Road Tripping Part Deux

One of the most amazing things about food is that almost no matter where you go, your offered something different or new. A burger in Buffalo could be different than a burger made in Las Vegas. In New York City, millions of different foods are just around each corner. That’s why I love taking road trips to New York, its not just for friends and for shopping but because it allows me to further expand my culinary horizons.

Union Square For The Win

Union Square in New York is a hotbed of all things organic with the farmers market that sits surrounding the park. To the east is restaurants like Union Square Cafe, where my friend Sarah introduced me to high end cafe dining. To the West, the ever famous, Le Bernadin, where all my seafood desires can be alleviated by Chef Eric Ripert’s glorious cooking. The market is truly the hidden gem in between the two, for every footstep brings a new vendor, hoping to showcase off fresh organic fruits and veggies, or in one rare case, an all natural, USDA certified organic rare breed of pig with such a high fat content that a mere pound of loin costs as much as $45. To taste such succulence would be well worth the price.

Set Sails For The Horizon!

From Canal Street down, one can explore the wonders of Chinatown. This is the only place in New York that almost anything can be found. A quick shot up north to Bowrey and Delancy will put you in the Asian market. The market showcases a worldly selection of fruits and vegetables, ranging from the hideous smelling Durium fruit, which tastes like carmelized bananas, to szechwan buttons; whose feel is nothing but electric in your mouth. Peppers and spices from around the world are cased in behind all these culinary conquests, waiting for someone to take them home and experiment. New York provides an excellent opportunity for any young culinary student to explore their culinary horizons.

What This Means For You

The first thing that any culinary school will teach is to know your products. Know how to recognize, and use anything in the food world. This means going out and exploring all the varied types of food out there. If you want to be the best, you need to know how to separate the best from the rest. There is no greater way than tasting your way to an education.

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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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            • Its first location, in Paris, officially opened its doors as a culinary school in 1895.
            • Teaches students by having them spend significant time in the kitchen practicing precision techniques.
            • Provide hands-on training from instructors who are certified, master chefs.
            • Offer flexible schedules and online programs.
            • Has 30 schools worldwide, spanning 5 continents, including 17 campuses in the U.S.
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            • Provides students the opportunity to train at home in their spare time to get their high school diploma, train for a new career, or enhance current skills.
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            • Member of the United States Distance Learning Association (USDLA), the Canadian Network for Innovation in Education (CNIE), and the International Council for Open and Distance Education (ICDE).
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            • A private, accredited distance learning college based in Norcross, Georgia founded in 1987.
            • Ensures that service members, their spouses and veterans can maximize their military education benefits.
            • Gives students the option to customize monthly payments to fit their budgets and lifestyle.
            • Offers all-inclusive tuition: textbooks, learning materials, and academic support are covered in the cost.
            • Allows alumni to enroll in any future program at a reduced rate.
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