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Culinary School

NEWS
by ERIN JULIUS | October 6, 2006
HAGERSTOWN - For Erin O'Brien, there's something inspirational about a really good tiramisu. After she graduates in 2007, she wants to turn inspiration into a career. Working as a pastry chef is the only career that Erin, 17, has ever considered. "The creativity of it has always inspired me," she said. "There's so much you can do with it. " Erin said when she was younger, she always stayed in the kitchen while her mother cooked. She helped her mother bake cakes.
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NEWS
by JULIE E. GREENE | January 18, 2006
julieg@herald-mail.com It wasn't long ago that Jeff Armstrong's cuisine creations were tasted by celebrities such as Johnny Depp, Kevin Costner, Eva Longoria and Britney Spears. Now he'll be cooking his culinary delights for Tri-State area diners as executive chef at Nick's Airport Inn on U.S. 11 north of Hagerstown. Armstrong says he was excited about General Manager Paul Giannaris' renovation plans and desire to bring a big-city atmosphere to the area. The entire restaurant is getting renovated, including new Italian tile marble floors, a new door and portico with a fountain out front, an expanded lounge, two fireplaces and new outdoor eating areas with fountains, says Giannaris, whose family owns the restaurant.
NEWS
by ANDREA ROWLAND | June 25, 2003
andrear@herald-mail.com Italian chef Sammy Carannante realized a lifelong dream three years ago when he opened Café Italia in Hagerstown with his best friend and brother-in-law, Tony Scotto. "There's no difference between him and me. Opening a restaurant was our dream," says Carannante, 29. "Having a restaurant, it's not just cooking. It's talking with the people. We love talking with the people. " The pair grew up together off the coast of southern Italy on the Bay of Naples' island of Procida.
NEWS
by KEVIN CLAPP | October 10, 2002
kevinc@herald-mail.com Randy Everhart already had nine years of experience in kitchens when he went to Sullivan College in Louisville, Ky. But higher education wowed the Martinsburg, W.Va., native by opening new doors to the culinary realm. "When you train and apprentice and work with other chefs, you learn what to do but not necessarily why you're doing it," the 36-year-old says. "With culinary school, it gave me the basics and a good base to build on. I knew a lot of recipes and dishes but not necessarily why I was doing the procedures I was doing.
NEWS
by KEVIN CLAPP | August 21, 2002
kevinc@herald-mail.com Not only can Joseph Fleischman stand the heat, the kitchen is his safe haven. Armed with an associate's degree in business from Hagerstown Junior College, the 31-year-old turned instead to the restaurant business he had been a part of since he began working as a dishwasher in the 10th grade. Now the Waynesboro, Pa., native has brought his culinary skills to Chambersburg Country Club, where, as executive chef, he caters to a diverse club membership as well as outside weddings, retirement parties and meetings in the ballroom.
NEWS
by KATE COLEMAN | August 2, 2002
katec@herald-mail.com "We're still over there," said Capt. Brian T. Beckno, commander, 1-187th Infantry Regiment, 101st Airborne Division. Beckno fears that people already are starting to forget about U.S. efforts in the war against terrorism. Beckno has been back in the States since June. The "we" he talks about is other American soldiers. One of them, Daniel R. "Danny" Burger, 19, who grew up in Hagerstown, is "over there" in Afghanistan. Burger enlisted - in peacetime - for a four-year tour last August.
NEWS
August 26, 1997
By LISA GRAYBEAL Staff Writer, Chambersburg SCOTLAND, Pa. - A new culinary arts center at the Scotland School for Veterans' Children will bear the name of retired U.S. Gen. Colin L. Powell, who donated $1,000 to help develop it. The check was formally presented to the school along with a letter written by Powell in a ceremony Monday morning to kick off a $400,000 capital campaign called "Preparing for the Next 100 Years," to develop the...
NEWS
January 5, 1997
By LISA GRAYBEAL Staff Writer Jon Reecher's idea of making dinner isn't punching holes in the plastic wrap of a store-bought frozen dinner and popping it in the microwave. It's more likely Reecher, a recent honors graduate of Le Cordon Bleu culinary school in Paris and London will spend hours in the kitchen creating a gastronomic delight from appetizer to dessert. "When I cook gourmet, it takes all day," said Reecher, 27, of Hagerstown. Soon he'll be putting his talents to use for a more critical audience than his wife, Christine, and immediate family and friends.
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