7 News Features: Free For All

WSVN-- South Florida's no stranger when it comes to high rollers. We've got big cars, Big houses, Big boats but if you have a big appetite, who says you have to be a big spender?

Al Beltranena/ Le Cordon Bleu:"We want to have a casual yet elegant restaurant with very accessible and affordable prices."

The secret ingredient - student chefs.

Al:"We are a completely 100 percent student run restaurant."

At two south Florida culinary schools, college students cook, prepare, and serve their customers. But don't be fooled.

While they're getting an education, you're getting a five star experience.

Al:"I think the public will be very surprised by the quality of the food and the service."

At Le Cordon Bleu in Miramar, French cuisine comes with a contemporary twist.

Al:"It's all about serving the guest to their liking."

Whether they're serving pork or pasta... When you combine appetite with

ambiance, trust us, you'll soon forget the kitchen is a classroom.

Adriania Cardeso/ Dining at Culinary School:"It was really impressive. I had no idea it was going to be so elegant, so well organized."

Antwon Blake/Dinning at Culinary School:"If I was ever going to propose to a woman at a restaurant, this would be the restaurant of choice."

And once you get the check, trust us, you'll be pleased with the price.

Caroline Valladares/Dining at Culinary School: I think it's definitely affordable. And for the money, it's great."

Now, if you're like me and you like things done right, we can understand why you'd be nervous being served by students.

Good afternoon, Mr. Stevens?

Here's your paper, Mr. Stevens?

Your bottled water, Mr. Stevens?

But at these culinary schools, the students have been studying for years.

Your main course is their final course.

Jeremy Reed/Art Institute of Fort Lauderdale:"You know these students are all trying very hard. They are all working for a grade you know so they're all trying to make sure the dish is done right.

At the chef's palate at the art institute of Fort Lauderdale, it's impossible not to find something pleasing to the palate.

Jeremy:"Theyve made the soups, they've made the sauces. They made the vegetable, rice, potato, whatever it is."

Whatever it is, it's working. Here, a two-course lunch with coffee and soda will run around 15 dollars. While a four-course dinner with wine will run you somewhere around 30 bucks a person.

Jeremy:"We keep our food prices moderate because we don't have labor so to speak because the students are running it."

In fact, the restaurant's non-profit. This way, the focus is on the food and making sure the customers are content

Jean Mazzaferro/Dining at Culinary School: "I just didn't think it was going to be this way. It's really nice. Elegant."

Gwen Simon/Dining at Culinary School:"Actually, I think it was better than some places I've been that are suppose to be fine dining."

Another tip - you can save your tips. Both schools ask you do not give the students tips because the restaurants are considered classrooms.