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
            • 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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            5 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*
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            • Campuses in New York and Silicon Valley with nearby housing available
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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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            • Flexible Scheduling
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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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            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
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            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
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            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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            L'Ecole Culinaire , Kansas City
            • 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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            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits