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.

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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.
            Good for Working Adults
            • Flexible Scheduling
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            Baker College is the largest independent college in Michigan with the most focused approach to education and training available. Our mission is to prepare you for meaningful employment.

            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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            Good for Working Adults
            • Flexible Scheduling
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            • Has been training students in the culinary arts since 1946.
            • Teaches hands-on culinary training in French, Asian, Mediterranean, Latin and American cooking, along with professional baking and pastry techniques.
            • Helps students gain professional skills in culinary management.
            • Offers an Italian Culinary Arts program where students get to externship in Italy.
            • Its instructors are respected chefs who put their dedication and life experiences into their instruction.
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            Good for Working Adults
            • Accredited
            • Flexible Scheduling
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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).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
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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
            • Campuses in New York and Silicon Valley with nearby housing available
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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.
            • 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).
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