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Abstract
In an interview, William Reynolds, provost of Washburne Culinary Institute, talked about his efforts to revive Chicago's oldest culinary school. He said that they put plans together the way they wanted Washburne to be and they were about $3 million over budget. They had to go back and make cuts, but with all the changes they had to make, the results were better than the original. On the question of what changes they made, Reynolds said that they went with stainless-steel equipment, encased all the hoods with wallboard and just painted them. When asked why students come to Washburne, he said that most are looking at catering. It is an easier business with lower start-up costs and less risk because you do not have to invest in inventory until you book a party.