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MAKING THEIR MARK

ECPI University English Instructor Published First Novel

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tudents enrolled in English classes at ECPI University in Greensboro, North Carolina, have a special treat under the guidance of Aaron Clark. Aaron, an English instructor, recently published his frst book, The Science of Paul . “It feels great to have the book published. It took me three and a half years to write and about a year to fnd a publisher.”

The main character of the book is Paul Little who is an ex-con living in Philadelphia. Only a few days from being off of probation, Paul befriends a petty criminal and haphazardly falls back into old habits. When the criminal is murdered, it is Paul who is implicated in the crime. His only escape from Philadelphia is a farm in North Carolina left to him by his deceased grandfather.

Aaron lived in North Carolina for a short time as a teen and in Philadelphia while working on his bachelor’s degree. It is through his time in Philadelphia that Aaron laid the foundation for his novel which is set in the same city. The “Paul Little” series is to consist of three novels each set in a different location.

Aaron is actively promoting his book with a tour and is enjoying visiting bookstores and engaging with crime fction fans. Through this experience Aaron encourages his students at ECPI University to “set goals and actively pursue them.” He believes that “you’re only as good as the company you keep so

surround yourself with supportive people or people who have achieved what you aspire; you’re more likely to be successful.”

Aaron Clark has been an English instructor with ECPI in Greensboro since April 2010. He received his Bachelor of Fine Arts from the University of the Arts in Philadelphia, Pennsylvania.

CIV Wins for Creativity at Charity Food Event

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ompeting among 34 of Hampton Road’s food

establishments, the Culinary Institute of Virginia, proudly walked away with the “Most Creative Dish Award.” The event on March 29 was the 22nd Annual Taste of Hampton Roads to beneft the Foodbank of Southeastern Virginia. The yearly event helps provide money for the distribution of more than

382,000 meals to help feed children, working families and senior citizens throughout Southeastern Virginia.

CIV’s culinary team was led by Chef Instructors Greg Burroughs, Kelly DeMarchena, Calise Fachko, and Jonathan Highfeld. The judging panel consisted of 10 culinary professionals, including food writers, culinary educators and successful restaurateurs.

The culinary team also consisted of student volunteers who helped prepare the four dishes enjoyed by the hungry crowd of nearly 1,000 guests. The dishes were:

• Jerked Chicken with Crispy Ginger Plantains and Candied Jalapenos

• Chilled Grilled Mojito Shrimp with Fire Roasted Salsa, and a Orange-Mint Foam

• Coconut Cream, Chocolate Cake and Cashew Crunch Trife

• Mango Bavarian Cream ”tini” with a Pomegranate Gelee and Cookie Corkscrew

Food Service Manager Instructor, Howard Gevertz, worked with students just before the event to make sure the booth looked as good as the food tasted.

From left to right: Chef Greg Burroughs, Chef Kelly Demarchena, Chef Jonathan Highfeld, and Chef Calise Fachko