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Hotelies Host Industry Leaders

March 5, 2008 - 12:00am
By Brian Karlovitz

Delicacies like Norwegian lobster tails on mango mint salsa and chocolate mousse with mango and passion fruit sorbet marked chef Michel Roux’s visit to Cornell on Feb. 16. Roux came to Cornell as part of its 19th annual Guest Chefs Series, which brings renowned chefs from around the world to the School of Hotel Administration’s instructional kitchens.

The 24 students taking H ADM 403: Specialty Food and Beverage Operations: Guest Chefs, worked in teams to organize, market and staff the $150-per-person event. Several students assisted Chef Roux in the kitchens of the Statler’s Taverna Banfi.