SAVANNAH, Ga. – Savannah Technical College’s local Board of Directors announced changes to board leadership this week. James Williams, who was formerly Vice Chairman, completed his service to the board after nine years. The board voted to approve new leadership for the upcoming fiscal year with Donald Lovette as Chairman and Brandt Herndon as Vice Chairman.

Lovette is the retired Director of Laboratory Services for Liberty Regional Medical Center and is the CEO of Love-In Productions, Inc. He is a graduate of Bradwell Institute High School (1973), North Georgia Technical College and honor graduate of Brewton-Parker College. He is the chairman of the Liberty County Board of Commissioners. He is a member of the Hinesville Downtown Development Authority, The Fraser Center Board of Directors and a council member of coastal Regional Commission. He is a lifelong member of the Pleasant Grove AME Church, where he serves as Steward Pro-Tem, Men’s Choir Director and New Member’s Class Teacher. He is also a member of the Gospel Cousinaires.

Herndon is Chief Executive Officer for the Effingham County Industrial Development Authority. He is a graduate of the University of Georgia with a Bachelor of Business Administration in Finance, and holds a Masters of Business Administration from Georgia State University. He also held positions at the Georgia Department of Economic Development, as well as Electric Cities of Georgia where he was an economic development project manager. He is actively involved on the board of the Southern Economic Development Council, the Realtors Commercial Alliance of Savannah and Hilton Head, as well as the Local Board of Directors for Savannah Technical College, and the Board of Directors for the Effingham County Chamber of Commerce. 

Williams worked more than 40 years in the power generation industry from field engineer to plane management to executive management. He retired from Mitsubishi Hitachi Power Systems Americas, Inc. as Executive Vice President in 2015. He now is president of JW Williams Consulting and Services, LLC. He has a bachelor of science in Mechanical Engineering/Mechanical Technology/Technician, Associate of Science in Mechanical Engineering Technology. He is a rotary volunteer, president of the Savannah Chapter of Christian Motorcyclists Association and a deacon and active member in men’s ministries at Compassion Christian Church.

STC 2022-23 Board of Directors: Dr. Kathleen Benton (Chatham); Brandt Herndon (Effingham – Vice Chairman); Todd Hoffman (Effingham); Donald Lovette (Liberty – Chairman); Tom Ratcliffe (Liberty).

The College’s Local Board of Directors is comprised of community and industry leaders, who strive to keep the College at the highest standard of excellence in education.  The local board facilitates the delivery of programs, services, and activities as directed by the TCSG State Board, advises the President and the TCSG State Board of local industry and community needs for the programs and services to be provided by the technical college, and advocates within the community and within the state on issues of importance in support of TCSG and Georgia’s workforce development efforts.

#2246 | June 23, 2022
Media Contact: Amy Shaffer, APR
912.443.5512 or ashaffer@savannahtech.edu

SAVANNAH, GA – Savannah Culinary Institute student chefs will host a Big Pig Fundraiser feast to benefit the Chef Jean Vendeville Culinary Scholarship Fund. The pre-order meal pack (feeds six) features two smoked meats, three gourmet sides, two barbeque sauces, rolls, and dessert for $150.

Meals will be available to pick-up from 3 – 6 p.m. on Thursday, June 30 and 9 a.m. until noon on Friday, July 1 at the Eckburg Auditorium at Savannah Technical College (5717 White Bluff Road, Savannah, 31406). Visit www.savannahtech.edu/big-pig to pre-order meals by noon on June 24.

Big Pig Fundraiser Feast take out menu (feeds six):

• Dry Rubbed Spare Ribs (two racks)
• Cheerwine Pulled Pork (3 lbs)
• Bourbon Baked Beans (1 qt)
• Roasted Potato Salad w/ Bacon Herb Vinaigrette (1 qt)
• Green Goddess Cole Slaw (1 qt)
• Alabama White Sauce (8 oz)
• Chipotle BBQ Sauce (8 oz)
• Potato Rolls (6)
• Dutch Oven Cherry Cobbler

Savannah Culinary Institute classes will prepare the items as part of instruction for Summer semester including Contemporary Cuisines (smoking, sauces), Baking Principles (cobbler, bread), and Principles of Cooking (sides). 

The Chef Jean Vendeville Scholarship was initiated (2017) and funded solely by Judy & Dick Eckburg in honor of the now retired STC Department Head Chef Jean Vendeville. Applicants must have completed at least one semester of Culinary Arts/Baking & Pastry Arts to be eligible with a 3.5 GPA. Preference will be given to students receiving no other financial aid. The award provides $2,000 per student per year for two years Funds are applied toward tuition, fees, books, uniforms and required tools/supplies. 

The amount of the contribution for the Big Pig Fundraiser feast, which is deductible for federal income tax purposes, is limited to the excess over the value of the goods or services provided by Savannah Technical College Foundation. The tax-deductible portion of the gift is estimated to be $100.

STC scholarship funds are managed by the Savannah Technical College Foundation, a 501 (c)3 organization whose sole purpose is to raise private funds to support the mission of Savannah Technical College. Gifts are tax-deductible to the fullest extent of the law.

About Savannah Technical College’s Savannah Culinary Institute
The Savannah Culinary Institute, an American Culinary Federation-accredited culinary arts program, has been described as the “best in the U.S.A” by its ACF accreditation review board. According to the committee chair, the Culinary Institute of Savannah, offering ACF-accredited diploma and degree programs in culinary arts, has gone “well over and above the standards and expectations for a technical college teaching facility.” The committee recommended that the program receive the maximum accreditation time of seven years, when the average is three years. Culinary Arts and Baking & Pastry Arts associate degree graduates have a 100% placement rate in their field since 2015. The program has earned regional and national recognition with ACF-sponsored competitions. For more information visit: www.savannahtech.edu/SavannahCulinaryInstitute.

#2245 | June 3, 2022
Media Contact: Amy Shaffer, APR
912.443.5512 or ashaffer@savannahtech.edu

SAVANNAH, Ga. – Savannah Culinary Institute announced today that construction will begin this summer at 7 West Bay Street as the new downtown location for the expansion of Savannah Technical College’s Culinary Arts program.

The Technical College System of Georgia recently selected The Pinyan Company as the construction manager. The Pinyan Company is based in Savannah and has established itself as one of the most quality conscious and customer-oriented firms in the area. They are working on pre-construction estimating now and plan to start construction in mid-August. They anticipate it will be a 10- to 11-month project.

“We are honored to have been selected as construction manager for this incredibly unique project,” said The Pinyan Company President Danny Pinyan. “Savannah is widely known for its world class culinary venues and well-chronicled historic district. This restoration will only add to the luster of both. We have completed over 40 projects in downtown Savannah. Our team has never been more excited than we are to commence the work on this project.”

Hansen Architects, an award-winning Savannah-based firm with noted accomplishments in Historic Preservation, is the design firm. Savannah Technical College and the Technical College System of Georgia have collaborated with the firm on many projects over the years, noted Hansen president J. Paul Hansen. “We are very pleased to be trusted with this important project in the heart of historic downtown,” he said. 

With only 3,000-square-feet of classroom, lab and cooking space, Savannah Tech has had extremely limited resources at the Savannah campus. The kitchen operates 16 hours a day Monday through Thursday, plus four hours on Friday. In 2014, the College designated one classroom on the Savannah Campus as sugar and chocolate lab, allowing additional space beyond the kitchen to be dedicated to culinary arts instruction. With the success of the Baking & Pastry Arts program, classes are full, and the College is unable to offer enough sections to meet demands.

The expansion will more than double the available instructional space for Culinary Arts and Baking & Pastry Arts. Senior level (second year) students will take classes and work in the bakery and restaurant. Entry-level (first year) students will continue to take courses in the teaching kitchen and classrooms at the College’s campus on White Bluff.

“This has been a long time coming,” said STC President Dr. Kathy Love. “We started dreaming about this project in 2009 and started really looking in 2011. We have had some near misses, and some great opportunities. This is exactly where we needed to be, and the building we needed to be in.”

“This location represents the very best real learning opportunity for our students,” said STC Culinary Arts Department Head Chef Gearry Caudell. “This has been a huge missing piece of the puzzle that we haven’t been able to do until now. We are excited about it.”

Savannah Culinary Institute graduates are working in the area’s finest restaurants and establishments, including the Alida Hotel, Local 11 Ten, Le Café Gourmet, Savannah Yacht Club, and The Landings Club in addition to catering, entrepreneurs and private chefs.

With support from the Savannah Technical College Foundation, the College purchased 7 West Bay Street as the new downtown location for an expansion of its Culinary Arts program, which will more than double the available instructional space. Senior level (second year) students will take classes and work in the bakery and restaurant. The hands-on, real-world experience in the restaurant/bakery will allow students the opportunity to apply techniques learned in the classroom to practical use, complete a required field placement, and gain first-hand experience in restaurant operations.

New students are admitted to the baking and pastry program year-round. The priority application deadline for fall semester 2022 is July 22. For more information about Culinary Arts at Savannah Tech visit: www.facebook.com/SavannahCulinaryInstitute.

About the Savannah Technical College’s Savannah Culinary Institute

The Savannah Culinary Institute, an American Culinary Federation-accredited culinary arts program, has been described as the “best in the U.S.A” by its ACF accreditation review board. According to the ACF committee chair, the Culinary Institute of Savannah, offering ACF-accredited diploma and degree programs in culinary arts, has gone “well over and above the standards and expectations for a technical college teaching facility.” The committee recommended that the program receive the maximum accreditation time of seven years, when the average is three years. Culinary Arts and Baking & Pastry Arts associate degree graduates have a 100% placement rate in their field since 2015. The program has earned regional and national recognition with ACF-sponsored competitions. For more information visit: www.savannahtech.edu/SavannahCulinaryInstitute.

#2244 | June 2, 2022
Media Contact: Amy Shaffer, APR
912.443.5512 or ashaffer@savannahtech.edu