Culinary Arts program premieres in Chattanooga with style

Dec 21, 2012

The Virginia College School of Business and Health in Chattanooga recently celebrated the grand opening of its Culinary Arts program. Campus President Dominick DeLorenzo welcomed more than 200 guests who enjoyed live student cooking demonstrations and elegant hors d'oeuvres including custom-made desserts, crab cakes and gulf shrimp. Offerings also included a large display of artisanal breads and cheeses and an artfully decorated smoked salmon.

TV station WDEF highlighted the evening's activities with live interviews of President DeLorenzo and a cooking demonstration by Chef Philippe Gehin, program director of Culinard, the Culinary Institute of Virginia College and Chef Andrea Cagle, a chef instructor for the program.

Business leaders, culinary professionals, students and other guests join President Dominick DeLorenzo, Regional VP Jack Clark and Chattanooga City Council member Carol Berz (District 6) for the grand opening. Ms. Berz also spoke at the ribbon cutting.

Culinard instructor Chef Andrea Cagle and Culinard Program Director Chef Philippe Gehin.

Chattanooga Culinard students join Culinard Catering staff, Chef Antony Osborne and Campus President DeLorenzo.

Campus President DeLorenzo celebrates the successful Culinard Grand Opening with Director of Admissions William Kilgore.

President DeLorenzo is interviewed by WDEF-TV.

Chattanooga Culinard students surround Chef Antony Osborne, Academic Dean of Culinard.

Director of Retail and Culinard Catering, Chef Wendell Barnes, with braised short ribs.

A beautiful smoked salmon and seared ahi tuna were served during the event.

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