Mod 1 grades are due today at noon. Please contact Shanda Byer (786-2290) or Susan Mendenhall (786-4956) with any questions or grade changes.

A “Seafood Celebration” was the theme for a grand Culinary Institute dinner served in Bistro Verde last Thursday evening. Dr. Charlotte Warren, president, presented a Certificate of Appreciation to Robbie Robert, recognizing Robert’s Seafood for its 100 years in Springfield.  The dinner was prepared by Chef Michael Higgins, owner and  executive chef of Maldaner’s Restaurant, assisted by LLCC culinary students. Chef Higgins was presented with an LLCC chef’s coat.

Mod 1 grades are due Monday, Oct. 16 at noon. Please contact Shanda Byer (786-2290) or Susan Mendenhall (786-4956) with any questions or grade changes.

KUDOS to the employees listed below for going above and beyond to assist others and for modeling LLCC’s core values! Each will receive a KUDOS certificate.

Dr. Victor Broderick, Dr. Deborah Brothers, Michelle Burger, Laurie Clemons, LLCC Community Education staff, Dr. Jason Dockter, Dave Ferrill, Melissa Franzen, Dr. Ashley Green, Sergeant Mike Hanson, Elaine Higgason, Carrie Jacobs, Barry Lamb, LLCC Library faculty and staff, Tim Luna, Keri Mason, Susan McClintock, Becky Miller-McGrath, Andy Mitkos, Soodi Nassirpour, Officer Tess Olson, Samantha Reif, Joanie Rogers, Sarah Scheufele, Shelly Smothers, Lawrence Strubhart, Greg Walbert and Dr. Beth Wiediger.

View Oct. 2017 KUDOS Award Winners to read what the above employees did and who nominated them.

The KUDOS award is an informal way to recognize the small and large ways our faculty and staff contribute to the positive environment that is LLCC. Brighten someone’s day and say “thank you, great job!” with a KUDOS. The next announcement will be during the fall semester. Nominate a deserving colleague by clicking on the KUDOS tab in the upper right corner of LincIn.

A press conference will be held at 11 this morning in A. Lincoln Commons to announce the 2017 City of Springfield Ornament which celebrates the 50th anniversary of LLCC. The ornament, designed by Greg Walbert, graphic design manager, is available for purchase in the LLCC Bookstore, with proceeds benefiting St. Joseph’s Home, a not-for-profit nursing home serving Springfield’s elderly. Speakers will include Sister Lenore Highland of St. Joseph’s Home; Dr. Charlotte Warren, LLCC president; and Springfield Mayor Jim Langfelder.

Mod 1 grades are due Monday, Oct. 16 at noon. Please contact Shanda Byer (786-2290) or Susan Mendenhall (786-4956) with any questions or grade changes.

Thanks to Dr. Chris McDonald, professor of political science, for sharing photos he captured of an osprey fishing.

LLCC Culinary Arts is planning a two-week, culinary-focused trip to Italy May 27-June 10, 2018, which is open to students and the community. An informational meeting on the trip will be held today, Oct. 10, at 5 p.m. in Bistro Verde.

The trip, in conjunction with Centro Studi Italiani in Urbania, Italy, will travel to three areas: the Marche region, nestled between the Apennine Mountains and the Adriatic Sea; the food valley area of Modena and Parma, located in the Emilia-Romagna region and known for prosciutto, balsamic vinegar and Parmesan cheese; and finally the city of Rome, the capital of Italy.

While there, various classes will be held in Italian language, culture and culinary heritage and tradition of Italy. This culinary immersion will also include meeting with culinary experts, local wine and food producers, restaurant owners and culinary entrepreneurs. Excursions to destinations with high artistic interest and natural beauty around Italy will provide a well-rounded perspective of Italian life and culture.

Interested individuals unable to attend the informational meeting may contact Nancy Sweet, director of LLCC culinary operations and programs, at 649-0798 or nancy.sweet@llcc.edu.

Mod 1 grades are due Monday, Oct. 16 at noon. Please contact Shanda Byer (786-2290) or Susan Mendenhall (786-4956) with any questions or grade changes.

LLCC Culinary Arts is planning a two-week, culinary-focused trip to Italy May 27-June 10, 2018, which is open to students and the community. An informational meeting on the trip will be held tomorrow, Oct. 10 at 5 p.m. in Bistro Verde.

The trip, in conjunction with Centro Studi Italiani in Urbania, Italy, will travel to three areas: the Marche region, nestled between the Apennine Mountains and the Adriatic Sea; the food valley area of Modena and Parma, located in the Emilia-Romagna region and known for prosciutto, balsamic vinegar and Parmesan cheese; and finally the city of Rome, the capital of Italy.

While there, various classes will be held in Italian language, culture and culinary heritage and tradition of Italy. This culinary immersion will also include meeting with culinary experts, local wine and food producers, restaurant owners and culinary entrepreneurs. Excursions to destinations with high artistic interest and natural beauty around Italy will provide a well-rounded perspective of Italian life and culture.

Interested individuals unable to attend the informational meeting may contact Nancy Sweet, director of LLCC culinary operations and programs, at 649-0798 or nancy.sweet@llcc.edu.