Third CourseOn the morning of our second Food Day, we woke to the amazing smells of Gail Simmons cooking! Beside her on the line was Babson's executive chef Bill Bailey, who also led the charge on the Market of Great Food and Ideas (Fifth Course ... but let's not get ahead of ourselves).
Early-bird students tasted the results and learned how to make Gail's mother's famous latkes. Simply delicious!
Fifth Course (and the showstopper!)The Market of Great Food and Ideas was a collaborative labor of love by Babson Sustainability and their zero-waste warriors, Babson Dining (led by Stan Park, Sarah Bedore, and Chef Bill Bailey), and Food Sol. Over 30 exhibitors and vendors showcased their businesses and food creations. The weather, colors, tastes, and energy could not have been better.
- Andrew and Gail told the story of how each of them came to be Entrepreneurs in Residence at Babson.