Greetings & Happy 2008,

I hope everyone enjoyed their holidays with their families and friends.  We have a very busy semester ahead with some exciting opportunities for the students to become more involved with the program, the college, the hospitality industry and the community.  I will certainly communicate the abundance of opportunities when the details have been ironed out. 

On January 10, I will be presenting the new Culinary Arts program to the Curriculum Advisory Board.  I should hear that afternoon if the new Culinary Arts program gets the green light.  The Hospitality & Foodservice Management Advisory Board will be meeting on January 18.  The program advisory board is made up of industry professionals and academia, their role is to help guide and make recommendations for program improvement.

Many of you have met Pastry Chef Michele Brown who has joined our faculty full-time.  Michele brings many years of experience to the program and will be very instrumental in formulating the Pastry Arts Specialization AAS.

I wish you well this semester.

Cheers!

Karen

         The New Year is here, we welcome 2008 
           and all the opportunities it will bring!

            We have accomplished some wonderful things in 2007 and had some amazing experiences, we look back with nostalgia and forward with excitement.  Our next general members meeting is a potluck lunch and is scheduled for, January 18th @ 12:00 at the PRC campus in F150.  Bring a great dish to share. 

Chef Morris Salerno is graciously hosting our next chef’s table at Grotto Salerno Steak House (aka Il Grotto) at Highland Village in Lewisville on Sunday, January 27, 6 pm.  Tickets are available through HCSA. 
             Valentines Day is around the corner and we are currently working on our wonderful pasta meals, that we sell every year. Each meal is three courses and feeds two people, for $25.00; just heat and serve!  We will begin taking orders for the meals, when the Spring semester begins.

Please 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!

Cynthia Stafford

4 pounds corned beef brisket

1 cup brown sugar

1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)

1. Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry.

2. Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar.

                                   
                                                                                                                                                                       Name:  Meredith Pewitt
Culinary or Hospitality student: Both

Born and raised in: Allen, Texas

Astrological Sign: My birthday falls on the border day of Aries and Taurus so I have  

                              traits from both signs.

My greatest joy is spending time with friends and family and cooking with them of course!

The three things that bring me the greatest joy are my nephew, Christian, cooking and entertaining.

The last restaurant I ate at was Salad Creations!

If I could describe myself in one food item, it would be hash brown casserole because I’m cheesy, good and have lots of layers.

My favorite food is salt crusted prime rib with horseradish cream sauce.

My favorite place in the whole wide world is Bourbon Street! because everyone has a good time on Bourbon Street!

At my fantasy dinner, three guests I would invite would be Julia Child and both of my grandfathers.

If I could change the world, I would start by changing myself.

My favorite quotes are:

                                      "A good cook is like a sorceress who dispenses happiness." - Elsa Schiaparelli

                                      "To reach any significant goal, you must leave your comfort zone." - Hyrum W. Smith

Welcome Aboard

Fine Dining in 30 minutes
Our own culinary student, also chef de partie at The French Room, Steve Knowles is teaching a class at Market Street on Monday, January 21 at 6:30-8:30 pm.  It's not too late to feel inspired and learn a new tips in pan searing and quick pan sauces.  It's never too late to learn.

With his roots from Florida and love of New Orleans cuisine, he will be teaching a class on Monday, February 11, 6:30-8:30 pm featuring Gulf Coast Seafood.  Bring a friend or spouse and make it a Valentine's date.   To register for classes, please call Market Street at 972 548-5167.


Breakfast with Frosty

By Robert Lang

Members of the HCSA proudly represented our organization, our program, and our school at the annual “Breakfast with Frosty”, which was held at the Renaissance Dallas Hotel the morning of December 14. The event played host to hundreds of underprivileged children who were greeted at the door by Frosty and many of his friends.

Members of the HCSA ushered the children to their tables prior to the event and then, as the children were leaving for the morning, were delighted to be able to hand them stockings full of yuletide goodies as they exited through the biggest gingerbread house this side of the North Pole.  The event featured dancers, the Pearce High School Band, representatives of the Dallas Cowboys Cheerleaders, and Santa himself. Olympic gold medalist Carly Patterson read ‘Twas the Night Before Christmas.

When working at an event of this magnitude, I couldn’t help but try to fathom the amount of work that goes on behind the scenes. Someone had to make all the meals, someone had to coordinate the event, someone had to build the giant gingerbread house, not to mention the amount of time, labor, materials, and so on.  As volunteers, we had the easy part as we got to smile and say hello as the children came in and wave goodbye as they departed. However, as HCSA students, we should not only appreciate, but also observe and learn from events such as this. When I stepped back and thought about it, I realized this single event represents a microcosm of what we are learning in our hospitality and culinary program. My advice to students is that any time you get the chance to volunteer for events such as this, do so as you will see the lessons you learn in your classes put to practical use. But even more than that, you’ll come out of feeling pretty good that you helped make someone happy.                                      

By Barbara McCauley

By Maite dePalma

Here is one I think you will enjoy.  While living in Guatemala, I was called to produce and co-ordinate a documentary for the second official travel of The Pope John Paul II visit to that country coinciding with the signing and declaration of the Peace agreement. This was a very important moment for Guatemalan people and such a commemorative visit for me as well. The Pope was to be in the country for 3 days and I was in charge of covering every single movement related to the holy trip including pre and post reactions and comments from politicians, religious authorities and common people.  Quite a challenge considering the security system surrounding the Pope.  The Swiss bodyguard corps included seven feet tall, lean sculpted men that formed a human fence to the Pope to protect his every move. And there we were, following him and his bodyguards day and night.

All personnel accredited as press, waited for five hours in a local military airport. The Pope who used to change the protocol frequently decided to forego the private jet and traveled by helicopter instead. That change caused another never-ending delay.  I was there with my cameraman and suddenly and accidentally the door to the runway opened.  The Pope’s armored car arrived and stopped at the helicopter.  The Swiss bodyguards moved with the Pope as they descended the helicopter stairs.  Without thinking about consequences, I grabbed my camera man, bypassed the soldier guarding the door and  started running as fast as I could –“just turn on the camera, Arturo!” I shouted.  I was running like a runaway horse so by the moment I got next to the car and the helicopter, I wasn’t able to stop and stumbled. On my way down, I saw that long ivory robe.  I grabbed it, desperate to stop me from plastering the floor. Yes, it was the Pope’s robe and by the time I realized what had happened, three of the six big men where on my back trying to grab me, but the Pope stopped them.  Kneeling down, I looked up and saw the Pope smiling at me.  In his Pope like manner, he made the cross sign over my head and touched my shoulder with a peaceful smile.  Everything happened so fast, but he told me he would never forget my face that moment and believe me neither do I.

            My previous experiences - pleasing clients, putting huge crews together, being host for celebrities, personalities and figures such as Your Holiness John Paul II has been such training. Medicine, Production and Advertising is all about making everyone happy without letting others aware of what is happening behind the scene.  Hospitality is all about the same thing. I am sure hospitality will give me the chance to prove myself again with lower risk, but with all the excitement.

Yours truly,

                                   
Letting go of old habits is only one way of refilling life with hope.  Taking new classes, sharing new ideas, new aspirations, new friendships, and new adventures counts for something.  Enjoy the moments, you never know how they will change you.

From the wisdom of my 10 year old daughter, “change is good!”…and hope still counts.

Happy 2008! 

With much joy,
                                Vernie