Chef Gale Gand poses with Lexington studentsOther highlights included culinary lab demonstrations, interactive food stations, a craft beer tasting and internship presentation displays. For more information, visit www.lexingtoncollege.edu/preview/.
Wednesday, March 31, 2010
Wrap-up of Taste of Lexington '10
More than 400 hospitality industry professionals, prospective students, educators and executives attended Lexington College's annual Taste of Lexington event on March 11. The event, which raised scholarship funds for the next generation of women in the hospitality industry, offered the chance to meet students, faculty and staff, tour campus facilities and enjoy hors d’oeuvres prepared by Lexington students.
Chef Gale Gand poses with Lexington students
In a special guest appearance by acclaimed pastry chef, restaurateur, cookbook author and television personality Gale Gand, she discussed everything from juggling career and family and what she looks for when she hires pastry chefs to being a woman in the foodservice industry 25 years ago compared to today. She also signed copies of her latest book, titled Gale Gand's Brunch!
Other highlights included culinary lab demonstrations, interactive food stations, a craft beer tasting and internship presentation displays. For more information, visit www.lexingtoncollege.edu/preview/.
Chef Gale Gand poses with Lexington studentsOther highlights included culinary lab demonstrations, interactive food stations, a craft beer tasting and internship presentation displays. For more information, visit www.lexingtoncollege.edu/preview/.
'Salute to Women' raises funds for Sullivan University
On March 26 The Brown Hotel, Louisville, Ky., hosted a group of celebrity chefs, students and foodservice industry professionals for "A Salute to Women, Wine and Whiskey," an event to raise funds for a scholarship for a female student attending Sullivan University's National Center for Hospitality Studies (NCHS).
(l to r) Judy Schad of Capriole Farms, Kathy Cary of Lilly's, Laurent Géroli of The Brown Hotel, Susan Goss of West Town Tavern and Gale Gand of Tru
Joining The Brown Hotel's executive chef Laurent Géroli in preparing a five-course dinner in honor of Women's History Month that evening was cheesemaker Judy Schad of Capriole Farm, Warfordsburg, Pa.; chef Kathy Cary of Lilly's, Louisville; chef Katie Payne of Sullivan University; and Chicago chefs Susan Goss of West Town Tavern; and Gale Gand of Tru. NCHS faculty and students prepared hors d'oeuvres during the reception portion, which featured cocktails from mixologist Joy Perrine.
(l to r) Judy Schad of Capriole Farms, Kathy Cary of Lilly's, Laurent Géroli of The Brown Hotel, Susan Goss of West Town Tavern and Gale Gand of TruJoining The Brown Hotel's executive chef Laurent Géroli in preparing a five-course dinner in honor of Women's History Month that evening was cheesemaker Judy Schad of Capriole Farm, Warfordsburg, Pa.; chef Kathy Cary of Lilly's, Louisville; chef Katie Payne of Sullivan University; and Chicago chefs Susan Goss of West Town Tavern; and Gale Gand of Tru. NCHS faculty and students prepared hors d'oeuvres during the reception portion, which featured cocktails from mixologist Joy Perrine.
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