Paris

I arrived in Paris a week ago and have been in a state of culinary bliss since the minute I stepped off the plane. I am staying in the apartment of some friends while they are away on their own vacation, and I must say that this is the only way to do Paris. Sure I have to make my own bed and open my own doors, but in exchange I have a kitchen to cook in and a place to store all of the delicacies that I accumulate throughout each day. This also means that, unlike most tourists, I am not limited to dining only in restaurants and that the gorgeous plump figs, perfectly ripened cheeses and vast incarnations of foie gras that scream out to me as I walk past, can find their way home with me to be delighted upon for days to follow. The problem is that I am starting to find my miniscule, Parisian fridge difficult to close as I keep cramming it with more and more.

Every neighborhood in Paris is lined with small food shops. In the few blocks that I walk each day from my flat to the nearest metro station I pass two patisseries, a cheese shop, a produce shop, a butcher and charcuterie, a shop featuring caviar and smoked and pickled fish, a foie gras shop and a candy shop. The temptation is overwhelming and the quality of ingredients is so high here, that it’s tough to restrain myself. Soon I’ll return to the States, though, where the patisserie and cheese shops will be replaced by 7-11′s and KFC’s and I know I’d better take advantage of what’s around me while I can.

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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
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            5 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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            • 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.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
            • Hosts regular career fairs for employer recruitment.
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            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
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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).
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            • 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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            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
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            • 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.
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            • 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).
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            Good for Working Adults
            • Accredited
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            • Has been training students in the culinary arts since 1946.
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            • Its instructors are respected chefs who put their dedication and life experiences into their instruction.
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            Good for Working Adults
            • Accredited
            • Flexible Scheduling
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