By Sue Clark, M.Ed.
Special to Campus News
Shame on me! I’ve lived in Schenectady County for decades, and had never visited my alma mater, SUNY Schenectady County Community College, for the gourmet dining experience offered to the public through the SCCC Culinary Arts Program. I finally crossed that visit off my bucket list last week, and what a remarkable visit it was! 
A SCCC Culinary Arts degree enables graduates to immediately enter their field upon graduation, and many graduates have become star chefs and leaders in their field.
So... here is how the Casola Dining Room gourmet dining experience works. The SCCC Culinary Arts Program announces a Spring and Fall semester gourmet schedule and menu online, with times available for lunch or dinner seating. Reservations can be made online for small parties, but for no more than 6 in a party. Meals are served in the elegant Casola Dining Room as part of
the students learning experience. The reservations are limited due to the Casola Dining Rooms limited seating. Don’t hesitate in making your reservations, as the Casola Dining Room gourmet dining experience is sold out within days!
What is served you ask? Every week for that given semester, a different world cuisine menu is announced online. You, as theperson making the reservation, will have to choose appetizer, entree, and dessert. Have everyone look at the menu and give you their choices for you to call in. Ordering the meals ahead of time, rather than at the table, helps the kitchen prepare only the freshest food available. Wine can be brought in with a $5 corkage fee per bottle. Dress is casual.
As for the service in the dining room, too much of a good thing can be overwhelming in a learning environment, another reason for limiting the number served. Remember that it’s still a student experience. Mistakes will be made, and that is part of the education here. My always delightful dining guest, SCCC Culinary Arts alumni Chef Larissa With, (Class of 2017,) explained to me that all students majoring in the School of Culinary Arts have to spend class time in the “real world” of serving guests in the Casola Dining Room. This experience is unique since the students needs are equal to that of the customer there. Chef With also shared with me that her time serving the public was a nerve wracking experience where... let’s just say... the wine ended up in places other than the customers glass during Larissa’s “real world” shift as a waiter. She said that after her assigned day in the Casola Dining Room, she was able to stay in the kitchen for the rest of the semester, where she felt her skills were best put to use. Her instructor agreed.
As for the gourmet menu, we chose the Asian Cuisine Week for our cuisine choice. Other cuisine choices during the semester included Greek, Italian, United Kingdom, Spain, and more! We ordered Curry Udon Noodle Soup, and Gua Bao Pork for appetizers, Ginger Scallion Noodles, and Gochujang Beef Bulgogi Bowl, for entrees, and to die for Sticky Rice and Mango Parfait, and Dojima Roll, for dessert.
Take it from me – it was all delicious. The white linen table cloth, shining silver, water glasses immediately refilled, inquiries into our dining needs; the service was also impeccable.
Sound like a great experience?
Reservation questions can be directed to Ann Shattuck at shattual@sunysccc.edu, or call 518-381-1325.
I plan to go back, as the Casola Dining Room is right in my backyard. I can now say that I’ve been to the Casola! No more “Walk of Shame” for me!”
And congratulations to the faculty, professors, instructors, and the Culinary Arts Class of 2024! A job well done.
Sue Clark is a freelance writer and photographer.
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