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By Katherine Richards and Katherine Richards,Staff Writer | July 14, 1993
He stood on the highest step of the winners' platform as the gold medal was hung around his neck and thousands applauded."It was awesome," he said. "I knew I did a good job . . . but I didn't think I placed first."Kaui Stryhn, 21, of Hampstead was in Louisville, Ky., June 23 for the Skill Olympics, an event sponsored by the Vocational Industrial Clubs of America, or VICA.His event: culinary arts.He placed first in the nation in the two-part contest.In the first part, the cooks were given a selection of ingredients, a menu and three hours to prepare a four-course meal.
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NEWS
May 18, 2014
Two culinary students in Anne Arundel Community College 's Hotel, Culinary Arts and Tourism Institute won gold medals, and the institute team earned second place at the sixth annual Chesapeake Culinary Cup competition this month at the institute in Glen Burnie . The Chesapeake Culinary Cup is an American Culinary Federation-sanctioned competition open to regional college culinary arts programs. Gold medal winner Michael Willard of Annapolis earned the highest score in the competition with his menu of pan-seared red snapper with citrus beurre blanc, lima bean puree, glazed carrots, orange-scented asparagus and a rice croquette.
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NEWS
By Rachel D. Mansour and Rachel D. Mansour,CONTRIBUTING WRITER | October 4, 1999
Homemade noodles hang on a drying rack next to a gigantic pot of chicken noodle soup made from scratch. Culinary arts students at the Center for Applied Technology North in Severn savor small cups of their steaming creation. They give much of the credit for their successes and their love of cooking to their teacher, Bruce S. Davis.But they aren't the only ones who appreciate Davis' enthusiasm for learning and culinary technique.Davis left yesterday for a three-week trip to Japan through the Fulbright Memorial Fund Teacher Program, which has sent 600 American teachers and administrators abroad every year since 1997.
NEWS
April 1, 2014
I feel bad for Sojourner-Douglass College students who may see the value of their diplomas go up in smoke ( "With Sojourner-Douglass' accreditation in jeopardy, students in limbo," March 30). Until I became involved with Baltimore International College's similar accreditation problems, I had no idea of the power the Middle States Commission on Higher Education enjoys. More than two years ago the culinary arts and hospitality management school was about to lose its accreditation as well, and since I lived in the neighborhood, the thought of an enormous, empty building was alarming.
NEWS
By KAREN NITKIN and KAREN NITKIN,SPECIAL TO THE SUN | December 4, 2005
Ken Jarvis, a professor at Anne Arundel Community Colleges Hospitality, Culinary Arts and Tourism Institute, dipped a spoon into the vinaigrette and tasted. If you want, you can just put a tiny bit of salt in there, he told Josh Morris, a Chesapeake High School junior who had paused in his whisking. That will help break up the acidity. He drizzled more oil into the bowl while Morris whisked again. Then he picked up the whisk and demonstrated the best motion. Use your wrist, not your whole arm, he said.
NEWS
By KAREN NITKIN and KAREN NITKIN,SPECIAL TO THE SUN | August 20, 2006
David Himelstein has been going blind since he was 18. Now he's 49 and can see nothing but what he described as a "white cloud." Bright light hurts his eyes, so for the past five years, he said, "I was stuck in a house in a dark room." Last week, though, he was in a kitchen at Anne Arundel Community College, adding cloves and cinnamon to a marinade for baby back ribs and flank steak. Himelstein, of Baltimore, was one of five participants in a training program called the Maryland Business Enterprise Program for the Blind, run by the state's Division of Rehabilitation Services.
NEWS
August 15, 1996
An article in the Aug. 3 editions of The Sun on a dispute in Little Italy should have identified the owner of a Central Avenue property as the Baltimore International Culinary College, which hopes to open its School of Culinary Arts there.The Sun regrets the errors.Pub Date: 8/15/96
NEWS
May 18, 2014
Two culinary students in Anne Arundel Community College 's Hotel, Culinary Arts and Tourism Institute won gold medals, and the institute team earned second place at the sixth annual Chesapeake Culinary Cup competition this month at the institute in Glen Burnie . The Chesapeake Culinary Cup is an American Culinary Federation-sanctioned competition open to regional college culinary arts programs. Gold medal winner Michael Willard of Annapolis earned the highest score in the competition with his menu of pan-seared red snapper with citrus beurre blanc, lima bean puree, glazed carrots, orange-scented asparagus and a rice croquette.
EXPLORE
March 24, 2012
The Carroll County Career and Technology Center's SkillsUSA Boosters will sponsor a pasta dinner Tuesday, March 27 from 5 to 8 p.m. at the school, 1229 Washington Road in Westminster. The dinner will be prepared by the culinary arts students. The menu includes marinara and other sauces, meatballs, salad, bread, desserts and beverages. Prices are $8 for adults and $5 for ages 6 to 12. Children age 5 and younger are free. Carryout available for $9, but call ahead. For tickets or information, call 410-751-3669 or email tanorwo@carrollk12.org . Funds generated from the dinner will go toward expenses for the state and national SkillsUSA competitions.
EXPLORE
April 19, 2012
The following students graduated from Woodland Job Corps, in Laurel, by completing all center requirements and obtained placement in a career or advanced education opportunity: Advance culinary: Patricia Almodovar, Giovanni Croix Cruz, Orben Diaz, Richard Dumostil, Megan Lawhorne and Caleb Upchurch. Carpentry: Angelo Ford, Tyshon McCarroll and Cornillios Murray. Culinary arts: Denise Everett, Kiara Matthews, Rebekah Sutton, Brittany Trusty, Edward Valencia, Jonathan Vargas and Tyerra Vereen.
FEATURES
By Elizabeth Heubeck, For The Baltimore Sun | November 24, 2013
When Latitia Carter and her then-12-year-old son sought temporary housing at Baltimore Outreach Services' emergency shelter in Federal Hill, she wasn't looking for a job — just a roof over her head while she rebounded from a rough spell that included getting laid off from her job at a uniform company. But to her surprise, she also found a new career in the culinary arts. Thanks to the Baltimore Outreach Services culinary arts training program, Carter has a full time job with Hyatt Regency.
NEWS
September 13, 2013
Perkins presents $192 million construction plan to school board Anne Arundel County Public Schools will host a hearing on Sept. 25 to gather public comment on a $192.1 million capital budget proposal unveiled last week by interim Superintendent Mamie J. Perkins. The capital budget generally pertains to construction and renovation projects. Perkins' budget plan proposes funding for renovations and modernizations at several schools and for design projects to begin planning for new schools.
NEWS
June 22, 2013
(1926-1999) Haussner's was certainly admired for its cuisine, which combined traditional German specialties like Wiener schnitzel a la Holstein with Mid-Atlantic fare such as crab cakes and terrapin stew. And people still dream about the dessert selection, especially the strawberry pie. But Haussner's was loved for being Haussner's, a one-of-a-kind dining destination, every inch of it decorated with works of art collected by William Henry Haussner's wife, Frances Wilke Haussner.
NEWS
By Joe Burris, The Baltimore Sun | May 9, 2013
The course is "Introduction to Casino Gambling," but upon entering the classroom, one might be tempted to place a bet at the roulette wheel, the craps table or any of the other table game layouts. As he stared at the roulette wheel, Christopher Lamb of Elkridge, a student who has taken one week of the Anne Arundel Community College course, could scarcely contain his excitement at the thought of working in a casino. "It is an amazing game, just on gambling and chance, and who knows where the ball is going to land?
EXPLORE
Special to The Aegs | March 18, 2013
T'Jae Gibson, of Abingdon, won first place in the Community Relations-Special Events category at the major command level in a U.S. Army public affairs competition. She leads the Army Research Laboratory's broadcast services area. She also serves as the public affairs office's designate for public affairs planning and project integration. A panel of eight civilian sector and government public affairs practitioners from around the country judged the competition. As a result of winning at the Army Materiel Command level, the program will compete at the Pentagon to be named a 2012 Maj. Gen. Keith L. Ware Public Affairs award winner, a pinnacle achievement for Army public affairs practitioners.
EXPLORE
By Janene Holzberg | February 4, 2013
The art of cooking is about the journey and the destination, to tweak a famous quote about life that downplays the latter. And it's also about who's guiding you along the way. So when David and Michelle Byrnes discovered one of their favorite chefs was offering private cooking classes in his Columbia home, the Sykesville couple immediately contacted Ben Tehranian to set up a session. And they weren't the only ones to seek him out in recent months: Two couples co-hosting their children's small wedding at home decided they wanted him to teach them to prepare the food for the reception, and six girlfriends chose a class as a unique theme for a bachelorette party.
NEWS
February 21, 2001
Elected officials and representatives of business and industry will help Anne Arundel Community College launch renovations tomorrow to turn the Robinson Building into the home of the school's Hospitality, Culinary Arts and Tourism Institute. The ceremony will highlight the partnership of the county, the college and the hospitality industry to provide training and services for those sectors of the area's economy. The 14,000-square-foot building, at 7438 Ritchie Highway, was purchased for $2 million in the fall by the county, which had been renting space there.
NEWS
By Lan Nguyen and Lan Nguyen,Sun Staff Writer | April 12, 1994
Randy Shircel, a student at the Howard School of Technology, is well on his way to realizing his dream of opening his own four-star restaurant.The 18-year-old Elkridge student will compete in the National High School Recipe Contest this weekend with 19 others at the Johnson & Wales University in Rhode Island, the world's largest culinary arts school. The top prize: A full scholarship to the prestigious school, worth more than $37,000 over four years."I'm nervous and excited," Randy said.More than 500 students from across the United States submitted recipes in hopes of being picked as one of 20 finalists in the three-day cook-off contest, which has two categories: dinner for four, and desserts.
BUSINESS
By Steve Kilar and The Baltimore Sun | December 3, 2012
The defunct Baltimore International College is selling its former headquarters at 17 Commerce Street, according to a statement Monday from the real estate firm handling the sale. Real estate leasing and sales firm Cushman & Wakefield is marketing the building “as a redevelopment opportunity for multifamily, hotel, office or retail use,” the statement said. “Originally home to the Baltimore Grain Trading Exchange, the 80,555 square foot Commerce Exchange Building was built in 1906 after the Great Baltimore Fire and completely renovated in 1985,” Cushman & Wakefield said.
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