DECISION

The dining guide
“Cookery is not chemistry. It is an art. It requires
instinct and taste rather than exact measurements.”
— Chef Marcel Boulestin
Inside a Delicious Classroom
Named in honor of Marie Antoine Carême, founder
of “La Grande Cuisine Francaise,” Careme’s — the
student-run, gourmet restaurant facility of Atlantic
Cape Community College’s Academy of Culinary Arts — is
back in business. Careme’s serves classic international and
American cuisine, as well as ethnic dishes, five days a week,
September through May, when classes are in session. The main
dining room features seating for up to 70, and an adjoining
glass-enclosed garden allows guests to dine under the stars.
The lunch buffet is prepared and served by students.
From freshly baked breads, savory soups, and crisp salads, to
elegant entrees and sumptuous desserts, patrons receive the
royal treatment from students who are being graded for their
attentive service. Dinner features an a la carte menu and diners
can expect exceptional appetizers, soups, salads, and entrees
highlighting fresh and regional ingredients. Tableside cooking
is often part of the meal during both lunch and dinner.
“Students participate in the restaurant’s curriculum twice
during their time at the Academy,” said Chef Patricia “Kelly”
McClay, dean of the Academy of Culinary Arts. “First midway
through the program, when they have completed their
fundamental courses, and again at the end of the program. Lunch
is a catering course that focuses on planning and presentation,
and dinner is an a la carte class that represents an accumulation
of all the materials they have covered in their time here.”
Our philosophy is to train Academy students to be leaders
in the food service industry, reveals McClay. “That said,
strong cooking skills is only part of the whole package,” she
says. “Students must learn to be great motivators, understand
financial implications, stay current, be a contributor to their
community, and mentor people with less experience. Today,
the role of a chef is some what less about the food, and a bit
more about the leadership skill.”
Inside Careme’s
Guests are treated to the enthusiasm of people who are
excited and anxious to do a great job, said McClay. “The fact that
they are so proud of what they are doing is very refreshing.”
When it comes to sound advice for young chefs, McClay
offers up the following to her students; “Never burn your
bridges. It is my experience that the longer you are in this
business, the smaller it gets. Work hard and be professional.”
And, is seems as though her advise is paying off, deliciously.
48 | The Boardwalk Journal | October 2011 October 2011 | The Boardwalk Journal | 49