Making Something From Nothing: The Anatomy Of An Improvised Breakfast

I embarked upon a very slow start to my morning today, the result of overindulging in too much good wine last night, and I had just made an extra strong pot of coffee when I was suddenly swept with a wave of hunger that required immediate attention. I scanned the fridge and searched my cupboards and sadly chuckled to myself as I realized that the only thing more pathetic than the refrigerator of a college aged bachelor, was probably that of a professional chef.

Ready to resign myself to a bowl of instant oatmeal, I remembered the carton of farm fresh eggs I had bought just a couple of days before, tucked away at the bottom of my refrigerator. A couple of simple, sunny side up eggs would have to placate my hangover induced hunger. As the eggs slowly cooked, I started to imagine how good their runny yolks would be dripping over a bowl of steaming hot pasta, but the eggs were halfway cooked by this point and making pasta would surely mean overcooking them. The wheels had started churning though, because suddenly I remembered a packet of pre-cooked Kashi grains that I had bought a few weeks prior for just such an emergency. I quickly tore open the packet and heaped a mound of grains onto a plate and into the microwave. "Now, what else?" I said aloud as I contemplated my larder. Fresh herbs would certainly invigorate this combination, and as I opened my crisper drawer, I was delighted to find a bunch of fresh sage just waiting to add fragrance to my dish.

The grains came out of the microwave, were tossed with torn sage leaves, salt and pepper and awaited the eggs which were close to perfection. But suddenly I was in a creative vortex and pondered what else this dish might need. The answer, was depth of flavor, and I had just the thing for that– a knob of beautifully mellowed Parmesan cheese. I shaved on a feather-light layer of cheese and went to retrieve the eggs, which by that point had been adorned with a smattering of flaked black sea salt, freshly ground black pepper and some chili flakes.

The dish wasn’t quite there though, so I flitted over to the cupboard (the coffee obviously having taken effect) and pulled out an exquisite bottle of locally made Katz olive oil and another bottle containing my new favorite condiment, a tar colored – balsamic like aged sherry vinegar, brought to me by a friend from London.

As I drizzled on the oil and vinegar, it occurred to me that I was concocting something quite salad-like and that's when I remembered the lone head of radicchio that sat perched upon the middle shelf in my fridge. This addition was pure genius– the bright magenta color, the bitter flavor, the gentle crunch. By this point, however, I was forced to switch to a bigger plate, as my two lowly eggs had suddenly become a downright respectable meal. The final touch was another few twists from the pepper mill, and lastly, another gossamer layer of parmesan cheese grated over the top.

Needless to say, the dish was delicious and made me once again aware that my years of experience in the food world are relevant, even on a lazy, hung over Sunday morning.

Browse Culinary Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT

    See More

  • DEGREE

    See More

  • PROGRAM TYPE

  • START TIME

    LOCATION
    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            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
            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.
            Show more [+]
            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
            Show more [+]
            3 Program(s) Found
            • A part of the Select Education Group (SEG).
            • Offers several scholarship and financial aid opportunities for students who qualify.
            • California campuses accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and accreditation for the Salem campus from the Accrediting Council for Continuing Education and Training (ACCET).
            • 4 Campuses located in Clovis, Modesto, and Redding in California, and Salem, Oregon.
            Show more [+]
            Good for Working Adults
            • Accredited
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            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.
            Show more [+]
            4 Program(s) Found
            Virginia College , Greensboro
            • 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.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            1 Program(s) Found
            • Preparing individuals for career opportunities, technology training, and certifications for the medical, culinary arts, HVAC repair, legal, and cosmetology fields since 1934.
            • Has many lecture classes with a maximum of a 30:1 student to teacher ratio, and most lab classes with a maximum of an 18:1 student to teacher ratio.
            • Accredited by the Accrediting Council of Independent Colleges and Schools.
            • Has locations in Dearborn, Farmington Hills, Lansing, Madison Heights, Roseville, Saginaw, Southgate, Waterford-Pontiac and Wayne-Westland.
            Show more [+]
            • Financial Aid