Our New York City campus offers access to some of the best cuisine in the world from its home base of stylish Soho. Our Silicon Valley campus gives access to some of the best California vineyards and farm-to-table cooking. Both schools serve as the international “center” of your journey, with experiences beyond the kitchen. You supply the desire; we’ll help you develop your craft, earn your diploma and gain confidence, providing a solid return on your investment.

Avra's delicacies are graciously served in a setting evocative of a splendid Greek home. Innovative Greek architect Yianni Skordas has turned the spacious Avra interior into a cozy dining environment which also includes a courtyard for al fresco seating in the summer. Everything about Avra is homey. From the flowers to the Jerusalem limestone floors, stonewash walls of the interior remind one of the traditional white walls and blue roofs often seen in postcards of Greece and its famous islands. Avra specializes in grilled seafood using only the freshest and most flavorful ingredients available. "Simple cooking is the best cooking," is the mantra of Executive Chef George Georgiades. A beautiful filet of lithrini from the Mediterranean or an American snapper from the Atlantic dressed only with extra olive oil, fresh herbs and lemon, or a classic octopus grilled to perfection - these are sample dishes that exemplify Avra and the essence of Greek cooking.

Word of mouth travels fast in New York City so it didn’t take long after the Little Pie Company opened its doors in 1985 for people to know that we were cooking up something good at our modest storefront on 43rd Street. Housed in the vibrant theater district in the Manhattan Plaza complex where many performing artists live, the Little Pie Company creates its star desserts in " a theater of baking". From the sidewalk, passersby can peer through large picture windows to see cooks in sparkling white caps and aprons baking pies, cakes and cookies --- peeling, slicing and arranging the fruit, pouring the fillings into crusts, placing the desserts into large steel ovens. Nearby rows and rows of pies with swollen golden brown crusts sit cooling on racks until they are snatched up to be taken home or consumed on the spot at the inside counter or at one of the outdoor tables, accompanied with a cup of coffee or a frothy cappuccino. The windows themselves are often decorated to celebrate seasonal holidays, reflecting a place with the friendliness of a neighborhood joint and the simple sophistication of a four-star patisserie. Berry pies in summer, pumpkin in fall, warm pecan in winter and strawberry rhubarb in spring, a variety of flavors to fit every mood, every month of the calendar. Remember a time when a home-made dessert equaled happiness? At the Little Pie company, it still does. Visit our Grand Central Terminal location, we are located in the lower-level dining concourse where seating is available to enjoy a slice of old-fashioned apple pie and a cup of coffee.

Leave it to the ever-gentrifying Red Hook to continue attracting new business, like the restaurant, cocktail bar, and coffee house Fort Defiance.

Casual Japanese cuisine in a casual setting from a well-known casual chain.

Taproom No. 307 is every beer lovers' dream, serving a wide array of some of the finest craft beers available.