FEEDING CREATIVITY
Top row ( left to right ): Anthony MsOlgan , Kamisha Anderson , Shayla Wilson , Jayla Osborne , Andre Blake , Olivia Keyes , An Howard Hill Bottom row ( left to right ): Cierra Brown , Jaidyn Hovel , Camille McKenna , Johnathan Torres
Students in Meridian Community College Culinary Arts Technology Program get to feed their creativity while learning the methods and science of cooking .
With classes that focus on food , students discover ingredients , techniques and flavors . But that ’ s not all ; they garner core skills learning the ins and outs of hospitality management and restaurant and catering operations .
And at the heart of the program is the hands-on lab instruction in a commercial kitchen with An Howard Hill , chef instructor , and Anthony McOlgan , hospitality management instructor .
MCC Culinary Arts Technology Program students Kamisha Anderson , Andre Blake , Cierra Brown , Anissa Campbell Green , Jaidyn Hover , Olivia Keyes , Emily Lucas , Camille McKenna , Jayla Osborne , Johnathan Torres and Shayla Wilson all agree : Getting the hands-on experience in a real kitchen with instructors who have industry experience is priceless .
Their reasoning for pursuing a career in the culinary world is as individual as they are . When asked why they enrolled in the program , they answered :
Kamisha Anderson , 19 , of Louisville : “ I love to cook . My mom has a catering business , and she inspired me to come to culinary school .”
Andre Blake , 37 , of Meridian : “ To get a better grasp on the business side of the industry and to add to my cooking knowledge .”
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