The conversation lasted 50 minutes before Cohen had to attend to a business call. Success for him, however, had more to do with his family and being a good parent than any measure of professional success. When asked how he measured success he sat thoughtfully reflecting on the question and then proposed that everyone had a different measure of success. He took a bite out of his sandwich and then began to answer questions. As they finished their lunch Cohen arrived and greeted each of them. When the group arrived they were escorted by security to a board room where they ate lunch and enjoyed the view over the New York harbor. Rita graduates Raechel Bathrick, Angela Ciaramella, Owen Kosmaczewski and Angus Lamont. Rita School eighth- graders Andrew Jefferies and Allison Kenney and recent St. I am most appreciative of your taking the time to write.” After receiving the response, Fitzgerald returned communication to Cohen asking if it would be possible to bring a few students to meet with him. Cohen was so touched by her letter that he wrote back noting, “Of all the letters I received, I think this is the one that I treasure most. Fitzgerald received in the mail just a few weeks later a brief note from Cohen thanking her for taking the time to write to him. They highlighted what it meant to be a person of integrity and how that virtue more than any other was the measure of a person’s character.Īfter sharing the article and discussion with the students Fitzgerald then decided to write a note to Cohen expressing to him what had resulted from reading of the article as well as sharing it and a discussion with the students. They talked of the difficulty of keeping yourself above water when all the negative and dishonest folk were attempting to tug you under. After reading the article to them, a discussion ensued. Rita School needed to witness at least by means of the printed word. Fitzgerald decided it was this kind of person that students of St. The article was a welcome respite from the turbulent happenings of other Wall Street residents like Bernie Madoff and the like. Rita School, read an article in The New York Times NY/Region section titled, “Trauma Surgeon of Wall.” She found in this profile of Cohen a wonderful mix of professionalism, intelligence, humor and integrity. This all began about one year ago when Sr. 26, in an executive dining room overlooking New York Harbor, the students ate roast beef and turkey sandwiches and couscous salad while asking Cohen questions about everything from his experience as a military lawyer in Vietnam to his involvement in the Wall Street bailout last year. Rodgin Cohen, the chairman of the law firm of Sullivan and Cromwell LLP. Rita School in Hamden recently had the rare opportunity to eat lunch with prominent New York Attorney H. Rodgin Cohen, Angus Lamont, Andrew Jeffries, Raechel Bathrick, Sr. It brings together people from all walks of life.Pictured left to right at the law firm of Sullivan and Cromwell in New York City are Owen Kosmaczewski, Allison Kenney, Angela Ciaramella, H. It’s one of the best jobs in the world, getting to make pizza. He said the new pizzeria, with a few tables for eating in, is “a spot to display what I’m doing. The Culinary Institute of America graduate started Pizza Rita in 2015 after stints at the Mohonk Mountain House and the now-closed Grimaldi’s in New Paltz, as well as Del Posto in New York City, 1770 House in East Hampton and the 1943 Pizza Bar in Greenport. (Marrone also tiled the oven himself, inspired by the mosaics around Sorrento and Positano). Like the pies he turned out from the 1946 Chevy rack truck, Marrone’s pizzas are built and baked Neapolitan-style, with dough made from Caputo “00” flour, sea salt, yeast and mineral water, then topped and baked quickly (to charred puffiness) inside a Stefano Ferrara oven heated with white oak split by Marrone’s father. Do all food trucks want to grow up to be storefronts? Not necessarily, but the nearly four-year-old Pizza Rita food truck did just that - expanding last month into a brick-and-mortar pizzeria in Mattituck with a superhot wood-burning oven manned by owner/pizzaiolo Jeffery Marrone.
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