LAURA WILLIAMS: ATC culinary delights a treat to enjoy

It felt just like the Iron Chef — minus the degrading judges’ critiques that could make grown men cry.

And it was awesome.

As my co-worker Brad McEwen and I walked into the headquarters of Albany Technical College’s culinary institute, we were presented with 5-star service, from personal, quality attention to delicious delicacies — all served in style.

I have to admit, I felt a little giddy seeing the cloth-covered table that was loaded with exquisitely-styled dishes on pristine white plates — some still warm in order to elevate the cooking process and presentation of food. I might have even glanced around to see if Alton Brown was lurking about.

Albany tech students prepare creative cuisine.

Instead, I just sat up straight and listened as Executive Chef Todd White gave us a presentation of our dishes, prepared by himself and the talented students of ATC’s Culinary Arts program.

I even tried occasionally to chime in and ask intelligent questions, sounding like I knew what I was talking about — but I probably didn’t. I have a feeling my cousin, who is herself a culinary arts school graduate, might have been entertained by my efforts.

White, our ever-gracious host, educated Brad and myself on proper cooking techniques, unique food combinations, and demonstrated through his meal that a balanced and healthy meal can be synonymous with the words delicious, filling, and satisfying.

I’d like to consider myself educated in the food world — after all, I watch the Food Network, and my homemade preserves did recently win a blue ribbon at the state fair.

However, there are lots of foods that I have not tried — and now I can mark a few of those off my list.

Our theme for the meal was Asian-influenced, something that I am not overly familiar with, being born and bred in the South as I am.

However, I can honestly say that I did not eat anything prepared that I did not enjoy, and I feel more sophisticated for having expanded my horizons. From buerre blanc, to fish tacos to chorizo, srirachi sauce, margerita pizza, haricot verts, and rice noodles — my taste buds got a delicious education, and I cannot say enough good things about the attentive service and friendly conversation we received from everyone involved with the program.

In fact, my biggest problem was just trying to keep up with Brad. I’m not typically a super-slow eater, but I think my efforts to act as proper and sophisticated as possible as would be befitting my surroundings might have slowed down my progress. As a result, with every course, I found myself being the last one finished, a fact which made me feel forced to hurriedly whisper to Brad at one point, “Stop eating so fast!”

“But it’s all so good; I can’t help it,” he replied.

Just like a man.

He was right, though — every bite of our elegant, healthy and versatile meal, made with caring professionalism, was delicious. My entire experience was a treat from beginning to end.

From a chic dining room decorated with edible centerpieces, to attentive staff and delectable cuisine, you won’t find a better deal in Albany for your money — or a bigger education for your palate. This is definitely an experience everyone owes it to themselves to try. And it is clearly evident that the staff and students truly enjoy what they do — something that is too-often hard to come by these days.

At the end of our 5-course meal, the only reason any morsels remained on our plates was simply because we could not possibly eat another bite — regrettably.

To which Chef White quipped, “So, are you ready for the next course?”

Absolutely, chef, anytime — just give me a chance to digest this one first.