Fall 2009 - Notre Dame Preparatory School and Marist Academy

Mott family, from left, dad Bill, mom Nadine, Willy ‘10 (NDP), Betsy ‘04 (NDP),
Annie ‘07 (NDP), Meghan ‘99 (NDP), and Colleen ‘02 (NDP).
Mr. Kator. “Ms. Swieca, because we are both vegetarians and she is
pretty cool. Mr. Fazzini, because he is a nice guy in general and is
‘real’ as well. And K-Dogg is a good guy.”
Willy has high hopes for his senior year as student council president.
He hopes to bring new and exciting ideas and to get more
students attending events. After he graduates from NDP, Willy
plans to attend Michigan State University. Although he is not sure
what he will study, he knows he would like to follow in his sisters’
footsteps and get involved on a global scale.
All three Mott sisters interviewed agreed that NDP prepared
them well for the college level. They also all commented on the atmosphere
of the school, which stressed student involvement. Annie
says that when you are involved in many things in high school, you
naturally get involved in college, and get to meet many new people.
The Mott family consistently displays the qualities of independence,
open mindedness and flexibility in their daily lives. At NDP-
MA, the recently integrated International Baccalaureate programme
focuses on these characteristics as well—ones the Mott family so
easily models.
The Mott sisters also added that if current and former students
wanted to study abroad or join the Peace Corps, they ought to try
it.
“The Peace Corps is a huge commitment,’ Meghan admitted.
“But think it through and don’t be afraid of being adventurous.” •
red wine
and
sauce
Danny Bologna ’03 (NDP),
son of long-time restaurateur
Joe Bologna, opened
his first restaurant in July
2008. Via Bologna, located
in Clarkston, Mich., follows
the lead of his father’s classic
Italian restaurant in Sterling
Heights, Joe Bologna Trattoria.
Besides dad’s valuable
counsel, Danny attributes
his success to networking,
experience and, of course, to
Notre Dame Prep.
IRISH: Between your experiences at your
father’s restaurant and what you’ve gone through
so far with your own place, what trends do you
see emerging in the restaurant industry now
BOLOGNA: Restaurants have to be able to
adapt, evolve and be innovative at a flip of a
switch in today’s economy. I think the
Notre Dame Prep graduate (‘03) Danny Bologna in his restaurant Via Bologna in Clarkston, Mich.
top reasons people decide to eat at a particular
restaurant is price, service, quality and atmosphere.
These factors are all closely being
measured by customers. The current trend
facing my industry is restaurants converting
to bars. Current financial pressures have
resulted in a shift among those who would
have decided to eat a nice meal at a restaurant
instead to grab a sandwich at a bar. I
have to be able to offer the best food, service
and atmosphere at a price the market is able
and willing to bear to get repeat customers.
IRISH: Are your restaurants chef-driven In
other words, how much creative control is your
own and how much is left to the chefs
BOLOGNA: The recipes are completely
created by the family. They are handed down,
worked on and put into action. Luckily my
father is a chef and has the ability to perfect
the recipes we use. Hats off to my mom too;
she’s got the baking and pastry down to a
tee. The chefs at both restaurants take a lot of
pride in their food. The chefs use their knowledge,
creativity and innovative techniques to
offer daily dinner specials.
IRISH: What do you think is the hardest part
of opening a new restaurant
BOLOGNA: Developing the steps of service
through education and training activities that
KELLY PATTERSON
14 IRISH