Paul S. Correnty This is Me

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1. 1. Harvard Hillside - Today's Headlines

   www.harvardhillside.com/Storie - [Cached]

   Published on: 7/23/2005   Last Visited: 7/23/2005

   The grill is a "Big John" model that belongs to the Harvard school lunch program, according to Paul Correnty, the food service director for the Harvard School District.
   
   The grill was parked at the beach for breakfast and lunch programs, he said.
   ...
   Correnty (aka Chef Paul) and his staff have also offered catering services.
   
   In season, Chef Paul's outdoor barbecues are legendary. Thanks to savvy business practices like these, in addition to gourmet-quality menus, the Harvard school lunch program pays for itself and then some.
   
   In a past report to the School Committee, Correnty said equipment is purchased with funds from the program's self-sustaining budget. Equipment like the missing barbecue grill, for instance.
   
   Beach meals are part of the overall plan, and profits go to the school lunch program, Correnty said.
   
   That means whoever took the grill -- worth about $400 -- took a bite out of lunch program profits that benefit students.
   
   "I hope they enjoy it," Correnty said.
   
   In a brief phone conversation with a Harvard Hillside reporter this week, Correnty did not hold out hope the grill would be recovered.
   
   "It's gone," he said with rueful good humor.
   
   Noting drag marks in the sand where the 6-foot industrial-sized grill had stood, he speculated someone drove down to the beach after hours and "loaded it onto a truck."
   
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2. 2. Harvard Hillside - Today's Headlines

   www.harvardhillside.com/Storie - [Cached]

   Last Visited: 2/25/2004

   The gala dinner, complete with hors d'oeuvres and wine, will be catered by Harvard's own Chef Paul Correnty, who has made a name for himself in local culinary circles.

3. 3. GPR Keyway - April 2003

   www.grotonpepperellrotary.org/ - [Cached]

   Published on: 4/1/2003   Last Visited: 9/5/2005

   Speaker/Presenter: Paul Correnty
   
   Paul is the Head Chef for Harvard Schools and spoke about a lunch program that thinks "Outside The Box". Training was provided for the kitchen staff and expanded the focus to his team that the students are his customers. And they can't be taken for granted. His Target atmosphere was for a "Kids Lunch" balanced with foods they like, and are of nutritional value. Quality is everything when it comes to food, and Paul likens his cafeteria to a "Good Restaurant". Paul's other interests are Cider making and he shared the history of Cider production and the varied types from Hard, to Sparkling Cider.