"I love the education I am getting at Keiser, I am proud of my accomplishments and couldn't have done it without everyone here at Keiser, the Chefs have gone out of their way to help me."
Andrew Addleman, 2009 Southeast Regional Student Chef of the Year and Keiser University Culinary Arts Student

"I was already in college in Tallahassee when I decided to go to culinary school. Luckily, I found Keiser University which was located in Tallahassee. When I started I was still a little bit in the mind set of my last college. I didn't care about those classes, and I hardly went to class."
"When I came to Keiser it was different. I wasn't in a class of 200 people anymore. I believe it was the instructors that changed that. They care deeply about the students, and want them to get as much as they can out of the classes and the program. The instructors are always around for the students. In my example, one instructor nominated me for American Culinary Federation Regional Student of the Year. I just kind of laughed at it but filled out the application anyway. I figured if that instructor believed in me enough to nominate me then I should take the nomination."
"Well, as it turns out I won the Southeast Regional Student of the Year and went to compete in a National Competition. It was a great move in my career. I am thankful that I decided to go to Keiser University, because it was truly an amazing experience."
Kristin Bonnell

"When I came to Keiser College, I had intentions on earning a degree in culinary arts to prepare myself to open a restaurant here in Tallahassee.
Prior to making the decision to attend the school, I came to Tallahassee to visit my Mom and she and I participated in an event given by WomenChef.org in the main dining room of the school. The students had prepared the meal and I was impressed with their professionalism, the menu selection and the camaraderie of the chefs in attendance. Chef Babbit was actually the one who planted the seed in my head to attend the school. She convinced me that I would be better prepared to succeed in the industry if I had a better understanding of everything involved to put a restaurant together.
After graduation, I went out on my own to build and develop a personal chef service here in Tallahassee. Chef Pam Manley was instrumental in helping me get going. She shared her knowledge and even let me tag along to one of her customer's homes to see first hand what would be expected of me. I will be forever grateful to her and the school for thinking of my business and me when the calls came in from people looking for chefs. Her unselfishness actually helped revive my faith in my abilities and myself which kept my business going.
Keiser College helped change my life by providing a learning platform that really prepared me for the food service industry. The hands on classes, the extensive culinary documentation, and the opportunity to serve the public while enrolled, all contribute to my ability to be the best chef that I can. The schools reputation makes my credentials an excellent selling point to my clients."
Matrell Hawkins

"I had always ‘dreamed’ of being a chef but had never had the time or the means to pursue it. I had reached a point in my career where I was really looking for a change and decided that if I didn't do this now, I never would. So, I came in and talked to the administration on a Thursday, and I started classes on the following Monday. Through my education here at Keiser, I am on that path to doing that one day. There are a great deal of things new in my life due to me being here, from new friends to new jobs to possible new experiences that I never would have had without being here."
Chad Brite

"I am the owner/operator of New Leaf Catering. Wow, where should I start? Chef Manley, Chef Cross, Chef Hilliard, Chef Wright, and Chef Martin, in conjunction with Chef Keating, have all truly given me valuable insight, knowledge and experiences that have been an integral part of my success at Keiser. With the fundamental instruction that I have gained through my mentors at Keiser University, I am currently in the final stages of planning to open a restaurant in Tallahassee's Art Park."
Beverly Smith

"Keiser has changed my life in that I work more. I was able to get out of fast food and get a job at a nicer restaurant just being a student at Keiser. Many people in Tallahassee hold Keiser at a very high reputation for being one of the best culinary schools and are willing to hire on just the fact of being a culinary student at Keiser."
Stewart Tidwell

"Keiser University helped confirm what I wanted to do in life. It gave me direction and goals, and a sense of confidence that I can do what I want in life. Besides the friendships I've made here, the staff at Keiser has also had a positive, lasting impression on me."
Miriam Hoiles

To learn more, complete the request form on this page or call an admissions counselor today at 1.888.448.8392.