Interview With a Gastronomist pt. 3

Welcome back, my fellow culinarians! It is my great pleasure to bring you the final part and conclusion to my ongoing interview with Professor Forrest, gastronomer and educator from the Culinary Institute of America. As said before, not all culinary schools are the same, and it gives me no greater pleasure than to further convey my love for gastronomy. This is something we do not take lightly at the CIA, (Gastronomy is a six week course at school, and is held in the highest regard amongst students and faculty alike). Without further a due, lets finish this up.

What is your favorite restaurant?

Pretty broad question! Food or overall experience? It is hard to separate the experience from the food, so it can be influenced by something as simple as your dining companions. I’ve had some amazing meals at No. 9 Park in Boston, including a 6 hour dinner and a lunch that lasted through dinner (we deemed it Lupper), The Salt House in SF, and loved every time I’ve been to Au Pied de Cochon in Montreal. If I had to choose just one, though, it would probably be Fore Street, in Portland, ME. They’ve been using local food for 15 years, have a wood-fired oven, grill and turnspit, and keep it pretty simple. The restaurant isn’t pretentious and it is all about the food.

What is the best advice you can give to current and students of tomorrow?

Be intellectually curious and learn something new every day. The time you spend at the CIA is one of the rare times that you get to do
nothing but learn. Make the most of it.

Well, that is the end of our interview. I wish to thank Professor Beth Forrest for taking the time out of her impeccably busy schedule to answer these questions for us, and thank my readers for taking the time to read them. I’d like to open up our next interview to the readers, I ask of you to compose any questions that you may have for Professor Forrest, and for me, and I will do a special reader interview article based upon the responses. Also, next week I’ll have a wonderful article about the documentary Food Inc. which we watched in class, and why it is important to know about where the food we eat comes from, how its made, and how safe it is to eat.

Send all questions to my email account at Chefdrigz@gmail.com and I’ll forward them to the Professor.

Thanks again readers! Keep on cooking!

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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
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            • 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
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            2 Program(s) Found
            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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            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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            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
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            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.