Whether pursuing a life as a professional cook or a behind-the-scenes mover in culinary arts and restaurant management, the students at JNA Institute of Culinary Arts have honed their craft with professionalism and skill for more than 20 years. Students learn real-world lessons in a demanding professional setting, from running a kitchen to pleasing food critics with menus sung in four-part harmony. JNA shows off the fruits of these labors at its onsite restaurant, where the food is both prepared and served by students. The restaurant boasts a seasonal menu, gracing plates with items that have ranged from housemade gelato to cornmeal-dusted scallops.
The Restaurant School at Walnut Hill College provides culinary instructions to students who wish to work in fine dining establishments and the hospitality industry. As part of its program the school offers trips each year to regions of the world that are known for their food and wine. Past trips have included the Tour of France, the Hospitality Tour of England and the Hospitality Florida Resort and Cruise Tour. The school teaches students everything from the most practical aspects of the job to secrets of the industry. Students can receive an Associates Degree and Bachelor of Science degree in Pastry Arts, Culinary Arts, and Restaurant Management. The Associates Degree program is 18 months long and must be successfully completed before a student can sign up for the BS degree program. Requirements for admission include a high school diploma or GED, a goal statement, SAT scores, your high school transcript, letters of recommendation and a personal interview. The school is located at 4207 Walnut Street in Philadelphia, PA.
Young Chefs Academy provides a fun, safe, and motivational environment for kids to become acquainted with food and food presentation. Engaging chefstructors instill lessons of kitchen etiquette and safety in youngsters, giving them a gourmet guidebook for their future journey into the land of food. Classes educate a variety of age groups; classes for the kindercooks and junior chefs let kids follow a recipe to edible fruition, creating a nutritional meal while mastering basic food-prep skills. Senior chefs are offered advanced classes that hone specific skills and techniques to expand the parameters of cooking creativity.
Within the kitchen of a quaint bed-and-breakfast, Rosemary and Thyme's private chefs illuminate the art of Italian cooking during two-hour, hands-on classes. The chef demonstrates how to mix together and make friendship bracelets out of seasonal ingredients, sourced from Fernbrook Farms, before novices craft their own cuisine. At the class's culmination, students dine on three of their own classic Italian dishes and wash down bites with a glass of wine or a beverage of choice. Though classes are currently scheduled for Tuesdays, Wednesdays, and Thursdays from 6 p.m. to 8 p.m., more sessions will be added depending on demand or the inclusion of noodle cooking on college-entrance exams.
As the name suggests, the artistic minds behind Petals & Paper channel their inspiration into two kinds of unique creations: modern floral arrangements and custom invitations. Designers craft each bouquet according to the client’s needs and tastes, arraying bridal bouquets into vintage or contemporary designs and crafting corsages, headpieces, and fresh flower rings to match students' prom dresses or gym shorts. Stationery experts can customize missives to reflect any occasion, from baby announcements adorned with animal silhouettes to wedding invitations accented with bright hues and beach themes. Aside from its services, Petals & Paper also tutors pupils in the art of flower arrangement, imparting novices with the knowledge to avoid classic mistakes, such as pairing a bird of paradise with a posy of salmon.
Edward Younger drew from his master's degree in education and more than 35 years of experience in the bar industry to design AAA International Bartending School's state-approved program. Since 1988, the staff of professional bartenders has helped thousands of students pour with tip-earning panache and mix an exhaustive index of cocktails that Younger updates on a monthly basis.