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Butler Community College Culinary Arts program receives largest gift in program history Mara Stewart Special to the Kansan The Culinary Arts program at Butler Community College is moving forward with what some are calling “Culinary 2.0.” Scott Redler, co-founder and COO of the fast-casual restaurant franchise, Freddy’s Frozen Custard & Steakburgers, and wife Betsy announced Thursday, that they and Vantage Point Properties, Inc. are making significant donations to the Butler Community College Foundation to support the growth and expansion of Butler’s award-winning Culinary Arts program. The cash and land gifts prepare Butler’s Culinary Arts and Hospitality Management programs to make significant enhancements. The result will be a brand-new teaching and entertaining facility in Andover’s hottest development area on Kellogg. The building will serve as a state-of-the-art training facility for the Culinary and Hospitality program while providing students the opportunity to showcase their unique cuisines to the public.
The Culinary Arts program at Butler Community College is moving forward with what some are calling “Culinary 2.0.” Scott Redler, co-founder and COO of the fast-casual restaurant franchise, Freddy’s Frozen Custard & Steakburgers, and wife Betsy announced Thursday, that they and Vantage Point Properties, Inc. are making significant donations to the Butler Community College Foundation to support the growth and expansion of Butler’s award-winning Culinary Arts program. The cash and land gifts prepare Butler’s Culinary Arts and Hospitality Management programs to make significant enhancements. The result will be a brand-new teaching and entertaining facility in Andover’s hottest development area on Kellogg. The building will serve as a state-of-the-art training facility for the Culinary and Hospitality program while providing students the opportunity to showcase their unique cuisines to the public.
âIâll see you in heaven.â It was the last thing Al Braccolino, 90, of Crown Point, told one of his daughters as paramedics loaded him into an ambulance Nov. 16. COVID-19 forced him into the final fight of his life. Ten days later, the chair Al usually occupied at the Thanksgiving table would sit empty. The husband to his wife of 70 years, father of three and grandfather of six died on the holiday. Alâs daughter, Sandra Noe, was herself suffering from COVID-19, which she contracted while caring for her sick parents, when the virus forced Alâs hospitalization. Noe, 66, is no stranger to helping elderly shut-ins weather isolation.
BCC Trustees elect 2021 board officers Kelly Snedden Special to the Times Gazette rustees elected board officers and designated committee assignments for 2021 during their regular monthly board meeting held Jan. 4. Trustees voted unanimously to have Lance Lechtenberg (District 3) serve as board chair with Doug Law (District 2) serve as vice chair. Forrest Rhodes (District 3) will serve as secretary/treasurer. Committee appointments are as follows: Kansas Association of Community College Trustees Delegate: Mary Martha Good (at large) Board Finance Committee: Doug Law, Shelby Smith (District 2) Foundation Board Liaison: Forrest Rhodes Educational Facilities Authority Board: Jim Howell (District 1), Doug Law, Julie Winslow (District 1) as alternate
WSU Tech moving forward with plan for new culinary program December 20, 2020 GMT WICHITA, Kan. (AP) — Wichita State University’s technical college is moving forward with plans to open a culinary school downtown in Kansas’ largest city and has hired married chefs who helped build another program in the area. President Sheree Utash said that WSU Tech expects to submit its plan for the new program to the Kansas Board of Regents this spring, and it hopes to start classes in a temporary location in August, The Wichita Eagle reports. WSU Tech’s board of directors last week approved a letter of intent to move forward.