Drexel Culinary Arts and Science

Art of Food — Produced by Monica Rogozinski

For the students in the culinary program at Drexel University, it is not just about learning how to recreate a recipe, but it’s about looking at the technical, structural, and scientific ways to cook food. This is one of many ways Drexel University stands out from other culinary schools across the nation. The Center for Hospitality and Sports Management emphasizes the importance of hands-on learning in a real educational setting. Through the program’s coursework and Drexel’s co-op/employment program, students not only learn how to apply fundamental cooking techniques in a professional workplace, but they also perform restaurant management, develop recipes as well as design the layouts of kitchens. In the Food Lab, students focus on food product development and they’ll develop recipes for food companies such as Cook for Your Life. At Restaurant Lab, Friday Arts followed a group of students working in collaboration with celebrity chef Carla Hall on the recipes for her soon to open restaurant in New York City “Carla Hall’s Southern Kitchen”. Not only are the students getting valuable insight and critique from industry professionals, but they also get to work and contribute to real companies and restaurants well before they graduate.


Web extra: Extended interview with Chef Carla Hall

Chef Carla Hall talks about her career trajectory and the opening of her first restaurant in New York City.

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