Note from the Culinary Department at Georgia Northwestern!

 

Chef Greg Paulson (left), director of the Culinary Arts program at GNTC, discusses front of the house serving style with Lindsay Gilreath (right) of Calhoun.
Chef Greg Paulson (left), director of the Culinary Arts program at GNTC, discusses front of the house serving style with Lindsay Gilreath (right) of Calhoun.

 

 

Attention: Administrators, Faculty, Instructors, Students, Friends, and Guests

 

This spring term, the Culinary Arts Program is teaching International Cuisine (CUUL 2140). This means, once again, the culinary arts students will be planning and preparing a wide variety of international cuisines for a buffet.

We are asking GNTC staff, students, family, or friends to participate in joining us at the Woodlee Culinary Arts facility for International Cuisine buffets. We are planning to serve a minimum of 45 patrons or a maximum of 65 patrons. The cost for the meal will be $6.00 for lunch; which is a real bargain! This will cover the cost of the groceries being consumed. (Note: only personal check or cash will be accepted).

 

We are asking all guests to arrive between 12:15pm – 12:25pm for lunch service. Lunch service will begin promptly at 12:30pm and will conclude around 1:30pm. Reservations are required. Guests without reservations will be seated after all reserved guests have been sat, then based on first come, first serve until we sell out. If you need to make a reservation, you may contact Chef Greg Paulson at extension 6880. (Note: If you plan on making a reservation, please make sure you do attend!) Thank you. Your table will be reserved and be considered part of the 50 patrons. Guest will be seated in the dining rooms or on the new Woodle deck, weather providing!

 

Remember, the meals are not àla carte, but a planned buffet.

 

The following banquet days/dates/times are listed:

 

Lunch Service: 12:30pm

Tuesday, January 13    &  Friday, January 16            Cuisine of Mexico

Tuesday, January 27    &  Friday, January  30          Italian Cuisine

Tuesday, February 3    &  Friday, February 6            French Cuisine

Tuesday, February 10  &  Friday, February 13          German Cuisine

Tuesday, February 17  &  Friday, February 20          Greek, Turkey, and Crete Cuisine

Tuesday, February 24  &  Friday, February 27          Chinese and Japanese Cuisine