Comments about ‘Restaurant 101: Utah culinary students run their own eateries at Salt Lake City's International Culinary School’

Menu seems pricey. Try doing a place like Sills in Layton does. Good portions, low price, great food.
My opinion I could be wrong. Teach the students to do up value not just dollars.

We've always enjoyed Greg's. It's good food in a fun and interesting atmosphere. And it's great to talk to the students and listen to their plans and ambitions.

Or try The Savory Palate! Can't beat $12.95 for a re-fillable drink, appetizer, entree and dessert!!!

The Savory Palate at the Art Institute is very good. I was impressed with the food, and I hear the students that actually prepare the food are typically at a more advanced level. Great experience.

We've stopped by and tried the Savory Palate- suprisingly good, considering it is run by trainees.
I would actually reccomend it for the price.

With alldue respect to SIll's in Layton, I don't think you're going to get beef tenderloin or lam chops, plus a soup, salad, appetizer and dessert for under $20.

This is good to know. About 10 years ago I was in San Fransico while on official travel and someone there recommended the San Franciso School of Culinary Arts student restaurant for dinner. We paid something like $35 dollars but I had one of the best meals ever. That meal in San Fransico in a regular restaurant would of ran us well over $100. As an added bonus they had a desert table like nothing I have ever seen. One could pick what ever they wanted and it was difficult with all the wonderful choices.
Back to earth, I mean Utah. I am sure that these student restaurants would be worth a visit even if it is not SF. Got to go sometime.

Nice comment, AyreWolf . . . Have you ever been shopping before, do you know what they kind of food costs? For some reason I don't think of Sills as fine dining. Good food maybe, but apples to apples comparison-no.

I know a student who blogs about her experience while attending AI’s culinary program. Her latest post is about recently working the "front of the house”. Since I can't post a URL (dumb!) search on "My Favorite Kitchen" (dot com)

We've taken classes which teach us how to buy from perveyors and distributors. We were given scenerios which include budgeting and food costs. One of the most important lessons i feel i've learned is how to put forth quality and maintain "Value." @ the prices you see listed we are more often giving you more than you paid for. In fact with the work we put in i know we'd be losing money. By entering our dining rooms you are helping provide an essential experience(many of us have no real world experience). just think how your helping our future communities! Especially Utah's future small businesses! So in advance, THANK YOU for your vital support. Make a reservation, we will give you our best. i hope that is enough:)