Jay Kitterman, culinary and special events consultant, wrote today’s Epicuriosity 101 column, “All that’s new in grilling!”
Tag Archives: Epicuriosity 101
Epicuriosity 101 this week
Joshua Dineen, chef specialist, wrote this week’s Epicuriosity 101 column for the State Journal-Register titled, “My favorite breakfast.”
In the News
Sheridan Lane, director, culinary program and operations, wrote this week’s Epicuriosity 101 column in the State Journal-Register, “Some spice to your cream.”
In the news
Keri Mason, director, and Lori Oldenettel, enrollment coordinator, LLCC-Jacksonville, were interviewed, along with two LLCC students, for this article in the Source newspaper regarding the College Now program.
Jay Kitterman, culinary and special events consultant, wrote today’s Epicuriosity 101 column, “Ashkenazi and Sephardic Passovers.”
In the news
Dee Krueger, director, LLCC-Taylorville, was interviewed Monday, Feb. 27, on the WTIM Morning show. She discussed summer and fall classes, College Now and Microsoft Office training.
Sheridan Lane, director, culinary program and operations, wrote this week’s Epicuriosity 101 column on “Think spring.”
In the news
Jolene Lamb, LLCC Community Education culinary coordinator, wrote today’s Epicuriosity 101 column in the State Journal-Register, “Pop-tarts to make at home.”
In the news
Jay Kitterman, culinary and special events consultant, wrote today’s Epicuriosity 101 column, “Dining in restaurants is back!”
In the news
Joshua Dineen, chef specialist, wrote today’s Epicuriosity 101 column in the State Journal-Register, “Our Valentine’s Day Tradition.”
In the news
Jeff Gardner, program director, diesel technologies, was interviewed on WTAX radio Jan. 24 regarding the program that opens in fall 2023 and career opportunities in the field.
Jolene Lamb, LLCC Community Education culinary coordinator, wrote today’s Epicuriosity 101 column in the State Journal-Register, “A culinary class has many advantages.”
In the news
Jay Kitterman, culinary and special events consultant, wrote today’s Epicuriosity 101 column, “Food trends for 2023.”