Bakeshops and Pastry LabsAll six of our pastry labs and bake shops are integrated into the urban fabric: with windows at street level, passersby can watch and interact and become part of the learning process. These facilities are dedicated to hot and cold pastries, artisan breads, and chocolate and sugar artistry. Each is outfitted with marble-topped work stations, plus top-of-the-line commercial equipment from the world's leading manufacturers, including steam-injected ovens. Our pastry labs have all of the latest specialty equipment and utensils to help you master the intricacies of pastry art. If pastry equipment is out in the market anywhere, then you'll find it here.
Our bake shops are equally well-equipped, each with top-of-the-line, four-deck ovens. Here you'll learn how to work with grains and flours of all kinds. You'll also learn the European tradition of fine artisan breads, croissants and danish. Finally, you'll work with any kind of dough you can imagine, including laminated dough, lean dough, dough for cream puffs, and more.
Meat-cutting LabLocated next to our Store Room for easy transport, our refrigerated meat lab is a specialized, industry-standard environment dedicated to the fine art of butchering. Using a range of specialty equipment you'll learn to cut meats of all kinds. From lamb, beef and chicken, to pork and veal, you'll learn the process of butchering for both wholesale and retail cuts.
Storeroom Our storeroom simulates those found in large commercial establishments. It's designed to maintain proper food temperature as supplies are transported from the loading dock to the interior chambers. To sharpen your management skills, you'll gain hands-on experience with the entire food and product storage chain. This includes the process of vendor requisition to receiving, storage and maintaining temperature logs for over 1,000 different products.
Inside the main storeroom, you'll find walk-in coolers and freezers dedicated to various foods and supplies, ranging from poultry, beef and seafood coolers, to storage areas for produce, dried and canned goods, and even chocolate. Finally, you'll learn the importance of, and how to abide by, HACCP (Hazard Analysis Critical Control Points) for receiving, storing and logging temperatures of all perishable foods.