Greetings from the Program Chair of Institute of Hospitality and Culinary Education
 Greetings,I do apologize for the fact that there was no official October Newsletter, we had an extremely busy start to the semester with the open house and getting the new kitchen facility fully functioning. We have had some exciting opportunities so far this semester, from the Greater Dallas Restaurant Association golf tournament, Hotel Association of Dallas Gala, Living Legends Event, and class field trips.
Here are some of the activities captured in pictures and notes from students: .jpg?i=111609232435)
Greater Dallas Restaurant Association Golf Tournament…
A note from Grace Fox:
“Thank you for the chance to volunteer at the Golf Tournament. I had
a wonderful time . It was good to meet and serve the men and women of the association. It was an opportunity to network and introduce myself to people who make this industry what it is. I was given good advice from the leaders who have worked in the industry for many years. It was a beautiful day and I enjoyed it very much.”
Hotel Association of Dallas Gala….
“I wanted to say thank you for informing me about the Gala. I had a lot of fun and got a few job offers. It was a great time for networking.
Thanks,
Ethan”
 Principle of Food & Beverage Class – Field Trip to Specialty Blends…This was our first field trip to Specialty Blends, which is the only vineyard in Carrollton. David Tindol and his team did a wonderful job of taking us through the production process, we even got to see a production run. David shared with us the research and development process for the new “Cowboyrita” that he developed for Jerry Jones and the new Cowboy Stadium.
Living Legends Event in the New Library at the Central Park Campus….
Nine of our culinary students volunteered to help with the Collin College’s Foundation Living Legend Event. Here is a note from one of our students:
.jpg?i=111609232435) “I had a great time working with Elke's and the rest of the volunteers. It was my first time to see the new library. It is huge and wonderful. Ms. Frazier and Ms. Jenkins told us that our VIP guests enjoyed chatting with us as we assist them in their food. The caterer, Elke and her husband is so nice and organized. The food was very good too. I think it’s a good start for those who would like to learn catering business.”
-Karen Bolanos
Institute of Hospitality & Culinary Education Open House…
The open house was a success, we had over 200 people milling through the new kitchens and classroom. Many wonderful comments were made regarding how .jpg?i=111609232435) great the new facility looked, but I was equally as proud of the comments made regarding the professionalism and enthusiasm of our students from the fundamentals of baking class, garde manger class, American regional cuisine class, and our beverage class. I appreciate all the hard work that went into the event by the faculty and staff.
Finally, congratulations to our new HCSA officers. The team consists of Tim Sablick – president, Karen Bolanos – vice president, Nataly Mora – secretary, Merys Raymer – treasurer, Cynthia Ross – marketing & promotion, and Rita Petty – Historian. I believe this talented team is going to do some wonderful things this year, please support them by becoming involved in HCSA.
Enjoy the rest of your semester.
Cheers!
Karen
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Message from the President of Hospitality and Culinary Student Association
 We have some new faces in the HCSA this month and all of us are incredibly excited to help the organization grow. The new executive board is as follows:
President – Tim Sablick,
Vice President – Karen Bolanos,
Secretary – Nataly Mora,
Treasurer – Merys Raymer,
Historian – Rita Petty, and Publicity and Marketing – Cynthia Ross
We are all very excited for the upcoming year and can’t wait for the activities to start happening. The HCSA is ready to kick off its new executive board with the TCA Chili Confrontational on November 15th. Zach Fuchs is heading up the culinary team and has a great turkey-white bean chili recipe to represent the HCSA.
On October 24th the HCSA had a great turnout at our Chef’s Table held at Jorg’s Café Vienna in Plano. We had a great turnout and learned about what Jorg’s style of Austrian-German cooking entails.
Our November meeting will be held on two days, November 17th at 1:30 p.m. at room A150 and November 18th at 10:00 a.m. in room U144. We hope to see everyone at the meetings and get involved with the HCSA. The new board has a lot of great ideas and we are looking forward to a great year!
Tim Sablick
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Culinary Trends and Issues
 Farewell, Gourmet by Chef/Professor Cheryl Lewis
The day I found out about the closing of Gourmet magazine, I felt like holding a wake. I wanted my mother to be alive again, so we could share our memories of Sunday afternoons – examining page after page, planning dinner. I wanted to call S.I. Newhouse, Jr. (chairman of Conde Nast), and bawl him out. How could he close down such an icon, my first real introduction to cuisine, at the age of 9 – certainly one of the reasons I became a chef?
What was worse was that Newhouse closed Gourmet while keeping Bon Appétit, a magazine that seems geared more toward young mothers with kids to feed. Gourmet was the magazine for people who want to see the world and have done so. Gourmet catered to the gourmand, not afraid to experiment with sweetbreads or octopus, and certainly not afraid to buy a bottle of expensive wine to use in a sauce. Of course, the keeping of Bon Appétit makes good business sense; it brings in more advertising dollars, and its circulation is bigger. Gourmet was losing money.
After sixty years of refined existence, Gourmet hired Ruth Reichl as editor in chief. Reichl – the scribe of the 1976 California Food Revolution – brought to Gourmet her passion for sustainability and culinary education. She tempered the snobbish exclusivity Gourmet was known for with a down-to-earth “greener” take on food. Reichl’s Gourmet explored more of the world, and delved into social issues – to the disdain of some readers, who wanted the exclusivity back.
In November of 2005, I met with Reichl at her Conde Nast office. I sat there (in complete awe), while listening to her rant about the distribution of Michelin stars – too many French, she cried, and not enough Americans. She spoke of ingredients, sustainability, and the education of children. Reichl has had the most powerful influence on my view of cuisine. She is not exclusive, but rather invites the whole world in on her passion and views. Reichl brought that accessibility to Gourmet.
After over forty years of reading Gourmet, mourning its loss seems natural. The evolution that Ruth Reichl facilitated went beyond the cuisine elite. It’s the result of this impression that gives me hope Reichl will continue her collaboration with Coleman Andrews. Perhaps start a magazine, or better yet, a web site to share with the entire world.
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Fun at the Fair
 by Chef Michele Brown.jpg?i=111609232435)
Whe n offered a chance to go to the Oklahoma Sugar Show as a “fly on the wall” with the Frosted Art crew I knew I was in for an eye opening experience. I was invited to attend as a guest of Judge Bronwen Weber General Manager and Pastry Chef Frosted Art in Dallas and member of our IHCE advisory board.
Each year the finest sugar paste artists gather in Tulsa Oklahoma for the Oklahoma Sugar Arts Show, this year’s top prize was $19K in cash and prizes.We started with the drive to Tulsa with cakes in tow, a caravan of vehicles. (Have you noticed how much pastry chefs, bakers and cake artists drive??)
 Little did I know what those cakes were, they included a sweet babies' cake with buttons and elephants, chattering teeth, mosaic wedding cake and a bronze turtle and a gilded bust of Caesar.
For my first visit to the show it was an honor for me to assist the Frosted Art Staff in setting up their pieces (okay, I opened a door or two and carried a box) but getting the feel for what is expected of the entrants is an experience in itself!
The hours spend on these works of art range from 48 hours to 360 hours and beyond. The best part of the process, you can build your internal structure out of Styrofoam and work on it from today until the next show! (Theme for 2010 is Monasteries and Mansions.)
This is an event Collin College Pastry Arts students should attend, not as spectators but participants!
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8th Annual Gingerbread House Competition
 by Sheila Kao from the back office
I have been making soups at home recently. For me, this is the indication that cold weather is coming. Winter in Dallas brings out the mixed feelings as our rainy days--we are so used to the heat  that we don’t know how to deal with coldness or rain. My other mixed feelings at this time of the year are about the Gingerbread House Competition. I love to organize the event but I need to work hard to get participants to respond to the calling.
This year is our 8th annual Gingerbread House Competition at Collin and we are taking applications from all the baking enthusiasts. Send me (skao@ccccd.edu) or Chef Brown (mebrown@ccccd.edu) an email if you are interested and we will go over the rules and details with you. The deadline for application is November 16 and the drop off date is November 30 (4 to 6 p.m. at PRC  library). I am looking forward to receiving beautiful entries from students and staffs and we will have fun at the judging party on December 3rd (7 to 8 p.m.).
Prizes include trophies for top winners as well as gift certificates from Central Market, gourmet food baskets from Roland food, and many more.
It is the time for our students to show off talents and commitments. Hopefully I will look back to this year’s event without any mixed feelings but with all the positive appreciation.
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Student Spotlight
 Tyler ShipmanCulinary Freshman
1. What do you do for fun?
Hang out with my girlfriend, watch movies and cook.
2. If you were a food, what food would you be?
Lobster
3. Name the top 5 things you like & have in your fridge right now.
1) ICE CREAM!
2) Bottled water
3) Milk
4) Deli turkey
5) Chocolate
4. What is your earliest childhood food memory?
For as long as I can remember, every week my dad would make spaghetti and we would have our Spaghetti night.
5. If you were on a deserted island, what three foods/dishes would you make?
I would first make it a buffet so I could eat as much as I wanted but the 3 things I would make would have to be a fruit salad of some sort or just cut fruits. Second, I would have a seafood pasta dish with grilled shrimp and an Alfredo sauce. Then, the last dish I would make would be a strawberry cake with chocolate frosting topped with strawberries.
6. Who would you want on that island with you to serve the food to?
If I could only have one person I would say my girlfriend. If I could have more I would say Maddy, my dad, and then my step brother Cole
7. What music do you prefer listening to while cooking in a kitchen?
Inde, Rock, Alternative
8. Describe what things inside your dream kitchen?
Gas stove tops, convection oven, walk-in pantry, 2 possibly 3 reach-in fridges and 1 freezer.
9. If you were played in a movie by a celebrity, which celebrity would play your part?
James Earl Jones
10. Why do you pick that person?
I sometimes wonder what it would be like if I had the voice of Mufasa (and Darth Vader.
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This newsletter will let you know about upcoming activities and programs in the Institute of Hospitality & Culinary Education and the Hospitality and Culinary Student Association (HCSA). For a format other than text for this newsletter please copy the link below:
Administrative details (like how to be removed from the mailing list) are at the bottom of this mail.
This newsletter will be generated once a month and sent to all HAMG/CHEF students, faculty, staff and Advisory Board members. This mail is sent in TXT format so that it can be read from any e-mail program. If you would like to be removed from the mailing list, please send e-mail to kmusa@ccccd.edu with the subject REMOVE.
Program Chair Institute of Hospitality and Culinary Education
9700 Wade Blvd.
Frisco, TX 75035
972 377 1672
If you are interested in submitting an article, a thought, any events you want to promote within the hospitality and food industry, or if you simply like seeing your name in print, don’t be shy, we would love to hear from you! For more information on any activity in this mail, please contact Karen at kbolanos@ccccd.edu For more information about CCCCD and its Hospitality & Culinary Arts program, please contact Karen Musa at kmusa@ccccd.edu or 972-377-1672 or visit www.ccccd.edu/hospitality
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