The Hudson Valley: The Cooking Show

If you want to be an engineer, you dream of going to MIT. If you aspire to be a classical pianist, you set your eye on Julliard. If you are a chef, the place to train is undoubtedly the Culinary Institute of America. They have accrued masters from culinary hubs around the world and their rigorous degree programs have been churning out batches of perfectly seasoned cooks for over sixty years. 

As a part of their study, every undergraduate must work in one of their award-winning restaurants on-campus. Their New York college, located just 45 minutes by train from Manhattan, boasts five impeccable eateries: American with an innovative twist, Italian, French, a farm to table experience with emphasis on locally sourced products, and a bakery. Committed diners book reservations weeks, sometimes months, in advance so be sure to plan ahead if you're looking to take a day trip next time you're in the city. 

Ristorante Caterina d'Medici

I spent two nights at the CIA last time I was in New York; one at the French restaurant which is now being revamped and renamed as "The Bocuse Restaurant" and the "Ristorante Caterina d' Medici."  Every garnish, steady pour into a decanter, and flambe demonstration is a learning opportunity for aspiring chefs who have invested time, energy and funds into attending the most prestigious cooking school in the country. This produces an unparalleled culinary experience as everything is executed wholeheartedly. 

At Ristorante Caterina d'Medici, the pasta is handmade, the bread freshly baked, and the wine list extensive. At The Bocuse Restaurant, the traditional French menu has just the right variety of fish and meat entrees with light creamy purees or jus to add subtle flavor without detracting from the cut itself. 

Eating at one of these restaurants is as much of a show as it is a meal. Whenever possible there's an element of spectacle involved in the preparation of a dish. Carts are rolled out in front of tables with miniature stove tops and each plate is displayed like a piece of art. It's common to see a flame in your periphery and wonder what sort of exciting concoction your neighbor ordered. 

complimentary farewell chocolates at Bocuse

You don't go to the Culinary Institute to eat, you go to dine. From start to finish, expect all your senses to be engaged as you are exposed to the intricacies that go into consistently taking a dish from ordinary to extraordinary.