I got the chance to attend an open house event at CulinaryLab where each of the instructors did a culinary demo. I got to tour the school and speak to some of the team. I have a background in culinary
... Read moreI got the chance to attend an open house event at CulinaryLab where each of the instructors did a culinary demo. I got to tour the school and speak to some of the team. I have a background in culinary, and attended a program in New York years ago. My overall impression of CulinaryLab: Very impressive.
First Impressions:
The location is beautiful, not at all what you'd expect from a culinary school. There's a cooking-themed 'secret entrance' that opens up into a very large space with bright white finishes. Looks like a great place to host an event, which apparently they'll be doing as part of their program. The kitchen is brand new, and opens up to the rest of the teaching space.
The Demos:
The demos were different than a typical cooking demonstration. They used some high tech techniques, like sous vide and liquid nitrogen to demonstrate their respective techniques. The instructors were thorough and really knew their stuff.
The Program:
As someone whose been around the foodservice industry for years, I love what they're doing here. The approach is fresh, contemporary, and also very practical. The two things I was most impressed by:- SMALL CLASSES: They only take 9 students per class, compared with the standard 20+. - APPRENTICESHIP: They send their students to a local restaurant to be mentored by a working chef throughout their program. I wish this was around when I was going through school.
CulinaryLab's approach to training chefs seems like the practical and logical approach that we've needed for years. I look forward to seeing this school grow
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