Faculty Cooking Throw Down Dishes Up Camaraderie
Adam Walden, Nolan lecturer, serves up his team's winning recreation (photo by Simon).
After four hours in the kitchen, 17 faculty-chefs-for-a-day plated their sea bass entrees. Next door, judges waited with tasting evaluation sheets in hand. Dozens of students gathered to witness their professors in action.
The Faculty Cooking Throw Down, organized by Doug Miller, senior lecturer at the Cornell Peter and Stephanie Nolan School of Hotel Administration at the SC Johnson College of Business, brought faculty and students together to celebrate the end of the academic year.
Read the full Faculty Cooking Throw Down article in the Cornell Chronicle.