SHA students team up with culinary all-stars for Guest Chefs Series
Contact: Thomas G. Charbonnier '12, 860.878.1668, firstname.lastname@example.org
Students from Cornell University's School of Hotel Administration (SHA) will team up with all-star chefs to create three unique dining experiences for the 21st edition of the Guest Chefs Series, which is being held throughout the spring semester. This year's featured chefs are Ron Duprat, Top Chef competitor; Chef Jimmy Bradley, executive chef and owner, The Red Cat and The Harrison; and Chef Matt Hoyle, executive chef, Nobu 57. Each event will begin at 6:00 p.m. and will be held in the Beck Center Atrium at SHA. The ticket price of $125 includes cocktails, dinner, and wine pairings, and tickets can be purchased online at http://guestchefs.sha.cornell.edu.
Saturday, February 25: Chef Ron Duprat, Top Chef Competitor
Acclaimed Executive Chef Ron Duprat, known as a fierce competitor on season six of Bravo's Top Chef, is an expert in exotic flavors, a restaurateur, and the author of My Journey of Cooking. An alumnus of the College Aimee Cesaire and La Varenne Ecole de Cuisine, Chef Duprat is practiced in exotic flavors—often combining his own Haitian Creole cooking style with French-Asian Fusion cuisine. Chef Duprat is affiliated with organizations that contribute to the culinary community, including American Culinary Federation, Real Men Charities Inc., Black Culinary Alliance, No Hungry Kids, the College of Culinary Arts in Miami, First Lady Michelle Obama's Let's Move!, and Basil magazine's Chef Council. Chef Duprat is known to keep vanilla bean, saffron, truffles, Spanish olive oil, and chocolate on hand, and his favorite dish to make is his signature flourless chocolate cake. Chef Duprat loves the profession because it offers the seamless outlet of passion and creativeness.
Saturday, March 10: Chef Jimmy Bradley, Executive Chef and Owner, The Red Cat and The Harrison
With the 1999 opening of his first restaurant, the Red Cat, Jimmy Bradley, at 31, moved to the forefront of New York City chefs, establishing his talent for putting together—and executing—menus that could please both demanding, sophisticated eaters and those just looking to pass the time with comforting, satisfying food. Chef Bradley is now the owner of two popular New York City restaurants, The Red Cat and The Harrison, which have become destinations for guests from around the city and the country. A purveyor of straightforward—occasionally irreverent—food and contagious conviviality, all of it wrapped up in an attitude-free package, Chef Bradley has helped contemporary diners rediscover the intrinsic value of classic Mediterranean cuisine, reinterpreted for a modern American clientele. He and his recipes are regularly featured in The New York Times, Food & Wine, Bon Appétit, and other food publications as well as on local and national television programs.
Sunday, April 29: Chef Matt Hoyle, Executive Chef, Nobu 57
Executive Chef Matt Hoyle of Nobu 57 creates internationally inspired Japanese cuisine at the Manhattan restaurant developed by Cornell alumnus and restaurateur, Drew Nieporent '77. Chef Hoyle has made appearances at the James Beard House and on the Martha Stewart Show. He continuously demonstrates his culinary expertise in his home kitchen of Nobu 57, awarded three stars by Frank Bruni of The New York Times in 2005 and called "sublime" by Zagat Survey in 2007.
To learn more about the Guest Chefs Series and to purchase tickets, visit http://guestchefs.sha.cornell.edu.
About the Guest Chefs Series
Guest Chefs is a course that gives students the opportunity to work in a professional restaurant event environment and collaborate with some of the world's brightest culinary stars. This class also improves students' overall awareness of current culinary trends and gives them direct access to recognized experts in the field. Past Guest Chefs have included Wolfgang Puck, Emeril Lagasse, Madeleine Kamman, Todd English, and Jose Andres.
About the Cornell School of Hotel Administration
The Cornell University School of Hotel Administration is shaping the global knowledge base for hospitality management through leadership in education, research and industry advancement. The school provides management instruction in the full range of hospitality disciplines, educating the next generation of leaders in the world's largest industry. Founded in 1922 as the nation's first collegiate course of study in hospitality management, the Cornell School of Hotel Administration is recognized as the world leader in its field. For more information, visit www.hotelschool.cornell.edu.