Ohio State University

February 15th

Mark A. Newton, C.C.C. Executive Chef

“On-Site Culinary created the perfect solution to my training needs.  The real life experiences of the culinary trainers are thorough, dynamic and applicable to any style of restaurant or foodservice.  Working with the On-Site team to create custom modules based not only on the needs and expectations of the executive chef, but also the culinary teams from each of our work units was an incredible experience. The return on investment has been immeasurable in terms of team morale and end product”.

I am looking forward to our training we have scheduled this summer."