That’s Crafty! Our 4G Field Trip to Tom Colicchio’s LA Restaurant

Wow! BGL’s 501 Class was very lucky to take a virtual field trip to Tom Colicchio‘s Craft LA, one of the best restaurants in Los Angeles. The charming and well-spoken manager, Todd Thurman, led the tour and gave the 5th graders a unique insight into the process behind creating some of the world’s finest dishes.

Manager Todd Thurman introduces Taiwanese 5th graders to Craft LA.

Manager Todd Thurman introduces Taiwanese 5th graders to Craft LA.

“Teacher Todd” first showed us around the patron area, discussing the nature of the owner’s fame and the concept behind the design of the dining space.

Students are introduced to Craft's formal dining space.

Students are introduced to Craft’s formal dining space.

The real fun started as we headed into the kitchen. As we visited each of the stations, Teacher Todd told us some of the work that goes into creating such unique food. All of the fruits and vegetables are sourced from Farmer’s Markets up and down the state of California. Some markets will come by the restaurant with a huge selection of food with only the most superb ingredients chosen by special Craft staff.

Chef de Cuisine Ray England addresses the students.

Chef de Cuisine Ray England addresses the students.

We had the pleasure of meeting the head chef (or, “Chef de Cuisine”), Ray England, who talked to the students about Craft’s use of the entire animal after butchering. This made sense to the Taiwanese students, whose culture celebrates the eating of many foods that we might consider “exotic” in an effort to waste no part of butchered animals.

Dessert!

Dessert!

Of course, the students were most excited when they saw the gourmet chocolate chip cookies and, especially, the homemade sorbet and ice cream. One student wished that there was a machine that would allow people to “throw stuff through the television screen” so that they could eat some of the ice cream. The Craft staff got a kick out of the enthusiasm the students showed for their favorite sweets.

Afterwards, Teacher Seth was so hungry he had to sit down and sample the octopus and summer squash puttanesca and orecchiette with lamb and fava beans.

The best octopus I've ever tasted.

The best octopus I’ve ever tasted.

Orecchiette with lamb and fava beans.

Orecchiette with lamb and fava beans.

All in all, a fantastic experience for students and tour guides alike. This was a great way to wrap up our food unit, which also had us taking a virtual field trip to a farmer’s market and conducting a recipe collaboration with the Environmental Charter School in Pittsburgh.

Many thanks Teacher Seth’s good buddy Jim Wisniewski for setting up the trip! Here are some of the best thank you notes from the students:

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