Dining Dilemma

Your experience eating in restaurants is forever changed once you enter culinary school.

"Is the dish well-seasoned? How's the plating? Is there a good balance in the menu selection? Wow, where did the chef get the idea to pickle that vegetable?"

These are they type of questions that regularly run through my head when I eat at restaurants. Sometimes it makes the dining experience better and other times, especially around friends, it makes you seem like a snob. But trust me, I eat about anything you put in front of me. I don't care if it's a hole-in-the-wall establishment or a four-star restaurant. If the food is good, I'll want to be there sooner or later.

I feel eating at restaurants, which I do at least four times a week in New York, is a good way to learn. The other evening I joined some friends at an Italian restaurant tucked deep in the Lower East Side near Chinatown. I wasn't expecting too much at Bacaro as I descended the dark stairs into a noisy dining room.

But when my duck ragu arrived, I was blown away. It wasn't about the food. A smile as wide as my glass of wine must have popped up once I touched the plate. I always touch the plate before eating. Our chefs always made it a point to tell us "serve hot food hot and cold food cold." It's simple as that but so few restaurants actually get it done right. More times than not, a restaurants fail to do this, even the good ones. So before I even tasted the perfectly al dente tagliatelle that soaked up the aromatic duck ragu, my meal was a success.

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            1 Program(s) Found
            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
            • Offers numerous scholarship opportunities that can help students save up to $750 per term on their tuition.
            • Tends to educate degree-seeking online and campus-based students who are adult learners with families and students who work while pursuing higher education.
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            Good for Working Adults
            • Online Courses
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            5 Program(s) Found
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            1 Program(s) Found

            Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.

            With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.

            1 Program(s) Found
            • Each campus features a public restaurant where culinary students work under the direction of professional chefs for real-world experience.
            • Hosts Platt College’s Food Fight, a friendly dessert competition for students held once a month.
            • Offers programs in culinary arts, nursing, and healthcare.
            • Accredited by the American Culinary Federation (AFC) and Accrediting Commission of Career Schools and Colleges (ACCSC).
            • 5 campuses in Lawton, North and Central Oklahoma City, Moore, and Tulsa, Oklahoma.
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            4 Program(s) Found
            Virginia College , Chattanooga
            • Instructors are typically real-world professionals with many years of experience in their career fields.
            • Ranked #3 in Best for Vets: Career & Technical Colleges 2014 by Military Times.
            • Presents the full tuition cost up front. In most cases, even textbooks are included in the total price.
            • Provides career services associates to help students review their resume, provide career counseling, help with job searches, and more.
            • Has 27 campus locations across the southern United States, plus offers online degree programs.
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            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            4 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
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