Visiting Guest Chefs for the Special Lunch on March 20, 2013
“Compounds & Cuisine: The Science of What You’re Eating”
Nick Pawlowski: Campus Executive Chef – Fairfield University, CT
Nick was born and raised in Grand Rapids, Michigan where his first job was a dishwasher at Calvin College. He holds a BA in creative writing and English literature from the University of Michigan, Ann Arbor as well as a culinary degree with the American Culinary Federation’s apprenticeship program. He has lived and worked as an Executive Chef in fine dining for 15 years on all four coasts: West Michigan, Ann Arbor, Detroit, Chicago, Naples (FL), Seattle (WA), and Connecticut. Previous to becoming the Executive Chef at Fairfield University in August of 2011, he was the Executive Chef at University of New Haven for six years. Nick’s professional interests include sustainability initiatives, support of local/regional farmers and producers, molecular gastronomy, and promoting healthy diets. Nick is in the process of building a small, self-sufficient farm in the Guatemalan highlands where he plan to grow small batches of shade-grown coffee, vanilla beans, olives, and blue agave.
Jim Turner: Executive Chef – Fairfield University, CT
Jim attended Grinnell College & holds an AS from Marshalltown Community College. He has continued his education throughout the years with classes at the Culinary Institute of America in Hyde Park, NY and Greystone – Helena, CA. His professional interests include seafood, molecular gastronomy, Mediterranean cuisine, and advanced sauces. Jim has worked at Fairfield University for 24 years in retail, front of the house, production and catering. He is married with three children and two adorable grandchildren.
For More Information:
• Special Lunch – “Compounds & Cuisine: The Science of What You’re Eating” – 11:00 am – 2:00 pm, The Atrium at Eickhoff