Culinary Club Notes
I would like to start by saying how excited I am to be working with the member of the Culinary Club. We have been done so much as a department and as a Club over the past few months from sending cookies to our troops overseas, to donating soup to the East End Ministries, to starting up this newsletter. None of these initiatives could have occurred without the dedication of our members and the support of our faculty. I cannot begin to express how impressed I am with the level of passion, energy and professionalism of each student who roams the halls of the 9th floor. It is this dedication that will ensure the success of our Club as we strive to meet even greater challenges in the future. It is my goal to see the Culinary Club become the public face of our fantastic department within the Pittsburgh Community. To do so we continue our involvement with the East End Ministries, strive to make the Culinary Courier the model culinary newsletter of all the nations Art Institutes continue to expand our Chef Tasting not only to different area restaurants be also to include tasting different oils, salts, vinegars and other basic ingredients we put into our daily food preparations. I would also like to begin to a series of tours to local farms, slaughterhouses so that we as aspiring Chefs can gain a greater understanding of not only how to prepare food but where that food is raised and cultivated. To defray some of the costs of these events we must increase our fundraising efforts both at the Art Institute and within the community. With the skill and efforts that have been demonstrated thus far these goals will be easily achievable.
Jonathan Hittinger
President
Culinary Club
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