Cooking Connection

Members of the Food Around the World enrichment cluster connected with ESA alumnus J.J. Jacquet, '12, who works at The Palm, a steakhouse and Italian restaurant in New York City. In answering the students' questions, J.J. shared that he attended the Institute of Culinary Education in New York, and completed an externship at The Palm that led to a full time job. He prepares everything from homemade meatballs and three cheese dishes, to tuna and lobster. His advice for the cluster members: "How much you apply yourself and care about what you're doing is how much you get out of it."