Join the Saveur Cooks Program
The Saveur Cooks program provides the menu…you instruct the class.
- Attract more students
- Add value to your classes
- Delight participants
Schools participating in the Saveur Cooks program receive the following benefits:
- Full color recipe booklet for each student
- One-year subscription to Saveur for each student
- Saveur tote bag for each student loaded with coupons, discounts and samples
- Raffle prizes for each class
- Promotional materials to assist with marketing efforts
- Inclusion in Saveur magazine full page listing of participating locations – on a space available basis Inclusion on saveurcooks.com
If you are a culinary school that would like more information on how to join the SAVEUR Cooks program, or if you are a company interested in partnering with SAVEUR Cooks, please contact Sabrina Heise at 407-571-4931 or email her at sabrina.heise@bonniercorp.com.
In a 2006 survey of Saveur Cooks students,
- 96% of participants gave SAVEUR Cooks their positive to most positive rating for fulfilling expectations
- 92% indicated they would most likely take another SAVEUR Cooks class in the future
- 88% responded that they would most likely attended more classes offered by the cooking school
- Over 35% of participants registered because of a friend referral – a great indicator that Saveur Cooks can introduce new students to your school!
School Testimonials
“The Saveur Cooks program drew great attention from locals in our area and customers in our restaurant.”
Andy & Elin Trousdale
Le Bistro Restaurant & Cooking School
Lighthouse Point, FL
“The response to the Saveur menus, goody bags, and raffle items has been incredibly positive, and students have returned for more classes. What a great way to introduce our students to a terrific magazine and meet new people who already appreciate Saveur’s in-depth coverage of cuisines of the world.”
Cherie Twohy
Chez Cherie
La Canada, CA
“SAVEUR gives reliable and excellent support for each class. Their reputation is a gift to the school and its ability to reach a more diverse audience. Being associated with a quality product is what every school should maximize whether it is a national magazine, or a finely made cooking tool.”
Louise Hasson
Bon Vivant School of Cooking
Seattle, WA
