The Last Best Milkshake

I've discovered the best milkshake on earth, but I'm afraid you'll never have one. I could reveal all of the details – that it's real strawberry and frozen yogurt, made by Freshens – but it wouldn't matter.You still wouldn't be me, sitting in the cafeteria of George Washington University Hospital, just after your mother came out of brain surgery.

People often associate events or periods in their life with certain foods. Home cooks and professional chefs spend great effort trying to recreate grandma's roast chicken or mama's ravioli. Not only are the dishes delicious, but they conjure fond sentiments and memories. There's much attention given to these nostalgic meals (just look at how Anton Ego is converted in Ratatouille). But what is rarely mentioned are ordinary foods that are made remarkable by experience.Such meals are wonderful in the way soggy airport pizza is wonderful after you've been flying for hours, subsisting on peanuts.

This milkshake falls into that category of amazing, ordinary food. On another day it would just be a milkshake, albeit a pretty good one. But under the circumstances, it was the best milkshake of my life. After weeks of excruciating headaches, my normally healthy mother had a brain aneurysm removed. It could have proved fatal if left to grow. I've been extremely fortunate to have a full-time mom who is always my first call for advice, help or just wonderful company. She is my mom, my dearest friend and the constant in my life. The prospect of losing her to either a serious affliction or serious surgery was terrifying. But she has a tough will for someone so sweet, and made it through. Although the future held more tests and treatments, the present seemed stable for the first time in days. The milkshake was sweet, and cold, and perfect.

These extra-ordinary food moments are rare, and I've only experienced a handful. I was eating a Thomas' cinnamon raisin bagel when the news came that I got in early-admission to Middlebury College. No bagel, not even the fresh ones from H&H on 80th, has tasted as wonderful since. Rosemary Chicken Lean Cuisines were divine for a time, only because I was working my first kitchen job in St. John. I'd come home blissfully happy and exhausted, with just enough energy to unwrap and microwave. And then there was a slimy, monstrous Carnegie Deli corned beef sandwich that I remember fondly. It was 3 am, I was 20 and completely in love with a boy and New York for the first time.

And now there's this milkshake. It was like a great book – I was sorry to finish it. But unlike my mother's salad dressing (which I still can't replicate), I'm happy to never eat it again. I pray the restless hours in hospitals – even ones that can turn sick patients healthy and average milkshakes extraordinary – are over.

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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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            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
            • Offers numerous scholarship opportunities that can help students save up to $750 per term on their tuition.
            • Tends to educate degree-seeking online and campus-based students who are adult learners with families and students who work while pursuing higher education.
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            • Received the 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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            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
            • 2 campuses located in Boulder, Colorado and Austin, Texas.
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            • A part of the Select Education Group (SEG).
            • Offers several scholarship and financial aid opportunities for students who qualify.
            • California campuses accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and accreditation for the Salem campus from the Accrediting Council for Continuing Education and Training (ACCET).
            • 4 Campuses located in Clovis, Modesto, and Redding in California, and Salem, Oregon.
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            Salter College , West Boylston
            • Offers training programs in preparation for professional careers in business, health care, and computers.
            • Provides associate and certificate programs in medical assisting, massage therapy, culinary arts, and more.
            • Places students in externships to gain real world experience before completing their respective program.
            • Accredited by the Accrediting Council for Independent Colleges and Schools (ACICS).
            • 2 campuses in Chicopee and West Boylston, Massachusetts.
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            Dorsey Schools , Roseville
            • Preparing individuals for career opportunities, technology training, and certifications for the medical, culinary arts, HVAC repair, legal, and cosmetology fields since 1934.
            • Has many lecture classes with a maximum of a 30:1 student to teacher ratio, and most lab classes with a maximum of an 18:1 student to teacher ratio.
            • Accredited by the Accrediting Council of Independent Colleges and Schools.
            • Has locations in Dearborn, Farmington Hills, Lansing, Madison Heights, Roseville, Saginaw, Southgate, Waterford-Pontiac and Wayne-Westland.
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