Martin D. Breslin

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  www.fbworld.com/News%20Releases/2007/09.17/balsams.html - [Cached Version]
  Published on: 9/1/2007    Last Visited: 9/24/2007  

  Martin Breslin, Director of Culinary Operations, Harvard University, Cambridge, MA
  
  As Director of Culinary Operations at Harvard University, Chef Breslin is responsible for overseeing and directing all culinary operations within Harvard University Dining Services (HUDS).A native of Dublin, Ireland and a graduate of the Dublin College of Catering, Breslin demonstrated his talents at restaurants, hotels and universities throughout the United Kingdom, in New York and in Boston.He was named restaurant Associates?Chef of the Year for 2001, an honor earned during his leadership of the food service at Harvard Business School.With HUDS, Breslin has won three American Culinary Federation (ACF) gold medals, silver and a bronze.Throughout his weekend at The BALSAMS guests can enjoy Chef Breslin's fine cuisine and learn from his culinary knowledge.

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  hospitality-1st.com/PressNews/BALSAMS-083107.html - [Cached Version]
  Published on: 8/1/2007    Last Visited: 9/11/2007  

  Martin Breslin, Director of Culinary Operations, Harvard University, Cambridge, MA
  
  As Director of Culinary Operations at Harvard University, Chef Breslin is responsible for overseeing and directing all culinary operations within Harvard University Dining Services (HUDS).A native of Dublin, Ireland and a graduate of the Dublin College of Catering, Breslin demonstrated his talents at restaurants, hotels and universities throughout the United Kingdom, in New York and in Boston.He was named restaurant Associates' Chef of the Year for 2001, an honor earned during his leadership of the food service at Harvard Business School.With HUDS, Breslin has won three American Culinary Federation (ACF) gold medals - silver and a bronze.Throughout his weekend at The BALSAMS guests can enjoy Chef Breslin's fine cuisine and learn from his culinary knowledge.

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  www.delawarenorth.com/NewsRoom/newsroom.asp?action=get& - [Cached Version]
  Published on: 7/26/2007    Last Visited: 8/17/2007  

  Martin Breslin, Director of Culinary Operations, Harvard University,
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  As Director of Culinary Operations at Harvard University, Chef Breslin is responsible for overseeing and directing all culinary operations within Harvard University Dining Services (HUDS).A native of Dublin, Ireland and a graduate of the Dublin College of Catering, Breslin demonstrated his talents at restaurants, hotels and universities throughout the United Kingdom, in New York and in Boston.He was named restaurant Associates' Chef of the Year for 2001, an honor earned during his leadership of the food service at Harvard Business School.With HUDS, Breslin has won three American Culinary Federation (ACF) gold medals - silver and a bronze.Throughout his weekend at The BALSAMS guests can enjoy Chef Breslin's fine cuisine and learn from his culinary knowledge.

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  www.lowcarb-menus.com/baked-salmon-recipes/ - [Cached Version]
  Published on: 11/10/2005    Last Visited: 9/30/2008  

  Chef Martin Breslin's approach is to build a student's confidence in the kitchen with simple recipes using basic ingredients. ...

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  2004 Contestants - [Cached Version]
  Published on: 5/22/2002    Last Visited: 6/29/2005  

  Martin BreslinExecutive ChefHarvard University
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  Martin received his culinary degree from the Dublin College of Catering in Ireland.He began his career in the foodservice industry in Ireland where he was a commis chef in a 50-room hotel.Martin quickly worked his way up the ranks in Ireland and was the banquet chef at the Oatlands Park Hotel in London, England.
  
  In 1994, Martin came to the United States and began working in New York City at the Russian Tea Room and Café Centro.From there he moved to Boston, Massachusetts, where he worked at One Financial Center for Restaurant Associates.From there he was promoted to executive chef at the Harvard Business School.
  
  In 2001 Martin received the Restaurants Associates Chef of the Year Award.In 2002 Martin moved across to the main campus to work directly for Harvard University Dining Services.As executive chef, Martin oversees the undergraduate dining facilities at Harvard University, with an average of 90,000 meals per week, which includes Hillel and an in-house kosher facility.

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  Harvard Independent - [Cached Version]
  Published on: 1/20/2005    Last Visited: 4/26/2006  

  Martin Breslin, HUDS Director of Culinary Operations, explained that the newly completed move away from the 1970s-era, galley-style dining interfaces seen most recently last year in the Cowperthwaite Street houses towards a more open serving area comes at the cost of reduced kitchen areas in individual houses.
  
  "There used to be full kitchens [before the renovations], but now all of the soup and kettles are centralized ... to open up space for serveries with action stations," Breslin said.
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  Breslin noted that HUDS had developed business partnerships to better meet the demands of a health-conscious clientele.
  
  "The fries served in residential dining are the same fries served at Legal Sea Foods," Breslin said."And they're trans-fat-free."
  
  While HUDS makes an effort to buy local produce in season, he explained, the organic mixed greens are purchased year-round from Newman's Own Organics, even though they are not labeled as such in serving areas.

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  Sub-regional - The National Association of College &... - [Cached Version]
  Published on: 3/7/2007    Last Visited: 9/28/2008  

  Martin Breslin, Harvard

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  The Harvard Crimson Online :: Magazine - [Cached Version]
  Published on: 6/4/2003    Last Visited: 9/13/2003  

  For lunch in the dining hall Katzen choses the tofu walnut stir-fry, complimenting head HUDS chef Martin Breslin on the tenderness of the tofu which was well infused.
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  Katzen is quick to enumerate the strengths of Harvard's residential dining (and head HUDS chef Martin Breslin was quick to nod in agreement across the table from her).

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  The Harvard Crimson Online :: Magazine - [Cached Version]
  Published on: 3/4/2004    Last Visited: 3/4/2004  

  "The Tomato Rice Soup is good, but it needs to be redder," announces Martin Breslin, the excecutive chef for residential dining."More salt in the cream of spinach soup," he confides to me.I make a mental note to do so the next time I'm in the kitchen.
  
  Though there is more eating than talking, Breslin takes a break to emphasize yet again CSG's favorite trope-the seasonal menu.

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  The Harvard Crimson Online :: News - [Cached Version]
  Published on: 12/14/2004    Last Visited: 12/14/2004  

  Martin D. Breslin, HUDS executive chef for residential dining, said he learned of the recovery of the red fruits†harvest yesterday and immediately decided to resume serving tomatoes to students.
  
  The shortage of high-quality, reasonably-priced fresh tomatoes led HUDS to remove them from the dining halls earlier this fall.
  
  Though the prices of tomatoes have yet to return to their normal levels, they have tumbled drastically since the height of the shortage when the price per case of tomatoes, normally about $15, neared $70.Current prices are closer to $20.
  
  Breslin said HUDS†produce vendor confirmed yesterday that it is now able to meet Harvardâ€s demand in full, providing good quality tomatoes at a more reasonable price.
  
  “Prices are still 25 percent higher than this time last year, but thatâ€s okay as long as we have tomatoes back in the dining halls,†Breslin said.
  
  He added the difference in quality, which he described as “like night and day,†is more important than the difference in cost.
  
  The return of tomatoes was suddenâ€"the higher quality crop was unavailable as of last Thursday, said Breslin.
  
  HUDS was able to obtain the tomatoes quickly, according to Breslin, because it had notified the produce supplier that it wanted the red fruit as soon as it became available.
  
  He said the new crop comes from Florida, where hurricanesâ€"combined with floods in California and torrential rains in Mexicoâ€"limited the availability of earlier crops and produced low-quality and exorbitantly expensive tomatoes.
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  Breslin said he hopes the reinstatement of tomatoes on HUDS menus will placate students who sorely missed the fruits in recent weeks.
  
  “Iâ€m happy theyâ€re back because they are a nice part of our salad bar...a lot of students enjoy them,†he said.

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