Dishes are typically well presented and delicious to eat. Woody Romaine leaves with anchovy-lime vinaigrette struck me as nothing more than a poor man's Caesar. Roast chicken consomme with basil pasta and leeks was the most surprising botch. It tasted scorched. Beginners in the 300-student culinary arts program wait tables, pour wine and prepare bills at Creations.
Sous chefs are in their final quarter.
Watching the beginners is great fun. They move slowly but deliberately. They smile as if they mean it. They're aware not only of their customers but of the instructors backing them up as floor manager and host. One student is in charge of the bar.