Jill KillianHospitality Student
Tell us how you become a student in hospitality program?
After I divorced I knew I had to do something new with my life. After working in the restaurant business for a few years and loving to be around food and people this just seemed to be a natural progression. I never finished school when I was younger so this is my do over.
Describe your favorite restaurant or hotel.
I really don't have a favorite. I am always up to a new food adventure and trying a variety of places. My favorite cuisine is German, so when I travel I try to find new places. Of course comparing it to my mothers and grandmother recipes. truth be told they seldom compare. But the fun is in the search!
What’s in your iPod/MP3?
I don't have one.... Ugh, I know that shows my generation.
What are your hobbies and/or something new you would like to learn?
I love to travel. Recently went on a road trip that lead me to Las Vegas and the Grand Canyon and my next trip is to New Orleans.
I love to cook. Trying new recipes or getting creative with my standards.
I love my Grandbaby! Spending time with 10 month old Elijah is a passion.
I would like to learn some Spanish And I would like to learn to dance.
What is your favorite or funniest childhood memory?
I had 2 brothers and 2 sisters growing up and everyday was a three ring circus. We lived directly across the street from one Aunt and Uncle and one street over from another. Summer evenings consisted of playing hide and seek, fox and hound, freeze tag, red light, green light, Mother may I... There were about 12 kids and we had a blast!!!
Historical event(s) that influenced your life.
The most historical event that has influenced my life is the death, burial and resurrection of Jesus Christ. It gave me salvation.
The presidential race between Jimmy Carter and Ronald Reagan. It was the first time I got to vote in an election and it has influenced my views and values ever since.
On a personal historical level, the death of my Mother, which changed so many things in my life.
And the birth of my grandchild which brought happiness that I never knew existed.
Tell us about a positive Collin experience.
I must admit I cannot pin point one thing, but I have loved every minute (almost ) of it. I have learned and grown so much. I would do it again in a heart beat. And I will say Karen Musa has been a great encouragement to me.
If you had one day that you could spend any way you wanted, what would you do?
I would sit on the South Rim of the Grand Canyon and try to take in as much of the glory and splendor I could possible observe.
In what area would you like to work in the hospitality industry?
I'm not really sure yet, I am spreading my wings and learning to fly.
What are you long term career goals?
I would love to own my own place one day. I would serve the best German food and cold beer a person could want.
the Texas Chefs Association Dallas Chapter.
Four weeks before leaving for the Kenai Peninsula of Alaska, I got the call: “The oysters are in!” These are the farm-raised Kachemak Bay oysters. The industry, which started there in the early 1990’s, relies on the pure, cold glacier waters of the bay, near Homer. Oysters flourish in the bay because the water is so cold, although they can’t reproduce in such cold water. Mostly “mom and pop” farmers around the bay take pride in their work – and the pristine waters – to produce oysters coveted all over Alaska, and even have a place on the menu of the “holy grail” of the oyster world, the Grand Central Oyster Bar, in Manhattan.
to enhance the quality and commercial viability of the area oysters for shipment beyond Homer and South-central Alaska” (Global Food Collaborative). The group wants to collaborate with the private sector to start a new era for the Alaskan seafood industry. The remote family oyster farms around the bay have formed a co-op, and the new facility “coordinates the harvest, processing, and distribution of the oysters, insuring a consistent, quality product” (Kachemak Shellfish Growers Co-Op). The collaboration is the first of its kind in Alaska.
ancient history and the changes just kept coming over the years. What did not change is good relationship within AHS. I will surely miss all the fellow colleagues of Teacher Certification Program who worked tirelessly to support us and to whom I became attached as a working family. I will also miss the nice lunch ladies at AHS foodservice, who made co-existing a true sharing experience and $2.50 lunch a bargain. Last but not the least we certainly could not operate without the rescues of the facility team. Somehow I feel that they are relieved to see us go though.