Student Satisfaction

Do we share a similar culinary point of view? Over the years that I've been working within the field of culinary arts, I've slowly drifted away from fussy, overly complicated food, and come to appreciate more and more the deeply rooted satisfaction granted by simple combinations of good ingredients. Personally, I believe human beings' ability to appreciate soul satisfying, simply prepared dishes is built into us, and forces us to close our eyes and smile when we take of bite of something as elemental as, say, Fettuccini Alfredo.

"Fettuccini Alfredo?" you say? Yes, but not that stuff that most U.S. restaurants call "Fettuccini Alfredo" I'm talking about the original, three ingredient, super easy dish of Fettuccini noodles, good butter, and Parmigiano Reggiano cheese invented by Roman restaurateur Alfredo di Lelio sometime in the first quarter of the 20th century. Three ingredients! That's it! No cream, no garlic, but so very good...can you believe it?

Last week I lead my culinary students through their class on the preparation of fresh pasta. Our school may be called Le Cordon Bleu, but the French know a good thing when they taste it, and the art of fresh pasta making is something we instructors take very seriously. Each of them combined one heaping cup of bread flour with two eggs and a pinch of salt, and kneaded the dough until it was smooth and elastic. We then rolled it out nice and thin and cut it into approximately ¼ inch wide by 10-12 inches long fettuccini noodles. We boiled the noodles for 2 to 3 minutes in salted water, and then slipped them into a waiting, gently warmed saute pan that had a good three or four tablespoons of butter softening on its bottom. A generous handful of finely grated Parmesan cheese then covered the noodles, which were carefully tossed in the pan before being splashed with a bit of the precious pasta cooking water to loosen the "sauce" a touch. One more handful of grated cheese followed by another gentle tossing, and the masterpiece was ready!

I think that my students weren't quite ready for just how delicious such a seemingly simple dish was going to be. They were caught off guard by the first bite, but I witnessed almost every one of them closing their eyes and smiling before digging in and devouring the rest.

Featured Culinary Schools

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.
Show more [+]
Good for Working Adults
  • Flexible Scheduling
  • Financial Aid
  • Transferable Credits
1 Program(s) Found
  • Offers more than 150 self-paced, career-relevant programs that are connected to a supportive 24/7 online community of students and faculty.
  • Profiled in many publications such as The Boston Globe, Fox Business, and  Inside Higher Ed.
  • Nearly 25,000 graduates each year.
  • Accredited by the Distance Education Accrediting Commission (DEAC).
  • Founded in 1890 in Scranton, Pennsylvania    
Show more [+]
  • Online Courses
4 Program(s) Found
  • 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.
Show more [+]
Good for Working Adults
  • Flexible Scheduling
  • Financial Aid