"Donna Rose" > wrote in message
k.net...
> In article <egEZc.111817$mD.105460@attbi_s02>,
> says...
> > Steve Calvin wrote:
> >
> > > You can dine on chicken for two at the Culinary Institute of America
for
> > > less than than. I wouldn't, but you could.
> >
> >
> > I attended the Culinary Institute in Hyde Park in 1984. It may have
> > changed, but back then, it was a great place to eat if you knew a
> > student or had a particular interest in what the school was doing. If
> > you were looking for an elegant dinner, it was the worst. None of the
> > students knew what they were doing, and why should they? They were all
> > on their first week on the job.
> >
> > --Lia
> >
> >
> How strange. I work at the California Culinary Academy in San Francisco,
> considered by many to be the one of the two best culinary schools in the
> country (CIA being the other). In our school, the students who work the
> restaurants open to the public are the seniors. In fact, it's the last
> (hands-on) class they have before they graduate. They do a fantastic job
> and the food is delicious. The value is phenomenal, since the prices are
> a fraction of what they are elsewhere in the city.
> --
> Donna
> A pessimist believes all women are bad. An optimist hopes they are.
Most culinary schools offer 18-24 month programs, right? The one I
graduated from was a two-year applied science degree program within a
university system. Our restaurant is well-known as considered a "good
value" and sold-out for every meal, but I would have to say few of the
"senior" students had more than 4 years experience as professional cooks.
Most of our meals were classic entrees with a slight tweak, so as not to be
too predictable. $80 for any meal other than one final banquet specifically
as a school "benefit, would be considered over-priced.. even for a rack or
filet and lobster. Yet, they must have increased the average cover by now.
It was $50 for every three-course meal, years ago.