Jay Kitterman, culinary and special events consultant, wrote this week’s Epicuriosity 101 column, “New wok cookbook provides inspiration.”

Joshua Dineen, chef specialist, wrote today’s Epicuriosity 101 column in the State Journal-Register, “Southern comfort sides.”

Jolene Lamb, LLCC Community Education culinary coordinator, wrote today’s Epicuriosity 101 column in the State Journal-Register, “Say bye-bye to boring breakfast muffins.”

Jay Kitterman, culinary and special events consultant, wrote this week’s Epicuriosity 101 column, “Purim: Do you know hamantaschen?”

Charlotte Warren, Ph.D., president, and Dave Bretscher, director of facilities, were interviewed by WICS/FOX-Illinois news March 4 on the anonymous donation that provided a meal to all facilities staff in appreciation for their work to keep campus beautiful.

Joshua Dineen, chef specialist, wrote last week’s Epicuriosity 101 column in the State Journal-Register, “Chilis, tortillas and joy.”

Sheridan Lane, director, culinary program and operations, wrote this week’s Epicuriosity 101 column on “Roasted root vegetable panzanella with truffle vinaigrette.”

Jolene Lamb, LLCC Community Education culinary coordinator, wrote today’s Epicuriosity 101 column in the State Journal-Register, “Foods of New Orleans.”

Jay Kitterman, culinary and special events consultant, wrote this week’s Epicuriosity 101 column, “Culinary trends for 2022.”