CULINARY CLUB EVENTS

Olive Oil Tasting and Happy Hour
Date: Tuesday, April 5
Time: 6:30 p.m. - 8:30 p.m.
Place: Amphora Nueva, 2928 Domingo Ave, Berkeley
Link: https://haas.campusgroups.com/Culinary/rsvp?id=303054
Join us at Amphora Nueva, an olive oil and balsamic vinegar shop in Berkeley, for an awesome tasting and private happy hour! We'll learn about the process of making olive oil and get to taste great olive oils and balsamic vinegars. Then we'll have a chance to try some appetizers made with their oils and vinegars accompanied by wine! All tastings, appetizers, and wine is included in the $12 ticket! Sign ups open Monday, March 28th at 9:00 a.m.
 

Annie's Trek (with Net Impact)
Date: Friday, April 15
Time: 10:00 a.m. - 12:00 p.m.
Place: 1610 Fifth Street, Berkeley
Link: https://haas.campusgroups.com/NetImpact/rsvp?id=302899

There are still spots available to meet the sustainability team at Annie's**. Annie's is a Berkeley-based natural and organic food company with a mission to cultivate a healthier, happier world by spreading goodness through nourishing foods, honest words and conduct that is considerate and forever kind to the planet. 
**Please note: there are a few slots open for Net Impact members, but Haas Culinary Club members who are not part of Net Impact will be added to the waitlist. If you register, you must send Claire Markham (claire_markham@mba.berkeley.edu) a 2-3 sentence bio within 24 hours of registration, as Annie's has requested the information.

PROJECTS AND JOB OPPORTUNITIES

Brand Management Summer Internship with Campbell Fresh, a division of the Campbell Soup Company

From the description (attached): We are currently seeking a talented, high-energy, entrepreneurial minded and innovative marketer for our Summer Marketing Internship. Our summer intern will play a key role in the company and, in return, we provide them with a world class introduction to marketing. This outstanding opportunity will place you in various business units working with high visibility projects with well-known brands. Over the summer you'll have the opportunity to: 

• Demonstrate strategic and analytical thinking and problem solving on critical business challenges and create value 
• Gain exposure to and experience the fundamentals of demand creation 
• Access Senior Leadership for visibility and career guidance

Previously, at Culinary Club Events

The Chopped Challenge, co-organized with the undergraduate Food Science and Technology Club was a success! Justin Savino-Sullins, Naomi Logan, and Joanna Shujman won the challenge -- be sure to congratulate them (and maybe they'll recreate the meal. It's worth a shot).

Warning: picture on the right is not safe for non-meat-eaters. Linda Wang took a group out to Cockscomb in San Francisco as part of the Dinner in the City Series. Take a look at those big grins on the faces of Culinary Club members and partners as they eagerly awaited the first of many mountains of meat that came their way that night.  Interested in getting out of Berkeley? Keep your eyes out for another Dinner in the City.

And if you want to stay IN Berkeley, check out the Culinary Club's "Best of Berkeley" Visitor's Guide. It's like an Excel-fiend's dream come true. Download a copy for personal use and filter, sort, conditionally-format to your heart's desire!
 

?Three things Freya learned about food during #haasjapantrek2016

Soba, buckwheat noodles that can be eaten cold and dipped into sauces or as part of hot broth, is meant to be slurped noisily. Slurping is a compliment to the chef and it adds to the deliciousness. (Pictured, top left) Sushi is absolutely delicious when it is from fish that was caught and auctioned off at the Tsukiji Fish Market (top right) only a few hours before it hit your chirashi bowl (bottom right). Wagyu beef specifically refers to cows whose meat is genetically predisposed to intense marbling (bottom left). It also does not come cheap. Other: vegetarians should be careful when requesting vegetarian food in Japan, as some places consider bonito flakes a vegetarian-friendly addition to meals. Spoiler alert: they're from fish.

Have an event, local tip, or recipe you want to share with the group? Email Freya Lee (freya_lee@mba.berkeley.edu) with #culinaryclubnewsletter in the body to include it in the next newsletter!