Getting Craft-y

As chefs and culinary students, most of you have probably watched episodes of "Top Chef" and listen to Tom Colicchio's words intently. The head judge of the food-based reality show also runs his empire of Craft restaurants in New York.

I met friends for brunch at CraftBar - a more informal version of Craft — today.

We started off with glazed buttermilk doughnuts - perfect. For my main dish, I devoured a baked egg with confit leeks, short ribs, fingerling potatoes and Ibarra chocolate - also very tasty.

But eating at CraftBar, it made me think about how celebrated chefs with multiple restaurants go about their business.

One kitchen is hard enough to run but to have multiple, I can't even begin to imagine the process. From my limited knowledge, part of these chefs' success is to be able to set a system where they can maintain quality and standards.

Danny Meyer is one restaurateur whose name I've heard when chefs talk about a person with a successful business model.

Although I enjoyed my meal at CraftBar, there's a part of me that feels differently about dining at one of many popular restaurants that a chef owns. Perhaps it's all pure conjecture, but I feel different - everything seems more personalized - when dining at a mom-and-pop restaurant.

Don't get me wrong, I'd be happy to have my same brunch from today any weekend.

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            • 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.
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            • 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.
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            Baker College is the largest independent college in Michigan with the most focused approach to education and training available. Our mission is to prepare you for meaningful employment.

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            • 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.
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            • 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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            • Students get real-world experience through the required externship at the end of the program.
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