![]() ![]() They visited the first sushi restaurant in the city, the namesake of Chicago-style pizza, learned the ingredients that make a true Chicago-style hotdog, and spent time with Chef Carrie Nahabedian of Michelin Star-rated NAHA. There are literally rows upon rows of booths and displays as far as the eye can see.”Īs part of the class, students also took two guided culinary tours of downtown Chicago, where they met owners of landmark and concept restaurants to learn about how they put their establishments on the map. “I always explain that this event is massive, but you have to be there in person to truly appreciate its magnitude. “I love the sheer look of awe on the students’ faces when they step into the convention hall for the first time,” he said. His favorite part of the trip remains the same. This was Jeremy’s 12th time to coordinate the logistics of the trip and to chaperone students enrolled in the class. Each year, the show brings more than 700,000 people from around the world to Chicago. With more than 2,200 exhibitors presenting 900-plus product categories, the students learn from celebrity chef demos, education sessions and panels, and by checking out new technologies and trends. The students were part of the Restaurant Marketing Chicago Style experience, a class that includes a field trip to the largest hospitality trade show in the world for a comprehensive look at the industry’s latest cutting-edge innovations. On May 20-23, eight lucky students – led by Barron’s Restaurant Lecturer Reba Haskell and Undergraduate Academic Advisor Jeremy Dafoe – traveled to the Windy City to attend the 98th Annual National Restaurant Association Show. Learning the Restaurant Business Chicago Style!.College of Global Hospitality Leadership.Opportunities to Connect With Our Students.Culinary Institute of America Experience. ![]() Spec’s Beverage & Food Appreciation Laboratory. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |