Presenter
Kaitlyn Driscoll, Nhat Pham, Ammar Garib, Kim Hyoungwuk, Marian Liu
Document Type
Prototype
Publication Date
4-25-2023
Abstract
In the JWU Culinarian’s senior Capstone lab (CUL4115), a project is undertaken to incorporate all learning for the entire culinary program. For this project, our group had the option to develop a restaurant with one of the following concepts: casual, upscale casual, or fine dining. The project completed by our group, named “Gratame" (grah-tah-may), is a fine dining concept which would be located in Beverly Hills. Gratame takes the Latin translations of “Gratis” - which means free - and “Ame” - which means soul. Our group of seven members all shared one passion: food is art. For many centuries, food has been treated as sustenance and many people believed food only existed for survival. At Gratame, we constantly aim to showcase food as if it were in an art gallery. Each dish is handcrafted to create an unforgettable experience for our guests. For more information and a better look into our concept, our Instagram is @gratame_jwu and our TikTok is @Gratame_.
Faculty Mentor
Chef Rizwan Ahmed
Academic Discipline
BS - Culinary Arts
Repository Citation
Driscoll, Kaitlyn; Pham, Nhat; Garib, Ammar; Hyoungwuk, Kim; Liu, Marian; Grady, Benjamin; and Castillo, Dana, ""Gratame"" (2023). Student Research Design & Innovation Symposium. 30.
https://scholarsarchive.jwu.edu/innov_symposium/30