Our staff and students love exploring the culinary world. We love it even more when we’re showered with accolades. Here’s a taste of recent, really nice comments.

Metromix Detroit:
Do you ever wonder where great restaurant food comes from? Not the ingredients, but the meal? Its preparation, the design, taste – the whole package? It all starts with the chef. Read more…

Open Table:
Savor a gourmet lunch prepared and served in Schoolcraft College's student-operated restaurant. The menu, which changes daily, includes freshly baked breads, soup, salad, a choice of entree, and a selection from the tempting dessert table. All items on the menu are a la carte. Students work under the direction of an award-winning Certified Master Chef. Read more…

Metro Times: Best Cooking School Restaurant
The culinary arts program at Schoolcraft College is now better than ever, with its new $27 million dollar state-of-the-art kitchen-classrooms. One oven, which is programmable and can be operated via modem, cost $38,000. The public is welcome as diners, and at bargain basement prices, whiel the food is, well, state-of-the-art. Read more…

Yelp: Brian M., Commerce Township:
“One week you can be offered Asian, the next European or American. To make sure I conveyed the school’s message, I will pass along a segment from the email I get on a regular basis: ‘Dinner seatings begin at 5:30p.m. Tuesday through Friday; reservations are strongly recommended. Discerning palates can savor upscale, yet affordable a la carte International and American cuisine favorites Tuesday through Thursday evenings. Enjoy an extravagant buffet on Friday evening.’ The desserts are a work of art and worth the time to try as many as you can afford.” Read more…

Yelp: Amy C., San Francisco:
“It’s always fun to see what’s cookin’ in the kitchen and the American Harvest at Schoolcraft’s College of Culinary Arts is no exception. Although American Harvest may conjure up images of traditional Americana, the menu that we saw was anything but. It was a mix of culinary cultures, perhaps a reflection of its students’ interests. Along with each menu item, was the name of the Schoolcraft College Culinary Arts student who was responsible for each dish.” Read more…