Three Collin College students recently worked with Del Frisco’s Grille Plano to create unique tasting menus benefiting the college’s Institute of Hospitality and Culinary Education (IHCE). The menus were offered for dinner service Sunday-Tuesday for the first three weeks of July* in celebration of Culinary Arts Month, raising $355 for IHCE scholarships. The menus were…
TRAVEL, NETWORKING AND NEW HOSPITALITY ORGANIZATIONS
For those in a hospitality career, attending the World Education Congress (WEC), the global conference for the Meeting Professionals International (MPI) association, is worth getting excited about. As one of the most respected planning and event associations, with 70 chapters worldwide, MPI provides innovative and relevant education, networking opportunities and business exchanges. To attend the…
IHCE GAINS INTERNATIONAL ATTENTION
Foodservice leaders from seven countries enjoyed lunch at The Red Room, toured the culinary facilities and attended presentations at the Preston Ridge Campus last month. Partnering with the Greater Dallas Restaurant Association, the International Trade Association hosted a trip to the U.S. for industry leaders in Eastern Europe. Participants travelled to Dallas, Austin and Chicago.…
VALENTINE’S Q & A WITH CHEF SEVERS
Institute of Hospitality and Culinary Education’s Chef Tom Severs answers your Valentine’s questions: 1) What are tasty meals that won’t give you of your “special someone” bad breathe? Fish, either baked or grilled, is a very safe preparation, as long as you don’t use garlic. Your normal seasoning of salt and pepper will do. You…
SOMETHING’S COOKING
For the first time ever, Collin College’s Institute of Hospitality and Culinary Education is hosting a Hospitality and Culinary Arts Career Fair. The fair will be from 9:30 a.m. – 12:30 p.m., on Thursday, Feb. 27 at the Preston Ridge Campus Conference Center and will provide students an opportunity to meet and network with industry…
A PRIME RIB WINTER DINNER RECIPE
Chef Tom Severs, Collin College culinary arts professor, says winter season prime rib dinner is sure to please. However, he also warns people to be cautious of retail tricks and misleading merchandising practices. “The name prime rib of beef does not automatically mean you’re getting the highest, most desirable cut of meat,” Severs explains. “It’s…