Jolene Lamb, coordinator, LLCC Culinary Institute, wrote today’s Epicuriosity 101 column in the State Journal-Register, “Try lavender, matcha or berries to lighten up springtime recipes.”
Tag Archives: Epicuriosity 101
In the news
Jay Kitterman, consultant, LLCC Culinary Institute, wrote today’s Epicuriosity 101 column in the State Journal-Register entitled, “Passover – Kosher Wine.”
Sheridan Lane, director, culinary program and operations, is the author of the March 10 Epicuriosity 101 column, “Happy Anywhere.”
In the news
Sean Keeley, culinary specialist, is the author of today’s Epicuriosity 101 column in the State Journal-Register, “Fast and easy pizza!”
In the news
Laurel Bretz, director of community education, was interviewed on WICS Midday Feb. 23 and will be interviewed by WTAX this morning at 7:40 a.m. regarding the NEA Big Read sponsored by the Academy of Lifelong Learning.
Jolene Lamb, coordinator, LLCC Culinary Institute, wrote today’s Epicuriosity 101 column in the State Journal-Register, “Cast Iron Cooking.”
In the news
Jay Kitterman, consultant, LLCC Culinary Institute, wrote today’s Epicuriosity 101 column in the State Journal-Register entitled, “The Flavor Equation.”
In the news
Sheridan Lane, director, culinary program and operations, is the author of today’s Epicuriosity 101 column, “Keeping Relationships A’float.”
In the news
Sean Keeley, culinary specialist, is the author of today’s Epicuriosity 101 column in the State Journal-Register, “Souper Boosters.”
In the news
Brenda Elliott, director of apprenticeship programming, was interviewed by the Springfield Business Journal for a story in the March edition. She discussed her work to set up partnerships with businesses for customized apprenticeships that benefit both the student and employer.
Jolene Lamb, coordinator, LLCC Culinary Institute, wrote this week’s Epicuriosity 101 column in the State Journal-Register, “Use leftovers to make soup.”
In the news
Jay Kitterman, consultant, LLCC Culinary Institute, wrote today’s Epicuriosity 101 column in the State Journal-Register entitled, “Food trends for 2021.”
In the news
Sheridan Lane, director, culinary program and operations, is the author of today’s Epicuriosity 101 column, “Cheers to 2021 Culinary Adventures.”