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St. Regian (Paul Smiths, N.Y.) 19??-????, January 01, 2004, Image 78

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Persistent link: http://pscpubs.paulsmiths.edu/lccn/sn89038522/2004-01-01/ed-1/seq-78/

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h o s p i t a l i t y s y m p o s i u m Sixth Annual Friday, April 2 PSC Professor Bill McLaughlin addresses the Symposium audience The theme for Symposium 2004 was to demonstrate “real\ reality — what it’sike l to pursue a career in hospitality or culinary arts, the real issues facing professionals in these fields, and the opportunities that Paul Smith’s graduates will face and seek once they enter the “real world.\ Symposium 2004 was a tremendous success. Student volunteers fromhe t Hospitality Division’s Par Excellence Society demonstrated enthusiasm, professionalism, well-developed organizational skills, and a level of commitment that was truly encouraging. Showing great individual initiative, these students designed the logistics plan, invited presenters, marketed the programo t students, managed the technology, contacted local press, planned and presented lunch and dinner for the speakers, arranged lodging and transportation, and in the end enjoyed the fruits of their labor: a spectacular full-day event. Presenters donated their time as true “partners in education” and offered their perspectives on the business of hospitality. Christina Lus'si from Lake Placid Resort was the keynote speaker. As the current President of the New York State Hotel and Lodging Association, she offered the manyssues i that young hoteliers and chefs must face. Paul Avery, a newesident r to the Adirondacks and current president of Outback Steakhouse, talked about the trials, tribulations, andoys j of taking a new concept to market and developing brand awareness. Noble Masi, a certified master baker and past director of the pastry programor f the Culi­ nary Institute of America gave our future chefs and pastry chefs’ food for thought as they develop their passion into a craft. Other presenters included Jim Gould, Vice President for Internal Communication at Citi Group; Robin Schempp, co-owner of the Right Stuff, Product Development Consultant; Bob Haynes, Foodservice Director for Lackman Foodservice at the New York Stock Exchange; Tracey Caponera, PSC faculty; Dolf Derovira, President of Flavor Dynamics; Chefs Danielle Pageau and Tim Loomis from Lake Placid’s famous Freestyle Restaurant; and Chefs Paul Sorgule and Allan Sherwin from Paul Smith’s. At day’s end, at the Hotel Saranac students under the direction of Chefs Garnish and Ottati presented a world-class six-course dinner to honor our presenters and organizers. Symposium 2004 is nowhe t benchmark for future classes to measure themselves against. 74

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