Browse our FAQs below

Frequently Asked Questions

1How much will this cost?

The investment for a consulting and/or training project is calculated and provided to each client in the form of a proposal. Costs vary greatly depending on specific needs, custom work, lab supplies, etc.

2Who else have you worked with?

Chef Cyndie and the K-12 Team have worked with clients representing federal, state, and local school districts, plus our industry partners. The Team has provided consulting and training services from the east to the west coast and all the way to Hawaii!

3What experience do you have with schools and/or foodservice?

School nutrition has been our focus from day one. The K-12 Team has over 175 years of combined experience with expertise in all areas affecting school nutrition professionals.

4How will we determine successful outcomes?

With detailed deliverables, the K-12 Team ensure every objective is covered. An outcome evaluation can be incorporated into the proposal upon request.

5How will the K-12 Culinary Team customize the experience to our needs?

Chef Cyndie and the K-12 Team spend the time upfront with each client to identify specific training and consulting needs before preparing deliverables – just as no one customer is alike and no one class is alike!

6How long will the training take?

Typically, program length varies from one day up to multiple days.

7What are the requirements/responsibilities for my staff?

In advance of workshops, the specific requirements are provided in writing to the host, including equipment, lab supplies, access to the kitchen, etc.

8What are the requirements for facilities?

In advance of workshops, the specific requirements are provided in writing to the host, including equipment, lab supplies, access to the kitchen, etc.

9Why should we choose the K-12 Culinary Team? How are you different from other trainers?

Chef Cyndie and the K-12 Culinary Team make learning fun through edutainment and practical, immediate use tips and tricks of the trade. Our focus is to make your job easier and life more fun!

10Why can’t we do this internally?

You can! But having others outside of your team support your words and leadership is powerful.

11What training formats do you offer?

We offer in-person demonstrations, hands-on culinary workshops, and virtual learning experiences.

12How many staff can you train at a time?

In-person culinary workshops are limited to 30 participants. Other opportunities vary based on the number of instructors requested.

13How can I convince my supervisor to budget for training?

Every workshop includes snippets of ways to control costs and increase revenues by maximizing your program’s success. Invest now; collect later!

14What is the process for retaining the K-12 Culinary Team for a training?

Contact us today to get on our calendar. Summertime training events book almost a year in advance.

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