President's Letter • Spring 2017Dear All —
Spring 2017 has been an eventful couple of months: an entirely new look, events program, and executive team. We commenced with a Restaurant Tour of Chef Daniel Boulud's flagship restaurant, Daniel. We concluded with a Restaurant Tour of Chef Thomas Keller's New York flagship, Per Se, along with a Sunday Supper at the more casual, Bouchon Bakery & Café. In between, we've coordinated with restaurants such as Jungsik, Atoboy, Ai Fiori, Nicoletta, and Marea. Our intention at present and as we progress forward is to further the solidarity of the restaurant industry as a true profession and passion. It's a career that some choose to follow, and it's one that requires tremendous hours on one's feet, a heart to learn and emphasize, and a dedication for the craft that is hospitality. Come Fall 2017, we are aiming to continue with our Restaurant Tours and Sunday Suppers. We will introduce new content, including a podcast and a video series, in addition to more hands-on workshops and bringing Chefs and restaurateurs to our campus for industry panels. There's a lot to be excited about. Thank you for your participation and interest thus far.
Arnold Byun President |