Hungry for Boston

I'm in Boston this weekend and instead of checking out the Freedom Trail, Harvard Square or other sceneries, what do I do? Eat, of course. Lots of eating.

Clam chowder, lobster, ice cream, Italian fare and sushi? That's only the start. So far I've eaten some great Italian food. One of the first stops was at nebo, located in the North End neighborhood of Boston. The area is known for its long history of Italian immigrant families and more importantly, to me, some of the top Italian fare in the United States.

At nebo, sisters Carla and Christine Pallota are almost always there running the front and back of the house. My friend and I devoured this cream-filled mozzarella drizzled with a balsamic fig glaze served with prosciutto atop some garlic-grilled bread. We also couldn't stop scarfing down a tagliatelle with seared sea scallops. But even more than the good food, I noticed how much the sisters interacted with customers. They said "thank you" and "good bye" to all customers individually. Can you imagine Jean-Georges or Bobby Flay doing that? What the Pallota sisters showed me was that there are still chefs and restaurateurs who are deeply passionate about their food and business. It's a refreshing sight.

The eating is done, however. I still have a few days left here. At one seafood eatery, I inspected a bowl of clam chowder before sniffing the aroma of fresh-shucked clams swimming in a hot bath of broth and heavy cream. I haven't eaten clam chowder often but if every bite was like this one I sampled, I could be an addict. This was followed by sampling lobster, shrimp and crab tacos. It's remarkable when the seafood tastes fresh (and as we learned in school, we can tell this by the taste, smell and texture of the items).

I think going to culinary school has helped me appreciate good food even more. When a chef does it right, you don't care where you're at. You just know you're happy to be eating.

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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.
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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.
            • 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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            • Received the 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).
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            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
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            • Offers career-focused programs in allied health, business, and computer technology, and more.
            • On-the-job training available through externships, internships, and clinical placements.
            • Graduates in good standing can take refresher sessions in courses at no additional cost.
            • Day and evening class options are available for flexible scheduling.
            • Accredited by the Accrediting Council for Independent Colleges and Schools (ACICS).
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            Virginia College , Baton Rouge
            • 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.
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            L'Ecole Culinaire , Saint Louis
            • Offers educational opportunities for the aspiring, career-minded chef.
            • Students are trained by professional chefs and spend the majority of their final term working in the campus restaurant to learn all phases of the culinary industry.
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            • Has a student-run food truck that tours around St. Louis.
            • All campuses have a public restaurant where food is prepared and served by students.
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