Part of the tradition of a dinner at the James Beard house is for the Chef and their Brigade to be brought to the different rooms and introduced to the guests. In each room Mildred Amico introduces Chef Robert and he in turn introduces all of the staff.
The evening is drawing to a close and finally Chef Robert has some time to talk with the many special guests that have attended this incredible event. Among the special guests for the evening Susan Sykes Hendee PhD, CCE; Department Chair of the Culinary Arts Program at NYIT and Chef Instructor Loring Davena Boglioi from NYIT. Chef Hendee has been instrumental in elevating the Culinary Arts program at NYIT to being fully Middle States and American Culinary Federation Accredited program, and has given Chef Robert continued support in every aspect of operation at the de Seversky Center.
With the evening winding down Chef Robert gets time to spend with Christian Delouvrier. He asks him "so how was everything" and Christian replies "Everything was perfect, but the Lobster Bisque could have used a little more salt" . He asks Chef Robert how he cooked the John Dory so perfectly and he replies "you taught me that, just cooking it on one side" and Christian responds "Yes, that is what we call Kissing the fish ."
