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Culinary Alumnus Among Tailgate Tipsters in TODAY’s ‘Olympic Kitchen’

Dean Yasharian, a 2003 graduate of Penn College’s culinary arts technology major  – now executive chef at London’s Bar Boulud restaurant  – appeared in two segments on NBC’s TODAY show Wednesday morning. The alumnus joined Chef Daniel Boulud in TODAY’s “Olympic Kitchen,” whipping up British dishes that are perfect for American tailgating: sausage accompanied by “bubble and squeak” and potted smoked mackerel that can be spread on toast and served with boiled eggs.

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