Culinard news from Chattanooga and Jacksonville
Mar 31, 2014
Students and chefs from Culinard, the Culinary Institute of Virginia College School of Business and Health in Chattanooga, participated in Chattanooga's premier food event, Taste, benefiting The Kidney Foundation of the Greater Chattanooga area. Chef Nathan Graven demonstrated Chilled Cucumber Basil Soup with Sweet Spicy Sriracha Sauce. Program Director Chef Andi Cagle prepared a deconstructed pulled pork sandwich using her famous onion jam. Culinard Pastry program students, led by Pastry instructor Jeanne Mancuso, prepared lemon meringue pie shooters and raspberry macaroons.
Culinard in Chattanooga looks forward to returning next year!
In Jacksonville, Culinard student Magz Flaherty sent a note to program director Chef Bob Henry about her externship in Wisconsin:
"All is well in my bakery world, working six days a week and getting more orders for whole pies and cheesecakes. I just got my first chef jacket—lime green—with my name on the sleeve. Everyone in the kitchen is now wearing skull caps and chef uniforms will be next. At first, I was relieved to not wear a uniform, but when I started coming in every day with my Culinard uniform, there was a new pride in myself because I was reminded that I represent a professional organization and was indeed myself a professional!
I am so grateful to have taken the opportunity handed to me to take my passion to the next level. If I can do it at my age, anyone can do it. Thank you again for all your support, chef!"