Press Releases



Add Article to My Stuff Print Friendly Version Convert to PDF Convert to RTF Related Assets Bookmark and Share
17 January 2017

Mentor and Alumni Chefs Pair with HACC Culinary Arts Students for Milestone Gala

Black-tie event on March 24, 2017, will recognize 50 years of alumni and raise funds to support the students of the next 50 years


HARRISBURG, Pa. -

WHO: Hospitality Programs at HACC, Central Pennsylvania’s Community College
 
WHAT: Gala to celebrate 50 years of excellence in hospitality education; this black-tie event will recognize 50 years of alumni and support the students of the next 50 years.
 
WHEN: March 24, 2017; 6-9:30 p.m.
 
6 p.m. - Cocktail reception
7-9:30 p.m. - Dinner
6-8:30 p.m. - Silent auction
 
WHERE: Hilton Harrisburg
COVERAGE: Guests will enjoy a six-course dinner prepared by guest mentor and alumni chefs paired with current HACC students. Each course features American regional dishes inspired by each chef’s culinary journey. The evening will include a champagne toast, several wine pairings and guest speakers sharing the history and impact of the 50 years of HACC’s Hospitality Programs.
 
The featured chefs include seven alumni of HACC’s Benjamin Olewine III Center for the Study of Culinary Arts and Baking and Pastry Arts Programs and two chefs who work closely with HACC to support culinary arts students.
 
Proceeds will benefit HACC’s Culinary Arts Outstanding Student Scholarship and HACC’s Hospitality and Tourism Outstanding Student Scholarship.
 
You are invited to interview Chef Autumn Patti, program director, HACC’s Culinary Arts and Baking and Pastry Arts Programs, and Culinary and Pastry Arts Club Advisor, and one or more of the following participating chefs.
 
Hors D’oeuvre:
     
      Displays:

     
      Passed:



Jordan Albert, Executive Chef
Woo de La Kitchen, 2008

Ben Beaver, Executive Chef
Café 1500
 
Bread:
Susie Cummings, Baker
Ciao Bakery, 2010
 
Charcuterie:
David T. Mills III, Chef Instructor
HACC, 2014
 
Soup:
Thomas Long, Director of Campus Dining
The Chef’s Apprentice, HACC, 1984
 
Salad:
Kurt Wewer, Executive Chef
The Garlic Poet
 
Fish:
Nicholas Webb, Banquet Chef
Hilton Harrisburg, 2016
 
Pasta:
Jessica Starr, Executive Chef
Greystone Public House, 2009
 
Entrée:
Anthony Bianco, Executive Sous Chef
Hilton Harrisburg, 2010
 
Dessert: 
Cher Harris, Executive Pastry Chef
The Hotel Hershey, 2005
 


To arrange interviews and demonstrations or for more information, please email newsroom@hacc.edu.
 
About HACC
HACC, Central Pennsylvania’s Community College, offers over 120 career and transfer associate degree, certificate and diploma programs to approximately 19,000 students. Also, the College serves students at its Gettysburg, Harrisburg, Lancaster, Lebanon and York campuses; through virtual learning; and via workforce development and continuing education training. For more information on how HACC is uniquely YOURS, visit hacc.edu. Also, follow us on Twitter (@HACC_info), like us on Facebook (Facebook.com/HACC64) and use #HACCNews.
 

Contact(s):
Newsroom@hacc.edu

< back
Spacer
TEKgroup International, Inc. Contact Us | Locations | Employment | Site Map | Antidiscrimination Policy | Security | HACCWeb | myHACC
One HACC Drive, Harrisburg PA 17110 (800) ABC-HACC   .:.  © 1996- 2017 all rights reserved