Culinary students host luncheon for employees
Bob Sconyers, Tammy Bush, Don Appelquist, and George Ann Woodward were among 25 SFCC employees who attended the “Friends of Escoffier” luncheon hosted by SFCC’s Culinary Arts students.
SFCC’s Culinary Arts students held a “Friends of Escoffier” luncheon for SFCC employees, Sept. 24. Employees dined on soup, salad, grilled tenderloin, delbry potatoes, sautéed shrimp with apricot glaze, and mocha cheesecake crepes with caramel walnut sauce. The food was prepared and served by Tim Hansen’s first-year Culinary Arts students in a restaurant-style setting.
“We always want to keep things interesting for our students,” Hansen said. “It provides a new learning opportunity and an extra challenge for them.”
“Because the Culinary Arts program is housed at The Hotel Jacaranda, Tim and his students do not get much exposure on campus,” said Kevin Brown, dean, Applied Science and Technologies. “We wanted employees on campus to get a feel for the good work our Culinary Arts students do.”
Hansen and Brown plan to hold future luncheons for SFCC employees as well as local community groups and industries for networking opportunities.
How about a “retiree” luncheon twice a year – perhaps one in October and one in March. Retirees could:
- meet and greet;
- get updates on each other and on what the College is up to;
- get infomation on what we, as a group, can do to help in areas such as recruitment, enrollment, instruction, and politics.
Could be catered in the cafeteria by the Culinary Arts class.