Bistro To Go open today

Bistro Verde in the Workforce Careers Center
Bistro Verde, LLCC’s student-run café, is open during the fall 2020 semester as Bistro To Go for curbside pickup and takeout. It is open on Tuesdays and Thursdays, 11 a.m. to 1 p.m. through Nov. 19 (except for Nov. 3). You are invited to enjoy takeout items such as items as smoked chicken tortilla soup, roasted pear salad, grilled and chilled shrimp tacos, short rib melt, chicken pot pie and apple bread pudding. View the  menu. In addition, weekly chef specials will be available. Specials will be posted on the LLCC Culinary Arts and Hospitality Facebook page.

Lunch orders may be placed online at https://orders.cake.net/11205518 or by calling 217-786-2821, and must be paid for by credit or debit card when ordering.

Reserved parking spots for curbside pickup are available on the east side of the Workforce Careers Center on LLCC’s Springfield campus. When parked, call 217-786-2821, provide the name on the order and the vehicle make/model to have the order delivered.

For those joining us from campus that prefer to walk over, still order online and please pick up orders under the covered pavilion (signs will direct you to the pickup spot).

If you are a student attending classes at Workforce Careers Center or are an LLCC employee within the building, and you have already completed the daily health check as well as scanned your forehead temperature within WCC, you may wait for your order in the foyer. Please continue to follow the social distancing guideline of staying six feet apart.

Bistro To Go open today

Bistro Verde in the Workforce Careers Center
Bistro Verde, LLCC’s student-run café, is open during the fall 2020 semester as Bistro To Go for curbside pickup and takeout. It is open on Tuesdays and Thursdays, 11 a.m. to 1 p.m. through Nov. 19 (except for Nov. 3). You are invited to enjoy takeout items such as items as smoked chicken tortilla soup, roasted pear salad, grilled and chilled shrimp tacos, short rib melt, chicken pot pie and apple bread pudding. View the  menu. In addition, weekly chef specials will be available. Specials will be posted on the LLCC Culinary Arts and Hospitality Facebook page.

Lunch orders may be placed online at https://orders.cake.net/11205518 or by calling 217-786-2821, and must be paid for by credit or debit card when ordering.

Reserved parking spots for curbside pickup are available on the east side of the Workforce Careers Center on LLCC’s Springfield campus. When parked, call 217-786-2821, provide the name on the order and the vehicle make/model to have the order delivered.

For those joining us from campus that prefer to walk over, still order online and please pick up orders under the covered pavilion (signs will direct you to the pickup spot).

If you are a student attending classes at Workforce Careers Center or are an LLCC employee within the building, and you have already completed the daily health check as well as scanned your forehead temperature within WCC, you may wait for your order in the foyer. Please continue to follow the social distancing guideline of staying six feet apart.

Bistro To Go reopens today

Bistro Verde in the Workforce Careers Center
Bistro Verde, LLCC’s student-run café, will be open during the fall 2020 semester as Bistro To Go for curbside pickup. It will be open on Tuesdays and Thursdays, 11 a.m. to 1 p.m. from Sept. 17-Nov. 19 (except for Nov. 3). You are invited to enjoy takeout soups, salads, sandwiches, baked goods and coffees prepared by LLCC culinary arts, baking and pastry, and hospitality students.

Local chef Jordan Coffey, formerly of American Harvest and of the upcoming Luminary Provisions, is serving as the executive guest chef instructor for this fall’s student-led restaurant. View the  menu, which includes such items as smoked chicken tortilla soup, roasted pear salad, grilled and chilled shrimp tacos, short rib melt, chicken pot pie and apple bread pudding. In addition, weekly chef specials will be available. They will feature possible dishes for Coffey’s new restaurant. More information is available at www.llcc.edu/bistro-verde. Specials will be posted on the LLCC Culinary Arts and Hospitality Facebook page.

Lunch orders may be placed online at https://orders.cake.net/11205518 or by calling 217-786-2821, and must be paid for by credit or debit card when ordering.

Reserved parking spots for curbside pickup are available on the east side of the Workforce Careers Center on LLCC’s Springfield campus. When parked, call 217-786-2821, provide the name on the order and the vehicle make/model to have the order delivered.

For those joining us from campus that prefer to walk over, still order online and please pick up orders under the covered pavilion (signs will direct you to the pickup spot).

If you are a student attending classes at Workforce Careers Center or are an LLCC employee within the building, and you have already completed the daily health check as well as scanned your forehead temperature within WCC, you may wait for your order in the foyer. Please continue to follow the social distancing guideline of staying six feet apart.

Bistro To Go reopens Thursday

Bistro Verde in the Workforce Careers Center
Bistro Verde, LLCC’s student-run café, will be open during the fall 2020 semester as Bistro To Go for curbside pickup. It will be open on Tuesdays and Thursdays, 11 a.m. to 1 p.m. from Sept. 17-Nov. 19 (except for Nov. 3). You are invited to enjoy takeout soups, salads, sandwiches, baked goods and coffees prepared by LLCC culinary arts, baking and pastry, and hospitality students.

Local chef Jordan Coffey, formerly of American Harvest and of the upcoming Luminary Provisions, is serving as the executive guest chef instructor for this fall’s student-led restaurant. View the  menu, which includes such items as smoked chicken tortilla soup, roasted pear salad, grilled and chilled shrimp tacos, short rib melt, chicken pot pie and apple bread pudding. In addition, weekly chef specials will be available. They will feature possible dishes for Coffey’s new restaurant. More information is available at www.llcc.edu/bistro-verde. Specials will be posted on the LLCC Culinary Arts and Hospitality Facebook page.

Lunch orders may be placed online at https://orders.cake.net/11205518 or by calling 217-786-2821, and must be paid for by credit or debit card when ordering.

Reserved parking spots for curbside pickup are available on the east side of the Workforce Careers Center on LLCC’s Springfield campus. When parked, call 217-786-2821, provide the name on the order and the vehicle make/model to have the order delivered.

For those joining us from campus that prefer to walk over, still order online and please pick up orders under the covered pavilion (signs will direct you to the pickup spot).

If you are a student attending classes at Workforce Careers Center or are an LLCC employee within the building, and you have already completed the daily health check as well as scanned your forehead temperature within WCC, you may wait for your order in the foyer. Please continue to follow the social distancing guideline of staying six feet apart.

In the news

Curt Robinson, director, truck driver training, was interviewed by WAND and WCIA on Aug. 25 regarding the federal grant received by LLCC that will offer free truck driver training to veterans, active military and spouses.

Jay Kitterman, consultant, LLCC Culinary Institute, turned his column over to Charlyn Fargo, adjunct instructor, culinary arts, for today’s Epicuriosity 101 column in the State Journal-Register entitled, “Food matters!

Kyla Kruse, assistant director, public relations, wrote the article “The Venture Into Virtual Visits” for the summer 2020 issue of “Counsel,” published the National Council for Marketing and Public Relations.

Federal grant to provide free truck driver training at LLCC for veterans, active military and spouses

LLCC Lincoln Land Community College Truck Driver Training 217.786.2565 Student DriverVeterans, active military and their spouses will be eligible to receive free training at LLCC for a career in truck driving, thanks to a federal grant just announced.

LLCC is one of 20 institutions in the nation and the only one in Illinois to be awarded a U.S. Department of Transportation Commercial Motor Vehicle (CMV) Operator Safety Training Grant. LLCC will receive nearly $82,000 to provide this free training to approximately 20 individuals. Those interested in the free training may contact Curt Robinson, director of LLCC Truck Driver Training, at 217-786-2565 or curt.robinson@llcc.edu.

“We’re very pleased to receive this grant and to assist our veterans and members of the military,” said Robinson. “There is a high demand for truck drivers nationwide. Our short-term training program prepares students to pass the commercial driver’s license (CDL) exam and get good paying jobs in just weeks.”

Students can complete their in-class and behind-the-wheel training in four weeks if attending during the day or six weeks in the evening. Employers recruit students onsite, with starting salaries ranging from $35,000 to $75,000. The program also offers lifetime job placement assistance.

The federal grants are designed to expand the number of CDL holders with enhanced operator safety training, helping reduce the severity and number of crashes on U.S. roads involving CMVs. In addition, the grants aim to assist current or former members of the U.S. Armed Forces (including National Guard members and Reservists) and their spouses to transition to the CMV operation industry.

More information on the LLCC Truck Driver Training program is available at www.llcc.edu/truck-driver-training.

In the news

Nancy Sweet, dean of applied and emerging technologies, was interviewed yesterday on AM Springfield about career training opportunities at LLCC, the Transportation and Industrial Virtual Information Sessions and in-person tours.

Ron Riggle, athletic director and head baseball coach, was interviewed by WICS News Channel 20 on the NJCAA announcement on changes to the 2020-2021 competition schedules.

Sean Keeley, culinary specialist, is the author of today’s Epicuriosity 101 column in the State Journal-Register, “Picnic Clinic.”