The seeds for Auburn's new Rane Culinary Science Center were planted more than a decade ago. The $110-million facility shows that 'dreams do come true sometimes.”
It is their first day in the food lab, a day that has been years in the making for Martin O’Neill, head of AU’s School of Hospitality Management, and Hans van der Reijden, founder and CEO of the Auburn-based“I can’t get over seeing students in their chef coats for the first time ever,” van der Reijden says during a walk-through tour of the Rane Center. “It’s a big day.”
The six-story building has so may components, in fact, it’s hard to know where to start to talk about it. “Chefs tend to have a love of teaching, because it’s really what the profession is all about,” he says. “It’s why I like this format so much because you’re not talking about just theory, you’re actually doing it.”“The intent is for students to be exposed to four different chefs over the four years they are here,” van der Reijden says. “Being able to add it to their resume, there’s no other program in the world that can offer that.
The restaurant, which began serving its first guests this week, will be open Tuesdays through Saturdays, offering an a la carte menu at lunch and a $95-per-person, seven- to nine-course tasting menu at dinner. The tasting menu will change every two weeks. The smaller capacity not only makes for a more intimate dining experience for guests but also a more efficient learning environment for the students, van der Reijden says.
Tyler Lyne is the inaugural chef-in-residence at the training restaurant 1856 in Auburn University's Rane Culinary Science Center., which bills itself as “Auburn’s most elevated hotel” occupies the fourth, fifth and sixth floors of the Rane Center.
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