What do rhubarb, tomatoes and soft shell crabs have in common? Not much, but they all were ingredients in the second Atlantic Cup cook-off between Anne Arundel Community College and City of Glasgow College.Read More.
You could say Stephen Sala had good reason to believe the Coast Guard would be his career. “My father, my grandfather and my grandfather’s father were all in the Coast Guard,” he said. “It was always my goal to do the same.”Read More.
When she came to the United States from Ukraine five years ago, Natallia Okhrimenko thought that, along with a new address, she also would take the opportunity to start a new career. Her father worked his entire life in the restaurant business, often taking her on the job when she was a small girl. “I was always wondering what it looks like to work in hospitality,” she said. “When I came here, I decided to try.”Read More.
William Knott likes working with food. So much in fact, the Anne Arundel Community College Hotel, Culinary Arts, and Tourism Institute grad has made it not only his career, but also a hobby.Read More.
Alex Orellana’s love for cooking came from a childhood in his El Salvadorian grandmother’s kitchen. So for him, food has long been synonymous with family.Read More.
As a military latchkey kid experimenting in the kitchen, Ricky Rice loved every step of the process. “I thought I’d be a food critic someday because I loved to eat so much, but I channeled that into cooking instead,” he said.Read More.
AACC physics and physical science professor Jason Barbour has hundreds, if not thousands of “students” who have never set foot in his classroom. Once or twice per year for the last six years, families and children fill the AACC Kauffman Theater for Science Night. Barbour and biology professor Greg Schrader don tie-dye lab coats and colorful hats as they perform some lively experiments with liquid nitrogen, a bed of nails, balloons and more.Read More.
When Kurt Peter attended Lynchburg College to play lacrosse and earn a sports management and business degree, he thought he was moving far from his high school summers in a country club kitchen. Turns out it was just a pause.Read More.
If there’s one thing the Westin Annapolis Hotel chefs have in common, it’s a long-held passion for food -- and AACC's Hotel, Culinary Arts and Tourism program.Read More.
AACC’s Hotel, Culinary Arts and Tourism Institute was named one of the 50 Best Culinary Schools in the U.S. by Best Choice Schools. At number 14 on the 2016 list, HCAT rose above numerous, more well-known culinary schools including Johnson & Wales University College of Culinary Arts.Read More.