On the application to be a Wilton instructor, I've noticed the question 'Do you have any reservations recommending Wilton products exclusively?' Have any of you Wilton instructors answered yes? Or if you answered no, do you really mean it?
I mean, many people here talk about how bad Wilton fondant tastes (me included), and I honestly prefer Americolors to the messy toothpick-in-the-paste method. My instructor for course 1 and 3 did say that she recommended Americolors for red and black, but Wilton for everything else.
So...is it important to be able to answer no and really mean it if you want to be a Wilton instructor?
I look at it from this perspective: I think Wilton is a GREAT starting point for the very beginner cake decorator. So while students are taking my classes, I soft sell, promote, whatever you would like to call it, Wilton product. If the students who don't know about what they need or what else is out there, Michael's, JoAnn's, ACMoore, Hobby Lobby, etc., all have the Wilton products necessary for classes readily availble and at decent prices. When it come to the fondant, I don't lie--yes, it tastes awful, but it is a great product to learn the basics on and I do recommend it for making pieces that will not be eaten. But, I also do let my students know that there is a big cake world out there--not just the Wilton way. While they are in class, they will learn the Wilton way and use Wilton product (though I truly will never know what they have at home, ya know), when they are outside they are free to explore. I understand resevations that you may have. It is hard for me when I swear by Americolors, The Viva Method and MMF. But if students ask me questions after they have been exploring the net, I don't lie either. I just let them know that yup, there are other ways of doing things, but in class, we do it the Wilton Way.
I appreciate all Wilton has taught me and as long as I teach for them, I will do what they ask--but only in the classroom. 
Okay so on the application I answered no, of course
BUT...
If the issues come up in class (like trying to get really red icing), I usually say "Well, as your Wilton Instructor, this is what you can use. As a fellow cake decorator, you can also try this..."
The way I look at it, Wilton does make some great products, but there are some others out there that are much better (like Americolors and MMF). For as much as you have to pay for the class and the kits and other essentials, it doesn't seem right to me to only tell your students about one way or one product.
Hopefully no one turns me in 
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