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MBA in General Management
MBA in General Management
MBA in General Management

Business Talk from Restaurant Owner and Chef Brian Palmer

March 15, 2012

Exclusive to MBA Students of Metropolitan College of New York, Restaurant Entrepreneur and Chef Brian Palmer is giving a talk on running restaurants in New York City.

Please join us on March 21st, 5:15 – 6:15 pm at MCNY 11th floor Conference room. The talk will start at 5:30 pm.  Please join us for networking and light refreshment. 

Restaurant Owner and Chef Brian Palmer

Restaurant Owner and Chef Brian Palmer

One of a new breed of influential chef-restaurateurs in America, Brian Washington Palmer, 34 is credited with reviving Harlem’s culinary heritage. Blending fresh ingredients with the succulent, jazzy flavors associated with Harlem rich artistic history, his innovations in cooking have been enjoyed and praised by local political leaders, Hollywood stars and fellow chefs alike.

The California-born chef began his culinary training at age 18. While studying abroad at University of Paris, St. Denis where he took classes in culinary arts, and developed his creativity in the kitchen of several restaurants in Paris, including China Club, and American-style eatery, The Mustang Café. Brian returned to the United States in 1996, and soon became the star attraction at New York’s popular uptown bistro, Bleu– both as chef and part-owner. After the opening of their newest uptown bar and lounge, The Monkey Room, he decided to venture further south to establish his current restaurant Native located on Harlem’s up and coming “Lenox Strip.”

Native’s casual chic interior and ultra cool lounge/restaurant vibe has won acclaim and makes for an inviting and popular stop for brunch after church on Sundays. Its decor is warm, and blends of basic colors that put people as ease. The ambiance is classic with rough and raw elements that are in perfect harmony to Native’s eclectic and flavorful cuisine.

Washington-Palmer’s trademark cooking with “flavors that pop”, has enhanced his popularity with the Manhattan “foodie” crowd and the local Harlem artists who have discovered Native as an alternative for going “downtown” for a happening bar scene and world-class cooking. Some favorite dishes include the Pan-Seared Catfish served with a pecan-morita chile sauce with cheddar cheese grits and Moroccan Fried Chicken in a walnut sauce served with seared collard greens and mashed potatoes.

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