Tony Kurdzuk/The Star-Ledger Flames leap from a pan as John Durna, executive chef at Clydz in New Brunswick, prepares ostrich meat for a dish in the restaurant's kitchen, in this July file photo.
A young female server pours coffee, holding a saucer at the lip of the cup to ensure no splashing. A group of fellow servers lines the wall, arms behind their backs in military fashion, keeping tabs on their tables.
“Hello, sir, is everything to your liking today?” another young host asks a diner. “If there’s anything I can do for you, please don’t hesitate to ask.”
Around the dining room, which boasts white linens and polished silverware, patrons feast on house-cured salmon with wasabi cream, risotto with shaved fennel, seared scallops in a wild mushroom ragout, seared duck breast and other gourmet delicacies.
While this may seem like a four-star, Zagat-rated restaurant, it’s actually a cafe at Atlantic Cape Community College: Careme’s. The entire staff, inside the kitchen and on the dining room floor, consists of Academy of the Culinary Arts students being graded on everything they do, right down to replacing every used utensil.
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