Happy Holidays,

I would like to say a big thank you to the following students who assisted me with the Hotel Association of Dallas events on November 5 and November 10: Karen Acosta, Maite Palma, April Lumley, Cynthia Stafford, Jonathon Azevedo, Barbara McCauley, Amy Brown, Heather Thacker, Jessica Lionarda, Meredith Pewitt, and Tim Valis.  I got a lovely letter from Brooke Dieterlen, the Executive Director of the Hotel Association, expressing her appreciation.  I know it was a pleasure working with Brooke and her team, and I could not be more proud of the way the student volunteers represented Collin College at both events.

We have a new Associate Faculty joining us in January.  Vernetta Kinchen will be teaching the Hospitality Marketing and Sales class.  Vernetta comes to us with a vast amount of Hospitality Industry experience; she was formally VP of Brands for Wyndam International. 

The Special Events class taught by Charles Corrales will be working with HCSA to put together a “Dining Mystery Tour”. This is an exciting “real” project for our Meetings & Event Planning students.  More details to follow on that event.  As registration for Spring 2008 is starting up, please do not hesitate to ask for advice on classes.

I hope you all have a safe and wonderful holiday.  Happy New Year!

Cheers!

Karen

What can you do if you only have three days in Paris?  Well, you quickly adapt to walk very fast to get to each tourist destination and eat three meals a day plus snacks in order to sample as much gorgeous food as you can.

Thanksgiving week turned out to be a good time to go to Paris.  The flight was not overbooked, the hotel rate was reasonable, the weather is not too cold and there was no line at the museums or any major must see places. Even though there were no turkey dishes in sight I was thankful for all the great food Paris could offer: Foie Gras, mussels and oysters, escargots, crepes, French fries, onion soup, roast duck, seafood soup and the freshest salads. 

 The highlight and huge splurge was dining at Alain Ducasse at Plaza Athénée.  The interior design and the food of the restaurant showcases its “cosmopolitan chic meets grand culinary tradition”.  Our five course “collection menu” starts out with Brittany Langoustines with Court Bouillon Reduction and Oscietra Caviar from Iran, followed by more exotic dishes presented with most elegant fashion. By the time the white gloved server shaved white truffle on the tender chicken breast I was almost in tears because of the near religious experience.  The service was absolutely seamless with 55 members to serve 50 covers. This meal cost me two arms and two legs but it was well worth it.  I have to blame the culinary bug that bit me.  Once you become a foodie, there is no turning back!

The New Year is almost upon us and another semester almost completed!  We have so many “knives” in the fire and exciting things on our calendar; we hope you will join us in our many activities.  As the new officers have settled into their positions, we are working so well as a team, to serve the hospitality and culinary students and to be a significant presence, on all CCCC campuses. 

Our next general members meeting of the New Year is scheduled for, January 18th @ 12:00 at the PRC campus.  I am currently working with Chef Tre Wilcox of Abacus Restaurant, to come and speak at the January meeting.  Chef Wilcox was a competitor on the Bravo television show “Top Chef”, he has many years of experience in the culinary industry.  We are also working on our next chef’s table, hopefully to be held at Bijoux Restaurant. 

Thank you to everyone who contributed time and ingredients, to our successful pie sale. We look forward to the opportunity of presenting The Children’s Advocacy Center with a significant check!  You will want to check our website for new pictures, from our recent events and keep a close eye on our website calendar, as we are busy adding new events.

Thank you very much, for your continued participation in HCSA, I am honored and excited to serve you!

Wishing You a Safe and Happy Holiday Season,

Cynthia Stafford

P.S.

See you at the December “Pot Luck” Meeting on December 4, 3:30 – 5:30 pm at PRC L243.

HCSA Pie Fundraiser

Thank you to the many volunteers who assisted with the Thanksgiving Pie Fundraiser.  HCSA raised around $600.00 for the Children's Advocacy Center and it could not have happened without the support of those who donated supplies and all of those who worked on the pies.  As Co-Coordinators of this event, Meredith and I would like to congratulate each of you, our supporters and members for a job well done.

Thank you again,

Kathryn Martin

Co-Coordinator for Thanksgiving Pies Fundraiser 

A Backstage Pass with Barbara McCauley

HCSA Historian

Hotel Association of Greater Dallas (HAGD)

HCSA at the Gleneagles Country Club

The Gleneagles Golf fundraiser in Plano took place on a beautiful fall day on November 5. We couldn't have asked for better weather. Volunteers assisted golfers with a variety of things like guiding golfers along the putting green and providing beverages. A wide variety of restaurant associations were available to talk to students and play a round of golf for a great cause. The fundraiser was a huge hit!  I hope to see more volunteers next year.

From left:  Karen Musa, Cynthia Stafford, Karen Acosta, Jon Azevedo, Barbara McCauley, Amy Brown



Hotel Association of Greater Dallas (HAGD)

HCSA at the HOSPY’s Award Gala

The HOSPY’s Awards Gala at the Hilton Anatole Hotel in Dallas was amazing!  Everything from the elegant dresses to the food was incredible. Walking into the Hilton volunteers were treated with utmost respect including free valet and a lounge to relax in when not assisting with events.

When I arrived, I was met by Karen Musa and other greeters who assisted with directions. As I walked into the main hall on a red carpet, there were two live male models, body gloved in gold and posing as a HOSPY award holding a gold pineapple, just like the Oscars with a hint of Hospitality! With a live cameraman, I thought I was at the Oscars. The event kicked off with registration for the live and silent auctions that took place a little later in the evening.

From left:  Maite Palma, Barbara McCauley, Live Hospy, Amy Brown, Karen Musa

The main room was stunning with blue and red tablecloths covered with colorful roses arranged to match the image of elegancy.  The center of the room held a tall table that had two female models lying down on a crisp, white tablecloth displaying sushi on their body.  In the back, volunteers were able to talk to chefs and staff in the kitchen.  Executive Pastry Chef Henry M. talked with culinary students and invited HCSA back anytime.  I hope to set up a tour with the Hilton and Chef Henry in the Spring of 2008.

At the end of the night, partygoers celebrated the evening with one more glass as volunteers started leaving for the night. The evening was full of wonderful opportunities to talk with some great awards recipients and the nicest staff at the Hilton.

**For a list of awards recipients or HAGD, please visit:

http://biz.yahoo.com/bw/071116/20071116005797.html?.v=1

http://www.greaterdallashotels.com

Collin Students Gain Experience at Chili Championship

From the Plano Insider 

The culinary students from Collin College participated in the Texas Chefs Association Annual Chili Confrontational last Sunday in conjunction with the 11^th annual Chile Pepperama Festival in Dallas. 

Two classes, the Intermediate Culinary Arts class and the American Regional Class helped prepare to different versions of chili for the competition.  The Intermediate students made the Three-Bean Vegetarian Chili that has won awards in past competitions.  The American Regional class members prepared the traditional Texas Red chili.

The students learned to handle the unexpected with electrical problems plaguing their booth, causing them to lose votes by the minute because they were unable to serve their two versions of chili.

“Unfortunately the students did not win any recognition, but everyone enjoyed participating and being a part of the festival,” said John O’Neil.  “We will be back next year for another go at it.”

Meredith Pewitt and David Landry give the chili a two thumbs up!  

Collin College Graduate Wins Contest

A big congratulations is in order to Menchu Tungala.  Since graduating from Collin College, Menchu has entered several cookie, gingerbread house and cake contests in the Dallas area and has won.  Way to go, Menchu!

Most recently, on November 3,  Menchu entered the Dallas Arboretum’s Chocolate Cake Contest and won The Best of Show Award and First Place in the cake category for her Espresso Chocolate Cake with Chocolate Fudge Icing.  Simply decadent! 

Great News!
The Hospitality and Foodservice Management Program is ecstatic!  The New & Improved Culinary Arts Program is moving to the Preston Ridge campus in the Fall 2008.  Look out for details in the new year.

Looking for the perfect holiday gift?  How about a cooking class?

Our very own culinary student, Steve Knowles, currently Poissonier at the French Room is teaching a class at Market Street in McKinney on January 21, 6:30-8:30 pm.  He’ll be demonstrating techniques in pan searing and quick pan sauces.  His menu includes pan seared red snapper with a vin blanch reduction sauce, sautéed Swiss Chard and Spinach Pasta; Chicken Marsala with Italian style oven roasted potatoes with pine nuts, olives, red peppers and sun dried tomatoes.  $39 per class. 

Steve will also be teaching classes February 11, 6:30-8:30 pm on Gulf Coast Seafood and March 17, 6:30-8:30 pm on A Twist on Southwestern Cuisine and Lunch & Learn classes from 11:00 am - 12:30 pm, January 7 and February 4, $24 per class.  He would love to see you there.  To register call Ruth Thompson at 972 548-5167. 

Gingerbread Houses on display

Come by the Preston Ridge Library between December 4 - 13 to get a glimpse of this year’s gingerbread homes.  It will be a walk through a wintry wonderland!

A Fond Farewell

Our warmest wishes goes out to Esther Liu, Collin College’s Web Assistant who has overseen all program and HCSA related web pages and newsletters.  She is leaving to pursue new adventures with her husband and two precious dogs overseas.  We treasure you and will miss you, Esther!

December is Universal Human Rights Month

December 1	T.V. Dinner Day
December 4	HCSA General Members “Pot Luck” Meeting 3:30 pm - 5:30 pm PRC L243
December 5	Pastry Showcase and Gingerbread Competition Judging at PRC Library 7 :00 pm, RSVP to Sheila or Karen
December 10	Turn in items for “Christmas Angels” Meals on Wheels
December 10 - 16	Fall Final Exam Week
December 14	Breakfast with Frosty at The Renaissance Hotel in Richardson
December 15	Treats for Christmas at North Park Mall
December 17	Wintermester Classes Begin
December 24	Winter Break (All Campuses)
December 25	Merry Christmas
December 31	Happy New Year’s Eve

Tip of the month:  In the busy-ness of this month, take time to be kind to yourself…read a good book, phone a dear friend, build a fort out of blankets, play football outside (yes, outside!), salute the sun, come to an HCSA meeting, dance yourself silly... 

Serves 8

Total Prep Time: 60 minutes

Total Cooking Time: Approx.45 minutes

1 box (10 oz) frozen spinach

1 jar artichokes, quartered

1 shallot, sliced thinly

2 cloves garlic, finely chopped

15 oz sour cream

1⁄4 cup Real Mayonnaise

1 tsp olive oil

2 cups shredded Italian cheese

pinch of parsley, dried

pinch of basil, dried

pinch of oregano, dried

pinch of thyme, dried

salt & pepper to taste

1 tsp unsalted sweet butter

1⁄2 cup seasoned breadcrumbs

1 cup Parmesan cheese

Preheat oven to 375 degrees Fahrenheit.

Thaw spinach and chop finely.

Drain artichoke hearts, rinse and chop finely.

In a sauce pan over medium heat add all ingredients except the Parmesan cheese and breadcrumbs.

Mix well and bring to a slow bubble, add butter, remove from heat.

Using a (deep) baking dish, add ingredients from saucepan and bake at 375* for 20 minutes.

*While this is baking, mix the Parmesan cheese and bread crumbs together with a fork and set aside.

At the end of the 20 minutes remove dish from oven and stir together well. After stirring, top with mixture of breadcrumbs and Parmesan cheese and bake an additional 10 to 15 minutes (until cheese is melted).

* To make dip thicker add 1⁄4 cup of 1⁄2 & 1⁄2 to sauce pan mixture.

Serve with tortilla chips or toasted bread points or remove center of a loaf of round bread and pour dip into center of bread; use the cut out center and cut into medium pieces to use for dipping.  Enjoy!

Cynthia Stafford

HCSA President

Culinary Student

Born and Raised in:  New Mexico and Texas

Astrological Sign:  Sagittarius

Pets:  Romeo and Samson

The three things that bring me the greatest joy are time with my family, meals with friends and rides on my motorcycle.

My life would be so much easier if The Cowboys would make it to the Super Bowl.

If you were a fruit or a nut (or maybe both) what would you be?  Why? 

I would be a candied pecan because they are sweet and savory and so versatile.

The most challenging thing I have done is raise children.

My favorite artists are:  Music – John Mayer, Poetry – Elizabeth Barrett Browning,  Art- Monet

The person I admire the most would be the soldier who is willing to trade his life for the lives of others he/she doesn’t even know.

If I could change the world, I would start by abolishing racial prejudice.

One interesting fact about me is I am fiercely loyal to those I love.

My greater purpose is to be an example of hope, forgiveness, passion and determination.

The best advice given to me is no dream is too big!

M

It is a funny thing, happiness, that is.  We all work and continually strive for it, yet when it arrives we question it and worry when it will leave.  Human beings have this tendency to focus and feel comforted by pain, misery and all the negatives in our life.  After reading a few chapters of the book, I realize that happiness really does come from within and that no amount of money or tangible items will truly keep us happy.  Happiness

does not exist on the outside, it resides on the inside.  Growing up and even to this day, my parents worry about the lack of money, but they do not lack inner happiness.  They understand the truth about unconditional love and self-acceptance. They also surround themselves with family that values togetherness, humor and great love.  If you’re still looking for that element of peace, remember what matters most is our own perception and decision to be happy.  That is, our frame of mind is what makes the difference. 

“A happy person is not a person in a certain set of circumstances, but rather a person with a certain set of attitudes.”

Hugh Downs 

So, this holiday season, I hope that you all take some time to distinguish yourselves by looking for your inner radiant you by focusing on the love, peace, joy and happiness that already resides in you.  It’s already there (believe it or not) screaming to get out!  Surround yourself with good people.  Share your light, smile and be happy.  After all, as hospitality and culinary students we gain happiness by shining our light on others.

Live passionately.  Love deeply. 

Happy Holidays!

 
Desiderata

Go placidly amid the noise and haste, and remember what peace there may be in silence.  As far as possible without surrender be on good terms with all persons.  Speak your truth quietly and clearly; and listen to others, even the dull and the ignorant; they too have their story.  Avoid loud and aggressive persons, they are vexations to the spirit.

If you compare yourself with others, you may become vain and bitter; for always there will be greater and lesser persons than yourself.  Enjoy your achievements as well as your plans.  Keep interested in your own career, however humble;  it is a real possession in the changing fortunes of time.  Exercise caution in your business affairs; for the world is full of trickery.  But let this not blind you to what virtue there is; many persons strive for high ideals; and everywhere life is full of heroism.

Be yourself.  Especially, do not feign affection.  Neither be cynical about love; for in the face of all aridity and disenchantment it is as perennial as the grass.  Take kindly the counsel of the years, gracefully surrendering the things of youth.  Nurture strength of spirit to shield you in sudden misfortune.  But do not distress yourself with dark imaginings.  Many fears are born of fatigue and loneliness.  Beyond a wholesome discipline, be gentle with yourself.

You are a child of the universe, no less than the trees and the stars; you have a right to be here.  And whether or not it is clear to you, no doubt the universe is unfolding as it should.

Therefore be at peace with God, whatever you conceive Him to be, and whatever your labors and aspirations, in the noisy confusion of life keep peace with you soul.

With all its sham, drudgery, and broken dreams, it is still a beautiful world.

Be cheerful.  Strive to be happy.

Max Ehrmann
written in the 1920’s, Copyright 1952.

Congratulations if you've made it this far!  Happy Holidays!!