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Culinary School Dining...what a deal!

We went last year to the Cordon Bleu school in Las Vegas, Café Bleu for lunch.
What a great deal and the food was excellent..
Anyone else dined at the great culinary schools around the US?
Loved to go the CIA Greystone in St. Helena/Napa or L'Ecole French Culinary school in NYC..Portland too.

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  1. I have been to the California Culinary Academy's Careme Room, back when they were in the old location on Polk Street in San Francisco.

    On Friday and Saturday nights they would do a classic buffet with all the show piece platters, like you see on the food competition shows. They also had lunch. Very reasonable.

    I have recently seen ads for the new restaurant at the new Potrero Hill campus, but haven't tried it yet.

    1 Reply
    1. re: pamf

      I remember going many years ago. Something like $25/person for dinner....a great deal and some great food.

    2. Seattle has some community colleges with well-regarded culinary arts programs. By great good luck, one was just a few blocks from where I used to work, so I used to visit their dining room (which serves lunch only) and also get heap cheap artisan breads and pastries from their bakery.

      1. We actually went for the first time to the Natural Gourmet Institue's "friday night dinner" (Manhattan, NYC) recently. It is $40 for 4 courses, with BYOB. It was really terrific. Even DH enjoyed himself and he's not a vegetarian.

        1. I think it was $20 for a 3 course meal and they had great French wines by the glass.

          1. A few years ago I was visiting NYC and my friend took me to the restaurant at the French Culinary Institute. The meal was great and the price was a steal compared to what a similar meal would have cost in any other NYC restaurant.

            1. L'Ecole at the French Culinary Institute in NYC is one of the best deals around. Their prix fixe lunch is high-quality food at T.G.I.F. total check price. They also do prix fixe dinners, and of course there are À la carte choices at both seatings.

              I had my first Osso Buco (with gremolata, of course) there some years back, and recall that even the bread baskets were delightful. Just don't plan on a workday lunch there; the experience is to be savored, and your lunch might run two hours.

              Reservations are highly recommended. Check out their menu online beforehand.

              1. We went to Greystone twice while out in Napa. It was fantastic! What a deal is right! :)

                1. My daughter majored in Hotel and Restaurant Management at the University of Delaware. The restaurant run by the students in that major is called Vita Nova, and it's the best kept fine dining culinary secret in the entire state of Delaware.

                  1. While visiting Chicago I had a fantastic meal at Backstage Bistro which is part of the culinary program at The Illinois Institute of Art. Not only was the food great but it was a value compared to other Chicago dining.

                    1. Philadelphia has the Restaurant School at Walnut Hill, which is more up-scale, and the culoinary program at the Art Institute of Philadelphia. AI is just a few blocks away from where I work, so I go frequently for lunch. What a great deal! The food is almost always good, and I enjoy watching the students learn. Here is the link to Petite Passion, the restaurant at AI. If you are in the Philly area, give it a try; you will not be sorry!!

                        1. I've eaten at Greystone in St. Helena a few years ago and it was fantastic. We sat at the bar and had a tasting menu where the chef would bring over samples of dishes they were cooking. It was my second favorite meal on the trip, after the French Laundry

                          1 Reply
                          1. re: ivanova

                            heard nothing but praise for Greystone..next trip to Napa will be a must.
                            Thanks ivanova!

                          2. I used to work not far from a vocational high school that had a culinary arts program, and you could get a big hot lunch for very little money in their dining room, where the students did both the cooking and the serving. But we quickly learned only to go towards the end of the school year, by which time they had polished their chops and produced quite decent food. Earlier in the year the results could be amusing but not necessarily edible!