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Get a Taste of the Windy City at a Chicago Culinary School

by Jessica Phillips
CulinaryEd Columnist
May 19, 2011

Chicago isn't just the City of Big Shoulders, it's also the city of big food. After all, Chicago is home to deep-dish pizza and Chicago-style hotdogs smothered in tomatoes, onions, hot peppers, and pickles. Attend a Chicago culinary school and you'll have a chance to try (and make) it all.

Deep Dish Delish in Chicago

One of Chicago's claims to fame is its Chicago-style deep-dish pizza. While its origins have been disputed, one famous story says that Ike Sewell of the original Pizzeria Uno wanted a pizza that would be filling enough to be a meal not just a snack. He allegedly invented deep-dish pizza in 1943, and Chicagoans have been enjoying it ever since.

Today, locals and visitors alike flock to the original Pizzeria Uno, plus other pizzerias vying for the title of Chicago's best deep dish, like Lou Malnati's, Gino's East, and Giordano's. Chicago's biggest Italian pies my steal a pizz'a your heart, but that's only the beginning of all the Windy City has in store for you.

Chicago: A World of Culinary Opportunity

In the mood for ethnic food? For authentic Indian food, head to Devon Avenue, where the Chicagoland area's 400,000 Indians and Pakistanis go for a taste of home. Sample baklava and other Greek delights, Greektown in the West Loop. Check out nearby Little Italy, or head to Chinatown. Still hungry? For great Mexican food, try Pilsen, one of Chicago's largest Mexican neighborhoods.

Chicago's Culinary Students can Go Gourmet, Too

Some of America's best white tablecloth restaurants can also be found in Chicago. Every Chicago culinary school student should try gourmet restaurants, like Charlie Trotter's (named America's Best Restaurant by Wine Spectator in 2000), Tru, Topolobampo, Moto, and Alinea.

Attending culinary school in Chicago is not only a great opportunity to learn how to prepare foods of every style and cuisine, it's also a great place to try them all.

Sources:



About the Author

Jessica Phillips is a freelance writer and editor.
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