Sheridan Lane, director, culinary program and operations, was interviewed Oct. 2 for a new program on NPR Illinois, “Community Voices.” She spoke on the LLCC culinary program and Culinary Institute offerings.
In the news
Jolene Lamb, coordinator, LLCC Culinary Institute, wrote today’s Epicuriosity 101 column in the State Journal-Register, “Pumpkin spice season is here!”
In the news
Tisha Miller, enrollment coordinator, LLCC-Taylorville and LLCC-Litchfield, was interviewed on the WTIM morning talkshow on Sept. 24. She discussed LateStart options, steps to enroll and the Moving Forward to LLCC events.
In the news
Jay Kitterman, consultant, LLCC Culinary Institute, wrote today’s Epicuriosity 101 column in the State Journal-Register entitled, “Sweets and more for Jewish New Year.”
In the news
Kevin Lust, director, Illinois Small Business Development Center at LLCC, was interviewed on WTAX yesterday morning about the new Business Interruption Grants.
Mackenzi Matthews, LLCC alum and current UIS student, has recently been selected to serve on the Illinois Board of Higher Education. WSIL-TV reports that she aims to bring a voice to affordability and access to resources in higher education.
In the news
Nancy Sweet, dean, LLCC Applied and Emerging Technologies, wrote the essay “Looking for a career change? Consider this high demand field” for the State Journal-Register, published Sept. 20.
In the news
Sean Keeley, culinary specialist, and Jordan Coffey, guest chef, were interviewed by WICS news Sept. 17 on the opening of Bistro To Go in the Workforce Careers Center.
In the news
Dr. Charlotte Warren, president, was interviewed about LateStart classes on three Neuhoff Media stations Wednesday, Sept. 16: WFMB, Sports Radio 1450 and WXAJ (The MIX).
Jordan Coffey, chef instructor for Bistro Verde, was interviewed by the State Journal-Register regarding Bistro To Go, which opens today for takeout lunch on Tuesdays and Thursdays through Nov. 19. His comments will appear in this Sunday’s A La Carte column, along with information on the virtual Culinary Institute classes offered this fall.
In the news
Sheridan Lane, director, culinary program and operations, is the author of today’s Epicuriosity 101 column, “Show your appreciation with this ‘big batch’ recipe.”
In the news
Sean Keeley, culinary specialist, is the author of today’s Epicuriosity 101 column in the State Journal-Register, “Soft Shell Crabs.”