The backbone of the operation is formed by interactive teamwork between the chef educator who oversees the students preparing the food in the kitchen, and the food and beverage industry expert out front who acts as host to the guests and mentor to the servers. Both are there to offer support and guidance to the students, but also to critique and grade them. The faculty members will change positions at the end of the semester. A high percentage of customers to Careme's during the lunch hour are bus trippers on their way to Atlantic City. Dinner reservations include an a la carte menu designed by the chef educator and fourth semester students.
Patrons are welcome to bring their own wine to dinner.
Both lunch and dinner at Careme's feature fresh, homemade baked goods and 'to die for' desserts created daily by the Baking and Pastry students. The restaurant was awarded 'Best Restaurant Desserts' in 1998 by Atlantic City Magazine's Best of the Shore. Prices do not include tax and gratuity. Reservations are accepted daily, Monday through Friday, September through May, while classes are in session. Group reservations are only accepted on Monday or Tuesday evenings with specifically designed sit-down menus.