CULINARY INSTITUTE

I am standing in front of the entrance to the Culinary Institute. To the right is the teaching school and to the left is the teaching restaurant. The students preparing and serving our lunch today are in their last year of training. The Senior class runs the teaching restaurant on Tuesday through Thursday each week of the Fall and Spring semesters.

This is the pastry case where, each day they are open, a different array of pastries are available at very low prices.

A view of the final prep area and the dining room. Each chef in training must work at all the jobs a restaurant has. They do greeting work, setting up tables and busing the tables, they are waiters and also tend the bar. The meals are delicious and are artistically presented.

There are tables for two around the bar that can be had without reservations. The first time we came for lunch we sat at one of those tables for two by the windows. Our waitress that day did a wonderful job for us; however, in the course of our meal, while she tended bar, we must have heard the crash of glasses at least a half dozen times. Apparently, her bar tending skills were not her strongest talent.