"Of all the vendor relationships you have, the seafood guy is the most important."
Greg Casten, Profish

It was a 'fishy' week around here with Cohn's Kids visiting DC based Profish, located in NE. Profish owner andRAMW Chairman of the Board Greg Casten led students on a tour of his distribution facility, showing them how fish and other seafood make its way to chefs and restaurants, and ultimately guests. Students also had the opportunity to learn first hand how the fish industry is regulated, meeting with an FDA representative visiting for the day. Following a tour at Profish, students enjoyed lunch with Paul Cohn in Georgetown at Old Glory BBQ before venturing down to the Georgetown Waterfront to see Casten's restaurant Tony & Joe's in its buildout state. Tony & Joe's was devastated back in the spring when the waterfront flooded, forcing Casten to close as well his other waterfront restaurants, Nick's Riverside Grill and Cabana's. 

Friday was a day not likely to soon be forgotten!

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What our students learned at Profish...

"That fish have to be very clean in order for us to eat because they have lots of bacteria...I didn't know shellfish and other fish can make people sick if they aren't cleaned property." - Costina

"They use every part of the fish...nothing goes to waste cause they make cat food and dog food with the parts they don't use." - Jerrod

"I got to touch my dinner." - Andre