Word: kellers
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When Overton or one of the R&D chefs has a new idea in mind, Okura usually begins in his cookbook library, consulting cooking bibles such as Escoffier and Larousse Gastronomique and masters ranging from Julia Child and James Beard to Thomas Keller and Wolfgang Puck. "If David suggests something from Thailand or Argentina or Costa Rica," Okura says, he will talk to chefs with that expertise. "We will get to the core of any cuisine, any culture." Okura and his chefs may experiment with abandon, but they have a deep appreciation for the rules they're breaking...
...That sentiment is hardly new: in 1944, Dean of the Faculty Paul H. Buck solicited professors’ opinions on the Overseers’ visiting committees. As Morton and Phyllis Keller describe in their book “Making Harvard Modern: The Rise of America’s University,” Buck’s findings were far from promising: “complete indifference.... The function has sunk to so low a repute that few believe anything can be done with the device...
...when in 1954 Board members complained to Conant’s successor, Nathan M. Pusey ’28, that the Overseers had been marginalized in important governance decisions and appointments, Pusey responded that he would informally seek their advice in the future. But, as Morton and Phyllis Keller note in “Making Harvard Modern: The Rise of America’s University,” “little appeared to change...
...rise of the professional management means that much of the day-to-day decision-making is in the hands of the bureaucracy,” Morton Keller says, pointing in particular to Bok’s move to increase the number of vice presidents from one to four...
...residing in and participate in events. You wear the ‘H’ proudly in your daily life, actively recruit people for Harvard, and rap “Fight Fiercely, Harvard” from time to time. You take to heart the following words of Helen Keller: “I am one, but still I am one. I cannot do everything, but still I can do something. I will not refuse to do the something that I can do.” You are a proud Harvard alum, and you are giving back right now because...