TCC Southeast’s award-winning Culinary Arts Program has launched a new speaker series featuring hospitality and food service industry professionals focused on food beyond the dinner table.
Food provides not just vital nourishment, but human connection as well. Through this speaker series, participants will get to explore more of the avenues through which we connect with food.
These free events are open to the general public and members of the TCC community. Here is the schedule for November and December:
Founder/CEO, Meal Experience Market, LLC, Cheffaire
Topic: Micro-Catering & Entrepreneurial Cooking
Patrick D. Mitchell EC, AAC, FWMCS
Corporate Culinary Ambassador, Ben E. Keith Foods
Topic: Food & Labor costs – make it or break it!
Mark Tilley, Sales & Training Manager
Ben E. Keith/Winn Meat Division
Topic: Pandemic effects in the restaurant industry
Culinary Alumni Roundtable
Topic: Get the scoop on what to look forward to after graduation
The Culinary Arts Program at TCC Southeast prepares students to work in food service, production, supervision and baking areas of the food industry. The program offers an associate degree (Associate of Applied Science) and three certificates (Baking and Pastry, Culinary Arts I or Catering/Private Chef) for students to choose from.
Visit the Culinary Arts Program webpage for more information.
For more information, contact Chef Warner at firstname.lastname@example.org.