Word: chefs
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Dates: during 2000-2009
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When iconic Annenberg card-swiper Domna Antoniou took an early retirement package in the midst of a budgetary crackdown last spring there was an outpouring of appreciation for the 22-year Harvard University Dining Services veteran. But when budget cuts and a glimpse of greener kitchens caused former Executive Chef of Residential Dining, Larry R. Kessel, to leave Harvard in August, his departure passed nearly unnoticed by students...
After six and a half years at Harvard, Kessel, a graduate of the Culinary Institute of America and a former New York and Boston restaurateur, left HUDS and joined private food provider AVI Food Systems as Executive Chef and Operations Director for Wellesley College. Kessel, who played an integral role in crafting residential menus and working on the Food Literacy Program, said a former HUDS employee had been recruiting him to work at AVI for the past three years...
...January, in an effort to consolidate its budget, HUDS eliminated the Executive Chef of Residential Dining position, and shifted Kessel to Executive Chef of the Cook and Chill Division, which handles the preparation and distribution of soups and sauces for the House dining halls...
...Larry’s title [of Executive Chef] didn’t change,” said HUDS Director for Culinary Operations Martin T. Breslin. “He was just refocused...
Besides, with the absence of cable in most Harvard dorm rooms, you should be using your time at the MAC to catch up on Top Chef, not staring at your neighbor’s calorie counter...