Ten Upper School students and two teachers explore the restaurant business in Chicago, learning how to prepare various dishes with cooking instructions and hands-on preparation with some of this City's finest chefs. We will explore cooking as a career and experience gastronomic and culinary delights from different perspectives.

Here is a sampling of our own critical reviews of visits to these fine establishments:

The Chopping Block

• "Our trip to The Chopping Block was a rewarding and exciting culinary experience. With the help of an experienced chef, we got the opportunity to prepare and cook our own Caesar salad, ravioli, fettuccini, and tiramisu. All in all it was a fun afternoon in the kitchen!"
• "I had a great experience at the Chopping Block. We had a very hands on experience and the chef did a great job with keeping our senior boys in line. It surprised me that making pasta from scratch was so simple. I hope to go back and take a class either on my own or with a friend."

• "Chef David did a great job of teaching us how to make a California roll and spicy tuna roll."
• " I thought the food was excellent. I really enjoyed David and thought he did a great job teaching all of us. I hope that this part is included in next year's Chefs of Chicago."

• "Plitt Fish Market was also a lot of fun. The information session was very informative and the people there were really nice. It was a hands on experience, having students filet their own fish, which was a lot of fun."
• "I really liked all the science that the president of the company, Mr. Sullivan, tied into his business. I thought he did an excellent job explaining on our tour and thought that the whole experience was worthwhile."

Chez Baughman (with guest chef Tony Priolo)

Margie's Candies

Charlie Trotter's

Yoshi's Café

French Pastry School