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Pierpont Palate: May 2012
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Thursday, May 17, 2012. NE ACF Regional Competition 2012. NE Regional ACF Student Competition. Team Members: Maria Provencher, Team Captain and Dessert, Brandon Show-Entree, Ryan Contraski-Fish Course, Peerce VanMeter-Salad and Jason Wells-Alternate. We won the WV cook-off to represent WV in the NE Regional ACF Competition held in Niagara Falls, NY April 27-May1st. The final phase was the Four Course Meal. The performance in the arena was immaculate; Chef McCue (Assistant Coach) and I could only obse...
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Pierpont Palate: May 2011
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Thursday, May 26, 2011. Chef Mahoney Comments on Local Jobs. WDTV recently interviewed Chef Mahoney about the job prospects for Culinary and Pastry graduates. Brian A. Floyd, CEC. Subscribe to: Posts (Atom). Follow me on Twitter. Give to Pierpont Culinary. Like what you see? Help support Culinary Education at Pierpont Community and Technical College. Simply send your contribution to:. Suite 501 Wes Banco Bldg. Fairmont, WV 26554. For more information contact:. 304)534-8786 or log onto:. Times WV Article:...
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Pierpont Palate: November 2009
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Monday, November 16, 2009. Pierpont Wins WV State Competition. Pierpont Culinary Academy won the American Culinary Federation state culinary competition recently in Beckley. Three teams: Mountain State University, Carver Culinary Program, and Pierpont Culinary Academy competed for an opportunity to represent West Virginia at the American Culinary Federation Northeast Regional Competition in Hershey, PA March 13-18, 2010. See more about the competition from this News Channel 59 report:. Like what you see?
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Pierpont Palate: October 2009
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Saturday, October 31, 2009. Hill to Offer Book Signing. Theresa Hill will be featured at a local book signing. It will take place from 12:00 PM to 2:00 PM on Saturday, November 14th at Fairmont Fitness Center. If you are interested in purchasing a book and haven’t yet, there will be copies available at the signing. Theresa will also be making a few recipes which will be available for sampling at the event. Brian A. Floyd, CEC. Friday, October 30, 2009. Pierpont Student Authors a Cookbook. 3 On a clean wo...
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Pierpont Palate: February 2012
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Wednesday, February 15, 2012. Guest Chef Hall Hitzig Talks about Pastry Entrepreneurship. Hall Hitzig "The Crazy Baker" worked with students on hands-on and demonstration of baked goods including gluten free. Hall shared is experience as an entrepreneur and pastry chef. For more information about Hall click here:. Http:/ www.thecrazybaker.com/. Brian A. Floyd, CEC. Guest Chef Jeff Kessler Talks about Baking Entrepreneurship. Read more about Jeff's Breads:. Brian A. Floyd, CEC. Friday, February 10, 2012.
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Pierpont Palate: January 2011
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Tuesday, January 11, 2011. Floyd Named 2011 Regional Semi-Finalist for Chef Educator of the Year. The American Culinary Federation announced that Chef Brian A. Floyd, CEC has been named a 2011 Regional Semi-finalist as Chef Educator of the Year. The winner will be announced in March at the ACF North East Regional Conference in Columbus, OH. Candidates for the Chef Educator of the year had to submit a portfolio of qualifications, and the award committee narrowed those nominees to choose the regional field.
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Pierpont Palate: NE ACF Regional Competition 2012
http://pierpontculinary.blogspot.com/2012/05/ne-acf-regional-competition-2012.html
Thursday, May 17, 2012. NE ACF Regional Competition 2012. NE Regional ACF Student Competition. Team Members: Maria Provencher, Team Captain and Dessert, Brandon Show-Entree, Ryan Contraski-Fish Course, Peerce VanMeter-Salad and Jason Wells-Alternate. We won the WV cook-off to represent WV in the NE Regional ACF Competition held in Niagara Falls, NY April 27-May1st. The final phase was the Four Course Meal. The performance in the arena was immaculate; Chef McCue (Assistant Coach) and I could only obse...
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Alumni & Friends | Pierpont C&TC
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Skip to main content. SEARCH WEB and DIRECTORY. History and Quick Facts. Office of Admissions Contact. Business, Aviation and Technology. Explore Aid and Scholarship Options. Veterans, Spouse and Dependent Scholar. How to Apply for Financial Aid. Stay connected with your Pierpont family at pierpontfoundation.org. Looking for your transcripts? Just fill out the form below. Writing Effective Resumes and Cover Letters- and More! It's never too late to improve student learning habits. Please take advanta...
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Pierpont Palate
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Friday, November 16, 2012. Brine for the Pork. Enough for 8 tenderloins). 1Qt Apple Juice or Apple Cider. 4oz Morton’s Sugar Cure. 5 sprigs Fresh Thyme. 5 springs Fresh Parsley. 189; C Cider Vinegar. 188; C Kosher Salt. Enough water to cover the pork. Trim the pork tenderloin. Combine all ingredients for the brine. Cover the pork with the brine, and refrigerate overnight. In a stovetop smoker or with a smoke box on the grill, hot smoke the pork until light golden brown. Cook to 140°. Orange Juice, fresh.
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