News Releases
News from the Culinary Arts Program at Lane Community College
Contact: Robin Johnson, Instructor, 463-3518, johnsonrb@lanecc.edu
For release September 7, 2005
“Culinary adventuring” class at LCC offers instruction from local chefs
EUGENE - Do you want to rub spatulas with the best local food talent in town? Are you a food enthusiast, contemplating a career change to food service, a serious home cook, a culinary professional and want to expand your gastronomic horizons?
Join gifted local chefs, food purveyors and knowledgeable culinary instructors at Lane Community College as they share their cooking secrets and techniques. These two-hour classes, offered Monday nights from 6 to 8 p.m. beginning September 26, are scheduled in Lane’s state-of-the-art demonstration kitchen classroom in Building 19 on main campus. The class will involve lecture, demonstrations, and hands-on work components, all under the direction of guest chef instructors.
Instructors include executive chef Stu Stein of the Rivers at Avalon Hotel and Spa in Portland; chef/owner Stephanie Pearl Kimmel and executive chef Rocky Maseli of Marché Restaurant; Adam Bernstein, chef/owner of Adam's Place; Ibrahim Hamide, chef/owner of Soriah's; pastry chef Julie Fether of the Palace Bakery; Dean Kasner, chef/innkeeper of the Wolf Creek Inn; Dwight Collins, owner/fish monger of Newman's Fish Company; chef instructors from the Lane Community College culinary arts program, and others.
This is a credit class offered on a pass/no pass basis. There will be no assignments. Community members are encouraged to attend.
To register, participants must fill out an admissions form for Lane if they haven’t already done so, available at http://2011sitearchive.lanecc.edu/stuser/admis.htm. When the completed admissions form is submitted to Enrollment Services, students receive a student number, called an 'L' number, and then may register online by clicking the ExpressLane icon on Lane’s home page at 2011sitearchive.lanecc.edu. The CRN number for the class is 24415. For additional information, contact Robin Johnson at 463-3518.
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