FOR IMMEDIATE RELEASE
Jan. 31, 2006
Contact: Edmond McDavis III
(662) 241-7851

Fitzgerald named director of Culinary Arts Institute

COLUMBUS, Miss. -- Dr. Jim Fitzgerald, a six-year veteran of Mississippi University for Women’s Culinary Arts Institute, was recently named director of the program.

Fitzgerald, who has served at MUW since April 1999, holds a bachelor of arts degree in biology from Slippery Rock University in Pennsylvania as well as a master of science and doctorate from Cornell University in New York.

He became involved in culinary, his lifetime love, after pursuing a career in research and administration.

His love of cooking comes from his mother, and he plans to pass that love on to students at MUW.

“I have loved every minute of teaching here. We have wonderful students who make coming to class a joy…I have learned a great deal about southern food, culture and the love that people share as part of their native hospitability,” Fitzgerald said. “We have a super great group of faculty in culinary, and if I can provide support for them as well as the educational needs of the students, then that is reason enough for wanting to do this job.

“We want to continue to move the program forward, which means a continued emphasis on the quality of our instruction and more and better educational and service functions for the greater Columbus community.”

The program also welcomed Erich Ogle as chef instructor in August of 2005.

He is originally from South West Virginia, but he grew up in Starkville.

Ogle said, “I attended MUW for both of my bachelor’s degrees. I have a bachelor of fine arts and a bachelor of science in culinary arts from MUW.

 “I have always loved to cook. Ever since I was a small child. I grew up in the kitchen helping my grandmothers.”

Ogle began his professional career in food service in Starkville at The Cotton District Grill.

Since then he served as a chef at various restaurants in Mississippi and Florida before joining MUW.

Ogle said his goals at MUW are to “pass on what I have learned in the working world as well as expand the students’ knowledge of food and the industry so they can have the best start they can when entering the workforce.”