Sequel - Spring 2008 - (Page 16)

at our best CULINARY ARTS INSTITUTE TAKES THE CAKE Begin with one Culinary Arts program. Mix three fresh faculty members with existing talented faculty. Divide between two locations. Add the brightest students available. Allow the program to nearly double in size. Heat with real industry experience. Garnish with talent, ingenuity and innovation. Serves all of Utah County and beyond. It may not be a recipe for the world’s best spaghetti, but this formula is one that has caused of a lot of excitement. It’s the recipe for UVSC’s newly expanded Culinary Arts Institute—an institute that Chef Peter Sproul, assistant professor of culinary arts, believes will become the program that sets the standard for western culinary schools. Three new faculty members joined existing Chefs Troy Wilson and Department Chair Diana Fallis, in fall 2007— Chef Franz Kubak, who is a classically trained European chef; Chef Peter Sproul, who came to UVSC from New York City; and Chef Todd Leonard, who is the youngest member of the faculty. “Bringing in new faculty has turned this into a very complex, diverse group of people,” said Fallis. “We’re all different and have different strengths.” Students have the opportunity to learn the latest in techniques and trends while also learning the basic elements of classic French cooking. They also get the chance to hone these skills and techniques in the actual cooking industry. Chef Troy Wilson runs “Greg’s Restaurant” in the McKay Center, a unique dining experience that allows guests to choose student-prepared dishes from a menu that changes weekly. Students also prepare and serve meals to the public five days a week at the Culinary Arts Institute location at the Canyon Park Technology Center in Orem. The Canyon Park location is another exciting part of the Institute’s recent expansion. The move to the Canyon Park Technology Center began in 2006 and has provided the program with three new kitchens. It has also allowed the program to accept nearly double the amount of new students. “The quality of the students graduating from the institute now will be 10 times what we were able to do before,” Fallis said. CULINARY MASTERS: UVSC welcomes three new chefs to its culinary arts program, from left to right, Chef Franz Kubak, Chef Peter Sproul and Chef Todd Leonard. Inauguration of President William A. Sederburg Nov. 2 – George W. Bush is reelected president, defeats John Kerry Michael Moore gains popularity from "Fahrenheit 911" and speaks at UVSC January, Yolanda King speaks at the Annual Martin Luther King, Jr. Commemoration New baseball stadium opens Hurricane Katrina wreaks catastrophic damage on the Gulf coast; more than 1,000 die and millions are left homeless September 6, groundbreaking for the new library Ira and Mary Lou Fulton Challenge raises $1 million dollars for the institution Senate Bill 70 signed into law, to change name of Utah Valley State College to Utah Valley University (UVU) on July 1, 2008 2003 2004 2005 2006 2007 16 SPRING 2008 utah valley state college alumni magazine PHOTO BY JESSICA MYRICK

Table of Contents Feed for the Digital Edition of Sequel - Spring 2008

Sequel - Spring 2008 Contents Campus News At Our Best Q & A A Storybook Tale Uvu.edu Alumni News Gearing Up for UVU Outstanding Educators of the Year Donations Scholarship Report

Sequel - Spring 2008

For optimal viewing of this digital publication, please enable JavaScript and then refresh the page. If you would like to try to load the digital publication without using Flash Player detection, please click here.