Shop and Learn

Today I had one of the craziest shopping experiences ever at Wegmans (which is a ridiculously awesome grocery store if you have never had the privilege of being at one.) They were in th midst of remodeling but underneath all the power tools and construction signs, the real magic was happening. Two of Wegmans’ top staff chefs were holding their own demo on anything the customers would like to see explained or prepared. The first chef, a tall lanky fellow with John Lennon-esqe glasses, started by doing a demo on grilling with planks. Having fantasized about surf and turf all day to eat, I was enamored.

The chef began by explaining why they soaked the planks and why they had chose scallops for the demo (I guess salmon is just a little to pricey these days.) The scallops were fresh from that morning, and had a wonderful sea smell to them. Chef “Lennon” then cut some fresh herbs and made a tarragon-peach glaze to lather on while grilling. I’m a demo sucker I know, but Wegmans is just one of those places where you can find almost everything, within reason. While I waited for my free scallop to finish (at $14.99 a pound, I’ll take freebies anytime) I peered over to the other chef, who looked like a former linebacker from the NFL.

This guy was built, I had to wonder if he was benching beef sides in the butchery. Speaking of beef, the second chef pulled out some organic ($5 more/lb) skirt steaks and a maple-cajun rub that they were featuring that week. Unlike the first chef, he decided to use a saute pan to put a quick sear on the meat. Then, surprisingly he pulled it from the heat and cut it open to show the growing crowd of soccer moms and geriatrics (everyone loves free food, say it with me, ev-er-y-one.) What came next was a shock to me. Instead of finishing the meat, he put the rub on AFTER the sear. Never seen that before.

I looked back to the scallops being handed out, and quickly snagged a plump one. The moment it hit my mouth I knew I needed to fork out some cash and get some. The best scallops I’ve ever had. Here’s the kicker, the leftover scallops were cut into small pieces and stuffed into the skirt steaks! The two chefs had us all fooled, we thought they were cooking two completely different demos, but ended up making one, spectacular meal (when i got to eat the stuffed steak it was knee shaking time, don’t judge.)

All in all, Wegmans is just one of those great places to learn as you shop and just try new things. I ended up trying a similar recipe for dinner, only using maple-guava glaze on mine. Wasn’t as flashy but it made for one tasty meal.

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            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.
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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.
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            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
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            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.
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            • 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).
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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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            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
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            • Offers educational opportunities for the aspiring, career-minded chef.
            • Students are trained by professional chefs and spend the majority of their final term working in the campus restaurant to learn all phases of the culinary industry.
            • St. Louis campus offers new Food Truck Entrepreneurship courses.
            • Has a student-run food truck that tours around St. Louis.
            • All campuses have a public restaurant where food is prepared and served by students.
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            • Flexible Scheduling
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            • Transferable Credits