ECPI University Press Releases: Culinary Institute of Virginia

Grandma’s Cooking/Culinary School Helped Mom Launch Late Career

Daughters Following in Footsteps for Mother's Day Treat

"Even as a child my daughter Rebecca would say, Mommy, you are a good cooker, you should be a chef", said Teresa Licato McCartney. Born and raised in a family where cooking has been a passion for generations, McCartney as a child learned heritage Italian dishes from her grandmother. An exceptional cook by her teens, McCartney had always wanted a culinary career, but her husband and three daughters came first. Delicious recipes with her personal twists were shared with just family and friends for years. But after the children were in school and with encouragement from the kids and husband, Jason, McCartney decided it was time to put her seasoned skills to work.

She began working part-time at Gourmet Gang, as well as catering for friends. She then enrolled at ECPI University's School of Culinary Arts, Culinary Institute of Virginia (CIV), completed the school's externship program at One Fish - Two Fish restaurant and graduated in 2010 with an Associate's Degree in Culinary Arts. Today she is the Executive Chef for Aramark/Cox Communications at the corporate headquarters in Chesapeake.

"I had a hands-on, invaluable learning experience growing up and working, but I wanted to get the professional and technical skills training that CIV offers," said McCartney, a 30-something Virginia Beach resident. "Through my education at CIV, I have learned proper French culinary techniques and vocabulary, while enhancing my knowledge and use of fundamentals such as sauces, soups, stocks, knife skills, baking skills and butchery. I would definitely say these core skills have helped me the most throughout my career."

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Vets Serving Vets

Student Vets at Culinary School to Treat Wounded Warriors to Special Meal

Norfolk, VA - "Service is what the military is about," says retired U.S. Air Force Major Wade O'Neill and chef instructor at ECPI University's Culinary Institute of Virginia (CIV) in Norfolk. "And it's literally going to be vets serving vets when we welcome wounded warriors from the VA Medical Center in Hampton for a very special meal."

CIV student veterans, staff and members of the general student body will prepare, serve and share fellowship with 30 veterans from the hospital at the school's "Dining for Veterans" day on February 22. O'Neill in January helped establish a Student Veterans of America Chapter at CIV. This will be the inaugural event.

"We have many veterans here at CIV and the military medical community has found that the best group rehabilitation practices are activities of veterans with other veterans," O'Neill says. "They relate more easily with one another and that helps move the healing process forward."

Lunch will begin at 10:30 a.m. Wednesday, Feb. 22 at the CIV campus at 2428 Almeda Ave. in Norfolk. The media is invited to attend.

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Culinary Students Create Hollywood Magic on a Plate

Dinner and a Movie Competition Challenges
Students to Combine Film and Fare Worthy of the Stars

Virginia Beach, VA - The Culinary Institute of Virginia is hosting a student contest called Dinner and a Movie on Friday, February 3 from 11:00 a.m. to 1:30 p.m. at its campus, located at 2428 Almeda Avenue in Norfolk. The competition requires participants to create a presentation buffet designed to serve the cast and crew of a classic Hollywood film. Sponsored by Mercer Cutlery, each team must create its meal using only ingredients from the 'mystery basket' assigned to them.

Because the challenge is not only to produce delicious food, but also display creativity, teams must include props and garnishes that reflect the theme of the movie selected by them.

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