It has been my observation that when the admissions reps, during tours, have the most information possible about the daily curriculum, and food we are cooking, they are better situated to answer any question the chefs my be to busy to answer. I teach an international cuisine course, we deal with some faily unique and exotic food. I spend time with the admissions reps explaing; history and geography and food timelines. Understanding the where and what and why of food has seemed to allow the reps to better speak about admissions on behalf of the school.
