Jolene Lamb, coordinator, LLCC Culinary Institute, wrote today’s Epicuriosity 101 column in the State Journal-Register, “Winter salads.”

Jay Kitterman, consultant, LLCC Culinary Institute, wrote today’s Epicuriosity 101 column in the State Journal-Register entitled, “Chocolate for Valentine’s Day.”

Sheridan Lane, interim director, culinary program and operations, is the author of today’s Epicuriosity 101 column in the State Journal-Register, “A resolution to ‘simplify.’”

Sean Keeley, culinary specialist, is the author of the Jan. 1 Epicuriosity 101 column in the State Journal-Register, “New Year’s Lucky Foods.”

Jolene Lamb, coordinator, LLCC Culinary Institute, wrote the Epicuriosity 101 column in the Dec. 25 State Journal-Register, “No-Recipe Recipes.”

Sheridan Lane, interim director, culinary program and operations, is the author of today’s Epicuriosity 101 column in the State Journal-Register, “Give Extra Without Doing Extra.”

Jay Kitterman, consultant, LLCC Culinary Institute, turned his column over to Charlyn Fargo, adjunct instructor, hospitality management, for today’s Epicuriosity 101 column in the State Journal-Register, “A pear a day …”

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

Jolene Lamb, coordinator, LLCC Culinary Institute, wrote the Epicuriosity 101 column in the Nov. 27 State Journal-Register, “Holiday Appetizers and Cocktails.”

Jay Kitterman, consultant, LLCC Culinary Institute, wrote today’s Epicuriosity 101 column in the State Journal-Register entitled, “The culture and cuisine of Spain.”