Culinary Arts & Hospitality
May 23, 2012
Chris Johnson, Management Instructor
Maureen Kellond, Chef Instructor
Elizabeth Riehle, Pastry Chef
Seared Salmon with Arugula, Corn Salsa and Sherry Vinaigrette
Heirloom Tomato and Fresh Bean Salad, Avocado with Kalamata Dressing.
I’m So Proud of You!
Graduation is a time
for feeling very proud.
For thinking lots of lovely thoughts
and saying them out loud.
And so I’d like to say today
how proud I am of you.
For doing all that you have done,
and all that you will do.
For making something of yourself
for making it this far.
But even more importantly
for being who you are.
You’ve learned to cook and serve and
work with people unlike you.
And yet you’ve only just begun,
who knows what you will do?
No matter what your dreams may be
or where they lead you to
Know that I will always be
so very proud of you.