February 28, 2019 – The scene is similar to that of any restaurant’s opening night. Energy is high, dining room is bustling, staff is pumped up yet a little nervous. Through the open kitchen I see cooks in perfectly pressed uniforms getting their stations ready as orders begin pouring in. At the window, a chef reviews tickets and calls out orders. Floor staff wind their way through the quickly filling restaurant, taking orders and carrying drinks. But there is something different about the energy in the room, and that’s because this is not just any restaurant. It’s a classroom at the The Culinary Institute of America’s San Antonio campus.