A great thing about going to school in Chicago is the chance to dine in some of the most incredible restaurants in the world… and with some of the most notable minds as well. Every spring quarter, Booth’s Epicurean Club hosts its major event – Dean’s Dinner, the most coveted outing of the year. With 44 Epicurean Boothies and one Dean all dressed to impress, we gathered at the famed French restaurant, Tru.
The event was fabulous yet bittersweet, because we were honoring two touching goodbyes. 
The first farewell is to the Class of 2017, full of friends that us first years got to know well through the flexible curriculum—allowing us to take classes whenever and with whomever we chose—and through the many social activities at Booth (current dinner included!). Second, we bid adieu to Dean Doug Skinner who will be handing over the reins to Madhav Rajan this summer. Dean Skinner is highly regarded by the student body, thanks to his dedication to Chicago Booth and sharp sense of humor, so it was certain that this would be a night to remember.
This year’s “Deaner” could not have been more special, held at Tru, one of Chicago’s finest restaurants—adorned with not one but two Michelin stars.
We had Tru’s main dining room all to ourselves, where Dean Skinner switched between the cozy tables with every marvelous course that was served. (Our Dean is a true sport!) This dynamic provided students with a unique opportunity to receive face time with citizen #1 at Chicago Booth, be inquisitive and ask questions, in a true Chicago Approach spirit that is all about digging deeper. Among some of the topics discussed were Dean Skinner’s vision for Chicago Booth, the program’s global presence, fundraising, and the relationship between Chicago Booth and UChicago as a whole.
Of course, we also ate, and ate well. The dishes were even tastier than they seem in pictures (the panko fried scallops with wasabi puree were to die for). The ambiance was elegant and detail-oriented, and there was an atmosphere of honor as well as reflection in the dining room.
After we finished feasting, the amazing Tru team took our entire group to visit the kitchen and understand how the magic is created. In a way, this mirrored our communication with Dean Skinner throughout the night, which allowed us to take a glimpse behind the scenes of something truly magnificent, Chicago Booth.
Dean Skinner, thank you for sharing your journey with us!
