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Culinary Arts

NEWS
July 17, 2015 | By Kevin Riordan, Inquirer Columnist
At Camden's most unusual new restaurant, there's more than hearty fare on the menu. Five raised beds of veggies are flourishing on the roof; a cozy "garden terrace" offers an outdoor space for catered events; and some employees are ex-cons who have turned their lives around. Welcome to the CK Cafe, where sales of sandwiches, salads, and platters named for Pyne Poynt, Parkside, Fairview, and other sections of the city help feed the needy folks who live there. "We're trying to celebrate where we're at," says Karen Talarico, executive director of Cathedral Kitchen, the cafe's nonprofit parent.
NEWS
January 5, 1995 | By Connie Langland, INQUIRER STAFF WRITER
Catch up with Hai Doan in the pre-dawn darkness and you are likely to find him busy at work at the Vale-Rio Diner. (He can be found there at the dinner hour, too.) Catch up with Doan a little later, about sunrise, and he'll be at the Center for Arts and Technology-Pickering on Charlestown Road, on the northern edge of Schuylkill Township, putting together breakfast for Head Start youngsters. After that, he'll check the day's lunch menu for teachers at the technical school, bake his desserts, set up the teachers' dining room, check on supplies, supervise fellow culinary arts students as they start preparing lunch, wipe down counters, and take his place behind the counter as teachers file into their private cafe for lunch and some peace and quiet.
NEWS
July 12, 2013 | BY JOHN F. MORRISON, Daily News Staff Writer morrisj@phillynews.com, 215-854-5573
TONY ALCANTARA had hopes, plans and dreams, like any normal young man of superior intellect. Unfortunately, Tony wasn't normal. He had superior intelligence, but he grew up with osteopetrosis, a rare disorder that causes the bones to harden. Over the years, he broke many bones and ultimately could get around only with crutches or in a wheelchair. But Tony Alcantara had hopes, plans and dreams that he refused to relinquish despite his gradually worsening condition. He continued to inspire everyone who knew him with his optimism and courage.
NEWS
April 18, 2000 | By Gloria A. Hoffner, INQUIRER SUBURBAN STAFF
Caryl Atmajian began sewing as a way to stretch her budget, and discovered a career. She was studying at Philadelphia College of Bible to become an English teacher when she decided home economics was her true love. Atmajian used the memory of that moment to develop Senior Seminar Field Experience, a career-selection course that won her the state level National Family and Consumer Science Teacher of the Year Award. "I remember I was sewing, and I suddenly said to myself, 'I love this.
NEWS
November 30, 2003 | By Cynthia J. McGroarty INQUIRER SUBURBAN STAFF
Being a chef is not just about making the perfect sauce, said Stephen O'Donnell, who has worked in professional kitchens for 25 years. Food must be ordered, equipment checked, people managed, and menus planned. And expect long hours on holidays and weekends, the Downingtown resident said. "But that's something we accept. Those who stay in it long-term really love it," he said. O'Donnell is the coordinator of a chef-apprentice program that will begin in January at Montgomery County Community College.
NEWS
May 15, 1994 | By Patricia Bathurst, INQUIRER CORRESPONDENT
Brian McCleish got an early graduation present from the Pitman Board of Education: a round-trip airline ticket. The ticket will allow McCleish, 18, to take part in his high school graduation ceremony June 21 and get back to Johnson & Wales University in Rhode Island in time for his second full day of classes as an advanced- placement student in culinary arts. Not bad for a guy whose folks and teachers figured him for a dropout just two years ago. "He was a gifted student in elementary school," said his mother, Linda Hess.
NEWS
November 18, 1997 | By Heather Moore, INQUIRER CORRESPONDENT
Thomas V. Crow maintains a school that, when it was built 28 years ago, won the prestigious Distinguished Building Award from the state chapter of the American Institute of Architects. The 144,000 square feet of brown bricks and white columns that make up the Middle Bucks Institute of Technology were considered the cutting-edge of 1970s educational architecture. So why can't Crow, building and grounds supervisor, find new parts for much of his school's equipment? And why must he position trash cans under ceilings to catch drips from a leaky roof?
NEWS
May 22, 2001 | By Louise Harbach INQUIRER SUBURBAN STAFF
Three longtime employees who are retiring from Camden County College this year were honored Saturday during commencement festivities. The college is conferring emeritus status on Dorrell Biddle of Mount Laurel, a professor of biology at the college since 1969, and Anthony L. Tumolo of Havertown, Delaware County, a professor of chemistry since 1973. Catherine "Kitty" Hewitt of Laurel Springs received the Camden County College Presidential Medal for her service to the college.
SPORTS
October 7, 2012 | By Rick O’Brien, INQUIRER STAFF WRITER
One day, instead of "Rodeo," his current nickname, he might answer to "Chef. " Renz Compton, a two-way standout for Frankford High's football team, is studying culinary arts and hopes it might eventually become his profession. Could he whip up, say, an awesome crème brûlée? "I can make anything," the 18-year-old said. "You give me the ingredients and I can make it. " At Frankford, Compton is learning the ins and outs of the trade under the watchful eye of longtime teacher Wilma Stephenson, who each year helps future chefs land scholarship money to culinary arts schools across the country.
SPORTS
October 7, 2012 | By Rick O, Inquirer Columnist
One day, instead of "Rodeo," his current nickname, he might answer to "Chef. " Renz Compton, a two-way standout for Frankford High's football team, is studying culinary arts and hopes it might eventually become his profession. Could he whip up, say, an awesome crème brûlée? "I can make anything," the 18-year-old said. "You give me the ingredients and I can make it. " At Frankford, Compton is learning the ins and outs of the trade under the watchful eye of longtime teacher Wilma Stephenson, who each year helps future chefs land scholarship money to culinary arts schools across the country.
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