Can you give me examples of the kind of ingredients you commonly use in the classroom? I ask this because a young friend of mine who's like a little sister to me is in the pastry program at the Art Institute... she's been telling me what she's learning in class and last night's conversation sent me into a RAGE. She is paying $15k to learn how to make "cheesecake" made with hi-ratio shortening and bakers cheese instead of cream cheese! I almost choked! Not to mention, she has no idea how to zest a lemon or even what zest is (they use lemon emulsion in class) or how to use a vanilla bean, (no, they don't use extract; they use artificial vanilla! *faints*). I'm trying to help her find another school, but neither of us had heard rave reviews about TRS, but maybe things have changed? She applied at Johnson & Wales a while ago and they finally got back to her last week so she can transfer if she is able to get financial aid. If not, we have to find a school closer to Philly though it doesn't look like there's a lot of options.