|Students' Talents Showcased|
Posting Date: 04/21/2014
WASHINGTON, D.C. – Students from Owens Community College's Culinary Arts Program and the University of Findlay's Hospitality Management Program will showcase their talents by preparing and serving a luncheon for French Ambassador Francois Delattre during his visit to Northwest Ohio on Wednesday, April 23.
During the visit, which is organized by Congressman Bob Latta (R-OH), Co-Chairman of the Congressional French Caucus, the Ambassador will also meet with local business leaders to discuss economic relations, deliver an address at the University of Findlay, and visit the Toledo Museum of Art’s new exhibit, The Art of the Louvre’s Tuileries Garden.
“It is an honor to host Ambassador Delattre in Northwest Ohio,” said Latta. “During the Ambassador's visit, we will showcase all that our area has to offer and demonstrate France’s economic ties to Northwest Ohio. In addition, it is an excellent opportunity for us to highlight the wealth of talent we have in our area, as our students put their skills to work by preparing and serving a meal fit for a foreign dignitary."
“The University of Findlay
embraces professional, cultural and intellectual diversity and is honored to host His Excellency Delattre on campus,” said Katherine Fell, Ph.D., president of the University of Findlay. “Findlay's hospitality management students will have a unique experiential learning opportunity through their involvement behind the scenes of a formal event, and our entire campus community will be enriched through learning from what the Ambassador shares in his public address.”
“We’re delighted to have the opportunity to showcase the talents of our Culinary Arts program to Ambassador Delattre,” said Mike Bower, Ph.D., president of Owens Community College. “Faculty and staff have been training students in our new Culinary Arts Center, and I am pleased the Ambassador will be able to experience the results of the skills and training of those students.”
The luncheon will feature traditional French cuisine with highlights including Salade Nicoise with Tarragon Vinaigrette, House-Made Baguettes, and Poached Pear and Frangipane Tarts. Hors d'oeuvres of French Cheeses, House-Made Charcuterie with an Olive Trio, Chilled Mussels, and Crostini of Tenderloin Carpaccio with Capers will also be served.
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