ATLANTA - Bob Amick and his ONE Midtown Kitchen executive chef Richard Blais went back to school on Thursday night for an event at Amick’s alma mater, Oglethorpe University. Blais wowed the crowd of 50 trustees and faculty with grilled asparagus in parmesan foam, chilled English pea soup with bacon ice cream and lemon ginger pound cake with rhubarb marmaletta and cayenne ice cream.

Amick and Oglethorpe President Larry Schall unveiled plans to make Oglethorpe’s 1960s Emerson Student Center hip and fresh.

Amick, who commented that he was one of the first students in line for the “new” cafeteria in the late 1960s, was excited to reveal soaring atriums and multiple eating and meeting spaces in plans designed by ASD, the architects behind his popular restaurants.

The who’s who of Oglethorpe friends included Jack Guynn, President of the Atlanta Federal Reserve Bank, Joel Goldberg, President of The Rich Foundation, Charles Knapp, President Emeritus of the University of Georgia and Susan Soper, Executive Editor of Atlanta INtown newspapers.