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Thankful For The Bobcat Nation, A Culinary Teaser This Thanksgiving Eve

Screenshot (28)Happy Thanksgiving Eve, Bobcat Nation!
Today, we are thankful for a product of our Culinary Arts program at Georgia Northwestern, Sedric Floyd.
During this holiday break, his mother asked for a hamburger. If you know Sedric, you know he doesn’t usually do simple dishes.
If monitors had smell-o-vision, you’d be enjoying the aroma of a fresh and specially seasoned homemade Turkey Burger with hand-cut baked fries!

From Sedric, Culinary Arts, and all of Georgia Northwestern,
HAVE A HAPPY THANKSGIVING!

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***Give Sedric a follow on Instagram at (@chef_thr33limbs).
Plus, read his inspirational story this week and truly appreciate the things you have to be thankful for this Thanksgiving. 

#getfocusedgethired

GNTC Culinary Students Travel to Ireland to Learn Irish Cooking Techniques

Kilkenny Castle.jpgChef Greg Paulson, and his wife Beth, stand in front of Kilkenny Castle in Kilkenny, Ireland, with the culinary students that participated in the “Irish Food and Cuisine” course.

Back row (from left to right) Billy Morgan, Hazel Dutton, Kasey Cromer, Earnest Simpson, and Kerry Klemm.

Front row (from left to right) Greg Paulson, Beth Paulson, Katie Lambert, Toni Gaulding, Stephanie Walraven, Trey Sutton, and Ross Wood.

(Northwest Georgia / Ireland) – Chef Greg Paulson, director of Culinary Arts at Georgia Northwestern Technical College (GNTC), has always brought international cooking techniques to his kitchen-lab to teach students the various cooking methods used in other countries.

This summer, he exposed students to Irish cuisine by bringing them to Ireland.

“Going outside the country and learning from the Irish chefs, their cuisine, and some of the fresh ingredients, was just phenomenal to the students,” said Paulson.

The ten-day course “Irish Food and Culture,” was taught at the Waterford Institute of Technology (WIT) in Waterford, Ireland, just outside of Dublin. Ten students took part in the chance-of-a-lifetime course which also included field trips to various markets, restaurants, butcheries, fromage (cheese) shops, famous landmarks, castles, and beaches.

Georgia Northwestern was the first college in the Technical College System of Georgia (TCSG) to take part in the international agreement between the Waterford Institute of Technology and the TCSG.

According to Paulson, one of the primary reasons GNTC was chosen was because TCSG officials were impressed by the culinary lunches that the Culinary Arts program offers to the public, which feature international cuisine.

“Dr. Ian Bond, executive director of the International Center at TCSG, was very impressed with our ‘Fundamentals of Restaurant Operations’ course,” said Paulson. “As part of this course the students create the menu, prepare the food, serve it to the public, and interact with the customers.”

Culinary student Trey Sutton of Adairsville said that the agriculturally-driven aspects of the food and culture of Ireland were what he liked the best.

“They have what’s called 100 percent traceability where every piece of meat, fish, or dairy product can be traced all the way back to the farmer,” said Sutton. “There are tracing numbers for everything that is served in the restaurants. You are not going to find better ingredients.”

“It is very normal for a restaurant in Ireland to have a special where they picked the vegetables that morning,” continued Sutton.

According to Ross Wood of Cave Spring, the all-natural aspects of Irish cuisine were the most memorable part of the trip for him as well.

“It’s a new world over there and everything is just so vastly different from what you already know, nothing is processed or anything,” said Wood. “If you buy a carton of milk you look on the back of it and see the name of the farmer who cultivated it and where his farm is – they just pay a lot more attention to the finer details.”

Toni Gaulding of Rome said that the best part of the trip for her was working side-by-side with the Irish chefs.

“They didn’t make us feel like we were out of place or anything,” said Gaulding. “It was intimidating for someone like me. I’m a homemaker, so it’s a little scary, but they took that fear away and I think that was what impressed me the most.”

The Culinary Arts program is taught in the Woodlee Building on the Floyd County Campus of GNTC. The building is an early 20th century dwelling that has been renovated and updated to include a first-class teaching kitchen, commercial-grade equipment, and a refined serving area.

Paulson says that he is entertaining the thought of doing a nine-day course in France and Germany in the future and hopefully making international experiences an ongoing part of the program.

“Growing up in my hometown, there was a travel agency with a large marquee that stated ‘see the world before you leave it,’” said Paulson. “That was a very impressionable declaration for me and I have genuinely always guided my career path based on that statement.”

“Because of that, I implore all of my students to travel and discover the vast culinary experiences, both regional and international,” he continued.

Georgia Northwestern Technical College provides quality workforce education to the citizens of Northwest Georgia. Students have the opportunity to earn an associate degree, diploma, or a certificate in business, health, industrial, or public service career paths. This past year, 13,734 people benefited from GNTC’s credit and noncredit programs. With an annual credit enrollment of 7,876 students, GNTC is the largest college in Northwest Georgia. GNTC has an additional enrollment of 5,858 people through adult education, continuing education, business and industry training, and Georgia Quick Start.

Greg Paulson__.jpgChef Greg Paulson forages for fresh seaweed in Ireland.

Creole & Cajun This Friday

Culinary Summer Luncheons

Friday, June 10
12:30pm Begins Service
E-mail gpaulson@gntc.edu for reservations.

LOUISIANA CAJUN & CREOLE CUISINE Buffet Menu

culinary

Soups
Chicken and Andouille Sausage Gumbo
Salad & Accompaniment Tomato and Haricot Vert

Salad
Green Salad with Vinaigrette Dressing Entrée

Selections
Fried Trout in Pearly Meal with Remoulade Sauce Crawfish Etouffée over Boiled Rice Creole Jambalaya Starch & Vegetables Smothered Okra Red Beans and Rice

Desserts
Bread Pudding with Whiskey Sauce Bananas Foster

American Regional Cuisine Headlines GNTC Buffets

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Former GNTC Culinary Arts staff prepare and deliver service to waiting patrons at a Woodlee Building function on the Floyd County Campus in Rome, Georgia.

(Rome, Georgia) – It’s summertime at Georgia Northwestern Technical College!

Warmer temperatures and a brand new semester means it’s time for all GNTC’ers to sample the culinary work of GNTC Culinary Arts Director Chef Greg Paulson and his program.

Every Friday at lunch, beginning May 20, the Culinary Arts staff will prepare an “American Regional Cuisine Buffet” for all GNTC faculty, staff, students, and friends for the bargain basement price of $6! Only checks or cash will be accepted as payment.

The following is a list of the buffet themes being created each Friday through July 8:

Friday, May 20                       Cuisine of New England
Friday, May 27                       Cuisine of Mid-Atlantic States
Friday, June 3                         Cuisine of the South and Southeast (Florribean)
Friday, June 10                       Cajun and Creole Cuisine (Louisiana)
Friday, June 17                       Tex-Mex Cuisine and the Cuisine of the Southwest
Friday, June 24                       Cuisine of the Central Plains
Friday, July 1                           Cuisine of California and the Pacific Northwest
Friday, July 8                          Hawaiian Cuisine

Reservations are REQUIRED! Guests will be asked to arrive between 12:15 to 12:30 p.m. on days of service in order to be seated. Guests without reservations will be seated on a first come, first serve basis. Reservations can be made by calling Chef Greg’s office at 706.295.6880.

All dining will take place in the Woodlee Building across the street from GNTC’s Floyd County Campus. Seating will be available in the building’s dining rooms and the new Woodlee Deck, weather permitting.

GNTC Hits Newsstands In November, Culinary Arts To Headline

“Rome Life,” a new magazine serving Floyd County, was on the Floyd County Campus this week working on a feature article about our Culinary Arts program. The article will be the cover story for the debut issue that will hit newsstands in November.
‪#‎gocats‬ ‪#‎catscountry

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Chili and Blood Drive on the WCC

Chili Cook-Off and Blood Drive on the WCC tomorrow (Wednesday) morning!

Heartburn and Healthy Hearts

Chili Cook-Off on the WCC February 18.
Cash Prizes to the top three finishers!
Drop by Student Life in Building 500 for more information!
(Also, Blood Assurance will be taking donations at the same time…)

Fine Dining For Lunch At GNTC

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

Culinary Luncheons at GNTC Sell Out Months in Advance

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(Rome, GA) – There is a place in Rome, Georgia, that serves international cuisine in an elegant dining area located in a turn of the century plantation-style house.

It is part of the Culinary Arts program at Georgia Northwestern Technical College (GNTC) which exposes students to a wide array of international influences and advanced cooking methods.

As part of the curriculum, the program has been offering culinary luncheons to the public two days a week throughout the fall semester featuring American, English, and French style service.

“We were sold out for the rest of the year about halfway through the semester,” said Chef Greg Paulson, director of the Culinary Arts program at GNTC. “People enjoyed coming and they would tell their friends and more and more people continued to make reservations.”

The Culinary Arts program is taught in the Woodlee Building at the Floyd County Campus of GNTC. The Building is an early 20th century dwelling that has been renovated and updated to include a first-class teaching kitchen, commercial-grade equipment, and a refined serving area.

Bekki Fox, community development director for the City of Rome, found out about the luncheons through word-of-mouth. Fox and her colleagues wanted to have a luncheon for senior citizens at the Woodlee Building as part of a function for the South Rome Redevelopment Corporation.

“We do something every year to give back to the community,” said Fox. “So we thought we would buy out an entire day’s worth of tickets to one of the luncheons that was open to the public.”

When she talked to Chef Paulson, however, she found out that tickets were already pre-sold for all the scheduled luncheons. So Paulson added an additional luncheon to the calendar as a closed event specifically for The South Rome Redevelopment Corporation.

“It’s just amazing that GNTC has a program of that caliber and has those facilities in place to be able to offer students real-life experience in serving, putting together the tables, and the decorations. From the time we walked in we were literally treated like royalty until we left,” said Fox. “I have been to a lot of restaurants, even five star restaurants, and they treated us better than any place I have ever been.”

According to Clarrisa Adams, a culinary major from Cedartown, the luncheons provide the best practical experience possible for a culinary student.

“It is the best feeling ever, you get the hands-on experience of working in a restaurant and get to see people’s reaction to your food,” said Adams. “Also, you get to come up with a theme and menu; it’s a wonderful, great experience.”

The Culinary Arts luncheons will return in the spring semester and dinners will be offered in the summer.

“You can lecture all you want about banquets, preparation, and table service but when you actually physically do it you’re getting some really true live experience,” said Paulson. “That’s why we offer it to the public and it’s one of the huge successes of this class.”

For more information on the culinary luncheons, go to GNTC’s main web page at www.gntc.edu and look under upcoming events. If you care to make a reservation, contact Chef Greg Paulson at 706.295.6880 or via email at gpualson@gntc.edu.

Georgia Northwestern Technical College serves Catoosa, Chattooga, Dade, Floyd, Gordon, Murray, Polk, Walker, and Whitfield counties in Georgia with campuses located in Floyd, Gordon, Polk, Walker, and Whitfield counties. Approximately 16,000 people benefit from GNTC’s credit and noncredit programs, making it the largest college in Northwest Georgia and the fifth largest technical college in Georgia.

Clarrisa Adams (right) of Cedartown and T’Lia McKoy (left) of Rome prepare a mirepoix to be used in Boeuf Bourguignon (Beef Burgundy).
Clarrisa Adams (right) of Cedartown and T’Lia McKoy (left) of Rome prepare a mirepoix to be used in Boeuf Bourguignon (Beef Burgundy).

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