Culinary Arts Director Christopher Tanner Inducted into AAC Honor Society

Chef Christopher Allen Tanner

by Diane VanDyke

Montgomery County Community College’s Director of the Culinary Arts Institute Christopher Allen Tanner, CEC, WCC, CHE, AAC was recently inducted into the American Academy of Chefs (AAC) — the honor society of the American Culinary Federation, Inc. (ACF).

Chef Tanner was one of only 16 AAC society members inducted at the 41st Annual Induction dinner on July 15 during the ACF National Convention in Orlando, Fla.

“Becoming a Fellow of the AAC has been a lifetime goal and dream of mine,” Chef Tanner said.  “To accomplish this at this time in my life—when I have just started with MCCC to establish the new Culinary Arts Institute and when my wife and I are expecting our first child in January—is fantastic. Truly, I owe this honor to Chefs Fritz Sonnenschmidt, CMC, AAC, and Noble Masi, CMB, CEPC, AAC, for nominating me and guiding me in my career, along with my other mentor Thomas Recinella, CEC, AAC, all of my students and especially my wife for supporting me in all of my endeavors.”

AAC members represent the highest standards of culinary professionalism in the organization, society and industry. Out of more than 22,000 ACF members, approximately 850 members have been inducted into the Academy.

To become a Fellow, chefs must be nominated by two current AAC Fellows and meet several requirements.  These include being ACF certified for two years; having a minimum of 15 years of culinary experience, with at least 10 years an executive chef at a full-service restaurant or at least five years for a culinary educator; being an ACF member for at least 10 consecutive years and attending at least four ACF conferences and/or national conventions. Additionally, applicants must fulfill at least 10 of 20 elective attainable goals.

Prior to his position as director of the College’s Culinary Arts program, Chef Tanner previously worked as a chef-instructor at Schenectady County Community College, N.Y., as executive chef/club manager at Winnisook Club, Big Indian, N.Y., and as executive chef/consultant at Merlin Hospitality, Saratoga Springs, N.Y. He is a member of ACF Philadelphia Chapter.

Before moving to Pennsylvania, he served as president of ACF Capital District–Central New York. He has received numerous awards and recognitions, including ACF Capital District–Central New York’s 2010 Chef of the Year Award and its 2011 Chef Educator of the Year Award. He has also won more than 35 medals in culinary competitions. In addition, he serves as an ACF-approved culinary judge.

In his current position as director, Chef Tanner oversees all aspects of the College’s new Culinary Arts Institute. Slated to open in 2013, the Institute will be located in Towamencin Town Square, near the Lansdale exit of the Pennsylvania Turnpike. The 15,000 square-foot facility will feature four state-of-the-art kitchens and equipment, three SMART classrooms, a retail café and bakeshop and a first floor patio for dining and grilling.

To learn more about The Culinary Arts Institute of Montgomery County Community College visit www.mc3.edu/culinary or contact Culinary Arts Director Christopher Allen Tanner at ctanner@mc3.edu.

College Breaks Ground on Entrepreneurial Culinary Arts Institute

by Alana J. Mauger and Diane VanDyke

Montgomery County Community College hosted a ceremonial groundbreaking for its new Culinary Arts Institute, located at the Towamencin Town Square complex, on March 23.

“The creation of the Culinary Arts Institute of Montgomery County Community College will position us as the region’s premiere education resource for future culinary and pastry arts professionals,” said Dr. Karen A. Stout, College president.

Slated to open in 2013, the 15,000 square-foot facility will feature four state-of-the-art kitchens and equipment, three SMART classrooms, a retail shop for coffee and baked goods, and a first floor patio for dining and grilling. The site can be conveniently accessed from the Blue Route (I-476) corridor and the Pennsylvania Turnpike.

“With food being such a central part of our lives, it is incredibly appropriate that a community college provide programs for careers in the culinary arts,” said guest State Rep. Kate Harper. “Located near the turnpike in an emerging town center with potential area employers—this is the best of all possible worlds.”

State Senator Bob Mensch, who also spoke at the ceremony, praised the College, developer Philadelphia Suburban Development Corporation (PSDC) and Towamencin Township officials for their ingenuity in making the Institute possible through this public-private partnership.

Montgomery County Commissioner Josh Shapiro additionally complemented the College for developing “new and innovative ways of teaching students.”

“For the fraction of the price, students can come here and get an unbelievable education in the culinary arts,” he said. “The College is a model of efficiency, creativity and thinking out of the box.”

Chef Christopher Allen Tanner will be leading the programs as the new Director of the Culinary Arts Institute. He previously worked as a chef instructor at Schenectady County Community College in New York, where he redeveloped the program’s curriculum. In 2011, he was named the American Culinary Federation’s Chef Educator of the Year for the Capital District-Central New York region and in 2010 he earned the organization’s Chef of the Year distinction.

The Culinary Arts curriculum emphasizes hands-on, lab-based learning in a professional kitchen setting, balanced with academic courses and cooperative internship training. Aligned with best practices in culinary education, the on-site program director, career coach and academic advisors will work directly with students from start to finish – from application through graduation to employment – to support their success.

Students will be able to select from a wide range of programing options that best meet their professional goals. Associate in Applied Science degree-seeking students can concentrate in Professional Culinary Arts or Professional Baking and Pastry Arts within the curriculum, and a one-year certificate program is also offered.

The National Restaurant Association anticipates significant industry growth through 2021, resulting in 28,200 new culinary jobs in Pennsylvania and 1.4 million new jobs nationwide. The Institute will have the capacity to enroll up 350 students over the next five years.

The Institute will also support variety of non-credit courses for the culinary enthusiast and professional development. Examples include basic catering, cooking technology, meeting and event planning, professional bartending, culinary occupational ESL, and ServSafe certification instruction in both English and Spanish.

To learn more about The Culinary Arts Institute of Montgomery County Community College visit www.mc3.edu/culinary or contact Culinary Arts Director Christopher Allen Tanner at ctanner@mc3.edu.

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Photos by David DeBalko

College Set to Break Ground on New Culinary Arts Institute

by Alana J. Mauger

Exterior rendering

Montgomery County Community College will host a ceremonial ground breaking for its brand new Culinary Arts Institute, located at the Towamencin Town Square complex, on Friday, March 23.

“The Culinary Arts Institute of Montgomery County Community College is just one example of the many high demand programs and certifications the College offers as part of our commitment to enhance workforce development opportunities and to promote the economic advancement of the County,” said Dr. Karen A. Stout, president.

Interior rendering

Slated to open its doors in 2013, the Institute is positioned to be the premiere training resource for future culinary and pastry arts professional in this growing industry. The National Restaurant Association anticipates significant industry growth through 2021, resulting in 28,200 new culinary jobs in Pennsylvania and 1.4 million new jobs nationwide.

“By developing our Culinary Arts Institute, we are able to expand the College’s existing Culinary Arts program. This means we will be able to prepare a greater number of students for careers in an industry that has viable employment opportunities, both now and in the future,” said Dr. Stout. “The Institute will have the capacity to enroll up 350 students over the next five years.”

Students will be able to select from a wide range of programing options that best meet their professional goals. Associate in Applied Science degree-seeking students can concentrate in Professional Culinary Arts or Professional Baking and Pastry Arts within the curriculum, and a one-year certificate program is also offered.

The Institute’s courses and programs are designed to be flexible, with both day and evening hours, which enable returning adult students, like Joseph Jay Bullick, to pursue their dreams.

“I’ve always wanted to own my own restaurant,” said Bullick, a current Culinary Arts student who works as a day shift security officer at the Montgomery County Courthouse. “The fact that the College offers an evening program will help get me there.”

The Culinary Arts curriculum emphasizes hands-on, lab-based learning in a professional kitchen setting. Aligned with best practices in culinary education, the on-site program director, career coach and academic advisors will work directly with students from start to finish – from application through graduation to employment – to support their success.

The Institute will also support variety of non-credit courses for the culinary enthusiast and for professional development. Examples include basic catering, cooking technology, meeting and event planning, professional bartending, culinary occupational ESL, and ServSafe certification instruction in both English and Spanish.

Conveniently located in the Towamencin Town Square complex near the Lansdale exchange of the Pennsylvania Turnpike, the 15,000 square-foot facility will feature four state-of-the-art kitchens and equipment, three smart classrooms, a retail shop for coffee and baked goods, and a first floor patio for dining and grilling.

To learn more about The Culinary Arts Institute of Montgomery County Community College visit www.mc3.edu/culinary or contact Culinary Arts Director Christopher Allen Tanner at ctanner@mc3.edu.

Culinary Arts Students Garner Scholarships

by Diane VanDyke

Two Montgomery County Community College Culinary Arts students received $1,000 scholarships each from the Delaware Valley Bailliage, a local chapter of the prestigious La Chaîne des Rôtisseurs, at its annual Holiday and Inductions Black Tie Dinner in December 2010 held at Georges Perrier’s Le Bec-Fin, Philadelphia, Pa.

Scholarship recipients Brianna Ninni and Brittany Uppole are studying under instructor Stephen M. O’Donnell, an American Culinary Federation Certified Executive Chef and Approved Certification Evaluator and a Fellow of the American Academy of Chefs.

“These students are passionate and have a sincere interest in pursuing careers in the food service and hospitality industries,” said O’Donnell.  “When recommending students for the scholarships, I look for students who have good grades, attendance, and participation, and who are willing to do research on their own. Brianna and Brittany have professional demeanors. They pay attention to detail and come to class prepared and ready.”

Brianna got involved in baking when she was about 12 years old and took Wilton cake decorating classes. She credits her grandfather Robert Gebhard as her inspiration for cooking and baking.

“He is a great cook who spends a lot of time in the kitchen and enjoys sharing his passion with others,” she said.

Prior to enrolling at the College in the fall of 2010, Brianna attended Immaculata University for two years studying nutrition and dietetics with the goal of becoming a registered dietician. However, after working as a dietary aide, she realized she wanted to be involved in the hands-on preparation of food.

“Cooking is very exciting and you can be extremely creative, but I love to bake,” she said. “I like being able to try new recipes and then work on them and modify them to perfection. I also enjoy being able to pay close attention to details and that is really important in baking and pastry work.”

After graduation in 2012, her dreams include becoming a head pastry chef in a hotel or restaurant or owning her own baking and pastry shop.

Brittany also became involved in cooking at an early age since food was the main focus of many of her family gatherings.

“I prefer baking because it is more exact than cooking,” she said. “Also, I have a huge sweet tooth, so I like to make things I enjoy eating. I guess you could say my specialty is cheesecakes. I have the most practice making them, and I am always asked to bring a cheesecake to holiday dinners.”

After graduating in 2012, Brittany plans to work in a bakery and ultimately open her own bakery business.

“Chef O’Donnell is a great instructor and his teaching methods are very effective,” Brittany said. “I never thought I could learn so much in one semester.”

“Chef O’Donnell is also a great reference,” Brianna added. “He is well connected in the culinary community and has so many resources available to him. He is very willing to help all of his students.”

O’Donnell is a longtime member of the Delaware Valley Bailliage. Founded in 1248 in Paris, France, La Chaîne des Rôtisseurs is the world’s oldest international gastronomic society. This international guild of chefs was disbanded for a time but then reinstated by three chefs in 1950 to promote the pleasures of the table—fine food, good wine and camaraderie.

Each year the society sponsors young chef and sommelier international competitions while the Chaîne Foundation provides scholarships for students in these fields.

The scholarship award was part of a multi-anniversary celebration, since 2010 marked the 10^th anniversary of Del-Val Chaîne, the 50^th anniversary of La Chaîne in the United States and the 40^th anniversary of Le Bec-Fin.

Montgomery County Community College’s Culinary and Pastry Arts 60-hour program prepares students to be immediately employed in the ever-growing food service industry or to easily transfer into bachelor’s degree programs at various institutions, including The International Culinary School at the Art Institute of Philadelphia, Drexel University and Johnson & Wales University.

Receiving the scholarship awards at Le Bec-Fin are (from left) Brittney Uppole, Culinary Arts Instructor and Program Coordinator Stephen M. O’Donnell and Brianna Ninni.