Word: kessel
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...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...
...right opportunity at the right time,” Kessel said. “This is a new property so there was that challenge and that opportunity, and I like opening up new projects. Also there was a larger potential for growth...
...After spending his sophomore season sidelined with an injury, Caputo capped a healthy junior season with a stellar overall performance. The grappler entered the championships as the 11th seed, upsetting sixth-seeded Joshua Patterson of Binghamton before facing off against Purdue’s A.J. Kessel in the round of 12. This pivotal round distilled competitors into six All-Americans and six grapplers who return home without hardware. Fortunately for Caputo, he was up to the challenge, besting Kessel 2-1 to advance and extend the Crimson’s streak of honoring an All-American to four straight years...
...cooking—sustainable, vegetarian cooking adapted from the Harvard University Dining Services menu. Over fifty students requested to participate in the free, limited-space class that was organized by the HUDS Food Literacy Project (FLP) and the Freshman Dean’s Office. HUDS Executive Chef Lawrence R. Kessel and Currier Chef Christopher Tighe demonstrated a variety of cooking techniques that featured ingredients used by dining hall chefs. The menu: delicata squash with browned butter and sage (Harvard consumed 44,000 pounds of squash this semester, according to Kessel), brown rice pancakes with a citrus salsa (dining halls usually...