USA Induction Lunch
Bailliage of Greater Miami
Miami, September 24, 2016
'Cooking with passion' - interactive cooking class, Induction Ceremony, and scholarship luncheon
" The delightful day proved educational and entertaining "

A culinary adventure awaited us at Johnson & Wales University, College of Culinary Arts, Miami; an interactive cooking with passion class, an Induction Ceremony and a scholarship luncheon.

The early birds gathered in the kitchen to don aprons and toques as Chef Instructor Jim Flader reviewed kitchen safety and the day’s menu. Members partnered with student volunteers to sauté, chop, braise and simmer before retiring to the dining room. Table decor reflected autumnal colours. Gifts of balsamic vinegar sat at each place setting.

MENU

Ahí tuna tartare
mesclun mix, roasted sesame dressing, sprouts

White asparagus cream soup
croutons, annatto oil drizzle

Roasted leg of lamb
infused with herbs, garlic and Dijon mustard

Seared sea bass
lime, dill beurre blanc, roasted mini-potatoes
assorted vegetables, roasted shallots

Chocolate mousse cake
fresh fruit garnish

Bailli Provincial Southeast Charles Radlauer officiated at the induction of five JWU students and the elevation of Vice-Conseiller Culinaire Bruce Ozga to Conseiller Culinaire Provincial Southeast.

Bailli Nancy Radlauer presented Bruce Ozga, Dean of JWU College of Culinary Arts, with a scholarship donation of $3,500. Miami Chaîne’s Chefs of the Future Scholarship fund was created years ago to raise monies for culinary students of Johnson and Wales, College of Culinary Arts. She shared the Chaîne Foundation’s goals and thanked everyone for their continued support of Greater Miami’s Chef of the Future Scholarship Fund.

Bailli Radlauer then acknowledged Dean Ozga with a Chaîne cutting board and awarded certificates of appreciation to the volunteers. Kudos was due to the entire Johnson & Wales University team. The delightful day proved educational and entertaining. All of the behind-the-scenes contributions culminated in a delicious lunch thanks to the talented efforts of so many professional and amateur chefs.

Nancy Radlauer
Bailli