard Foundation.  Without Chef Pascal Dionot and the starting point in his classroom I am certain I could not have made it this far.

David Collier 
Executive Pastry Chef
The Ritz-Carlton Pentagon City
James Beard Nominee for Outstanding Pastry Chef

With some twenty years of schooling in one class room or another, none was more educational, more enlightening or more thorough than Pascal Dionot's classroom and kitchen. The challenge for a master chef in a cooking school environment is twofold: to present, explain and demonstrate the proper techniques of cooking at the professional level and to engage and inspire the students to do the work--do it right--or "do it over."

http://www.geezergourmet.com

CCA was a great experience! While we were learning, we were also having fun.  The Chefs were patient, and worked one on one with us.  Through CCA I was able to learn all the essentials of what I needed to know in a restaurant.  I learned about fine dining, not only in classic French cuisine, but also was introduced to some of the Native American foods throughout our country.

Kayla Koruh

It is mid January and I would like to wish everyone at Classic Cooking Academy a great new year for 2012.

I have since began another job and have been very busy at the new Northern Edge Navajo Casino, which opened its doors  on January 16. I am the sous chef at this beautiful new casino here in northern New Mexico. In all I do here, I promote CCA because without you and everyone there I wouldn't be where I am at now. Thank you for all that you do.

Best wishes,
Terri Yazzie

We are proud to have graduates from CCA or Chef Pascal Dionot also working at:

- Alinea in Chicago, IL
- Princess Resort in Scottsdale, AZ
- TV Show The Chew  (Top Chef winner Carla Hall)
and many others