Culinary Arts students show off talents for ATC board members
Athens Technical College’s board of directors held their October meeting in Monroe at the college’s Walton County Campus, and following their business meeting, they were treated to a gourmet meal cooked and served by the college’s Culinary Arts students.
The students practiced their kitchen and dining room skills as they cooked and crafted a beautifully presented four-course meal, then delivered each course to the board directors and members of the college’s faculty and staff, including President Flora W. Tydings. The meal was prepared in the Culinary Arts food service facility on the Walton County Campus and served in the special events room of the same building.
The group of gourmet cooks made crab-salad amuse-bouche (bite-sized hors d’oeuvres); a salad gourmande of fall baby spinach, hard-boiled eggs, herbed goat cheese mousse and fried artichokes; chicken marbella — sauté chicken supreme with pommes berny (potatoes) and vegetable jardiniere; and dessert of port wine poached pear and frangipan torte with pistachio sorbet, burnt orange sauce, short bread cookie and chocolate drizzle.
Prior to the catered lunch, board members approved several new programs at the college, heard about fundraising efforts for the Athens Tech Foundation and the college’s Adult Education program, listened to a presentation on data garnered for the Achieving the Dream efforts at the college to improve student success and discussed enrollment figures, among other business.
Photo caption: Athens Technical College President Flora W. Tydings, sixth from the right, gathered with Culinary Arts students and Culinary Arts program director Chef Scott Howard, second from right, for a photo Tuesday at the Walton County Campus.