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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            • 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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            Platt College Oklahoma , Oklahoma City
            • 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.
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            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
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            • Offers externship experiences to students for experience in the field.
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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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            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
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            Auguste Escoffier Schools of Culinary Arts , Online (campus option available)
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            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
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