CBN 901
1946 Campus Dr.
Hyde Park, NY, 12538



Bart De Pooter/Executive Chef  - De Pastorale
Laarstraat 22
Reet, 2840
Belgium

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Dear Chef De Pooter:



I am a student at the Culinary Institute of America, and am in the process of securing a Culinary Externship for 18 consecutive weeks between March and September 2013.



Originally from a small town on the northern coast of Lebanon, my first exposure to cooking was the smell arising from the kitchen during our Sunday family lunches. I can still remember today how food would bring all of us around a rich table of exotic and Mediterranean scents. Growing up in the United States for the past seven years and having traveled extensively to Europe in my teens, I quickly realized how cultures get influenced by their cuisine and how mixing them creates a strong contrast that contributes to enriching them further through the evolution they undergo.



I started cooking for the pleasure of gathering my friends around, cooking in front of them and sharing my passion; Fridays became “Edy’s dinner nights”. Very quickly, this lead me to start a cooking club in high school and to then set up a cooking show that ended up being aired occasionally on the community channel. The following local article highlights my early accomplishments; http://canton.patch.com/articles/canton-whiz-kid-edouard-el-massih. In parallel, I worked with the homeless shelter in my community and the Sojourner house preparing meals for the people in need. When I received my first smile from a meal I had served, I realized what cooking was really about: generosity and emotion.



This mix of different cultures has opened my eyes to the richness that can be conveyed through cuisine. My ultimate dream would be to open a restaurant that would take people on a unique journey by exposing them to a different cuisine each season. After going through your book and watching your videos about you I was captured by the diversity and design of your dishes, as well as the attention brought to the design of your restaurant. When I see your plates, I can see generous and contrasting creations with an original twist; I fully recognize myself in those and would truly appreciate the chance to learn in your kitchen.



Enclosed is my resume. I would appreciate the opportunity to discuss my qualifications in further detail. I can be reached at 781-888-3171 or ee859143@mycia.net. Thank you for you time and consideration.

Sincerely,

Edouard Massih