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.
Browse Culinary Arts Schools & Colleges
- 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.
- Flexible Scheduling
- Financial Aid
- Transferable Credits
- 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
- 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.
- Flexible Scheduling
- Financial Aid
- 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
- 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.
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.
- 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.
- Has student housing available.
- Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).