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The Culinary Connection, Summer 2007
The past academic year has been a
very busy one at the MUW Culinary
Arts Institute. The following
articles and stories recap and
highlight some very special events
and achievements by our students,
faculty and staff.
MUW culinary students place second
at National Culinology Competition
Reprinted from the MUW Office of
Public Affairs by Joshua Hollis,
March 2007
COLUMBUS, Miss. – Four Mississippi
University for Women culinary arts
students placed second in the
National Culinology Competition at
the Research Chefs Association
Annual Conference in New Orleans.
Senior Vimukti Goswami, who served
as the team leader, juniors Leslie
Beach and Nick Seaburgh, and team
alternate Laura Farrell were awarded
$2,500 for their achievements.
First place went to the University
of Cincinnati, while Cornell
University finished third.
Dr. Jim Fitzgerald, director of
MUW’s Culinary Arts Institute, said,
“I’m very proud of them. It was a
close competition and they
represented themselves and MUW . . .
with distinction and class.”
To be selected as one of the three
finalists, MUW’s team had to submit
a restaurant concept menu inspired
by the cuisine of Spain for a
fictitious casual dining chain with
600 locations throughout the United
States. The students worked long
hours to complete their project and
turn it in by the deadline,
occasionally working during the
holiday season.
During the competition, the students
had to create their entrée onsite,
which was then judged against a
frozen entrée the team sent as part
of their initial submission.
Fitzgerald likened the competition
to the television program “Iron
Chef.”
“The students achieved what they set
out to do . . . I was just so happy
with the results,” Fitzgerald said.
CAI Catered Many Events for
Columbus Community During Academic
Year
True to its past and future, the
Culinary Arts Institute hosted many
community events both on and off
campus during the 2006 through 2007
academic calendar. From the
well-know Food for Thought Lunch &
Learn Series for both the general
public and special events as part of
the Columbus LINK, through numerous
Garden Club Luncheons and Dinners to
our gala events on Valentine’s Day
and Winter Banquet, MUW Culinary
Arts students gained hands-on
experience in their discipline.
Twenty different event venues were
accomplished. The Taste of Home
Cooking School, taught by one of our
own CAI grads Michelle “Red” Roberts
and assisted by 5 undergraduate
Culinary Arts Majors, served over
700 people in the Trotter Center to
kick of September. Our traditional
Food for Thought luncheons hosted in
Shattuck Hall were filled to
capacity again this year and served
over 150 patrons. The Mississippi
State University Department Head
Spouses was a new group to enjoy the
culinary student hospitality. Our
own Culinary Club actively
participated in charitable events
including the Silent Auction as part
of the Susan G. Kommen Foundation
for Breast Cancer Research. New to
the calendar this year was the
Battle of the Chefs, where our own
Chef Erich Ogle and students
participated in the Arts Council
Silent Auction for the first time.
Numerous Guest Chefs visited our
campus, highlighted by Chef John
Currence of City Grocery in Oxford.
Chef John and other top chefs
provided a unique teaching and
learning environment for the
culinary arts majors. The CAI looks
forward to next year’s calendar with
some potential new opportunities for
hands-on education. These include a
Madrigal Dinner and a Dinner Theater
in cooperation with the Fine &
Performing Arts Department. We also
are hoping to have a Celebrity Guest
Chef Dinner as part of the 2008
Homecoming. Below is a montage of
pictures highlighting a variety of
events from last year in our
real-world culinary arts classroom
without borders.
Students Head Out into the World on
Internships
Eighteen culinary students will be
completing internships during summer
2007. All Culinary Arts majors must
complete CA 350, Internship as part
of their academic core training. A
complete listing of the students and
their internship locations are:
Courtney Adams Beau Rivage, Biloxi,
MS
Lynsey Bailey Riingo, New York City
Catherine Bates The Country Club of
Birmingham, AL
Leslie Beach Amelia Island
Plantation, FL
Elizabeth Bryant Front Door/Back
Door, Columbus, MS
John Cusanelli The Plantation House,
Aliceville, AL
Johnna Emerson Rover’s, Seattle,
Washington
Laura Farrell The Peabody, Memphis,
TN
Kris Geiselman The Country Club of
Birmingham, AL
Tim Lollar Amelia Island Plantation,
FL
Jane McGregor Giardina’s & Fresh
Market, Greenwood, MS
Jennifer Oliver Desoto Civic Center,
Southhaven, MS
Casey Parkman Blue Fin, Memphis, TN
Catherine Pugh Domaine Chandon, Napa
Valley, CA
Jeffrey Robinson Tempo, Brooklyn, NY
Lorin Robinson Sugaree’s Bakery, New
Albany, MS
Nicholas Seabergh Herbsaint, New
Orleans, LA
Hallie Woodward The Biltmore
Estates, Asheville, NC
Culinary Arts Major Competes in Miss
W Pageant
Stephanie Frake, junior culinary
arts major from Geismar, LA. was a
contestant in the Miss W Pageant
held in February 2007 on the MUW
campus. Stephanie’s platform focused
on finding a cure for breast cancer.
Stephanie is the daughter of John
and Glinda Frake. She sang and
played guitar to an original song.
Stephanie won both the Miss
Congeniality Award, voted on solely
by her fellow contestants, and the
Martha Jo Mims Exceptional Interview
Award. Congratulations to Stephanie
on behalf of all at the Culinary
Arts Institute!
Eighth Annual Winter Banquet and
Final Exam Dinner
Twenty one students from two
sections of CA 400, Food Prep III,
planned, prepared and served an
elegant dinner to 84 guests as part
of their final exam for the class.
Held at the Plymouth Bluff Center,
guests were treated to an Hors
D’oeuvre service with accompanying
wines prior to the evening meal.
Billed as the toughest final exam on
the MUW campus, students in CA 400
must compose the menu and execute
both front and back of the house
elements. They must do this while
under the watchful eyes of the chef
instructors who evaluate their
performance. Chef Scott McKenzie and
Chef Erich Ogle taught the CA 400
class on a theme of Regional
American Cuisine. The following is
the Menu and class roster
accompanied by a photo of the class
with their instructors. Bon appetit!
Mississippi University for Women
Culinary Arts Institute
presents the
Eighth Annual Graduation Dinner
Plymouth Bluff Conference Center
November 30, 2006
The Menu
Butlered Hors d’Oeuvres
Accompanied Wine Service of
Cartlidge & Browne Pinot Noir and
Nobilio Sauvignon Blanc
Baby Lima Beans and Cheese Wafers
Spiced Pecan Stuffed Date in
Proscuitto
Smoked Catfish Pate
Stuffed cherry tomatoes and cream
cheese crackers
Feat Custard in Phyllo Cups
Smoked Carolina Barbecue
Wrapped in cabbage, wrapped in
turnip greens
Pepperoni Quiche
Beef Carpaccio
Served on a tapenade and cream
cheese spread
Sausage Duxelle Crescents
Amuse
Salt Cod Beignet with Tomato Confit
over Purple Thai Sticky Rice
Appetizer
Free-Range Turkey, Duck and Goose
Galantine under a Grapefruit and
Tangerine Aspic
Coriander Salmon in Crushed Red
pepper Aspic
Cartlidge & Browne Pinot Noir
Bread Presentation
Five Grain Autumn Bread
Yeast Loaf
Soup
Cream of Sweet Potato and Coconut
Cartlidge & Browne Pinot Noir
Sorbet
Cucumber Granita in Acqua dell San
Pellegrino
Bread Presentation
Sweet Potato
Cornbread
Apple Fall Harvest Bread
Entrée
Smoked Ostrich under Wild Berry
Gastrique
Served with Barley, Chayote and
Parmesan Reggiano Risotto
Oven-Roasted Vegetable Terrine
Los Vascos Cabernet Sauvignon
Salad
Lump Crab Salsa with Sunset Fruit
Blossom Salad
Dessert
Chocolate Pecan Chess Pie
Served with Grand Marnier Mango
Sabayon
Villa Spinelli Asti
Variety of Flavored Coffees
Friandese
Georgia Peaches & Cream Truffle
Kentucky Bourbon Caramel
Mississippi Muscadine Butter Ganache
All within a Chocolate Tulip Bowl
Executive Chef
Jarrett Clifton Brown
Maitre d’
Catherine Pugh
Sous Chef
Janet Watson
Assistant Maitre d’
Taliah R. Brown
Sommelier
David Cabell
Preparation III Roster
Jarrett C. Brown
Taliah Brown
David Cabell
Jason Duffy
Rachel DuFour
Ashley Peeples Fondren
Stephanie Frake
Vimukti Goswami
Mary Helen Hawkins
Elizabeth Holt
Jermarra Jones
Reid Lilly
Linkie Badenhorst Marats
Jenna Modzelewski
Aubree peek
Jason Perkins
Catherine Pugh
Kristen Taylor
Jorge uribe
Janet Watson
Rita Weber
Special Thanks to The Coffee
Roastery of
Flowood, MS for supplying our
coffees for the evening.
Thank you to our loved ones, friends
and faculty for all your support
Culinary Student Focuses Nutrition
for Mitchell Elementary School
Students
Taliah Brown, a rising senior
culinary arts major taught a series
of demonstrations for students at
Mitchell Elementary School on
elements of proper nutrition. The
school was awarded a Team Nutrition
Grant. Because of this grant, Taliah
and her faculty mentor in Culinary
Arts Dr. Rebecca Kelly, provided the
lessons on healthful foods. Taliah
did three demonstrations from March
through April. Taliah, a student
member of the Hearin Leadership
Program, will receive credit for
this community service as part of
the Hearin requirements.
Renowned Pastry Chefs Share Secrets
with MUW Culinary Students
Master Pastry Chef Andre Renard and
Serge Decrauzat, a Pastry Chef and
Chocolate Specialist, each taught a
half-day workshop at the Peabody
Hotel for MUW Culinary Arts majors
in February. Nineteen students made
the trip to Memphis as part of the
Culinary Arts Club. Students watched
but also gained hands-on experience
with both chocolate and sugar art.
Andre Renard, owner of Sug’Art
Artistic Pastry School of Sedona,
Arizona was named one of the Ten
Best Pastry Chefs in America two
times by Choclatier Magazine.
Formerly Executive Pastry Chef at
the Essex House in New York, he was
called upon to create special
desserts for Bill Clinton’s 50th
birthday, Julia Child’s birthday and
50th Anniversary of UNICEF. Chef
Andre as agreed to come to MUW in
the Fall of 2007 to conduct a
special workshop for our culinary
majors. Swiss-born Serge Decrazat is
the creative force at Valrhona, a
small French company that produces
what many culinarians believe to be
the best chocolate in the world.
Decrauzat has been pastry chef at
several top NY restaurants,
including Le Cirque and Le Perigord.
He recently returned from a 10-day
“Spotlight on Chocolate” cruise on
the Seven Seas Navigator where he
conducted several classes. Students
at MUW were excited about learning
some tips from these top pastry
maestros. The Culinary Arts
Institute looks forward to a visit
by Chef Andre in the fall academic
term. He will be teaching a course
in Sugar Art for students in the CA
400 class this fall.
Food Styling 2007
Delores Custer once again taught an
enthusiastic group of students
taking the CA 415 Food Styling
Class. Her assistant Judy Orlick and
professional photographer Tom Joynt
taught a week-long intensive class
in the art and science of food
styling. Culinary majors who elect
the food art minor emphasis area are
required to take the course. The
course is also an elective for other
culinary majors who have completed
CA 300. A day in the life of the
Food Styling Class 2007 is included
in picture format. Delores Custer is
a world-class food stylist from New
York City. She teaches a similar
class at the Culinary Institute of
America in Hyde Park, NY. She is a
member of the International
Association of Culinary
Professionals and has many accolades
in the world of food styling from
magazines, television and motion
pictures. The Food Styling class at
The W is taught every spring. The
next class tentatively will be held
the last week of March in 2008.
Culinary Major Elected to Mortar
Board for 2007
Jennifer Oliver, rising senior
culinary major, was elected to the
Mortar Board Honorary Society.
Information provided by the society
states: “Mortar Board is a national
honor society that recognizes
college seniors for outstanding
achievement in scholarship,
leadership and service. Since its
founding in 1918, the organization
has grown from the four founding
chapter to 211 chapters and more
than 220,000 initiated members
across the nation. Mortar Board is
unique among honor societies and
honoraries because it goes beyond
merely recognizing outstanding
students. Members of each Mortar
Board chapter spend their senior
year working together to give back
to their communities, the nation,
and the world through the areas of
scholarship, leadership and service.
Mortar Board provides opportunities
for continued leadership
development, promotes service to
colleges and universities and
encourages lifelong contributions to
the global community.” Jennifer is
pursuing a minor in entrepreneurship
at MUW and has a 4.0 grade point
average. She most recently received
an award as a Senior with the
Highest Academic Average in Culinary
Arts.
Second Annual Meet ‘n Greet and
Culinary Institute Awards Day 2007
The Culinary Arts Club hosted the
Second Annual Meet ‘n Greet on
Shattuck Lawn April, 27, 2007. A
larger crowd of culinary majors and
guests compared with the first event
in 2006 enjoyed a picnic style lunch
of hot dogs, hamburgers, potato
salad and chips to celebrate the end
of the semester and enjoy a relaxing
prelude to final exams. Games and
competitions of a culinary nature
were again part of the food
celebration. This year the Meet ‘n
Greet was combined with the Annual
Awards Day ceremony for the Culinary
Arts Institute. President Claudia
Limbert joined faculty and staff
recognizing the following students
from the MUW Culinary Arts Institute
for their honors.
Culinary Arts Freshman with the
Highest Average and Outstanding
Academic Achievement…………………..
Alexandra Robinson
Culinary Arts Sophomore with the
Highest Average and Outstanding
Academic Achievement…………………. Megan
Croxdale & Rachel Huggins
Culinary Arts Junior with the
Highest Average and Outstanding
Academic Achievement…………………. Johnna
Emerson & Chelsey Ueno
Culinary Arts Senior with the
Highest Average and Outstanding
Academic Achievement………………….Jennifer
Oliver & Ashley Peeples & Janet
Watson
Culinary Arts Service Award
Outstanding Contributions in
Service…………..Jermarra “JJ” Jones
Outstanding Student for Culinary
Arts
Outstanding Academic Achievement &
Service ………………..Vimukti Goswami
Graduation Day 2007
Culinary Arts majors who joined the
Long Blue Line in the 2007 May
Commencement were:
Kevin Adams
Jarret Brown
David Cabell
Ashleigh Favre Cum Laude
Vimukti Goswami Summa Cum Laude
Natalie Hill Cum Laude
Sandra “Liz” Holt
Kendrick Cobbins
Andrew Lepicier
William McCann
Michael McKnight
Jenna Modzelewski Cum Laude
Ashley Peeples Summa Cum Laude
Kristen Taylor
Peter Vickery
Janet Watson Magna Cum Laude
Earning their degrees in the
December 2006 Graduation Ceremony
were:
Mari-leen “Linkie” Badenhorst Cum
Laude
Gabriel McCarter
Elizabeth Ritchie
CAI Graduate Is World Traveler
Misty Prather Siadek said that she
never dreamed that a “little ole
Mississippi girl” could ever visit
Japan. As a Home Economist working
in the Sharp Test Kitchens her dream
became a reality. Misty was selected
by Sharp to travel to Osaka, Japan
to get an overview and experience
with the testing procedures for
Sharp products. Misty made the trip
to get more experience with the
manner of how the equipment is
tested and judged in performance.
She also had a first look at the
newest line of Sharp kitchen
products. Misty had a chance to tour
Japan and as an observant culinarian
she gives us some interesting
anecdotes about the food and
culture. She said that the apples
are so huge there that the locals
say they are too big to eat for just
one person. Locals buy an apple to
feed the family. She sampled the
boiled Tofu (Big Yuck factor for her
cooked this way), tempura crab,
steamed chicken dumplings and green
tea; and this was just the first
day! She relates that at work the
next day employees knew it was
lunchtime because a little song
plays. The tune is repeated when
lunch is over. Lunch is very
communal at work. It is very popular
to share a pot of green tea among
the employees. For a night on the
town she experienced raw tuna,
shrimp, yellowtail and fuzzy navels.
The last food item is not a drink.
It is the real fruit. A bit of
Mississippi is there in their fried
sweet potato chips which she says
were very good especially served
with fresh honey. Misty says that
the Sake “burned all the way down”
but she could not sample the
octopus. Her favorites were the
tempura shrimp and lots of edamame,
or fresh soybeans. Though Misty
sampled some exotic fare, never fear
she says if you are visiting Japan
someday; they have Hagan Daz and the
McDonald’s “is just like home.”
Misty is a 2002 MUW graduate of the
Culinary Arts Institute. She lives
with her husband in Southaven, MS
and works for Sharp Test Kitchens in
Memphis, Tennessee.
Culinary Arts Major Receives
Journalism Recognition
Mr. Casey Parkman, rising senior
Culinary Arts major was named as a
winner of an award as Lifestyles
editor for the campus newspaper The
Spectator. The award was given at
the 2007 Southeastern Journalism
Conference held in Birmingham,
Alabama. Casey placed eighth in the
Best Arts & Entertainment Writer
category for his movie reviews.
Casey has a minor in Food
Journalism. He will be doing his
Internship at Blue Fin in Memphis,
Tennessee in the summer of 2007.
Culinary Arts Club Hosts Alums at
Homecoming “Sweet Treats”
Members of the MUW Culinary Arts
Club hosted returning Alums at the
annual Homecoming events in April by
preparing and serving a buffet of
“Sweet Treats” during the Shattuck
Open House. President Jermarra
Jones, along with Sam Mills,
Jennifer Oliver and Leslie Beach
were on hand to provide an elegant
buffet of culinary confections. The
Menu included French Apple Tartlets,
Lemon Curd Tartlets with Fresh
Fruit, Miniature Blueberry
Cheesecakes and an assortment of
Drop Cookies including Cranberry
White Chocolate, Butterscotch
Chocolate Chip, and Peanut Butter
Chocolate Chip. Guests also enjoyed
coffee and the famous Southern sweet
tea. Over 40 alums stopped by and
enjoyed the southern hospitality,
including 12 of our own culinary
alumni.
Scholarships Greatly Benefit
Students in Culinary Arts
Karen Karp, restaurateur and owner
of the consulting firm Karp
Resources in New York, has
established a permanent scholarship
on behalf of culinary students at
MUW. Karen upon hearing of the
devastation from Hurricane Katrina
chose to award a scholarship to a
student impacted by the disaster. In
December 2005 she generously
provided a $1000 scholarship to
Ashleigh Favre. Ashleigh, a resident
of Bay St. Louis on the Mississippi
Gulf Coast, was able to continue her
degree through the generosity of
Karen’s scholarship donation.
Ashleigh just graduated in the May
2007 commencement and is now working
as a chef in Texas. Karen has made
the decision to continue the
scholarship and make it a permanent
addition to the MUW Foundation on
behalf of Culinary Arts. Karen has
previous academic ties to MUW. She
was instrumental in helping to
establish the entrepreneurship Minor
Emphasis area for the degree
program. Her scholarship will
continue to support students who
pursue the E-ship minor in culinary
arts.
The Culinary Arts Institute is also
the beneficiary of two more
scholarships through the generosity
of the MUW Alumnae Association. Two
endowed $10,000 scholarships have
been established in the spring of
2007 as announced by past President
Betty Lou Jones. Funds for these
scholarships in part come from sales
of the MUW Southern Grave Cookbook.
The Culinary Arts Institute students
were instrumental in helping to get
the cookbook project completed by
testing all of the recipes. The
first two $500 scholarships will be
awarded 2007/2008 academic year.
The Culinary Arts Institute is
grateful to Karen Karp and to the
membership board of the alumni
association for these generous
gifts. Our students win because they
can continue their education and
earn their degrees because of such
generous benefactors.
Ninth Annual V-Day Extravaganza Big
Hit
The following article is reprinted
from The Commercial Dispatch,
Columbus, MS by Food Editor Vicky
Newman, January 2007.
Historic Whitehall is site of annual
Valentine Extravaganza
Looking for an extraordinary and
likely unforgettable way to
celebrate Valentine's Day? Consider
treating a sweetheart and/or
yourself to an evening of elegance
and enchantment, featuring exquisite
and exotic foods.
The ninth annual Valentine
Extravaganza, sponsored by Lowndes
County Alumni Association of
Mississippi University for Women,
takes place this year at Whitehall,
the historic home of Dr. Joe and
Carol Boggess.
After an extensive 30-month
restoration by its owners, the
stately 1843 home - one of the first
built in Columbus - is ready to
greet new guests and offer an
elegant staging area for culinary
delicacies prepared by students at
MUW Culinary Arts Institute.
From the carving station's pork
steamship with assorted sauces and
yeast rolls to the fig and
gorgonzola featured on the cheese
board, to the dessert station's
Napoleon banana cake with caramel
butter cream, the menu is designed
to tempt and titillate the palate.
“This year, we are doing some things
that are a little different than
what we've done before,” said Erich
Ogle, MUW culinary arts instructor.
“We've really got an assortment of
styles and ethnicities, from all
over the world.”
A smorgasbord
Accompanying cheeses like smoked
gouda and hickory smoked cheddar, a
Roaring 40s (a unique bleu cheese
from New Zealand) and baked brie
with pita chips will be fruits -
poached pears, grilled pineapples,
grapes, strawberries and blood
oranges. Crudités including white
and red asparagus, marinated pearl
onions, grilled portabella
mushrooms, baby carrots, broccoli
and olives will be served.
Some tried-and-true favorites foods
from past years will be returning
-the ever-popular crab cakes with
brioche toast and baby green salad
will be featured at the sauté
station, Southern style rumaki
canapés will be served, and
chocolate dipped strawberries will
grace the dessert station. “There
are some things we consider have-to's,”
Ogle said. “These are the things
people expect us to have.”
Additionally, the dessert station
will offer bourbon chocolate petit
fours, Napoleon banana cake with
caramel butter cream, white
chocolate mousse with raspberry
tartlet, rosemary upside-down cake
with mango salsa and marinated fruit
salad.
Virtually all the 125 students
enrolled in the MUW culinary arts
program are involved in planning,
preparing foods or serving for the
Extravaganza.
On the evening of Saint Valentine's
Day, student servers will offer
guests a variety of butlered
canapés. The menu includes: Tuna
carpaccio in Japanese cucumber cups;
grape leaves stuffed with saffron
rice, Parma proscuitto and red bell
peppers; and seafood wontons with
ginger vodka brown sugar stuffing.
Or, guests may choose grilled London
broil on a rosemary brochette,
deviled quail eggs with caviar;
vegetarian rice paper rolls with a
Thai bird chili sauce; smoked
chicken and goose galantine; or
catfish pate´ and pecan truffles
served on brioche.
Jan Ballard, Lowndes alumni
association president, said the
Valentine Extravaganza fundraiser
allows the organization to offer
scholarships to students, as well as
make a donation to the MUW Culinary
Arts Institute.
The Valentine Extravaganza has grown
in popularity and attendance each
year since its inception.
If delicious foods are the
centerpiece of the evening, the
entertainment - harp music played by
accomplished harpist Belinda Hudson
- will add a touch of old-world
enchantment.
Gail Laws is chair for the event,
and Jack and Emilie White serve as
honorary chairs.
“Jack and I were very pleased and
touched to be asked to serve as
honorary chairs” said Emilie, a 1961
W graduate whose great grandfather,
Henry Emil Hoffmeister, was a
photography professor at the
college, beginning around 1900.
“Supporting the W is very much a
family tradition,” Jack said. He
added that the Valentine
Extravaganza is not only for MUW
alumni. Anyone who appreciates
history, architecture, music or food
would enjoy the event; everyone is
invited. Tickets are limited, so
call MUW Alumni Relations at (662)
329-7295 as soon as possible.
Reservations are requested by
Monday, Feb. 5.
Carol Boggess said guests will be
invited to meander through all the
rooms of Whitehall at their leisure,
and view the results of the
restoration/renovation. Whitehall
was among the first homes included
on Columbus Pilgrimage in 1940, but
because of the home's previously
deteriorated condition, it has not
been opened for tours since 1981. It
will return to Pilgrimage tour in
2008.
“We're excited about being here, and
we want people to come and
experience this home,” Boggess said.
“It is part of our history.”
The house still features many of its
original fixtures and furnishings.
Except for the addition of a new,
modern kitchen, the house has been
restored to its former glory, to
showcase its massive collection of
antique furniture.
According to Boggess, Whitehall was
the first home in Columbus to boast
an indoor bathroom. In 1900, five
bathrooms were installed in the
home. Today, one has been upgraded
to reflect the modern, upscale baths
of the 21st century; the remaining
baths were restored to the original.
Extravaganza Post Script: Gail Laws,
Chair of the Lowndes County Alums
this year, reported that 100 guests
attended this years event. Comments
like the ‘social event of the year”
and “spectacular” provided evidence
of a splendid evening. The following
is the menu created by the students
and faculty of the MUW Culinary Arts
Institute for this special occasion
on our calendar. We look forward to
next year already. Bon appetit!
MUW Lowndes County Alumni
Association
Valentine’s Extravaganza
Wednesday, February 14th, 2007
Carving Station
Pork Steamship with Two Sauces and
Homemade Yeast Rolls
Sauté Station
Dungeness Crab Cakes with Brioche
Toast, Baby Greens and
Creole Remoulade Sauce
Cheese Board
Assorted Fine Cheeses
Herbed Cheesecake with Grilled
Shrimp
Gorgonzola Stuffed with Fig
Preserves
Fresh Fruits
Crudités
Fresh and Marinated Vegetables
Butlered Canapés
Tuna Carpaccio in Cucumber Cups
Endive with Saffron Rice, Parma
Proscuitto and Roasted red Peppers
Deviled Quail Eggs with Caviar
Thai Summer Rolls with Chili Sauce
Seafood Wontons with Ginger, Vodka
and Brown Sugar Sauce
Grilled London Broil on a Rosemary
Brochette
Smoked Chicken and Goose Galantine
Catfish Pate with Shaved Truffles
Rumaki Southern Style
Desserts
Chocolate Dipped Strawberries
Banana Napoleon with Caramel
Buttercream
White Chocolate Mousse and Raspberry
Tartlets
Caramelized Mango and Rosemary
Upside Down Cake
Bourbon Chocolate Petite Fours
Marinated Fruit Salad
Crepe Station
Assorted Fine Wines and Champagne
Culinary Grads Return and Will Do
Cooking Show On Local TV
The following article is reprinted
from a release from the MUW Office
of Public Affairs By Jill D.
O’Bryant
COLUMBUS, Miss. -- Mississippi
University for Women culinary arts
graduates Shannon Payne Lindell and
Jenny Dusenberry Rucker will be
featured on the weekly segment
“Cooking with The W” on the WCBI
Sunrise Show with Aundrea Self
beginning June 6.
“Cooking with The W” will air live
on Wednesdays sometime between 5
a.m. and 6 a.m. with Lindell and
Rucker alternating weeks.
“We are proud of our culinary grads
and the impact they help make on the
local community while representing
MUW culinary arts with pride and
professionalism,” said Dr. James
Fitzgerald, director of the MUW
Culinary Arts Institute.
The 2001 graduates have returned to
the local area after marrying
Columbus Air Force Base pilots and
moving away following graduation.
Lindell most recently lived in
Fayetteville, N.C. She was general
manager of The Pope Club on Pope Air
Force Base. She was food and
beverage manager and earned the
Squadron Employee of the Quarter and
Mission Group Civilian of the Year
Award. She also was catering
supervisor of the Officers Club,
successfully managing the business
to profitability, not to mention
increasing the good food awareness
for the families.
“At the culinary school, I developed
a love of food and a joy of
preparing for others,” Lindell said.
“I am looking forward to sharing
this with others through this
venue.”
Recently living in Wichita, Kan.,
Rucker earned a master’s of art in
management with a concentration in
hospitality from Webster University.
Among the food venues she worked at
in Wichita were Green Acres Market,
a health food store that featured
organic, fresh produce; Byzantium
Café, a Mediterranean ethnic bistro;
and Williams-Sonoma, a world famous
cooking equipment retailer.
While students at MUW, both had
interesting internships. Lindell was
at the famous Nantucket Yacht Club
on Nantucket Island, and Rucker did
her internship at The Mozzarella
Company in Dallas.
Recipes from each “Cooking with The
W” show will be featured on the WCBI
website (www.wcbi.com) and also on
the MUW Culinary Arts Institute
homepage (www.muw.edu/culinary).
The cooking duo also will be doing
cooking segments at the Farmer’s
Market, which is held on the corner
of Second Avenue and Second Street
North in Columbus on Saturday
mornings during the summer.
For more information about MUW’s
Culinary Arts Institute, please call
(662) 241-7472 or visit the website,
www.muw.edu/culinary.
Culinary Arts Dominates Academic
Common Market on MUW Campus
The Academic Common Market (ACM) is
a program in which legal residents
of 12 southern states can attend
selected baccalaureate out-of-state
programs without paying out-of-state
tuition. Currently there are 12
students on campus who benefit from
this program for the 2006 & 2007
academic year. All of them are
majors in Culinary Arts. The
students and there home states are:
Rachel DuFour Tennessee
Laura Farrell Kentucky
Andrea Grant Alabama
Natalie Hill Oklahoma
Rachael Jeffcoat North Carolina
Ebony Knight Tennessee
Jenna Modzelewski Tennessee
Anna Mooney Alabama
Kristen Taylor Alabama
Reginald Thomas Tennessee
Peter Vickery Tennessee
Kaara Williams Tennessee
To see if a student qualifies for eh
ACM they contact the ACM State
Coordinator. Coordinators then
evaluate the possibility of the B.S.
in Culinary Arts at MUW being on the
state's list of approved programs.
Currently the following states
participate with MUW Culinary Arts
Institute:
Alabama Arkansas
Georgia Kentucky
Louisiana Maryland
Mississippi Oklahoma
South Carolina Tennessee
Virginia West Virginia
Texas and Florida participate at the
graduate level only. The ACM concept
is a benefit to the students in
culinary arts as well as to the
program in recruiting.
Culinary Arts Program: Facts and
Figures Spell Success
The Culinary Arts Institute Advisory
Board met on campus in April, 2007.
Dr. Jim Fitzgerald, Director,
provided an update of the program
including some interesting facts &
figures about student enrollment in
Culinary Arts. Data show that there
are 105 Culinary Arts majors at the
time of the presentation. Seventy
three women and thirty two men
comprise the freshman through senior
ranks. Culinary Arts tends to have
the greatest percentage of men
across all programs on the MUW
campus as a whole. Most of the
students come from within the state
of Mississippi (83) yet of the
out-of-state students (22), eleven
different states and 5 international
countries are represented. The
median age of women (21 years) tends
to be lower than the men (23), with
an average age of all students
tending to be higher (24.4 years)
than the campus at-large. The oldest
woman and man are 54 and 69 years
respectively, suggesting that it is
never too late to get a culinary
degree! The May Commencement saw 17
students graduating, with an
additional two students earning
degrees in December of 2006. The
major continues to be popular among
those applying to MUW. Thirty five
freshman and 24 transfer students
have applied to the program for the
fall 2007 academic year. There are
twenty four students who have been
accepted into the program so far
from this pool of applicants.
Fitzgerald reported on a database of
77 graduates (2000-2006) regarding
employment statistics. Seventy two
of those students (94%) were
employed in a culinary field within
6 months of graduation. Of these
students, thirty five (50%) took
there first job in the State of
Mississippi. Fifty nine (72%) of the
employed students remain in the
culinary field today. Eight students
(10.8%) have gone on to graduate
programs, with 4 of those earning
degrees in a food studies in related
disciplines from food science to
gastronomy and food history.
Culinary grads continue to get good
jobs. MUW culinary students get the
expected jobs as line cooks and prep
cooks that are typical of the chef
world, yet MUW grads also get very
prestigious positions with more
advanced job placements. These jobs
include food and beverage managers,
food research and development
positions in testing kitchens, chef
instructors, directors of food
service operations at universities,
event planners and marketing
directors. A four year B.S. degree
from the MUW Culinary Arts Institute
appears to set a student on the path
toward success through their hard
work. A strong liberal arts emphasis
makes an MUW Culinary Arts graduate
unique among their peers, paving the
road ahead for a lifetime of
educational opportunities and
learning.
MUW culinary graduate uses degree
with a twist
By Jill D. O’Bryant, MUW Office of
Public Affairs, March 2007
COLUMBUS, Miss. -- Thinking she
would become a chef after completing
her culinary arts degree at
Mississippi University for Women and
wouldn’t need to learn about event
planning, Leslee Colson is sure glad
she listened to the “boring stuff”
in class because it landed her a job
as the events manager at a 4 1⁄2
star rated private golf and country
club in Lincoln, Calif.
“I use my degree in every aspect of
my current position,” Colson said.
“Students need to be mindful that
it's the small details that will set
you apart from others in the
industry.
“A lot of the students in my class
did not want to learn about how to
set up a dining room, food costing
or menu writing. That boring stuff
got me to where I am today. Not
everyone will leave the program and
become a chef. That's OK. The great
thing about a culinary degree is you
can spread your wings and find what
you truly enjoy to do and it will
require all the knowledge you obtain
through the program.”
She came into the culinary program
later than most students. She was
married and needed to graduate at a
certain time due to her husband's
military commitment at Columbus Air
Force Base.
“I didn't have much experience in
cooking but knew that the culinary
world was my passion,” she said. “I
love food. I love the way it tastes,
smells and sounds. So, I went into
the program full speed ahead.
I wanted to know everything I could
before I had to leave. I signed up
for every off-premise catering
event, lunch-and-learn program and
cooking show I could get my hands
on. I needed real experience if I
was going to do anything with this
degree. Most places will not hire
you if you do not have experience.
So, that's what I was
after...experience and knowledge.”
After earning a bachelor’s degree in
culinary arts with a minor in
business in 2003, Colson began her
career as a chef. Then she was given
the opportunity to be the food and
beverage manager at Catta Verdera
Country Club where she currently
works as the events manager.
As manager of the events department,
which includes special events,
weddings and golf tournaments, she
plans, coordinates and executes the
events and she manages more than 25
employees.
“I wouldn’t have been able to
acquire a position like this without
my degree or experiences at the
culinary arts department,” Colson
said. “In order to acquire a
position like this, you must have a
clear understanding of both the
front and back of the house. So, my
knowledge of cooking is extremely
helpful.”
She said she will always miss being
in the kitchen, but she believes the
great thing about her degree is that
she can always go back.
“The knowledge and experience that
Dr. (Jim) Fitzgerald (director of
the Culinary Arts Institute) and
Chef Sarah (Labensky, former
director) have given me has forever
changed my life,” she said. “I left
there with more confidence than I
ever thought I would have to make it
in this industry.”
Culinary Grad & A Local Catering
Business
The following article appeared March
2007 in The Commercial Dispatch,
Columbus, MS by Lifestyles Editor
Vicky Newman.
Cynthia Portera is a 2001 graduate
of the Culinary Arts Institute. She
was a pastry cook at Commander’s
Palace in New Orleans following
graduation, then moved back to West
Point. Stephanie Bristow was an
Adjunct Faculty in Culinary Arts for
3 years, teaching Menu & Recipe
Development as well as the class on
Demonstration Techniques.
For West Point family, cooking is an
inter-generational interest
By Vicky Newman
Mia, Mia - look! Look! I did a
cookie!” Griffin Bristow, 4,
excitedly calls out to his
grandmother. Gaining her undivided
attention, the child proudly
displays his cookie sheet, where he
has placed spoonfuls of cookie dough
in irregular rows.
To her grandchildren, Susan Portera
of West Point is lovingly known as
“Mia,” and, without doubt, Mia's
kitchen is among their favorite
places to be.
Griffin's siblings - Judson, 9, and
Julia, 6 - already have been
involved in the cookie making
operation, and a batch they made
earlier is ready to eat. Julia
removes cookies from a cooling rack,
and places them on a plate to serve
guests.
Creative cooking lessons like this
impromptu baking session have taken
place in Mia's kitchen often through
the years - first with her children,
then with her three older
grandchildren, the children of
Stephanie and Vance Bristow.
And, just as soon as they are a
little bit older, Susan expects to
spend time in the kitchen with
Marguerite, 19 months, and Olivia, 8
months. These two younger children
are the daughters of Brian and
Jennifer Portera of Starkville.
“They will soon be able to enjoy
making goodies with their
grandmother,” Susan says. “When the
kids spend the night, we love to do
waffles in the morning.”
Passing it on
Cooking and teaching are strong
traditions in this family, extending
through several generations. Susan's
mother, Barbara Richardson, 86, of
West Point attended the New York
Institute of Dietetics. “I credit my
mother with my love for cooking,”
Susan says. With a cooking interest
developed early in life, Susan
followed her mother's pathway, but
came to Mississippi University for
Women to attend college where she
earned a degree in home economics.
However, her emphasis was on home
first. Portera did not work outside
the home when her children were
young. When they were older, she
began teaching home economics and
cooking classes at Oak Hill Academy.
Her teaching career continued until
she was diagnosed with breast cancer
in 1996.
Now a 10-year cancer survivor, she
is a Reach to Recovery volunteer,
and still spends a great deal of her
time cooking for family and friends.
“I can vouch that Susan is a
wonderful cook,” husband Joe Portera
says.
More family cooks
Like their mother, Stephanie and
Cynthia are MUW graduates. Stephanie
earned a home economics degree at
MUW in 1992, then put that degree to
use working for Bryan Foods for four
years. In 1996, she taught school
for awhile, taking her mother's old
job at Oak Hill for a time and
working in the public school system
for awhile. In 1999, she completed a
master's degree at The W in gifted
studies, and she now teaches gifted
students at West Point's Fifth
Street Junior High School part time.
Cynthia Lyon attended MUW's Culinary
Arts Institute, and completed her
degree in culinary arts in 2002. She
worked at Commander's Palace in New
Orleans for about a year. While she
now works at Old Waverly Golf Club
in the accounting department, her
interest in food has not waned. She
has catered for the public, and last
fall, co-founded Mia's Pantry with
Stephanie.
Home cookin'
With their sideline business, Mia's
Pantry, Cynthia and Stephanie
produced home-cooked frozen
casseroles, which they sold in their
father's store, Pick N Save on
Highway 45 Alternate.
“We took existing recipes and used
our own ideas and teaching to make
them more gourmet,” Stephanie says.
“For instance, we had a cream sauce
we used for one. We had chicken
enchilada and chicken and wild rice
casseroles. We made a breakfast
casserole with bacon, sausage and
cheese grits. We made a beef
lasagna.”
The project, tackled on weekends,
involved spending Saturdays in the
kitchen, making 60-75 casseroles.
Stephanie and Cynthia have not yet
decided where they want to take the
Mia's Pantry business, or whether
they want to continue. Their father
sold the store, and, for now they
still have a supply of frozen
casseroles in their home freezers.
The effort has been a learning
experience, however, and the sisters
say they still may develop the
business further at some point.
The ready-made casseroles may fill a
need, allowing busy families to have
home-cooked meals relatively fast.
But, Portera family members say
preparing frozen entrees is not a
substitute for cooking at home, and
spending time together in the
kitchen. When families share time
preparing food, Susan notes, it
helps to bring balance to their
lives.
“In today's world, it is very
difficult for families to spend time
in the kitchen preparing meals,”
Susan says. “In the Portera home,
cooking and planning the meal,
whether for a special occasion or
just a get together, is something in
which all the family members
participate. It's because we have a
strong love affair with food.”
Focus on food, family
Stephanie says, “Food runs thick in
our family; we like to eat. When we
get together, we are always planning
what we're going to eat.” Cynthia
adds, “When I married in March my
husband said, ‘Your family is always
about food.' I told him, ‘It's
called a Portera feast.'”
Susan says having two daughters
nearby who are great cooks has been
a great benefit.
“After the girls got older, they
would help me with the Junior
Auxiliary and garden club dinners.
They were always quick to help me
prepare food and help clean up. When
Cynthia came home from New Orleans
and was catering, Stephanie was her
right hand. They worked all the time
together.”
Specialty dishes
Each of the women cook a bit of
everything, but have their own
special cooking interests. “Mom is
the baker, and Stephanie is the
salad maker,” Cynthia says.
Stephanie objects to such a narrow
definition. Her food interests are
much broader, she says. Having
worked for Bryan Foods, she says she
gained a wealth of experience with
pork dishes.
“I like to make appetizers, plan
menus and make meat entrees,”
Stephanie says. “At Bryan, I was
able to experiment with meats, and
cook pork tenderloins a hundred
different ways. Most people would
never get that experience in a
lifetime.”
Cynthia says, “I like to make
entrees and homemade dressings and
side dishes like cheese grits. I
make a white sauce for pasta that I
use a lot of different ways.”
The following recipes were shared by
Susan Portera, Stephanie Bristow and
Cynthia Lyon.
Cynthia says, “This is my recipe for
cheese grits. People think I won't
share it. They will ask for it, and
I'll say, ‘Just let me bring the
cheese grits.' I don't mind sharing;
I just love to make it.”
Cheese Grits
1 quart milk
1/2 cup butter
1 cup uncooked grits
1 teaspoon salt
1/2 teaspoon ground white pepper
1 egg
1/3 cup butter
4 ounces cheddar, Swiss or your
favorite cheese, grated
1/2 cup grated fresh Parmesan
Bring milk to a slight simmer over
medium heat, stirring often. Add 1/2
cup butter and grits. Cook, stirring
constantly, until mixture is
thickened (about five minutes).
Remove grits from heat. Add salt,
pepper and egg, beating well until
combined. Add 1/3 cup butter and
cheese. Pour into a greased 2-quart
baking dish. Sprinkle with Parmesan.
Bake for one hour at 350 degrees.
Cynthia says she often serves this
dish topped with barbecue shrimp.
“It makes a great meal,” she says.
Portera family's favorite ice cream
sauce
1 cup brown sugar
1/2 cup butter
4 tablespoons heavy cream
Mix ingredients well in top of a
double boiler. Cook 10 minutes,
stirring constantly. Serve warm over
ice cream.
Cynthia' s favorite white sauce for
pasta
1 1/2 sticks butter
1 cup half-and-half or whipping
cream
1 1/2 cups freshly grated Parmesan
cheese
2 tablespoons fresh parsley
1 cup sour cream
Melt butter over low heat and add
cream. Blend in cheese and stir
until melted. Add remaining
ingredients and stir over low heat.
Do not boil!
Add this sauce to hot cooked noodles
and toss well to blend. Add favorite
steamed vegetables and/or cooked
meats for a complete meal.
Blue cheese bacon dip
7 slices bacon, chopped
2 cloves garlic, minced
8 ounces cream cheese
1/4 cup half-and-half
4 ounces (1 cup) blue cheese
crumbled
2 tablespoons fresh chives, optional
3 tablespoons smoked almonds,
chopped
Cook bacon in large skillet over
medium high heat until almost crisp,
about seven minutes. Drain excess
fat from skillet. Add garlic, and
cook until bacon is crisp, about
three minutes. Preheat oven to 350
degrees. Beat cream cheese until
smooth. Add half-and-half until
combined. Stir in bacon mixture,
blue cheese and chives. Transfer to
2-cup ovenproof serving dish; cover
with foil. Bake until thoroughly
heated, about 30 minutes. Sprinkle
with chopped almonds. Serve with
thin wheat crackers or French bread.
Battered fried shrimp
1 egg, slightly beaten
1/4 cup milk
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon butter, melted
Clean and devein a pound of raw
shrimp. Combine the remaining
ingredients and dip the shrimp in
batter and fry until lightly brown.
Serve with sweet and sour sauce.
Sweet and sour sauce
1/3 cup sugar
1/3 cup cider vinegar
1/4 cup pineapple juice
2 teaspoons soy sauce
Mix all ingredients in a sauce pan
and bring to a boil.
Reduce heat and simmer until
thickened, stirring often.
Spinach salad
For the salad:
1 pound of fresh spinach
1 can sliced water chestnuts,
drained
1 can mandarin oranges
6 slices bacon, fried and crumbled
1/2 purple onion, thinly sliced
For the dressing:
1/2 cup salad oil
1/2 cup sugar
1/8 cup cider vinegar
1 1/2 teaspoons Worcestershire sauce
Wash and break up spinach, chill and
add can of sliced water chestnuts,
drained. Add oranges, bacon and
onion. Mix ingredients for dressing.
Toss salad with dressing right
before serving.
Whip cream pound cake
3 cups sugar
1/2 pound of butter
6 eggs
2 tablespoons vanilla extract
3 cups sifted cake flour
1/2 pint whipping cream, whipped
Cream together sugar and butter. Add
eggs, one at a time. Add vanilla.
Add flour and fold in whipped cream.
Fold mixture into a greased and
floured Bundt pan. Place in a cold
oven and set temperature to 325
degrees.
Bake for 75 minutes. Test for
doneness, cool on a wire rack before
removing from pan.
Where are they now?
Gus Argrett (2001) Gus is the proud
pappa of Elizabeth Rose, born
January 29th 2007. Gus is a Food
Tech at Sanderson Farms Test Kitchen
in Flowood, MS.
Jill Ashley (2001) is an attorney in
her hometown of Vicksburg, MS. She
earned her JD at Ole Miss and is
employed with the firm of Teller,
Chaney, Hassell & Hopson.
N. David Crews (2002) David is
General Manager at The Crawdads
restaurant in Cleveland, MS.
Previously David worked at the
Alluvian Hotel in Greenwood.
Michelle DuFour (2004) Michelle is
Conference and Events Service Rep,
Fast Group, LLC, Louisville,
Kentucky.
Amanda Fant (2001) is Front Office
Managerr of the White Elephant
Hotel, Nantucket, MA. Her main focus
this summer is opening of a new Spa
in the Hotel, and getting a tan in
her spare time!
Ashley Peeples Fondren (2007) Ashley
will be working locally at the Oktoc
Grill in Starkville, MS. She also
will be an Adjunct Instructor
assisting Chef Vicki Leach in the
Summer 2007 Kids Camp at the
Culinary Arts Institute.
Vimukti Goswami (2007) Vimukti will
be working as a Line Cook at the Pan
Asia Restaurant, Jackson, MS.
Kaye Gabel (2000) Kaye is Kitchen
Manager at Babin’s Seafood
Restaurant in Galveston, TX. She
also is an Adjunct Instructor of
Culinary Arts at Galveston College.
Millie Welborn Heidenreich (2003)
Millie is Pastry Chef Brevard
College/Aramark, Ashville, NC. She
also has her own wedding cakes
business you can access at http://www.millieheidenreich@gmail.com
Barry Karrh (2000) Barry is
Executive Pastry Chef at Glemora
Restaurant, Broadacres Ranch &
Resort, Creed, CO
Elizabeth “Liz” Holt (2007) Liz will
be working as a Pantry and Pastry
Cook at Restaurant Gravy, Savannah,
GA
Mel Howard (2005) Mel is continuing
her MS degree in Gastronomy at
Boston University, Boston, MA.
Susanna Johnson (2005) Susanna is
Sous Chef at the Bistro 24
restaurant, Pearl River Resort,
Choctaw, MS. She will also be
teaching as an Adjunct Instructor in
the fall of 2007 as part of our
Saturday non-majors culinary arts
classes.
Vicky Leach (2000) Ms Vicky is Chef
Instructor at Viking Range in
Greenwood, owner & operator of Oktoc
Grill in Starkville, MS and Adjunct
Instructor of Culinary Arts at MUW.
This summer she will be leading the
popular Kids in the Kitchen Camp at
the CAI.
Andrew Mathews (2004) Drew is Sous
Chef at the Veranda Restaurant,
Starkville, MS.
Sallie McGee (2001) Sallie is
Executive Chef with East Tennessee
University, Johnson City, TN.
Natalie Byrd Meyers (2005) Natalie
is the proud parent of Alexander
Stone Myers born November 14th,
2006. Natalie is working at Bob
Evan’s restaurant in FL.
Jenna Modzelewski (2007) Jenna will
be working as a Line Cook at
Rachel’s Restaurant in the Opryland
Hotel, Nashville, TN.
Elizabeth Ritchie (2007) Elizabeth
is Pastry Chef at Kathy G’s in
Birmingham, AL.
Katie Seaman (2004) Katie is
Catering Manager at Astin Mansion,
Bryant, TX
David Stutts (2003) David is Head
Chef at Magnolia Regional Health
Center, Corinth, MS
Nikki Tice (2003) Nikki is employed
by Bobolink Dairy Cooperative in
upstate New York.
Joe Wallace (2000) Joe is currently
employed by Sodexho at Itawamba
Community College. Previously Joe
was Sous Chef at Park Heights and at
Harvey’s in Tupelo, MS
Tracee Watkins (2001) Tracee is
Adjunct Instructor of Culinary Arts
with the Art Institute of Atlanta
doing some online courses for them.
She also is an Adjunct with the CAI,
most recently doing the advanced
baking class.
Ashleigh Favre Zurlo (2007) Ashleigh
will be working as a Prep Cook at
Doc’s, Texas.
To Read the
Fall 2008 Newsletter, click here.
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