Congratulations to Jenn Louis '89 on the opening of her new restaurant Ray Restaurant. According to the website, "Ray celebrates Israel's diverse cultures and culinary traditions with a modern, seasonal menu imbued with a straightforward, full-flavored style." Jenn has competed on Bravo's "Top Chef Masters" and was named one of Food & Wine's "Best New Chefs." She is recognized for her simple, sophisticated cooking style, which utilizes seasonal Pacific Northwest ingredients. She has earned two nominations for the James Beard Foundation Award of Best Chef: Northwest.
Her debut cookbook, Pasta By Hand, was published in 2015 and nominated for an IACP from the International Association of Culinary Professionals in the category of "Single Subject Cookbooks." Her second book, The Book of Greens, debuted in April 2017.
At Webb, Jenn was a member of the track and field team and she worked on El Espejo and the student newspaper, the Blue and Gold. She attended Pitzer College and now resides in Portland, Oregon.
Sponsored by the Robert ’53 and MeiLi Hefner Foundation and offered here at Webb to two current students, The Hefner Initiative aims to foster a close and positive relationship between the people of China and the US. This extraordinary 12-day summer program includes travel this year to Beijing and Suzhou—allowing for living/learning opportunities with host students and families.
Shyam Arya '18 and Ellie Canty '18 have been accepted to present a poster at the National American Chemical Society conference in New Orleans in March 2019--an extremely rare honor for high school students.
It’s November 2nd and the College Guidance office is quiet this morning—nothing like the last few days when countless numbers of panicked seniors were popping in to get their essays looked at one last time before pressing “submit.”