We ate and ate, until we starved, and then I made spaghetti

Normally in the Test Kitchen, there is a steady flow of food to be devoured, from morning until evening. Depending on the day, recipes can start as early as 6 a.m. and start showing up for tastings as early as 9 a.m. There is usually enough for everyone to sample, and sample we do! A couple of bites from each morning recipe is breakfast for the interns; bites between 11 a.m. and 1 p.m. make up lunch, and anything after 3 p.m. is dinner. Our internships are unpaid (A.K.A. externships), so having free meals throughout the day is an appreciated perk. We graze all day long. Mind you though, because these recipes are in various stages of development, sometimes what we’re eating isn't always great...but we eat it anyway.

Then there are writing days - these are the days the interns starve because the test cooks are writing the stories to accompany the recipes for the magazine or books. No one is in the kitchen on writing days, except for the interns. While we hope food will magically appear, it rarely does. This happened on Tuesday. Tuesday was a writing day this week, and Tuesday, we were one hungry bunch. Wednesday was also a writing day, but I wasn't going to let our poor group go hungry again. I had extra food in the freezer that I had not had time to cook at home, and was dying for some family favorites. I made the trek from Providence to Boston with a giant bag of groceries and started cooking the second I got into work. By 11 a.m., we had a huge platter of spaghetti and meatballs and chicken Caesar salad. It hit the spot.

Today was thankfully back to normal and we dined on cakes, cookies, poultry, meats and even seafood. Tomorrow is another writing day. I've got a bag of polenta, a block of parmesan, and a mission to feed the hungry.

P.S. While the test kitchen follows state and federal food safety laws and guidelines, they're not licensed to offer or sell food to the general public, so they're not allowed to give any leftover food to shelters. Any additional leftovers are portioned, packed and placed in the walk-in for staff to take home.

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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.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            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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            4 Program(s) Found
            Auguste Escoffier Schools of Culinary Arts , Online (campus option available)
            • 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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            • Online Courses
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            2 Program(s) Found
            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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            1 Program(s) Found

            Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.

            With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.

            2 Program(s) Found
            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