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Last Saturday night, Cornell experienced the culinary offerings of one of the south’s leading chefs, Tommy DiGiovanni. DiGiovanni is the Executive Chef of Arnaud’s Restaurant in New Orleans, an eatery that can seat nearly 1,000 patrons simultaneously and boasts the French Quarter’s largest kitchen. This is the second of three dinners to be featured in the 18th annual Guest Chef Series presented by the School of Hotel Administration.