New York City College of Technology, CUNY
Department of Hospitality Management
Janet Lefler Dining Room
MEMORANDUM
To: Professor Abreu, Director of Service
From: Maria Claris S. Pineda, student
Date: September 27, 2018
Re: NY Times Restaurant Review
In Pete Wells’ recent article, he writes about an American chef named Derek Wilcox and how he became the chef of a Sushi Restaurant called Shoji in TriBeCa. Wilcox spent more than 10 years working in kaiseki and sushi kitchens in Japan, and has mastered its trade.The article continued to show the chef’s technique and how he prepares the food at this restaurant. The food is made by him right in front of the customers with only an occasional interruption by servers for drinks. Additionally, the author speaks about the competition that this Sushi place has and explains how much one would spend if they visit this place in New York City.
I personally think this is really cool because it is not often that you see the actual chef cooking the food right before you. The prices may be unreasonable for some, but the reputation seems to speak for itself. I would definitely give this place a shot!
“Providing Over 70 Years of Quality Service to the Hospitality Industry”
