News

Culinard enters externship partnership with Capella Hotel Group and other news

Oct 31, 2012

A new national externship agreement was recently signed in Auburn, Ala. between Virginia College and the Capella Hotel Group (CHG).

Students in the Culinary Arts and Pastry Arts programs at Virginia College (Culinard) serve externships to receive hands-on work experience before graduating. This agreement will bolster the quantity and quality of their externship opportunities at all existing and future Culinard programs in the Virginia College system.

Pictured left to right: Hans van der Reijden, CHG's Managing Director for Hotel Operations and Educational Initiatives; Chef Antony Osborne, Dean of Culinard; and Josh Lourie, National Account Executive for Education Corporation of America (ECA).

Headquartered in Atlanta, GA, CHG prides itself in delivering superior levels of service excellence for every luxury hotel, spa, and residence they manage. Their facilities are located in Germany, Ireland, China, Russia, Mexico, Singapore, Thailand, Japan, England, Indonesia, and Qatar. In the United States, they are located in New York, Florida, Illinois, Virginia, Alabama, and Washington, D.C.

Culinard, the Culinary Institute of Virginia College in Birmingham recently participated in Break'n Bread, Alabama's premier food and wine event. The ninth annual festival was sponsored by Birmingham Originals, a group of independent restaurateurs and others who support locally-produced food. Chef Antony Osborne, Dean of Culinard, serves on the organization's Board of Directors.

Chef Instructor Thomas Mair (shown above with Culinard students) created a Chocolate Terrine with Pistachio Ice Cream and Bourbon Orange Sauce and provided mouth-watering samples to the crowd.

The event, which attracted over 2,000 people, benefits charities including Camp Smile-a-Mile, Healthy Communities, and Make-a-Wish foundation of Alabama.

In Richmond, Style Weekly recently featured Chef Michael McGhee, Program Director for the Culinary Arts program in Richmond. You can read the article here.