ECPI University Press Releases (January 2012)

ECPI University Appoints David Brandt Director of Communications

Virginia Beach, VAECPI University is pleased to announce the appointment of David Brandt as its Director of Communications. The former WVEC reporter received his BA in political science from Westminster College in Fulton, Missouri and his MA in Journalism from Regent University in Virginia Beach.

Active in the community, he is a member of the Virginia Zoo Board of Directors, Norfolk Sister City Board of Directors, the Rotary Club of Norfolk and is the former Treasurer of the Public Relations Society of America – Hampton Roads Chapter.

For more information, please contact ECPI University Chief Marketing Officer Clay Gillespie at 757.490.9090 or cgillespie@ecpi.edu.

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Culinary Institute of Virginia Announces Campus Discovery Day

Learn How Industry-Driven Curriculum Transforms
Education and Career Prospects

Virginia Beach, VA - ECPI University's School of Culinary Arts, Culinary Institute of Virginia, is pleased to announce Campus Discovery Day, an open house to be held at
2428 Almeda Avenue in Norfolk on Saturday, January 14, 2012 from 10 a.m. to 3 p.m. Admission to this event is free.

Attendees will have the opportunity to:

  • See exciting cooking demonstrations
  • Tour the campus
  • Meet with faculty and staff
  • Observe the hands-on learning environment

ECPI's Culinary Institute of Virginia offers a Bachelor's degree in the field of Food Service Management which can be earned in as little as 2.5 years and an Associate's degree in the field of Culinary Arts that can be earned in less than 15 months through its year-round schedule.

For more information about Campus Discovery Day or Culinary Institute of Virginia, please visit www.ecpi.edu or call 1-866-619-CHEF.

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Locally Grown, More Sophisticated Palates and Choice Highlight Hampton Roads Food Trends for 2012

-- Food Channels, Social Media, Local Military Help Drive Tastes --

Virginia Beach, Va. - More locally-sourced produce, meat, seafood and alcohol products; black and red rice instead of wheat; exotic whole grains; gourmet yogurt; pickled vegetables of all kinds: French macarons supplanting cupcakes: Just a sampling of the expected food trends and tastes for 2012.

"While demand for locally-grown, raised, caught or brewed will continue to be the most prevalent trend, the 2012 lineup will bring many new flavors and priorities to the table, "says Howard Gevertz, veteran chef/restaurateur of 50 years and Food Service Management Instructor at ECPI University's Culinary Institute of Virginia (CIV). "Cuisine is really a fashion business, literally an evolving lineup of tastes that continue to become more locally-oriented, sophisticated and experimental. The proliferation of cable food channels, blogs and social media is a driving factor as more people are more exposed to the culinary arts."

From herbs grown in a Ghent restaurant's garden to Eastern Shore oysters, North Carolina shrimp, mid-Atlantic mackerel, Toano buffalo, Surry Edwards ham, Pungo collard greens and beer from O'Connor's brewery in Norfolk, consumers across Hampton Roads and the country increasingly want to know where their food originates -- preferably close by.

"The preference is local, but information now is so readily available that tastes continue to become more sophisticated," Gevertz says. "Plus, the large number of military personnel gives this region's populace international exposure to exotic food rare for a metro area of this size. You see the Asian and Mediterranean influences in the pickling of vegetables, for example. The industry is competitive and there will be a growing variety of options in and out of local and regional markets."

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