bright stars

2010 is almost over. 

The holiday has given me sometime to reflect on what I do and where the program is.  As an educator I sometimes gauge my effectiveness or success on the accomplishments of my students.  To this end, I was successful in 2010. 

Derek graduated with his Bachelor degree from the University of Houston.  He is working as the assistant pastry chef at a resort in Vale.  Derek is very talented, focused and will be a factor to be contended with.

Dedee also graduated with her Bachelor degree.  She attended Texas Tech University.  I really enjoyed having Dedee in class.

Pat attended on the hands on Plate Cooks events sponsored by Plate Magazine.  His group received the coveted "best plate" award for their recipe by the California Raisin Board.

There have been many more successes through the year but these are the ones that stand out to me at the moment.  Well done guys!

I can't wait for 2011.

Happy Eating
Chef Leslie Bartosh
Alvin Community College
http://www.alvincollege.edu/culinaryarts
281.756.3949

American Culinary Federation Chef Educator of the Year

I am deeply honored and pleased to be able to inform you all, that I have been named as a semi-finalist for the American Culinary Federation Chef Educator of the Year award.  This is indeed a high honor. 
I am in the central region of the A.C.F..  The central region conference will be held in April in New Orleans.  At the conference, one individual will be chosen to represent the region as a finalist for the Chef Educator of the Year award.  This person will compete against the finalists from the other three regions of the A.C.F. for the title of Chef Educator of the Year.  The competition will take place at the A.C.F. national conference in July 2011 in Grapevine, Texas.

Until next time.

Happy Eating
Chef Leslie Bartosh
chef@alvincollege.edu
http://www.alvincollege.edu/culinaryarts
281.756.3949

enrollment for spring semester

As this semester is coming to an end, I am getting quite a few inquiries about enrolling in classes for the spring semester.  Options for spring enrollment include taking management classes and/or any general academics that may be required for your course of study. 
We start students in our lab (culinary arts cooking) classes every August.  The very first lab class, Basic Food Preparation, is the pre-requisite for all other lab classes.  We typically hold seats in the fall lab class sequence, for those students who start with us in the spring.

Happy Rating
Chef Leslie Bartosh
chef@alvincollege.edu
281.756.3949
http://www.alvincollege.edu/culinaryarts