Culinary Institute Chef’s Palette

We were celebrating my birthday with a little in-​state getaway and wanted to do something special. While there are a lot of amazing restaurants in the greater Miami/​Lauderdale area, this was something fun and out of the ordinary. We called for reservations and did an early dinner. Our server and all the waitstaff and chefs are in the culinary training program at AI. Our server told us that half the class did front of house for the first month, while the other half works the kitchen and then the group swtiches to give everyone experience with both sides. Both lunch and dinner uses a three course pre-​fixe menu with a few selections for each course. Everything we had was excellent. A standout for me was the crab cake appetizer, with mini crab cakes on top of a corn salsa. The corn had been grilled and was a super flavorful pairing with the crab. It was a wonderful and memorable meal and we’d go back again!

Everything people have said about this magnificent find is true! Do call for reservations. It is small and they are only open during the semester since it is student operated. The experience is fun. The food is the most flavorful you will find, and the price is ridiculous.
Even the servers are taking this as a course. Our server was completing a degree in nutrition in order to work in a healthcare facility. He was so nervous since serving wasn’t exactly what he’d been exposed to before. This was the first day of the semester and we were his very first table. He did great. As long as people realize that this is a school and to treat everyone with respect and understanding, i think the experience becomes less uptight. It is not for pretentious types.
The food courses were timed perfectly. We did not feel rushed and were really able to enjoy every bite. The menu changes, so check to see what they have available. You choose one from each of three course offerings. I enjoyed delectable crab cakes with a spicy corn relish, panko crusted mahi over asparagus lemon orzo with roasted tomatoes, and a pineapple upside down cheesecake with whipped cream made from coconut milk. We had cappuccinos with dessert. They were made from a nescafe machine but were good. It was all fantastic.
The cost is $ 19 for dinner, served 6−8pm, thursday and friday only during the semester. Drinks are an additional charge, but reasonable.
They accept credit cards for payment, but do not allow you to leave a tip on them. TIPS MUST BE MADE IN CASH!
Another important note: we noticed a few tables had brought their own wine. They were disappointed when told they were no longer allowed to do so because the restaurant’s liquor license had expired. I’m not sure if they plan on renewing, but i would call to check before you go.
And another thing. It won’t do any good to rush to get there early before they open. It helps no one. It is a class for them, so they begin at 6:00.
Now, go make a reservation and enjoy yourself!

There is something special about the three course meal, where expectations, anticipations, and satisfaction meet at a cross.
My mom took me here, happening to be a Thursday/​Friday visit, so we went for a Friday lunch. We called ahead for reservations, and they put us down for 2:30, which was odd cause they said they close at 2:30, but hey whatever.
They were still a but busy when we arrived, but we were seated within 10 minutes, and we got to enjoy seeing baking students in class at the time.
The service here is great. Our waitress was attentive and our servers showed off their professionalism. I was impressed and delighted to see this side of the business in their restaurateur curriculum.
We both ordered different items from the menu to be able to share and without having to describe the dishes, the pictures really say it all. Everything tasted so fresh and it was so refreshing to be able to eat fish that’s actually sumptuous, coming from a non seaside area. The plating is wonderful as were the presentations. I felt like I was a judge or a patron on MasterChef haha
My carrot and pumpkin purée soup was flavorful and so delicious, and my moms tuna poke was just mazimg. Her scalps and shrimp were large and cooked so well, they were like supple bites of soft deliciousness. You know something is good when you can’t even compare it to anything! My fresh catch was red snapper and the celery root purée was so awesome, it was the best combination of flavors.
Dessert was just as fantabulous. Her chocolate cake came with a generous scoop of ice cream and a selection of fresh in season fruit. The cake itself was perfectly baked! My lemon crêpe was so divine as well, I felt like a fat kid gorging myself at that point because I was so full but it was so good.
To top off our experience, we were invited into the baking 101 class and were able to sample and try all the things the students baked the previous day and that day. They had a chocolate mousse, a nice flan, some kind of cake, and a few other fun things that were all quite good!
Definitely recommend a visit here, it is both an amazing experience and fresh, delicious food.

I have been wanting to go to this place for years. I finally made it, and wish it hadn’t taken me so long! The menu changes every 3 months based on the students schedule throughout their program. It is a three course meal for dinner and each course offers you 4 – 5 choices. All this for $ 19. Each course has a pretty presentation on the plate.
They bring rolls and baked pita in the beginning. They give you herb butter… yummy! and a roasted pepper/​feta sauce that is amazing for dipping your roll and pita.
The tables have linens and the servers are practicing, but are very good with service. You can order wine or bottled water for an extra cost. Prices are reasonable. They don’t accept AMEX and you must tip in cash.
I had a breaded and fried goat cheese with a side of mashed eggplant to start. My main course was a veggie lasagna with strips of zucchini in place of noodles. My dessert was amazing… hot chocolate lava cake with a side of vanilla ice cream on top of buttery toasted crushed graham crackers!
Parking is plentiful in the attached garage. They serve lunch and dinner and Thursday and Friday. Lunch is a little cheaper. They recommend you call for a reservation. I will definitely be back.

What an awesome dining experience! Thie restaurant is part of the Art Institute of Fort Lauderdale and both front of house and back of house are operated by the culinary students, with guidance from faculty and staff.
The meal was definitely a bargain! A gourmet three course dinner was $ 19.99! You really can’t beat it. Drinks were extra, but still reasonable. My friend and I both enjoyed the drink special of the evening, a pomegranate mimosa, was $ 8. I’ve bought cheaper drinks but in the scheme of things drink prices were average.
The food was fantastic! An assortment of breads started the meal off and were accompanies by both regular and herbed butters. For the first course, I had the eggplant tapenade, with a fried goat cheese medallion for my first course which was something unique to me and quite enjoyable. It was served with pita browse and some lightly dressed greens, so it was a pretty substantial appetizer. My entrée of poached salmon was also quite delicious and well prepared. The mix of veggies, including peas, Lima beans and artichoke hearts definitely paired well. For dessert, the apple cobbler option was a perfect finish to the meal– it was served warm and the seasoning was great! There was also a table of other sweets– chocolates and assorted macarons– which were created by pastry students earlier in the day. Obviously, sampling a few was a necessity and a nice touch to the meal.
As great as the food was, the whole experience was incredible. The restaurant area itself was very nice. Service by one of the soon to be graduated students was incredibly polite and efficient. I had expected the meal to take a while as it was being cooked by students, but each course moved forward at a nice pace. The dining area looks into two kitchens– a prep skills kitchen and the a la carte dining kitchen, where our meals were prepared. It was neat to see students in action! When we received our checks we realized they did not accept tips, but we wished we could have tipped! It was fantastic.
I’ll definitely visit again if in the Fort Lauderdale area! The restaurant is only open on Thursdays and Fridays, so keep that in mind if you plan on visiting. They serve lunch as well– lunch is also a three course meal, but for only $ 14.99!

Had an amazing meal for less than $ 30 (including an alcohol beverage). The students in the kitchen are seniors, and the servers are students as well. We overheard them advising that being a server grounds the future chefs on what goes on outside of the kitchen and on the overall dining experience. The dining room has views of 2 different kitchens. It was just so neat to see our meals being prepared!
The clam chowder was honestly the best clam chowder I’ve ever had… it had lots of clams and the secret ingredient — bacon! Mine didn’t have any clam shells in there, but I noticed other tables had 4 or 5 clam shells in their soup. The portions are generous, and my pork was perfectly cooked. The chocolate lava cake was very good — it’s different than any other lava cake I’ve had. The cake part is actually very soft and fluffy. The ice cream was on a bed of cookie crumbs. Can’t wait to dine here again!!!

I’ve always wanted to go to a restaurant where the chefs are culinary students. The way I figure it, student chefs will be enthusiastic, up on the latest technques, and trying hard to impress their teachers and fellow students.
After reading the five star reviews on Unilocal,I had to try this place. Since they ‘re only open two days a week reservations fill up quickly. I had to wait until the following week to get a table.
The dinner includes an appetizer, entrée, and dessert for $ 19.95. Everything on the menu sounded great. I remembered seeing reviews on Unilocal saying that the crab cakes and the short ribs were delicious. Both items were on the menu. I trust my fellow Unilocalers. I ordered the crab cake appetizer. It was three crab cakes on a bed of corn salsa. It was delicious. .For my entrée I ordered the braised short rib which came with mashed potatoes, and green beans. So many times short rib is fatty. Not here. It was lean, and tender, and perfectly cooked. The red wine sauce that covered the short rib was so good. The mashed potatoes were light and fluffy. I don’t know how they prepared the green beans. They were the best green beans I’ve ever eaten. For dessert I had the warm chocolate cake. It came with a scoop of vanilla ice cream. When I cut into the cake I found warm chocolate sauce in the middle. It was very rich, and very delicious.
My husband ordered the southwest chicken dumpling with black bean salsa for his appetizer. For his entrée he had pappardelle pasta with mushroom cream sauce, and strawberry shortcake for dessert.
His chicken dumpling was fried and served on a bed of black bean salsa. I traded one of my crab cakes for one of his dumplings. The dumpling was very good. He loved his pappardelle pasta. I tasted it and I thought it was just okay. The pasta was good but I thought the sauce was a little thin for my taste. His strawberry shortcake was delicious. It was different from any strawberry shortcake I’ve had before. There was plenty of whipped cream and fruit. If you go there and order it I don’t think you’ll be disappointed.
The restaurant was attractive, the service was friendly and attentive, and the food was delicious. I’ll be back.
A funny thing happened while I was eating my dinner:
I was about half way through my entrée and just about to put a forkful of mashed potato in my mouth when our server came over. He asked if I wanted him to wrap up the rest of my food. I told him I wasn’t finished yet. He put a plate with my warm chocolate cake on the table and said it was like a lava cake and had to be eaten while it was still hot. Oh well, I gave him the rest of my entrée to wrap up and ate the warm chocolate cake. Later the instructor explained that the timing on the cake had been off and it came out of the oven early.
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This is a really great place to eat. It’s where the students of the International Culinary Institute under the supervision of master teaching chefs do the cooking and serving, sporting off their talents and showing you what they can do. And, I must say they really are most talented group and prove it by doing an outstanding spectacular job of it.
This is probably the fifth or sixth time I’ve dined here and each time has been a not only a pleasure but a culinary treat. On my most recent occasion, thanks to an invitation from Unilocaler Jim D., I started off with two delicious pan seared crab cakes over a fresh from the cob cut corn and a chipotle aioli. For a salad and equality fine mixed green raspberry salad containing fresh raspberry, red onion, walnuts and feta cheese with a tangy to the taste raspberry vinaigrette.
For my entrée, a fresh Mahi Mahi that was perfectly grilled with a pineapple salsa and sweet potato mash sided along with a grilled asparagus. Then for dessert a nice fluffy light clean to the taste peanut butter mouse with chocolate ganache.
Overall you could ask for better, plus have the additional treat of being waited on by the students of the Culinary Institute and be able to observe these aspiring chefs at work and studying for their future culinary careers.
Restaurant operating hours are generally Thursday through Friday from 12:30 to 2:30 and from 6:00 to 8:00pm. Reservations are a must!
Bear in mind that though the Chef’s Palette of the Culinary Institute is open to the public it is not a commercial restaurant as such.

Make reservations; spots fill quickly

Awesome awesomeness!
For the price, you are getting a very good meal. All in for my wife and I, the bill came to about $ 60 –that’s including a bottle of wine.
Apparently, the students have to learn every aspect of the restaurant — that includes the maitre d’ and wait staff! You can tell some of these guys were a bit nervous. Our waiter mentioned this was his first time in the waiter position in over 2 weeks. Pretty funny. We had fun with him and took some of the pressure off.
I highly suggest this place.

Students making wonderful dishes. The menu is very limited. 3 apps. 4 entrees and 2 desserts. Food quality is excellent. Service is a little slow but the servers are students who are not training for «front of the house». They pass muster. The star is always the food.
A worthwhile treat and a true bargain.

This is where you see students in training to be Chefs. Not only is the food out of this world, but they actually talk to you and tell you who is making your food so you can watch them through the window.
The service can be a bit slow when they get busy which is sometimes but it is worth waiting for. Bring an appitite because the fixed price menu, have all the courses. They have a very limited wine and beer list but I think youn can bring your own and Wine Depot is within walking distance.
I have been to resurant down 17^th street and this compares to the best at half the price.
However it is only open Thursday Fridays for lunch and dinner when school is open so do make a reservation an A+ is my Grade