Time to Go Back

Seeing as how I teach only evening classes at Le Cordon Bleu Chicago, I'm never home with my wife and kids for weeknight dinners. My wife gets home from work and almost immediately begins preparing whatever it might be that she and the kids will be eating that night. Fortunately for me, they are all such loving and considerate human beings that they always save me enough of whatever they had to satisfy my hunger when I return home from class.

One day last week, I was able to get a big roasting chicken in the oven before my wife got home so it would have enough time to cook to the proper doneness and be ready for them to eat. Normally, when we roast a chicken, we cut out the bird's backbone to flatten it out and expedite the cooking, a process known as "spatchcocking". The backbone then usually goes into the freezer to be used for stock once enough parts have accumulated. This time, however, I threw the meaty backbone into the roasting pan along with the spatchcocked bird in order to have an extra tasty treat later that night.

What's that? You've never specifically and intentionally dined on just the crispy, golden brown, succulent back of a roasting chicken? OK, maybe I can see that it sounds a bit odd to rave about such an item, but it is truly one of the tastiest, most enjoyable parts of the bird. There is one bite in particular that outshines every other bite of poultry in the entire world. Some people call it the pope's nose, but it is really just the tail of the chicken, where the tail feathers attach themselves. It's really more skin, cartilage, and fat than actual meat, but when it's golden brown and crispy, there is simply nothing better. You've got to give one a try as soon as possible.

When I got home much later that evening, and I had taken the time to re-crisp the roasted back in a nice, hot oven, I was reminded that there really is a lot of truth in the idea that the "off" cuts of our furred and feathered friends offer the very best eating...at least to us connoisseurs of serious goodness!

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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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            Good for Working Adults
            • Flexible Scheduling
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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
            • Campuses in New York and Silicon Valley with nearby housing available
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            2 Program(s) Found
            • 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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            • 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.
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            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
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            L'Ecole Culinaire , Saint Louis
            • 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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            1 Program(s) Found
            • A contemporary, career-focused institution of higher education dedicated to excellence since 1902.
            • Has academic advising that provides students someone to answer questions and provide guidance.
            • Offers scholarships for qualifying military members, adult learners, as well as program-specific scholarships.
            • Provides tutoring services to help students master any assignments that give them trouble.
            • Gives students the option to study online, at one of the 12 campuses in Indiana or Ohio, or a combination of both.
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            Good for Working Adults
            • Accredited
            • Flexible Scheduling
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            • Transferable Credits