Restaurant 101: Utah culinary students run their own eateries at Salt Lake City’s International Culinary School
The dining tables are set with linen tablecloths and fancy folded napkins, and an attentive waiter in a dress shirt and tie takes your order as the aromas of sizzling steak and seafood waft from the kitchen.
The elegant ambience says “fine-dining restaurant,” but this is actually a training lab for culinary students.
And for value-minded diners, it can be an enjoyable and relatively inexpensive meal — “five-star cuisine at two-star prices,” according to Frank Krause, academic director at the Art Institute of Salt Lake City’s International Culinary School in Draper.
The Art Institute’s student-run restaurant, The Savory Palate, offers a three-course lunch with beverage for $12.95 on Tuesdays and Wednesdays, from 11:30 a.m.-1 p.m. Since the school is currently focusing on international foods, lunch could be a taste of the Caribbean with black bean soup, jerk chicken with sweet potato cakes and bananas Foster for dessert — all prepared under the watchful eye of an instructor.
“We’re providing the students an opportunity to practice their craft and reinforce the techniques they would see in a restaurant,” said Krause. “And the customers get to see future culinarians being developed. Maybe one of these kids they’ve had a meal from might have a restaurant down the road someday.”
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