Greetings from the Program Chair
Hospitality & Foodservice Management
 Greetings,We are growing closer to finalizing an agreement with Texas Women’s University (TWU). TWU has built a new program called Culinary Science and Food Service Systems. This new B.S. program will allow our Culinary Arts AAS graduates to transfer into the Culinary Science and Food Service Systems program. Simply put: Two years with Collin, two years with TWU. Here are some of the courses that will be part of the Culinary Science and Food Service Systems curriculum: Nutrition & Life Cycle, Culture & Food, Food Product Development, Principles of Food Service Systems, Therapeutic Culinary Science, Science Principles of Culinary Science, Food Science, Trends and Issues in NFS, Sensory Evaluation, Careers in Culinary Science, and Cooperative Education. Please contact me if you have any questions or need to get a contact name at TWU.
The Principles of Food & Beverage class was very active. We did site visits to Sysco Food Service and Metromedia Restaurant Group (MRG). Jay Sullivan at MRG had the students go through an “Iron Chef” type competition, which was quite an experience for our non-culinary students. In addition, the class rotated around to seven food service operations as part of their practical/lab experience: JC Penney/Sodexo - Plano, Embassy Suites Hotel - Frisco, Zea’s Woodfire Grill - Plano, Presbyterian Hospital – Plano, Market Street – McKinney, The Ranch Country Club – McKinney, and Stonebridge Ranch Country Club – McKinney. The purpose of the practical/lab experience was to give the students a better appreciation of the different food service environments.
Congratulations to Robert Lang, Barbara McCauley, Meredith Pewitt, Jonathon Azevedo, Cynthia Stafford, Maite Palma, and Channon Loden on being selected to attend the Fancy Food Show in New York City this June.
Hope to see you on the Mystery Dine-around on April 8.
Enjoy the rest of your semester.
Cheers!
Karen
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HCSA President’s Note
Greetings!
Earth Day festivities are right around the corner, please visit our booth at the Preston Ridge Campus and learn everything you ever wanted to know about compost, how to make it and use it properly. Also, make plans to stop by our bake sale for some organic/earth friendly tasty treats!
Please make plans to attend our next general members meeting Friday, April 18th @ 12:00 at PRC, lunch will be provided. At our meeting, we will be talking about our upcoming events, like our next chef’s table, the dine around planned for April, volunteer opportunities and networking opportunities.
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
President, Hospitality & Culinary Student Association
Earth Day Bake Sale
Preston Ridge Campus
Founders Hall Atrium
Wednesday, April 16, 2008
10:00am – 2:00pm
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Special Features
Welcome!
Please welcome Kim Turner-Bailey who is our new Webmistress. She comes to us with a degree in Mathematics, minor in Computer Science from the University of Texas at Arlington. She is currently taking classes at CCCCD to update her skills and is busy working on a certification for Web Developer Specialization.
Fabulous job on last month’s newsletter, Kim!!!
Signature Cookie Coming Soon To A Taste Bud Near You
The good ole’ trusted chocolate chip cookie always seems to be a crowd pleaser, no doubt. A select few from The Culinary Arts program staff, behind closed doors and sworn to extreme secrecy, have been busy these last few months baking up a storm. “Why?” you ask. To come up with a signature cookie no one can resist, of course. The time has almost come. Look out for its unveiling in the near future!
Looking For Chef Enthusiasts To Join Collin College’s First Culinary Competition Team
Culinary students, Denys Kendall and James Fuller, went looking for a challenge and came up with a brilliant idea. Their intention is to find the ten best people the culinary program has to offer. More importantly, they are looking for people who are willing to learn to work together as a team and compete against other chefs by showcasing their best dishes in culinary competitions.
“We need mainly chefs, but a couple of pastry folks that have good chops wouldn't be a bad thing,” explains Denys, “the team of ten chefs, five active and five alternates, would work on a rotation schedule so that everyone would have an opportunity to compete giving them the rush of pressure while trying to maintain certain standards!”
Tryouts will be held in three phases:
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a brief interview
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a knife skills test
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a mystery basket cooking challenge
Interviews will be held towards the end of the month, and kitchen tests by the end of May. Look out for more details around campus, but if you need more info. please contact
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A La Carte
Three items always found in my refrigerator are…
Chef Brown: wine, anchovies and fresh herbs.
Chef Whitlock: golden spicy mustard, baby fruit juice cups and sriracha chile sauce
Chef Reichstadt: hummus, real French butter and a variety of vegetables
Reflecting back on culinary school, the teacher(s) who had the most influence on me was/were…
Chef Brown: there were so many great teachers, Lars Johannson because watching him work with marzipan was like watching the hands of God! RJ Coppedge because he did not put up with any malarkey. Albert Kumin, Michel Keller and Jacques Pepin because they were so generous with their time and knowledge.
Chef Whitlock: Chef Henry Rapp because he took the basics and increased the level and made it fun to learn.
Chef Reichstadt: Chef Larry Lewis, the head of Le Cordon Bleu in London and a good friend, because he was the consummate professional, but he never stopped having fun with what he was doing.
The best dish I ever made was…
Chef Brown: My S’mores Tart
Chef Whitlock: I can’t choose. I have so many.
Chef Reichstadt: I don’t know that I could name a “best” dish. For me cooking is about the audience and bringing them pleasure in a way they have never experienced it before. It is my hope to make the experience, if not just the food, unique and special for each and every person who sits at my table.
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Calendar of Events
April is Keep America Beautiful Month
| April 8 |
Mystery Dine Around
Hosted by the Special Events Class and HCSA
5:30 pm, Cost: $40, this includes appetizer, soup/salad, entrée, and dessert in addition to a ride on the bus!
Please contact Charles Corrales at ccorrales@grandecom.net if you are interested in purchasing one of the few remaining tickets. |
| April 15-16 |
**Earth Day Celebration
“It Is Easy to Be Green! Recycle – Reuse – Renew Our Planet”
The Quad at Preston Ridge Campus is teaming up with the City of Frisco to provide various
activities and lectures to improve the environment. Free and open to public.
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| April 15 |
Official Proclamation and Welcoming Ceremony
11 a.m., Quad
The Collin Board of Trustees and Mayor of Frisco will kick off the festivities with the reading of the Earth Day Proclamation.
A Faculty-Student Panel
1:00 pm - 2:00 pm, Event Center
“Who Gets the Fuel – US or Them?” will focus on the impacts of inexpensive cars being made
available and purchased by the masses in developing countries like India.
Rock Concert and “The 11th Hour”
4:00 pm, Quad
A rock concert will be followed by pizza and the movie “The 11th Hour,” which explores the state of the global environment including visionary and practical solutions for restoring the planet's
ecosystems.
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| April 16 |
Fun Run-Walk and Bike Cruise
9:45 am, Quad
Emphasis is on foot-power and pedal-power as alternative modes of transportation that improve
quality of life.
Special Lectures
11 am - 2 pm, Event Center
Jeremy Starritt, Environmental Educational Coordinator for the City of Frisco, will present “Peace
Corps Experiences” at noon.
Recycled Fashion Show
Noon, Quad
Theatre costume Design Students along with local vendors will showcase renewable fashion.
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| April 23-27 |
Dallas Wine and Food Festival
For locations and details, visit http://www.dallaswineandfoodfestival.com
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| April 30 |
Hair Stylist Appreciation Day |
**Attendees can get a henna tattoo, view hybrid vehicles, take a trip on a Segway, see a ‘found art’ installation, listen to Native American music and learn about green building and cleaning, rain barrels and hybrid cars, among many other activities. Community members are encouraged to bring old eye glasses, old cell phones, gently used pairs of shoes and clothing, old telephone books, old printers and computer components to recycle. For more information, contact E.J. Hanford, Earth Day committee chair, at ehanford@ccccd.edu or 972.377.1589.
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Student Spotlight
 Name: Barbara Patricia McCauley
Culinary or Hospitality student: Hospitality and Culinary Student
Astrological Sign: Libra
Pets: cat named Sammy (Squishy) and dog named Bear
The three things that bring me the greatest joy are dessert, friends and family.
The person I admire most would be my mom. She worked hard all her life and was young when she decided to have a family. She raised three kids while my dad was in the Navy at sea for months. Even as an adult after raising her family she seeks out a college education! I admire her for the support, confidence, love and never ending words of wisdom.
One interesting fact about me is I love romantic comedies!
If I could change the world, I would start by finishing my college education.
My great ambition is to never stop learning.
The best advice given to me is never stop!
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Thinking Corner
Spring is about renewal. I love that about the spring! Regardless of how crazy or glum life gets during the winter months, April always seems to find a way of bringing hope and vitality. Laughter always seems lighter, the sun shines brighter and even food tastes better, especially when dining alfresco.
‘Tis the season for a little refreshment, I say! Go ahead and invite some friends, bring a blanket and pack some delicious treats to share. You’ll be amazed at how small changes in your environment, like simply eating outdoors, can help strengthen spirit and enlighten mood. Take it from me, who is most definitely sensitive to temperature and if possible, solar powered!
Take time to be kind and enjoy the earth.
Happy Earth Day,
Vernie
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Contact Details
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 Vernie at vsandbekkhaug@ccccd.edu
For more information about CCCCD and its Hospitality & Food Service Management programs, please contact Karen Musa at
kmusa@ccccd.edu or 972-377-1672, or visit http://www.ccccd.edu/hospitality
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Administrative Details
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 Hospitality & Foodservice Management
9700 Wade Blvd.
Frisco, TX 75035
972 377 1672
www.ccccd.edu/hospitality
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This newsletter will let you know about upcoming activities and programs in the Hospitality & Food Service Management department and the Hospitality and Culinary Student Association (HCSA). For a format other than text for this newsletter please copy the link bellow: www.ccccd.edu/
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 Hospitality Management & Culinary Arts
9700 Wade Blvd.
Frisco, TX 75035
972 377 1672
www.ccccd.edu/
hospitality
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