| New Beaver serves up optimism
I caught up with new OSU player C.J. Giles the other day as the big fella went to summer classes and played summer hoops. Staying out of trouble hasn't been any problem, he says. In his idle time, he cooks, or watches the Food Network. "I've cooked for all my teammates," says Giles, who remembers taking a cooking class as a third-grader. "It's sometimes good, sometimes bad." Coaches, teammates and fans of Oregon State will be happy to hear about cooking being his leisure activity. Giles came to the Beavers with baggage, fresh off being booted from the Kansas team for what coach Bill Self described as "a pattern of irresponsible behavior and disrespect for team rules." Included was his misdemeanor battery charge for allegedly dragging an ex-girlfriend by her feet out the door and striking her, which he denied doing.
Le Cordon Bleu College of Culinary Arts Reaches Milestone with 1,100 Graduates Since 2003
In the land of the all-you-can eat-buffet, Las Vegas Le Cordon Bleu College of Culinary Arts celebrates 1,100 graduates since the school's opening in 2003. Las Vegas, NV (Vocus/PRWEB ) August 28, 2007 -- The association of Las Vegas with Le Cordon Bleu, a prestigious culinary arts institute with Parisian roots dating to 1895, may seem odd at first glance. But as the city has evolved into one of the country's top five dining destinations – as named by Bon Appetit in 2006 - its need for highly skilled culinary individuals has exploded. Enter Le Cordon Bleu College of Culinary Arts - Las Vegas, which opened its doors in July 2003 in the suburban master-planned community of Summerlin – approximately 12 miles from the Las Vegas Strip. The school, housed in a 60,000-square-foot industry-current facility that features 10 demonstration kitchens, has already graduated more than 1,100 students and boasts a current enrollment of more than 700.
Recipe stacks up well in contest
Robert Anderson, a culinary arts student at Salt Lake Community College (SLCC), and his recipe for a stacked avocado salad with red wine vinaigrette earned the $1,000 second prize in the 2007 Avocados From Mexico "Fiesta Time" Student Recipe Contest.
The contest, sponsored by the Avocado Producer and Exporting Packers Association of Michoacán, included entries from several top culinary schools.
Chef Leslie Sieferle, Anderson's advisor, received $300, for a fund to encourage other students to enter recipe competitions, Sieferle said.
- Kathy Stephenson
Stacked avocado salad with red wine vinaigrette
Vinaigrette:
3 tablespoons olive oil, divided
1 clove garlic, finely minced
1 tablespoon fresh shallot, finely minced
4 tablespoons red wine vinegar
1 teaspoon granulated sugar
Salt, to taste
Semi-coarse black pepper, to taste
Salad:
2 slices (about 3 inches in diameter) fresh mozzarella cheese
4 slices Roma tomato, about 1/8 -inch thick
1 avocado, cut into 10 slices, about 1/8 -inch .
People in the News
Seamon Whiteside & Associates has hired Meredith Beardon for its Mount Pleasant Landscape Architecture department. Beardon formerly worked for DesignWork. Historic Charleston Foundation has hired April J. Wood as manager of easements and technical outreach. Wood has more than 10 years of experience in the field of preservation, including work as an architectural conservator at Building Conservation Associates Inc. and Jablonski Berkowitz Conservation Inc. in New York. Locally, she owns Charleston Conservation LLC. CRG Engineering Inc. of North Charleston has hired Alicia Kennedy as a marketing assistant and Stephanie van der Horst as a civil engineering technician. Derek Abney has accepted an engineer/technical designer position at Woolpert Inc.
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