A freelancer since 1985, Julie Bawden-Davis has written for many publications, including American Express OPEN Forum, MSN Money.com, Parade.com, Entrepreneur, Better Homes & Gardens and Family Circle.
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In the mid–1960s when Jim Douglas stood on tiptoe at the kitchen counter and pinched perogies for his Grandma Helen, she thought she was simply keeping the five–year–old busy making the dumplings from her homeland in Poland. Little did she know that her grandson would one day don a professional apron and work for Wolfgang Puck, orchestrate four–course meals for eight–hundred, and perhaps the most challenging of all, satisfy the fickle palate of 1,700 college students and serve up 5,000 plates a day.
In 1976, during her first year teaching at Barnard College, Columbia University, Marilyn Harran spent many hours in her office writing her dissertation. As she worked late into the night, the school’s custodian, a quiet, Polish man with a heavy accent, checked on her periodically. On one of those nights, he asked her to view something that would plant the seeds for her eventual work at Chapman University.
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