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The Culinary Connection- September 17, 2003
The fall semester began at The W on August
18. The Culinary Arts program has seen substantial growth in enrollment. Currently there are 72 undergraduate
majors! We begin this fall with a walk down memory lane as we recap of events from the completion of
the spring 2003 and summer terms.
A Successful Year at the CAI
The CAI completed another
busy and successful year as the semester ended with MUW Spring Commencement on May 10. During the fall
semester, faculty, staff and students catered 15 command performances both on and off The MUW campus.
The highlight of the fall was the Presidential Inauguration Dinner at the home of Nancy Imes. President
Claudia Limbert was installed as the newest President of The W. She was honored by Institute of Higher
Learning Board Members as well as Presidents of all Mississippi Universities. Guests attended a superb
dinner buffet catered by the CAI. The spring semester was equally as busy. Eighteen catered lunches
and dinners for special guests from the campus and the Columbus community were hosted. Among the highlights
this spring was a welcome reception for incoming IHL President David Potter. Guests from the Columbus
Air Force Base, numerous Garden Clubs and students from the MSMS French Club were among many others hosted
throughout the spring semester. The annual Valentines Day Extravaganza held at the Rosedale home of
Mr. and Mrs. Gene Imes was one of the spring fling memories.
A Special Event Luncheon
Mr.
William Alexander "Bill" Taylor Jr. and his wife Mitzi were guests of President Limbert at a luncheon
held at the CAI on Friday, May 9. Mr. Taylor is CEO and Chairman of The Taylor Group, a family business
in Mississippi. It is the largest manufacturer of cargo moving equipment in the world. Their daughter-in-law
Amanda is a W graduate. Their motto of "faith, vision and work" has been a testament to the success
of the family business for several generations. Other luncheon guests included President Claudia Limbert,
Scott Rawles, Vice President for Development, and Mary Margaret Roberts, Director of Development. The
guests enjoyed a menu that included lobster three ways in puff pastry, veal ravioli with fresh garden
herbs and coriander in a marinara sauce, a salad of proscuitto and spring greens and dessert of cardamom
scented strawberries with vanilla bean ice cream in a tulip cup.
Culinary Student of The Year
Leslee Colson (2003) was selected as the Outstanding Student in Culinary Arts at the recent Awards Ceremony
May, 2003. Leslee maintained a 3.90 GPA during her academic career in culinary arts. She and her husband
Michael, a pilot from CAFB, have moved to California. Leslee capped off her culinary career by directing
a luncheon for the Officer's Wives Club Lunch and Learn held at the CAI on May 2.
Culinary
Society Elects New Officers
The CAI Culinary Society elected officers for the upcoming 2003-2004
semester. Joining Jeff Byrd as President are Opal Peacock Vice President, Millie Welborn Treasurer,
Mel Howard Secretary, Dana Vaughn, Public Relations and David Stutts, Sargent-at-Arms. Last year the
Culinary Society was very active in the Columbus Community. Some highlights of the year included participation
in the Columbus Market Street Festival (click here to see proof) and volunteer service at Lee Middle
School. The Society also hosted IHL President David Potter as he met with students on the MUW campus.
The students completed the semester by catering the senior arts show for Division of Fine Arts. The
Society looks forward to a very busy and productive fall and spring semesters.
Students Depart
on Internships
The following students completed internships during the summer of 2003.
Rashanda
Pruitt Charlie Trotter's To Go, Chicago.
Opal Peacock, Carlyn Berghoff Catering, Chicago
David
Stutts Whistling Straits Resort at Haven, Wisconsin
Jeff Byrd Viking Range's Alluvian Hotel, at Greenwood,
MS
Marie Eckl Beau Rivage Resort, Biloxi, MS
Cynthia Hembree Vagabond Cruise, Hilton Head Island,
SC
Tameka Dallas Global Youth Village, Bedford, VA
The CAI Welcomes a New Faculty Member
Chef Scott McKenzie is the newest member of the culinary arts faculty. Scott will teach CA 300 and
CA 260, Introduction to Culinary Entrepreneurship. Scott will also lead a variety of catering functions.
To visit his first event, the First Friday Lunch and Learn in September, just click here. Here is
a little background about Scott in his own words.
A letter from the desk of Chef Scott:
First
of all I want say what a pleasure it is to be here at The W as part of the faculty and as a Chef-Instructor
in the Culinary Arts Institute. It is also a pleasure to be in Mississippi, for though I grew up in Southern
New Jersey (Exit 4), I have lived, cooked or consulted in over a dozen States, and the Southern ones
have always been my favorite. If your thinking now that he will hate the heat don't worry, I can take
it; I'm still in the kitchen aren't I?
A little about myself: I am the true chef-nomad who in
the last 25 years has risen though the hospitality ranks from dishwasher and delivery boy (Executive
Culinary Transporter), to being Executive Chef, Food & Beverage Management and doing Consulting work.
By the way I'm still a great dishwasher, and the saying "chief cook and bottle-washer" is funny because
it's true. Now I could list here the dozens (yes dozens!) of operations I have worked for, with and at,
but space here is limited, so let me talk about the segments of the hospitality industry I have worked
in. It all started in a small pizzeria (yup, exit 4) but my journey has taken me through a number of
independent restaurants, large hotels, small hotels, concession work, on and off premise catering places,
all with a great deal of emphasis on seasonal work and involvement with opening new operations. I bet
your thinking now this guy doesn't seem to stable if there have been this many jobs, but it is the nature
of the hospitality business, places close, seasonal work is just that, I have been stolen away, and especially
during the last 12 years or so a strong desire to go there and see what and how a segment of the hospitality
does and works. Lets just call it self-education, and though I haven't seen it all, I've seen enough
to guess the rest.
On the subject of education, I do believe! Personally I have earned a few degrees,
those being: A.O.S., Culinary Institute of America 1986; B.P.S., Culinary Institute of America 1996;
M.H.R.T.A. University of South Carolina 1998. It was while earning my Master's degree at the University
of S. Carolina that I discovered a love for teaching at a graduate teaching assistant in the food labs
there. That pretty much brings us to today and my joining the faculty at The W. I'm looking forward to
a long career here, not because moving all the time is really exhausting, but because of the obvious
dedication of my colleagues and the enthusiasm of the students I have met in a proactive culinary program
that is far from the cookie cutter approach of other culinary schools.
I believe I have a great
deal of experience to share from both a culinary and management point of view, which has been eclectic
to say the least. If your wondering why I have never owned a restaurant or other foodservice/hospitality
operation you will have to take my course in Entrepreneurship, because I do have a dream to share and
have helped many follow theirs. Finally, would someone please tell me which of the five Columbus exits
is officially mine, I can't tell anyone where I live properly.
Toques up!
Scott
CAI Students
Awarded Scholarships
The Mississippi Restaurant Association awarded two scholarships to MUW Culinary
Arts Students. The scholarship program requires industry mentors to assist them as they move through
their academic program. Each student will receive a $500 award. Natalie Byrd, a junior culinary art
major with a minor in journalism is represented by Mr. John Bean, University Management of Columbus.
Jeffrey Byrd, a senior in culinary arts with a minor in business will be assigned a mentor shortly.
We congratulate these students. The CAI also expresses their thanks to the MRA and to those mentors
who give of their time for this worthy scholarship program.
IACP Biennial Food History Symposium
Comes to The W
Chef Sarah Labensky, Director of the Culinary Arts Institute, will lead and host members
and guests of the International Association of Culinary Professionals Food History Symposium held at
The W on September 19-21. The IACP biennial Food History symposium will focus on the exciting range
of sources available to enhance the study of food in culture. As in the first symposium at Williams
College, the group will promote the importance of hands-on cooking to the enterprise of food history.
While information gleaned from the academic disciplines is essential, it is not complete without knowledge
of the techniques of food preparation. The keynote speaker for the event is Dr. Rachel Laudan, author
of 'Food of Paradise: exploring Hawaii's Culinary Heritage." A number of other distinguished food historians
and authors will round out the events. Students along with faculty from the CAI will provide food and
hospitality throughout the 3-day meeting.
Students Welcome MUW Alumni Presidents with Dinner
Four of our culinary arts students welcomed 13 former presidents of the MUW Alumni Association back
to campus on August 14 with a catered dinner at the Puckett House. Millie Wellborn, Opal Peacock, Pat
Berry and Cal Stegall cooked and served Soup Glacee of Summer Melon, Broiled Ocean Perch, Red Mole, Mojo
Corn Grits Cake, Radish Salad, Sorbet des Herb Trio, Cinnamon Twist Cookie, French Bread, Pecan Butter
with Sweet Tea, and Coffee. Director of Alumni Relations Patsy McDaniel informed faculty mentor Dr.
Jim Fitzgerald that a donation the MUW Culinary Arts Scholarship fund was being made on behalf of the
dinner guests for a job well done.
Grad Having Fun with "Home on the Range"
Katie Seaman,
a graduate of the CAI, is Sous Chef on the Texas plains. Katie works at the Faculty Club, Texas A&M
University in College Station. Recently Katie prepared a "High Tea" for guests. Want to take a peek
at Chef Katie along with her Executive Chef? Just click here.
Culinary Grad Serves His Country
John Rodriguez has been serving his country with the Army National Guard as part of Operation Iraqi Freedom
Campaign. John is currently stationed in Kuwait. John is a culinary arts grad whose first job was with
Pastry Chef Allain Galliano and Chef de Cuisine Jose Gutierrez at the Peabody Hotel in Memphis, Tennessee.
John moved to a management position with Kroger in Germantown. We send our prayers to John and his
wife Brandy for a safe return.
Grad Presents Research at IFT Meeting
Jill Ashley, CAI grad
in 2001 presented her original research at the meeting of the Institute of Food Technologists held in
Chicago in July 2003. Jill's research data were collected as part of her Honors thesis as an undergraduate
student. The title of Jill's paper and poster presented at the meeting was "Perception of genetically
modified food to college-age women and men." Jill is presently enrolled in her first year of law school
at Ole Miss in Oxford. Click here to visit Jill at her poster presentation.
Grad News
Alicia
Aargrett (class of 2024) is doing just fine in Jackson, MS. Proud papa graduate Gus (2001) is busy
with his duties as a food technologist with Sanderson Farms.
Heather Harris (2003) has been accepted
into the MBA Hospitality Degree Program in the Alan Shawn Feinstein Program at Johnson and Wales University
in Providence, Rhode Island.
Michael Hattaway (2001) has been accepted into the graduate program
at the Garrison Sensory Evaluation Lab in the Department of Food Science at MSU, Starkville. Michael
begins the degree program in the fall of 2003.
Melanie McMillan (2001) has been promoted to Manager
of the Galaxy Restaurant and the Lounge at the Golden Moon Hotel and Casino Resort, Philadelphia, MS.
Misty Prather (2003) is the newest home economist for Sharp. She is working in the research
and testing kitchen in Memphis, Tennesee in the microwave cookery division. Congratulations Misty!
Joe Wallace (1999) is the Executive Chef at Harvey's in Tupelo, MS. Chef Joey was featured in the August
2003 edition of "Cooking for Profit", a publication of the Mississippi Valley Gas Corporation.
Sarah
Wood (2003) Honors graduate is heading to New Orleans to work at K-Paul's Louisiana Kitchen. Sarah completed
her Honors Thesis Research Project "The Celluloid Kitchen: The Role of Food in Film."
In Memory of Dave
The culinary and MUW family grieve the loss of David Moline,
husband of Chef Sarah. Our thoughts and prayers are with Chef and her family.
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