What {almost} every culinary students longs to hear

Before I tell you about the best day ever in class, I’m honored to see that my blog, Wicked Good Dinner, was nominated as a top-100 food blog right here on Chef2Chef; and we’re doing pretty well, hanging in there with the top-10. If you haven’t been by, please visit the voting page and vote FIVE chef hats for Wicked Good Dinner to keep us in the top-10. Thanks for your votes!
I love when semesters come to an end. Not because I want to be out of school – just the opposite, I love school. But because it’s the time of year when Chef lets us run loose and wild, telling us to “MAKE WHAT EVER YOU WANT!”

Because everyone is focused on the Grand Buffet, the annual fund raiser for the school, Chefs and students are busy prepping during classes, and the walk-in and pantry are bare, with every morsel of food set aside for the buffet.

We spent half of the class helping to prep recipes for the buffet, and then the rest of the class hunting through the freezer and walk-in for leftovers and anything edible that was not designated “do not touch.” We decided, as a class, that we would make breakfast; and more specifically, something with eggs since that was the most abundant protein. Chef declared it would be fritatta day and sent us on our way.

I love fritattas, and I knew right away I wanted this fritatta to smell {and taste} like the ones my Italian grandmother used to make for dinner. Class fritattas ranged in size, fluffiness and ingredients when pulled from the oven — some were really flat and skinny, some were lopsided, some were fluffy and light. And as mine was in the last stages of baking, an amazing thing happened: I was suddenly transported to my grandmother’s Federal Hill apartment in Providence, RI by the aromas of egg, potato, zucchini and balsamic red bell peppers. When I pulled the gorgeous thing out of the oven, the entire class was hovering over my oven.

J, K and I took our slices, and I saved a slice for Chef who had been hard at work carving a watermelon. And then the class took the liberty of helping themselves; before I knew it, my beautiful fritatta was gone. Chef, as he passed my station on the way back to his watermelon, tapped on the cutting board where the fritatta once sat and said, “That was good. Really, really good.”

Chef didn’t realize, but I had a very good teacher 20 years before I had ever set foot in his kitchen. There’s definitely something to be said about learning how to cook from family.

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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.
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            • 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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            • 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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            • 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.
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            • Offers externship experiences to students for experience in the field.
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            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
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            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
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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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            • 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.
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