Culinard News from Jacksonville and Birmingham

Sep 28, 2012

The Jacksonville campus recently demonstrated the talents of its culinary students by hosting managers from Publix Supermarkets.

The visit also allowed the Virginia College Career Services team to finalize the logistics of a paid externship program for its students at Publix.

Josh Lourie, National Account Executive for Virginia College, Culinard Program Director Chef Mary Schaefer, and Daniel Kammeraad, Retail Staffing Specialist for Publix, led the presentation to the 28 store managers and three district managers in attendance. Culinard chefs Schaefer, Phillip Brown, and Kimberly Walton—with help from Culinary program and Pastry program students—prepared a grand buffet featuring crab cakes, skewered shrimp, mocha truffle pops and ice carvings.

The Publix managers were very impressed with the skills of the students from Culinard, the Culinary Institute for Virginia College, and will be recruiting paid externs in their deli, meat cutting and bakery departments.

UAB Medicine magazine recently published an alumni profile on Luis Pineda, M.D., who wears two white coats: that of a physician and a chef. As an oncologist and hematologist for more than two decades, Dr. Pineda saw many cancer patients lose interest in food, refusing hospital trays and meal replacement shakes. Then, with help from his other alma mater, Culinard, Pineda started doing something about it.

Also in Birmingham, Culinard's Chef Jared Danks' Pastry classes have been busy creating wedding cakes and a Southeast Asia-themed meal for the recent summer quarter graduation buffet.