Culinard news from Fort Pierce, Chattanooga and Greensboro

Jun 24, 2014

Culinard news from Fort Pierce, Chattanooga and Greensboro

Fort Pierce Culinary Program Director Steven Scerenscko maxed out his Mini recently with a food donation on behalf of Virginia College for Mustard Seed Ministries and the Van Duzer Foundation to help feed the homeless in the Fort Pierce area. Chef Steven is pictured here with Saint Lucie County Commissioner Chris Dzadofky and Scott Van Duzer.

Culinard news from Fort Pierce, Chattanooga and Greensboro

Also in Fort Pierce, Culinary Arts students traveled with Chef Steven Scerenscko on a recent field trip to Florida's longest running farmers market.

Culinard news from Fort Pierce, Chattanooga and Greensboro

In Chattanooga, Culinard chef instructors Jeanne Mancuso and Chrystal Smith demonstrated their advanced culinary skills at the Chattanooga Market for the annual Strawberry Festival. Culinard staff and students worked the festival which showcases fresh fruits and vegetables from local farmers and artists.

Pictured above: Nita Daniels, Chef Chrystal Smith, Timothy Jackson, Ross Penny and Perry Crawford.

Culinard news from Fort Pierce, Chattanooga and Greensboro

Students from Culinard of Greensboro recently visited a famous winery in the Piedmont Valley of North Carolina, Childress Vineyards. The operation is named after Richard Childress Racing.

The students witnessed the craft of winemaking under the guidance of one of the most award-winning winemakers in America today, Mark Friszolowski. The wines he has produced are both a commercial and critical successes. In competitions from New York to California, he has received more than 500 awards, including many gold and double-gold awards for varietals such as Chardonnay, Merlot, and Cabernet Sauvignon.  His wines have twice been named to the 50 Best Wines of the World.

During the visit to the vineyard the students had the opportunity to talk with the chef on location and learn about wine and food pairing on a local level.  They learned that pairing local wine with seasonal food is an important and growing trend in the industry.

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