{"id":302,"date":"2015-06-03T17:27:15","date_gmt":"2015-06-03T17:27:15","guid":{"rendered":"http:\/\/sites.austincc.edu\/cularts\/?page_id=302"},"modified":"2026-04-01T20:32:57","modified_gmt":"2026-04-01T20:32:57","slug":"in-the-news","status":"publish","type":"page","link":"https:\/\/cht.austincc.edu\/cularts\/in-the-news\/","title":{"rendered":"In the News"},"content":{"rendered":"

Culinary Chronicle (Department Newsletter)<\/strong><\/h3>\n
July 2025<\/a>\u00a0 \u00a0 August 2025 <\/a>\u00a0 \u00a0 \u00a0September 2025<\/a>\u00a0 \u00a0 \u00a0 October 2025<\/a>\u00a0 \u00a0 \u00a0November 2025 <\/a>\u00a0 \u00a0 \u00a0December 2025<\/a><\/h6>\n
January 2026\u00a0<\/a>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0February 2026<\/a>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0March 2026\u00a0\u00a0<\/a> \u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0 \u00a0April 2026<\/a><\/h6>\n

May 2025<\/strong><\/h3>\n

Les Dames Escoffier 2025 Scholarship Recipients<\/strong><\/h2>\n

Since 2003 the Austin chapter has given over $300,000 in scholarships and culinary stipends. In 2024, the Austin chapter awarded over $40,000 in scholarships, professional development stipends and grants to 18 women who used the funds for a wide range of opportunities such as being a vendor at the Specialty Coffee Expo, attending Black Women in Food conference, Beekeeping Certification, continuing wine education with WSET studies, and more.<\/p>\n

Francisca Tan – Student (2025)<\/h3>\n

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“My name is Francisca Tan, my Culinary and Pastry begin in young ages. I was able to support myself and pay my own tuition since high school and able to travel around the world. While pursuing Pastry Art in NYC, I learned a lot by getting a part-time job at a bakery, caf\u00e9, and a Michelin-starred restaurant at dinner time. I was juggling between school and work for three years, and moved to Philadelphia for fifteen years before moving to Texas. In Philadelphia, I was able to build a career as a decorator\/baker, open one million restaurants in Chinatown, a retail store, and won first-place at a competition to build bake shops and caf\u00e9. I am detail-oriented, organized, responsible, hard-working, and independent. I moved to Austin in 2016 and worked with Round Rock ISD since January 2017 up now as Cafeteria Food Service Manager.”<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Elisabeth Divito – Student (2025)<\/h3>\n

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“I am a current culinary and pastry student with five classes left to complete my degrees. Prior to attending culinary school, I was a registered nurse for 15 years. Working through the pandemic made me realize that I needed to pursue my lifelong dream of becoming a chef. Since making this huge life change, I have had the privilege of working as a fine dining prep cook, where I learned so much. Currently, I work for a caterer specializing in large events, and I am also the baker at Becker Vineyards, one of the Texas Hill Country’s oldest wineries. I look forward to continuing my education and completing an internship in 2026. Being in the kitchen has given me a new start, and I am thrilled to continue growing into the chef I have always wanted to become.”<\/p>\n

Congratulations, Francisca and Elisabeth!!<\/h4>\n

Link to Article<\/a><\/p>\n

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April 2025<\/strong><\/h3>\n

Seed to Supper: ACC\u2019s Farm-to-Table Feast Raised $3,000 for Students<\/h2>\n

The Austin Community College District (ACC)\u00a0Agricultural Sciences<\/a>\u00a0and\u00a0Culinary Arts\u00a0<\/a>departments hosted their second annual Farm to Table Dinner fundraiser on Thursday, April 24, at ACC\u2019s Eatery 73. The event raised nearly $3,000 for the Agricultural Sciences Department.<\/p>\n

The six-course meal\u2014prepared by Culinary Arts graduates and staff\u2014featured fresh produce grown and harvested by students, staff, and faculty at the ACC Sustainable Student Farm. Proceeds from ticket sales benefit the Agricultural Sciences Department and Farm.<\/p>\n

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Chef Kevin Truong created a menu that highlighted farm-fresh ingredients in every course. Chefs Louis Ortiz and Persis Godfrey led front-of-house service and welcomed the 35 ticket holders, along with Agricultural Sciences faculty and staff. Farm Manager Matthew Olson, along with farm crew members Leah Kuck and Ben Gillick\u2014graduates and current students of the Ag. Sciences Program\u2014and Senior Lab Assistant Miranda Maldonado harvested, washed, and delivered all the produce for the dinner.<\/p>\n

\u201cWe are fortunate to connect students and our community with the food they consume. I remind myself every time I eat that hardworking people grew, harvested, and delivered the food I\u2019m eating,\u201d says Savannah Rugg, ACC department chair of Agricultural Sciences. \u201cHow lucky are we to connect over a beautiful meal that is so close to where it was grown?\u201d<\/p>\n

Graduates from both the Culinary Arts and Agricultural Sciences had the opportunity to deepen their skills through preparing food and harvesting the produce. Plans are already underway for the next Farm to Table Dinner in April 2026.<\/p>\n

If you\u2019d like to plan a visit or volunteer at the ACC Sustainable Student Farm, contact Krissy Voutas at\u00a0kristina.voutas@austincc.edu<\/a>.<\/p>\n

Link to Article<\/a><\/p>\n

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January 2025<\/strong><\/h3>\n

ACC Hosts Renowned Italian Chef, Showcasing Global Learning Opportunities<\/strong><\/h2>\n

Austin Community College District\u2019s (ACC) Study Abroad Program allows students to travel internationally during the summer, gaining academic credits while engaging in cultural enrichment.<\/p>\n

A group of Culinary Arts students got a sneak peek of what their summer will look like during their study abroad experience in Italy. Internationally renowned Chef Paolo Taricco from Italy attended the College for an exclusive two-day cooking demonstration.<\/p>\n

\"Italian<\/p>\n

Local culinary professionals joined Chef Taricco for a pasta-making session on day one. On the second day, ACC Culinary Arts students had a rare opportunity to watch Chef Taricco prepare classic Italian dishes while exploring the significance of ingredients, techniques, and cultural influences in Italian cuisine.<\/p>\n

The event previewed ACC\u2019s Study Abroad Program in Italy, where students can expand their culinary skills while immersing themselves in Italian culture.<\/p>\n

With nearly\u00a010 diverse programs available for summer 2025<\/strong>, students can expand their education beyond the classroom. The deadline to apply is Thursday, February 6.<\/p>\n

Link to Article<\/a><\/p>\n

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July 2024<\/strong><\/h3>\n

Americans choose Alba Accademia Alberghiera<\/strong><\/h2>\n

\"Americans<\/p>\n

Twelve Austin Community College Students from Texas Earn Certificates After Completing Alba Accademia Alberghiera’s Two-Week Ancient Grains Course<\/strong><\/h3>\n

The\u00a0Pastry and Culinary Arts students coming from Austin, Texas<\/strong>, graduated on Thursday, July 4, receiving their certificates of completion for the international course Ancient Grains. The certificate presentation ceremony included participants such as\u00a0Deputy Mayor and Tourism Councilor Caterina Pasini<\/strong>,\u00a0Tourism Board President Mariano Rabino<\/strong>, and local news media.<\/p>\n

Austin Community College<\/strong>\u00a0is one of the leading community colleges in the United States and maintains around\u00a070,000 students enrolled in 11 different campuses<\/strong>\u00a0spread across major cities in Texas.<\/p>\n

After an experience in several schools in Europe (including Alain Ducasse’s \u00c9cole in France) Austin Community College in Austin, Texas, chose Alba Accademia Alberghiera, the division of Apro Formazione for tourism and food & wine, and the two-week specialized course,\u00a0Ancient Grains<\/strong>\u00a0which is concentrated on the biodiversity of Italian grains, local ingredients and approach to some of the regions most beloved foods.<\/p>\n

Through dedicated labs and didactic visits, Accademia Alberghiera was able to affirm its network within the region with some of the most respected experts in the industry. Participating partners and visits included:\u00a0Mulino Marino<\/strong>, a third-generation organic flour mill; historic nougat company\u00a0Sebaste Torrone<\/strong>; local baker\u00a0Enrico Giacosa<\/strong>;\u00a0Cascina Barroero<\/strong>\u00a0hazelnut farm, goat cheese breeder and producer\u00a0Renato Maunero<\/strong>, pizza maker and yeast expert\u00a0Massimiliano Prete<\/strong>, and MICHELIN-Starred chef\u00a0Fabio Sgr\u00f2<\/strong>, alumni of Alba Accademia Alberghiera.<\/p>\n

Deputy Mayor Caterina Pasini<\/strong>\u00a0addressed the students saying, “We have been so happy to host you, and I hope you can become\u00a0witnesses in America of our territory<\/strong>, returning to the United States with\u00a0a piece of our region that we entrust to you<\/strong><\/em>.\u201d<\/p>\n

President of the Tourist Board Mariano Rabino<\/strong>\u00a0added that \u201cAlba Accademia is a source of pride for us because projects like Ancient Grains and their international projection<\/em><\/strong>, which has now turned to Texas and in the fall to Canada, create\u00a0new exchanges with the area of North America<\/strong>\u00a0that is currently the most active presence in our territory<\/em>.\u201d<\/p>\n

Apro Formazione President Paolo Zoccola and General Manager Antonio Bosio highlighted how these\u00a0higher education projects are part of Alba Accademia Alberghiera’s internationalization strategy<\/strong>. \u201cAlba Accademia Alberghiera has a network of excellent partners such as\u00a0Slow Food<\/strong>,\u00a0ONAF<\/strong>,\u00a0Renaia<\/strong>,\u00a0FIC<\/strong>,\u00a0Bocuse d’Or Italy Academy<\/strong>,\u00a0WSET international<\/strong>\u00a0as well as\u00a0training institutions<\/strong>,\u00a0colleges and universities<\/strong>\u00a0in\u00a022 countries<\/strong>. Thanks to its synergy with this network and know-how over the past 2 years, it has devised very\u00a0high-profile formats<\/strong>\u00a0and presented them to the American and European markets, which have responded positively.\u201d \u201cAlready\u00a0two colleges, one American and one Canadian, have chosen our formats<\/strong>\u00a0for their specialization courses in Europe, and from Monday,\u00a0July 8<\/strong>, Alba Accademia Alberghiera will also hold the\u00a0Italian Tradition<\/strong>\u00a0refresher course aimed at teachers and professionals from\u00a0North America, Finland and Estonia for a 4-day high-level training with Chef Luciano Tona, Director of the Bocuse d’Or Italy Academy<\/strong>, and the study\u00a0visit with 3-MICHELIN-Starred Chef Enrico Crippa<\/strong><\/em>.\u201d<\/p>\n

Link to Article<\/a><\/p>\n

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May 2024<\/strong><\/h3>\n

Culinary Arts students design wedding cakes: Meet Madelyn<\/strong><\/h2>\n

From multiple layers to decadent piping and icing, Austin Community College District (ACC) Culinary Arts students showed off their final projects for the wedding cake class. The program hosted a free community tasting on Thursday, May 2.<\/p>\n

For the final project, the students were tasked with making a wedding-style buttercream cake but were challenged to use a nontraditional wedding cake style. Decoration themes included under the sea, succulents, R2-D2, and more.<\/p>\n

One of those students was Madelyn. She started at ACC as a Graphic Design student but changed to study Baking and Pastry Art, which she expects to complete this fall. Her cake was inspired by the 70s aesthetic and shag carpeting.<\/p>\n

\"Three \"Four \"Four<\/p>\n

Why did you choose ACC?<\/strong><\/p>\n

It seemed like the most affordable option. I never wanted to go to university, and my high school mentors highly recommended ACC.<\/p>\n

What made you want to pursue culinary arts?<\/strong><\/p>\n

When I started ACC out of high school, my main motivator was getting a degree that could make me money. I liked art and being creative so graphic design is what I went with. Over halfway through that degree plan, I realized that I would rather be happy and enjoy what I did in life rather than worry about how much money it would make me. I always loved to bake, so I took a stab at the Culinary Arts program, and I\u2019m glad I did. I\u2019ve learned more than I could\u2019ve ever learned and met so many great people in my classes.<\/p>\n

Can you tell me a bit about this class, and your cake? What was the inspiration behind it?<\/strong><\/p>\n

Wedding Cakes is exactly as described: a class about decorating wedding cakes. Half of the semester was spent creating a \u201cdummy cake,\u201d a styrofoam cake covered in royal icing (see photo below). The last half was about buttercream cakes, which would be our final. Ironically enough, it couldn\u2019t be themed as a wedding cake, so I went with the 70s. Specifically, \u201cshag carpet.\u201d I wanted a cake with a lot of color and texture, and although the colors didn\u2019t come out as I had planned, I think the theme still translated well.<\/p>\n

What has been one of your favorite experiences at ACC?<\/strong><\/p>\n

Everything about the pies and tarts class\u2013and don\u2019t tell her I said this\u2013but Chef [Stephanie] Herrington greatly impacted me this semester. She helped me find my confidence, and I\u2019m so glad I learned from her.<\/p>\n

What are your future career and educational goals?<\/strong><\/p>\n

Not to sound clich\u00e9, but I never really saw myself graduating. Not that I couldn\u2019t do it, but it felt like one of those things I would never attain. Only during this semester did I realize how close I was to finishing, seeing all my hard work and long hours pay off. I\u2019m hoping to work somewhere I love and where I can bring a smile to others\u2019 faces. Everyone deserves a bit of kindness, and I went to help spread it.<\/p>\n

What would you tell someone considering applying for college?<\/strong><\/p>\n

Apply for scholarships and financial aid. There are so many scholarships out there that can help you achieve your goals without breaking the bank\u2026mostly. A lot of them are just never applied for!<\/p>\n

Be kind to others, believe in yourself, and always aim for happiness. You only live once, so make this life one for the books.<\/p>\n

Link to Article<\/strong><\/a><\/p>\n

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October 2023<\/strong><\/h3>\n

Two ACC Culinary Arts Students<\/a> Are Named in The US Foods Scholars Program<\/strong><\/h2>\n

Congratulations to Elisabeth DiVito<\/strong>\u00a0and\u00a0Rikki Junius<\/strong>!<\/p>\n

You can find out more information about the US Food Scholars Program here<\/a>.<\/p>\n

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October 2023<\/strong><\/h3>\n

Fonda San Miguel Scholarship Recipient Update!<\/strong><\/h2>\n

ACC Culinary Arts interns Nicolle and Jacob recently created their own menu items for Fonda San Miguel- both of which sold out in a matter of days! Each student researched Oaxacan dishes to create their own version of what they discovered. Take a look at their beautiful creations below!<\/p>\n

\"\"\u00a0 \u00a0 \"\"<\/p>\n

Molotes de Oaxaca, by Nicolle Martinez Rivera<\/strong>: Fried masa molotes, filled with chorizo rojo and potatoes. Served with a creamy avocado sauce, cabbage, sour cream, and queso fresco.<\/p>\n

\"\"\u00a0\"\"<\/p>\n

Vegan Passion Fruit and Coconut Nicuatole, by Jacob Pham:<\/strong> Flan-like dessert with masa, coconut milk, cinnamon, and passion fruit.<\/p>\n

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August 2023<\/strong><\/h3>\n

Meet<\/strong>\u00a0the First-Ever Recipients of the Fonda San Miguel Restaurant and Austin Community College District Culinary Scholarship\u00a0<\/strong><\/h2>\n

Introducing\u00a0Jacob Pham and Nicolle Rivera Martinez! When the Fall Semester begins on\u00a0Monday, August 21st<\/strong>, the two ACC District students will be the first to reap the rewards of a groundbreaking career scholarship agreement that serves to prepare students to become future leaders in the culinary world.<\/p>\n

This video clip<\/a> shows Fonda San Miguel\u2019s Executive, Chef Blanca Zesati, leading them on a tour of the kitchen where they will begin working next week when the Fall Semester begins. The video clip also includes SOT with Blanca Zesati, Executive Chef, and Nicolle Rivera Martinez, ACC Student, in Spanish.<\/p>\n

The\u00a0scholarships\u00a0are a tribute to the legacies of Diana Kennedy and Miguel Ravago, Fonda San Miguel\u2019s co-founder and Executive Chef who died in 2017. Kennedy was a world-famous authority of Mexican cuisine, who died in 2022, at the age of 99. She was a close friend of Ravago and Fonda San Miguel owner, Tom Gilliland. Gilliland says, \u201cJacob and Nicolle will continue the legacy of Miguel and Diana who both believed in sharing knowledge and elevating true Mexican food to its deserved place at the top of world culinary rankings.\u201d He adds, \u201cThis is just the start of our collaboration with ACC to support students interested in\u00a0building\u00a0culinary\u00a0careers.”<\/p>\n

About the first-ever ACC District Career Scholarship Recipients<\/strong><\/p>\n

From Puerto Rico, Nicolle Riviera Martinez is bilingual and a graduate of the University of Idaho where she earned a Hospitality degree. She hopes her hands-on kitchen experience at Fonda San Miguel will set her on a path to opening her own restaurant featuring the Puerto Rican cuisine she came to love and appreciate as a child.<\/p>\n

Jacob Pham, born in Kentucky and raised in New Braunfels, attended the University of Texas at Austin.\u00a0\u00a0His love for baking and cooking grew from time spent on his Vietnamese grandmother\u2019s side in the family kitchen. His goal is to become a respected chef who introduces others to the unique and authentic dishes of his Vietnamese culture.<\/p>\n

Congratulations, Nicolle and Jacob!!<\/strong><\/p>\n

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April 2023<\/strong><\/h3>\n

Fonda San Miguel Culinary Arts Scholarship:\u00a0The local, iconic restaurant donated $10,000 to fund two all-inclusive ACC Career Scholars Scholarships<\/a><\/strong><\/p>\n

 <\/p>\n

2023 That Takes The Cake Show Winners!<\/strong><\/h3>\n

Congratulations to our students who participated in the 2023 That Takes the Cake! Sugar Arts and Cake Show and Competition.<\/p>\n

Tasting Competition:\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u2013<\/span> Katlyn Bauman \u2013 1st Place \u2013 Chocolate (Candy) and Overall Best In Show Taste\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u2013 <\/span>Pamela Bradford \u2013 3rd Place \u2013 Holiday Breakfast<\/span><\/p>\n


\n<\/span>Culinary Student Division:\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u2013 Sofia Altamirano \u2013 1st Place Tiered Novelty Cake<\/span>
\n\u2013 Morgan Helmueller \u2013 2nd Place Tiered Novelty Cake\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u2013 Katlyn Bauman \u2013 2nd Place Tiered Wedding Cake\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u2013 Pamela Bradford \u2013 3rd Place Tiered Wedding Cake\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0<\/span><\/p>\n

\u00a0We are so proud of you!<\/span><\/p>\n

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January 2023<\/strong><\/h3>\n

ACC Culinary Arts Advisory Board Member, Tavel Bristol-Joseph and ACC Culinary Arts Alumni, Kareem El-Ghayesh, were nominated as 2023 James Beard Award Semifinalists in the Best Chef: Texas category<\/a><\/strong><\/span><\/p>\n

Historic Upscale Mexican Restaurant Cooks Up Collaboration With Austin Community College<\/a><\/strong><\/p>\n

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October 2022<\/strong><\/h3>\n

Two ACC Culinary Arts Students Are Named To The US Foods Scholars Program<\/strong><\/a><\/p>\n

Congratulations to Emily Backus<\/strong> and Shyla Underwood<\/strong>!<\/p>\n

You can find out more information about the US Food Scholars Program here:
\nhttps:\/\/www.usfoods.com\/about-us-foods\/us-foods-scholars.html<\/a><\/p>\n

 <\/p>\n

ACC Culinary Arts Alumni<\/strong> –<\/strong> Chef Christopher Krinsky, is opening his restaurant in 2023!<\/strong><\/a><\/p>\n

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April 2022<\/strong><\/h3>\n

Austin American Statesman: Austin Community College celebrates opening of new building at Highland Campus<\/a><\/strong><\/p>\n

2022 That Takes The Cake Show Winners!<\/strong><\/h3>\n

Congratulations to our students who participated in the 2022 That Takes the Cake! Sugar Arts and Cake Competition!<\/p>\n

Tasting Competition:\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 –<\/span>\u00a0Rosalind Jordon – 2nd Place – Cookie
\n– Rosalind Jordon – 2nd Place – Common Ingredient – Citrus<\/span><\/p>\n

Culinary Student Division:
\n– Alexandra Membrano – 2nd Place Tiered Novelty Cake
\n– Liath Appleton – 3rd Place Tiered Novelty Cake\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 – Rosalind Jordon – Tiered Novelty Cake
\n– Irma Hammond – 2nd Place Tiered Wedding Cake
\n– Ivis Garcia – 3rd Place Tiered Wedding Cake\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 – Katie King – Tiered Wedding Cake\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 – Rosalind Jordon – 2nd Place Small Bites<\/span><\/p>\n

\u00a0We are so proud of you!<\/span><\/p>\n

<\/div>\n

 <\/p>\n

\n

October 2021<\/strong><\/h3>\n

KVUE News : Two ACC Culinary Students Earn Scholarships for Thousands of Dollars<\/a><\/p>\n

\n

August 2021<\/strong><\/h3>\n

Two ACC Culinary Arts Students Are Named To The US Foods Scholars Program<\/a><\/p>\n

Austin Chronicle – Kitchen Reno: Inside ACC\u2019s Culinary Arts Expansion<\/a><\/p>\n

\n

April 2021<\/strong><\/h3>\n

Austin chef Tavel Bristol starts scholarship and mentorship program for Austin Community College culinary students<\/a><\/p>\n

\n

January 2021<\/strong><\/h3>\n

ACC Newsroom – ACC Highland Campus Phase2 Opens for Spring 2021 Semester<\/a><\/p>\n

Fox 7 Austin – Phase 2 of new ACC Highland campus opens to students<\/a><\/div>\n

Community Impact – Second Phase of ACC Highland Campus Opens in Central Austin<\/a>
\nKXAN – Austin Community College’s New Highland Campus Welcomes Some Students<\/a><\/p>\n

\n

December 2020<\/strong><\/h3>\n

Culinary Department, HLC 2000, walk-thru video<\/a>.<\/p>\n

\n

October 2020<\/strong><\/h3>\n

ACC Highland Campus Phase 2<\/a><\/p>\n

\n

March 2020<\/strong><\/h3>\n

Seeing inside Highland Building 2000: Departments moving in check out new digs<\/a><\/p>\n

\n

December 2019<\/strong><\/h3>\n

See our Riverbats Cafe and “A Day in the Life of David Greenfield.”
\nClick here to watch the video.<\/a><\/p>\n

\n

October 2019<\/strong><\/h3>\n

One of our students was featured in a spot on Studio 512 to promote our upcoming Boots and Bats Gala!<\/p>\n

Check it out here.<\/a><\/p>\n

\n

March 2019<\/strong><\/h3>\n

Austin American Statesman visited our Breads and Rolls class last Friday in anticipation of the SXSW Skill-Up showcase.
\nStudents were making rye sourdough loaves and focaccia with a biga pre-ferment.
\nSee the article here.<\/p>\n

\n

February 2019<\/strong><\/h3>\n

This is a video<\/a> that was made after Susan Notter’s workshop at the ACC Culinary kitchens!<\/p>\n

Here is a video from the Sliced and Diced Taco Challenge<\/a>, a competition for AISD students that took place at our ACC kitchens!<\/p>\n

\n

January 2019<\/strong><\/h3>\n

Austin Community College (ACC) hosted professional pastry chefs from across Texas for a special one-day workshop learning the art of edible works with prominent pastry chef Susan Notter.<\/p>\n

Chef Notter\u2019s professional accomplishments include winning a gold medal at the 2000 Culinary Olympics and being named one of the Top 10 Pastry Chefs in the U.S. by Pastry Arts & Design Magazine. She has also appeared on several Food Network shows, including “Food Network Challenge,” \u201cCupcake Wars,\u201d and “Halloween Wars” and is now the pastry arts program director at the Pennsylvania School of Culinary Arts.<\/p>\n

\u201cI learned about Susan Notter when I was in culinary school,\u201d says\u00a0Ellen Sternau, ACC Culinary Arts associate professor.\u00a0\u201cShe owned the International School of Confectionary Arts in Switzerland. I was excited to meet her, and see what I could learn from her.\u201d<\/p>\n

Chefs participating in the workshop made delicate treats including fine chocolates and bonbons.<\/p>\n

Sternau says she will share what she learned with her students.
\n\u201cTeaching them the importance of being able to purchase such high quality, ready-to-use products is important and useful!\u201d
\n\"\" \"\" \"\" \"\" \"\" \"\" \"\"<\/p>\n

\n

October 2018<\/strong><\/h3>\n

It was recently brought to our attention that we were named #2 on a list of the 10 Best Culinary Schools in Texas<\/a>, according to www.bestchoiceschools.com.<\/p>\n

Spectrum news visited us in our Riverbats Cafe kitchen while doing a story about the boil-water-advisory in Austin.
\nSee the video featuring footage of our kitchen here<\/a>.
\nRead a short article about our culinary students dealing with the water restriction here<\/a>.<\/p>\n

Get a glimpse inside our Riverbats Cafe Kitchen here<\/a>!<\/p>\n

\n

July 2018<\/strong><\/h3>\n

World Chocolate Day, July 7
\nCheck it out!<\/a><\/p>\n

\n

February 2018<\/strong><\/h3>\n

ACC Culinary Students Take Gold at That Takes the Cake Show 2018:
\nCongratulations to Wara Pawawongsak
\nDenise Basore
\nMayra Vargas
\nTroy Hernandez
\nIvonne Gomez
\nKristin Wonderly
\nAnd thanks to all students who participated! We are so proud of you!
\nWatch the video<\/a><\/p>\n

\n

April 2017<\/strong><\/h3>\n

Culinary and Pastry Arts students win at national competition
\nWatch Recap<\/a><\/p>\n

\n

February 2017<\/strong><\/h3>\n

Congratulations to our students who participated in the 2017 That Takes the Cake! Sugar Arts Show and Cake Competition! Student Division:
\n– Dacia Schoolfield – 1st Place Tiered Novelty Cake
\n– Gabby Arvizo – 2nd Place Tiered Novelty Cake
\n– Karina Calderon – 1st Place Tiered Wedding Cake
\n– Bryan Dorall – 2nd Place Tiered Wedding Cake
\n– Jeanna Carlisle – 3rd Place Tiered Wedding Cake
\n– MarYSol Ledesma – 2nd Place Single Tiered Cake – Fondant
\n– Marisa Barrera-Marquez – Tiered Wedding Cake
\n– Lauren Johnson – Tiered Wedding Cake
\n– Carson Nunez – Tiered Wedding Cake
\n– Fouzia Boudjennad – Tiered Wedding Cake
\n– Denise Basore – 1st Place Specialty Technique
\n– Wara Pawawongsak – 1st Place Tasting Competition – Cookie
\n– Alexandra Hughes – 1st Place Tasting Competition – Common Ingredient – Yeast<\/span>
\n\"\" \"\" \"\" \"\" \"\"
\n\"\" \"\" \"\" \"\" \"\"<\/p>\n

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November 2016<\/strong><\/h3>\n
\n
\"staracc_culinaryarts\"<\/div>\n
<\/div>\n
CONGRATULATIONS <\/b><\/div>\n
goes out to our super talented culinary team that entered the<\/div>\n
14th Annual Paella Lovers United Competition<\/b> over the week.<\/div>\n
<\/div>\n
\"paella-winners\"<\/div>\n
<\/div>\n
\n
Nadia Rodriguez, John Silva, Stephanie Calk, and Ismael Sanchez<\/div>\n
won 2nd Place out of 27 teams!<\/b><\/div>\n
<\/div>\n
<\/div>\n
Special thanks going out to Chef David Waggoner<\/div>\n
for helping our student reach their paella potential!<\/div>\n
<\/div>\n
If you see these team members strutting around campus,<\/div>\n
make sure you give them a pat on the back or a high-five.<\/div>\n
This was their first time competing at this event and as a team.<\/div>\n
<\/div>\n
We are so super excited and extremely proud of your hard work and accomplishment!<\/div>\n

WAY TO GO!!!<\/p>\n

\n<\/div>\n<\/div>\n

December 2015<\/strong><\/h3>\n

Culinary Schools and the Reality of Food Service<\/a><\/strong><\/p>\n

 <\/p>\n

\n

July 22, 2015<\/strong><\/h3>\n

The Pastry Arts Study Abroad program and students have been featured in the Community College Daily online publication.<\/p>\n

\n

June 17, 2015<\/strong><\/h3>\n

Riverbats Cafe will be open every Tuesday and Thursday starting June 23, 2015 for the Summer 2015. Please visit the Riverbats Cafe webpage for more information and weekly special menu.<\/p>\n

\n

March 11, 2015<\/strong><\/h3>\n

Student Staffed Restaurants
\nOur student-staffed restaurants are in full swing and Fox News<\/a> has featured our program.
\nThe Rivebats Cafe<\/a> is open every Wednesday from 11:30am to 1:00pm through May 6, 2015.\u00a0Bistro 3158<\/a> is open every Thursday through May 7, 2015 with reservation seating starting at 6:00pm. Seating is limited.<\/p>\n","protected":false},"excerpt":{"rendered":"

Culinary Chronicle (Department Newsletter) July 2025\u00a0 \u00a0 August 2025 \u00a0 \u00a0 \u00a0September 2025\u00a0 \u00a0 \u00a0 October 2025\u00a0 \u00a0 \u00a0November 2025 \u00a0 \u00a0 \u00a0December 2025 January 2026\u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0February 2026\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0March 2026\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0 \u00a0April 2026 May 2025 Les Dames Escoffier 2025 Scholarship Recipients Since 2003 the Austin chapter […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-302","page","type-page","status-publish","hentry"],"acf":{"layouts":false,"hero_content":false,"sidekick":""},"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/cht.austincc.edu\/cularts\/wp-json\/wp\/v2\/pages\/302","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cht.austincc.edu\/cularts\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/cht.austincc.edu\/cularts\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/cht.austincc.edu\/cularts\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cht.austincc.edu\/cularts\/wp-json\/wp\/v2\/comments?post=302"}],"version-history":[{"count":1,"href":"https:\/\/cht.austincc.edu\/cularts\/wp-json\/wp\/v2\/pages\/302\/revisions"}],"predecessor-version":[{"id":4163,"href":"https:\/\/cht.austincc.edu\/cularts\/wp-json\/wp\/v2\/pages\/302\/revisions\/4163"}],"wp:attachment":[{"href":"https:\/\/cht.austincc.edu\/cularts\/wp-json\/wp\/v2\/media?parent=302"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}