Wow!!! My head is spinning...I had to go get me a glass of wine before I replied to you all. My background is strictly home enthusiast...with just a touch of sales to a small group. I mostly do cookie bouquets (I get designs from the computer, make stencils and then decorate) but have also made wedding cakes and a few catered affairs. I've worked a little with chocolate but never got the tempering thing down-that's why I sprung for the REV2 (that and the fact I just LOVE tools). Cooking/baking is my hobby, my pastime, and my passion, oh my! I see the sugar stuff on TV and can't imagine being taught by someone like Chef Notter, I just didn't know if I was expecting too much from one man. With all the info you've given me, I'm signing up for both his sugar classes, since I'm going that far, may as well do both. Thanks everyone!