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.

Browse Culinary Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT Clear All

    See More


    See More



    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            Culinary Arts (AS)
            • Program areas include Culinary Arts, Culinary Management, and more
            • Students are taught cooking styles from around the globe, including Classical European, Asian, and Latin cuisine
            • Curriculum designed to prepare students for a career as a chef, with course topics that include Culinary Techniques, Management by Menu, and Nutrition
            • Alumni have appeared in reality competition shows such as Top Chef
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            Culinary Arts
            • 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.
            Show more [+]
            • Flexible Scheduling
            • Financial Aid
            Intensive Sommelier Training
            • 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
            Show more [+]