Communities: Fall 2007
You helped us raise $100,000 for lab equipment for the sciences. Thank you!
You helped us raise $100,000 to increase scholarship funding. Thank you!
Thank you to our supporters and donors who contributed to the “Imagine. Invest. Inspire.” initiative. Fundraising is continuing through 2008 to fully equip the Culinary Arts department and the new theater in Mukilteo Hall. For more information, please contact Executive Director Anne Cassidy. Email her at anne.cassidy@edcc.edu or call (425) 640-1884.
Gifts received through
June 30, 2007
Science: CityBank • Conrad Hanson • Steve & Donna Ferrill
Culinary Arts: Ruth and David Arista • Janet Carmichael • Anne Cassidy & Bob Fuller • Marty Cavalluzzi • Pat Copeland • Charles Drabkin & Michael Herzfeld • Traci Edlin • Jeffery Fosdick • Robert Fuller • Randy & Yvette Goodwin • Barbara Harrell • Samuel Howes • Chris & Jack Loos • Susan Loreen • Microsoft Giving Campaign • Dan Mitchell • Emily Moore • Jerilee Mosier • Melissa Newell • Beth Nichols • Elizabeth Patterson • Kent & Inger Saltonstall • Robert Schaurdt • Dick & Monda Van Hollebeke
Theater: Joyeanna Chaudiere • Comprehensive Wealth Management • Edmonds Daybreakers Rotary Foundation • Joanna Goff • William Harold • Hubbard Family Foundation • Julie Long • Lynnwood Rotary Club • Mill Creek Rotary Foundation • NPI, Inc • Richard Passey • H. Stewart Ross • Rotary Club of Edmonds
IMAGINE.
INVEST.
INSPIRE.
Kitchen Remodel Creates More Opportunities for Culinary Arts Students at Edmonds CC
“From early morning breakfast wraps at Mulligans, upscale cuisine for lunch at the College Café, to enjoying the sweet aroma of freshly baked cookies in the afternoon, the campus is connected to the Culinary Arts.” Susan Loreen, business dean
The college’s Culinary Arts department is already eagerly awaiting the opening of its remodeled culinary arts kitchen and dining room in fall 2008. Since construction began in 2006, the program has been operating its commercial cooking program temporarily out of Woodway Hall. The new kitchen will have a woodfired style pizza oven as well as an espresso machine. It will have state-of-the-art commercial cooking equipment and modern restaurant-quality stoves, ovens and dishwashers.
The college plans to turn the kitchen in Woodway Hall into the home of its new Baking program, which will train students in commercial baking and pastry techniques for the hospitality industry. The certificate includes a number of sweet classes. Plans are in the works to teach students the craft of making cakes, chocolates, tarts, French breads and pastries, as well as the art of presenting desserts with style.
As part of its “Imagine. Invest. Inspire.” initiative, the Foundation is raising funds to fully equip the remodeled kitchen and begin the baking program.
“Equipment is essential in any good Culinary Arts program and it’s expensive,” said Business Dean Susan Loreen.
Sixty students are now enrolled in the Culinary Arts program. The program, which had its first graduating class in 1987, is working towards American Culinary Federation certification. Culinary Arts continually updates its curriculum to meet the needs of local employers.
The Home Cooked Taste of Sustainability at Edmonds CC
The Seattle chapter of Chefs Collaborative, a national network of chefs, producers, educators and food lovers striving for a more sustainable food supply, awarded a scholarship to Stacey Schwartz, food buyer with the college’s culinary arts program to study at Quillisascut Farm School in Colville. This family-owned farm has been a popular apprenticeship for chefs from several award-winning local restaurants. Schwartz earned her two-year degree in Culinary Arts at the college and is currently working on a transfer degree.
She plans to enter the Food Management bachelor’s program under development at Central Washington University-Lynnwood.
Another alumna, Autumn Martin, who works as head chocolatier at Seattle's Theo Chocolate, also received the scholarship
Have You Seen Our Menus?
As part of their graduation requirements, Culinary Arts students must design and oversee the preparation of their own menu. The program has been increasing its efforts in sustainability including offering seasonally available food that is grown locally. Here’s a recent menu served in the College Café to correspond with sustainability awareness events on campus.
Lunch is served most Mondays through Thursdays, 11:30 a.m.-2 p.m., in Woodway 108. Call for reservations: (425) 640-1405.
“My education is critical to the
success of my family.”
Jascel DeGarmo, 2007 Washington Award for Vocational Excellence scholarship recipient
Why Edmonds CC? The Culinary Arts program. I wanted a job that was more than just paying the bills. I wanted to do something I enjoy.
Why now? Being able to attend school in the field of culinary arts is a lifelong dream. As a mother, it will be my pleasure and privilege to show my son and family the importance of dedication to your education.
Working at Anthony’s Homeport Restaurant
Biggest challenge attending school while raising my young son and supporting my family
Best college experience learning how delicate food is, how you can change and intensify every flavor
Type of food Old World, whole foods, like my German grandmother would make
Hunger for education There are so many aspects to the culinary arts. Iwant to take classes in wine, catering and baking and attend the farm totable program at Quillisascut Farm in Colville and the International Pinot Noir Celebration in Oregon.
What’s next? working in restaurants and saving to open my own café
Dream job running a neighborhood café, cooking simple, elegant and inexpensive meals using homegrown vegetables and herbs
Community Leadership Gets Things Cooking!
From Our Classes to Your Table: Culinary Arts alumni work at restaurants and catering companies including: Olives, Ray’s Boathouse, Crush, The Rock Woodfire Pizza, Shell Creek, Bon Appetit at the Seattle Art Museum, Roadhouse Grill, Ponti’s, the Tom Douglas restaurants, Celebration Catering and Theo’s Chocolates. They also start their own restaurants and catering businesses in our county.
Board Member Chris Loos, donning her apron for the occasion, and her husband, Jack, are co-chairs of the Foundation’s “Imagine. Invest. Inspire.” fundraising effort to fully equip the college’s remodeled commercial cooking kitchen. The kitchen remodel is part of a $5.1 million renovation of Brier Hall that includes the addition of science labs and classrooms on the second floor.
