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Culinary Institute of Virginia
– Dozens
of community leaders and employment
partners celebrated the grand opening
of the
Chef’s Garden
hydroculture learn-
ing center at Culinary Institute of Virginia.
Nearly 2,000 square feet in size, it is now
yielding a steady supply of fresh produce,
including five types of lettuce, tomatoes,
herbs, eggplant, and peppers.
“The Hydroculture Garden and Learn-
ing Center will enhance the education of
CIV students in a variety of ways,” says
Campus Provost Andy Gladstein. “Stu-
dents will not just read about the benefits
of sourcing local ingredients, they will get
hands-on experience growing vegeta-
bles and herbs that will then be used
in class. In any restaurant, the quality
of ingredients used is as important as
the chef preparing them, and we hope
to instill this in our students by making
the best possible produce available to
them on a daily basis.”
Restaurateurs across the country
are embracing the “Farm to Table”
movement which advocates the use of
locally-sourced food to reduce transit
time, thereby reducing the use of fossil
fuels and improving freshness.
Greensboro Campus
– Students, fac-
ulty, and staff gathered on September 11
to remember those lost in the terrorists’
attacks. Two members of the campus’
nursing faculty were first responders and
received special recognition during the
ceremony.
Raleigh Campus
– Network Security Program Director
Mike Taylor took a group of students to visit Cisco Sys-
tems, Inc. They were treated to a network security lecture
and then given the opportunity to interview for externships
with the company.
Culinary Institute of Virginia
– As part
of this year’s culinary competition series,
ECPI University’s School of Culinary
Arts, Culinary Institute of Virginia (CIV)
held an exciting event called
The Perfect
Pairing
. It began with students com-
peting against one another to create a
single bite of food based on a theme and
available ingredients.
Winners were then paired with CIV faculty
chefs for the second stage of the compe-
tition: going head-to-head in two rounds
of a
Chopped
-style mystery basket
competition. The winners: Chef Charles
Delargy and student Shalare Shorter who
made Ginger Ale, Coriander and Hoisin
Glazed Chicken Tenders with Spiced
Cucumber Salad, as well as peppered
watermelon,
along with
Southern Fried
Chicken Liver
with Sugar
Snap and
Lemon Sorrel
Salad.
William Spence Jr, St. George Brewing Company; Sarah
Cramer, Culinary Institute of Virginia Layne Eggers,
Culinary Institute of Virginia; Robbert Patton, Old Dominion
University Dining Services; and Jon Shapiro, Gold Key
PHR, tour Chef’s Garden.
E
CPI University is pleased to announce
that it has established a campus in
the City of Roanoke. “ECPI University
has a long history of providing programs
in technology, business, and health
science which we believe will be of great
value to residents of the Roanoke Valley,”
says ECPI University President Mark
Dreyfus. The campus
will initially focus
on three programs:
Network Security,
Medical Assisting, and
Practical Nursing.
ECPI University Opens New
Campus in Roanoke, Virginia