Black-tie event on March 24, 2017, will recognize 50 years of alumni and raise funds to support the students of the next 50 years HARRISBURG, Pa. – A black-tie gala featuring alumni chefs, chef mentors and current culinary and pastry arts students will celebrate a milestone for the Hospitality Education Programs at HACC, Central Pennsylvania’s Community College.
 
The public is invited to join the 50^th anniversary celebration at Hilton Harrisburg on March 24, 2017, from 6-9:30 p.m. Proceeds will benefit HACC’s Culinary Arts Outstanding Student Scholarship and HACC’s Hospitality and Tourism Outstanding Student Scholarship. Contributions to the HACC Foundation in support of these scholarships are tax-deductible.
 
“We’re planning an exciting evening that includes a six-course dinner prepared by guest mentor and alumni chefs paired with current HACC students,” said Chef Autumn Patti, program director, HACC’s Culinary Arts and Baking and Pastry Arts Programs. “Each course features American regional dishes inspired by the chef’s culinary journey.”
 
Chef Patti added, “This event brings together over a dozen other HACC programs to create an exceptional evening to benefit the future education of the hospitality industry.”
 
The featured chefs include eight HACC alumni – seven from HACC’s Benjamin Olewine III Center for the Study of Culinary Arts and Baking and Pastry Arts Program – and two chefs who work closely with HACC to support and mentor culinary arts students.
 
The evening also will include a cocktail reception, champagne toast, several wine pairings, a silent auction and guest speakers sharing the history and impact of the last 50 years of HACC’s Hospitality Education Programs.
 
Among the participating chefs and their courses for the menu are:
 

Hors D’oeuvre:	Table displays: Jordan Albert Executive Chef Woo de La Kitchen, 2008 Passed: Ben Beaver Executive Chef Café 1500
Bread:	Susie Cummings Baker Ciao Bakery, 2010
Charcuterie:	David T. Mills III Chef Instructor HACC, 2014
Soup:	Thomas Long, CEC, AAC Director of Campus Dining The Chef’s Apprentice, HACC, 1984
Salad:	Kurt Wewer Executive Chef The Garlic Poet
Fish:	Nicholas Webb Banquet Chef Hilton Harrisburg, 2016
Pasta:	Jessica Starr Executive Chef Greystone Public House, 2009
Entrée:	Anthony Bianco Executive Sous Chef Hilton Harrisburg,  2010
Dessert:	Cher Harris Executive Pastry Chef The Hotel Hershey, 2005

 
Tickets are available now through Feb. 22 or until sold out at www.hacc.edu/HospitablyYours.
 
About HACC
HACC, Central Pennsylvania’s Community College, offers over 120 career and transfer associate degree, certificate and diploma programs to approximately 19,000 students. Also, the College serves students at its Gettysburg, Harrisburg, Lancaster, Lebanon and York campuses; through virtual learning; and via workforce development and continuing education training. For more information on how HACC is uniquely YOURS, visit hacc.edu. Also, follow us on Twitter (@HACC_info), like us on Facebook (Facebook.com/HACC64) and use #HACCNews.
 
 
About the HACC Foundation 
The HACC Foundation is a 501(c)(3) nonprofit organization that was established in 1985 to raise private and corporate revenues in support of HACC, Central Pennsylvania's Community College. The HACC Foundation provides funding for student scholarships, innovative academic programs, state-of-the art training equipment and modernized facilities.