Hello, I am new here and before I posted this message, I read a ton of the threads. I must say very high level of communication here, I think it is great!! I am sorry to say I am not a certified chef, but have always dreamt about going to a CI. However, I do not have the available funds etc etc.. I worked under a frenchman in the Virgin Islands and learned a TON. I have learned that the key to French cuisine is aton of butter, a ton of salt, and put heavy cream in everything!! out.