After a grueling 14hr trip in very cold and sometimes snowy conditions, the Team arrived in Boston Thursday evening around 7:30pm. Friday began with a trip on Boston’s mass transit system (the T) to Faneuil Hall and Quincy Market. The marketplace featured souvenirs, historic facts and treasures, and local specialties. The morning finished with lunch at America’s oldest restaurant: the Union Oyster House (est. 1826).
In the afternoon, the Knowledge Bowl took their qualifying exam, and faired well (they qualified as the 4th seed). The Culinary Team set up their mise en place for tomorrow’s cold platter competition and Sunday’s hot food competition.
The day culminated with a student forum sponsored by Chartwell’s foodservice provider. The one-hour presentation covered: résumé writing, interview techniques, and employment opportunities in the industry, and was followed by a reception were the students could network with some of the industries’ leading chefs.
Check out photos from today at: http://picasaweb.google.com/chefbrianfloyd/CulinaryTeamBostonDay1#
A special thank you to our sponsors:
US Foodsevice http://www.usfoodservice.com/
American Culinary Federation WV http://www.wvculinary.org/
New Chef Fashion http://www.newchef.com/
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