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.
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.
Golden splatters of magma embellish the eatery's fire-red walls and draw eyes to the back of the dining room, where a 10-foot-high volcano pulses with flames. Well, it's actually a custom oven, but it houses real hot lava rocks designed to cook up to 10 large Mediterranean-inspired pies in two minutes flat.
Chefs top dough made fresh daily with eclectic ingredients ranging from grilled eggplant and sun-dried tomatoes to smoked gouda and meatballs. Sharing space inside the specialty oven are vulcanas, similar to calzones and jam-packed with meats, veggies, and gooey cheese. Other fare includes certified Angus beef burgers and pitawiches, all aptly washed down with chilly fountain drinks sourced from Magma Pizza & Pita's sister restaurant, located inside of a real underground igloo.
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.
Little Hands Art Studio's owner and teacher, Jessica Heisen, equips budding artisans with the supplies and know-how to explore their own creativity with delectable results. Heisen’s classes for adults, children, and intergenerational duos guide students as they bake cupcakes and top them with decorations such as fondant, mini marshmallows, frostings in piped pastry bags, and cookies hit by a shrink ray. Beyond the regular classes, Little Hands hosts private birthday parties for youngsters and, on Thursday and Sunday nights, grownups-only workshops, which encourage participants to bring their own wine and mingle as they create pastry art that reflects their inner muses’ 401(k)s. The studio also teaches children how to whip up afternoon snacks such as pastas and muffins, and conducts occasional beading and other art classes.
Philadelphia calls Madame Saito the Queen of Sushi, and it's easy to see why. Armed with formal culinary training from Le Cordon Bleu and the Ritz Escoffier in Paris and experience from apprenticeships under premier Tokyo sushi chefs, she has committed the last 26 years to spreading her love for Japanese culture and contemporary fusion cuisine. Although she leaves time in her schedule to manage Tokio Sushi Bar—her sushi restaurant with French culinary influences—, The HeadHouse Cafe, and to conduct an annual sushi-making competition, Madame Saito counts education as one of her highest priorities. She regularly commits her quadrilingual tongue to demystifying the art of sushi during classes for aspiring chefs and casual students alike, teaching them how to hand roll maki and slice fish into perfectly uniform dodecahedrons.