Culinary school restaurants serve mainly fine-dining menu options with a variety of different cuisine influences.
Culinary schools are secondary educational institutions where students can learn culinary practices to further their careers in the restaurant business. Students can focus on a variety of skill sets ranging from kitchen management to restaurant marketing. Some culinary schools have their own restaurants, offering students chances to gain experience by working in an actual restaurant environment. Add this to my Recipe Box.
L'Ecole
L'Ecole is a fine-dining restaurant in New York City with food prepared by students attending the French Culinary Institute's Classic Culinary Arts Career Program. Students work at every station in the restaurant in order to make them industry-ready upon graduation, and group tours of the facility are available by reservation. The restaurant serves brunch, lunch and dinner with four- or five-course meals, including menu items like yellowtail tartar, miso-glazed pork ribs, bouillabaisse and grilled fig-glazed pork belly.
Ristorante Caterina de' Medici
The Ristorante Caterina de' Medici is an Italian restaurant run by students attending the Culinary Institute of America. The Tuscan-villa setting is equipped with five dining areas including a main dining room decorated with Venetian chandeliers and brass sculptures, as well as a casual dining area with an antipasto bar and wood-fired oven. The menu is a la carte and offers a selection of Italian wines, beers and cocktails. Awards received by the restaurant include the Ivy Award and the "The Best Duchess County Restaurant" in Hudson Valley Magazine's "Best of the Hudson Valley" awards.
Careme 350
Careme 350 is a student-run restaurant sponsored by the California Culinary Academy where students in the program both prepare and serve the meals. Students apply their training in an active environment by working at kitchen stations like hot, cold and pastry, as well as being exposed to restaurant marketing and management. The food served is French cuisine with a contemporary touch, and a full bar available is available to diners. Entrees on the menu include innovations such as fig-stuffed pork loin, confit of rabbit leg ravioli and tempura fish and chips with wasabi tartar sauce. The restaurant is open for lunch and dinner Tuesday through Friday.
Escoffier
Escoffier is a classic French cuisine restaurant, with a contemporary influence, headed by the students of the Culinary Institute of America. The restaurant menu is a la carte and represents different culinary regions of France, with menu items like lobster bisque garnished with seafood sausage, escargots in garlic butter, and saut ed cacao crusted pork tenderloin. Along with its many awards, Escoffier was inducted into the Nation's Restaurant News Hall of Fame in 2000. Escoffier is open Tuesday through Saturday for dinner. Business casual dress is required.
Tags: Culinary Institute, Caterina Medici, Culinary Institute America, French cuisine, Hudson Valley, Institute America