There are plenty of chefs who rise to the top by graduating from the school of hard knocks, forgoing culinary school to hone their skills in real-world kitchens. But culinary schools aren't just for aspiring chefs; they're also for consumers, and at Cook Street School of Culinary Arts, the curriculum caters to both, offering a full-fledged professional program for aspiring toques and hands-on recreational classes for those who want to sharpen their knife skills, learn the fundamentals of deboning a leg of lamb or plan a romantic dinner for two with more know-how than Rachael "Thirty Minute Mistakes" Ray. Cook Street also has a fleet of instructors — former Z Cuisine chef de cuisine Pete Ryan and Mark "Meathead" DeNittis, the owner of Il Mondo Vecchio, among them — who are some of the best in the industry, and with new courses on the horizon, including butchery and cheese, the school keeps up with the food movements that shape the way we eat.
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