The Bocuse Restaurant, the teaching restaurant at the Culinary Institute of America, officially opens for service today in the Hyde Park Campus after a long, much-needed renovation — and a name change.
The student-run restaurant, described in terrified and loving terms by Anthony Bourdain in Kitchen Confidential, had been known as the Escoffier Room for decades. Early last year, however, the CIA announced that the “E-Room” would undergo a massive renovation, citing the need to not only modernize the restaurant’s interior, but also the curriculum. Now, it “reflect[s] the teachings of revered Chef Paul Bocuse (named Chef of the Century by the CIA in 2011) and deemed as essential by faculty and students to prepare graduates for success in this competitive industry.” Essentially, the fussy French techniques promoted by Escoffier — who died in 1935 — will no longer be the primary emphasis of the curriculum.
If you’re not prepared to go all the way to Hyde Park, NY to experience the food from the Chefs Of Tomorrow, have no fear — here’s what it looks like on the inside!
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