Ben Franklin said, “An investment in knowledge pays the best interest.”

On June 12th, in the historic Hennessey Hall on Florham Campus of Fairleigh Dickinson University (FDU), an inaugural Induction Ceremony was celebrated creating a new student-focused Bailliage followed by dinner at Park Avenue Club.

The purpose in creating this Bailliage is to engage students with the vast network of the Chaîne and food and wine culture and history. Bailli Dr John Niser, who is Director of FDU’s International School of Hospitality, Sports, and Tourism Management, applauded the mission noting the significance of the Bailliage of Joseph Donon.

“It is open to all but will mostly focus on student membership. We currently have leaders from several community college culinary and hospitality programmes as members as well as our first two student members,” he said.

Dr Niser envisages the Bailliage will be a way to introduce a young group of passionate students to the Chaîne. He added, “We plan to introduce students to the core values of the Chaîne of preserving the camaraderie, pleasures of the table and promoting excellence in all areas of the hospitality arts.”

Bailli Délégué Bertrand de Boutray conducted the Induction Ceremony. He was supported by John Fannin III, Bailli Provincial Mid-Atlantic.

New Members and guests gathered at Park Avenue Club to celebrate the forming of the Bailliage. Executive Chef Arnold Kruck, in consultation with Vice-Conseiller Gastronomique Mark Cosgrove, created an extraordinary food experience while John Fannin III conducted the wine paring for each course. True to the purpose of the Chaîne the evening was filled with excellent food and wine enjoyed with camaraderie of friends.

Before the evening ended, Park Avenue Executive Chef Arnold Kruck and Executive Sous Chef Marika Villik were recognized for hosting the group and creating the exceptional cuisine.

Donald Hoover
Vice-Chargé de Presse

Photographer: Bill Blanchard