My experience at the Institute was anything but amateur. I've sent others there and they all agreed it was VERY good. But I confess I had some suspicions. We ate there on a summer Saturday evening. Our very professional server admitted he was a graduate of the program. When I asked whether our dinner (not perfect, but way better than the norm) had been cooked by students, his answer was a bit evasive ("there's just one chef in the kitchen"). How many chefs are usually in a kitchen?? So I don't know what would happen when the college program is in full swing.

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