The highlight of my trip to the Culinary Institute was eating lunch at the Graystone Restaurant.
There were multiple cooking stations with a combination of resident chef's and students. This station prepared the main entrees.
There was a dessert station and a salad station as well. Notice the copper around the ventaliation system.
My meal was a wonderful apple, pear salad, roasted duck with sauteed spinich and the most wonderful squash hash. What a treat!