Word: pavloff
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...time to pick up a fresh pheasant at Savenor’s, carry it to Adams House, and roast it whole in the House masters’ kitchen. This practice may have medieval feast written all over it, but the pheasant roaster was the modern-day Michael Pavloff ’88, one of the handful of former and current Harvardians who view food as a potentially full-time endeavor. A former champion of amateur cooking, Pavloff says that pheasant remains his favorite dish to this day. “It has a lot of fond memories of Harvard associated...
Then there are individuals like Michael S.Pavloff '88, who concentrated in physics and wenton to become a gourmet chef at Boston'sL'Espalier. Pavloff's career choice was notmotivated by the physics job market, but rather bya genuine interest in cooking. L'Espalier's owner,a former government concentrator at Harvard,offered Pavloff a job during his senior year...
After a year of cooking, Pavloff went on towork as an engineer. "The thing that drove me awayfrom cooking is in the end, no matter how creativeit is, it's not intellectually stimulating. Theone thing I needed was to keep my mind alive...
...Pavloff illustrates, physics graduates'decisions to pursue alternate careers are oftenmotivated by genuine interests rather than poorjob prospects doing physics...
...Pavloff says that, despite his education in the sciences, his long term goal is to open his own French restaurant. For the short term, he would like to go into the field of computers. And, maybe he'll suggest a few changes at the Union before he graduates...