Culinary students experience new NYC cereal cafe

group shotJuly 11, 2016 - Mix the right amount of blueberry jam, lemon zest and a pinch of kosher salt into Kellogg’s Corn Pops and you have “The Corny Blues.” Or, add some honey, toasted pecans and bananas to Honey Smacks cereal and you transformed it into the “Honey Buzz.” Even bran cereal with some toasted peanuts and banana chips can become “The Circus.”

Concept creator Anthony Rudolf and Chef Christina Tosi, the founder and owner of Momofuku Milk Bar and creator of these recipes and more, developed a way to take something as basic as cereal and make it flavorful, exciting and coveted. Chef Tosi’s recipes are featured at Kellogg’s new cereal café in Times Square in New York City, which opened July 1.
13516511 10208539318634185 5082590443050572873 nWhen Francine Marz, director of The Culinary Arts Institute (CAI) of Montgomery County Community College heard about the cereal café, she wanted her students to see it firsthand. Fortunately, she was asked by Rudolf to see the new concept prior to the soft opening of the cereal bar.

“I belong to the Philadelphia-Delaware chapter of the American Culinary Federation, and when we were invited to participate, I was very excited for my students,” Marz explains. “At the CAI, we want our students to think like innovators, such as Anthony Rudolf and Chef Tosi, and not be afraid to explore and experiment, so they can be tomorrow’s pioneering entrepreneurs. The cereal bar is a unique endeavor that should become very popular, so it was an honor to see it before the rest of the world.”

The students who attended included Angela Lutz of Broad Axe, Jill Sonlin of Doylestown, Marianne Heath of Abington, Jessica Jacobs of Phoenixville, Bethann Samean of Conshohocken and Sarah Robbins of Fort Washington. CAI Business Manager John DePinto and adjunct instructor John Cooper also attended.

13522069 10208539318434180 7321871359593775737 nAs part of its curriculum, The Culinary Arts Institute, 1400 Forty Foot Road, Lansdale, provides hands-on, real-life opportunities for students to learn business and customer skills in its Forty Foot Café and Bakery and its Bistro 1400 restaurant. Working in these spaces, students can use the knowledge they learn in their classes to develop management and operation techniques.

“Seeing the new cereal café in operation during the soft opening phase provided them with information and resources they can use when they decide to open their own businesses,” Marz added. It’s always very cool to see a new concept come to fruition.”


For more information about the curriculum and opportunities available at The Culinary Arts Institute of Montgomery County Community College, visit