Savannah Tech’s Chef Jean to demonstrate how to prepare a traditional French Christmas Eve dinner at the Effingham College & Career Academy

#1239 | December 6, 2011

SAVANNAH – Savannah Technical College Department Head and Instructor of Culinary Arts Chef Jean Yves Vendeville will demonstrate how to prepare a traditional French Christmas Eve dinner at 6 p.m. on Thursday, December 15 at the Effingham College & Career Academy(2940 Highway 21 South, Rincon, GA 31326).

Chef Jean’s French traditional Christmas Eve Dinner menu includes: Foie Gras, Boudin Blanc, Sweet Bread, Roast Turkey with Chesnut stuffing, Gratin Dauphinois, White Asparagus, Yule Log and Petit Fours.

An Evening with Chef Jean is open to the public, but will be limited to the first 50 that register. The cost to attend Chef Jean’s presentation along with a tasting and recipes is $20 per person. Register by Tuesday, December 13 with Dr. Barbara Prosser (912.754.5610 or bprosser@effingham.k12.ga.us). Payment will be accepted via PayPal. Checks should be payable to “Savannah Technical College Foundation.”

The presentation will introduce Savannah Tech’s Culinary Arts program to the Effingham community. In Spring 2012, STC will offer Principles of Baking at its Effingham Campus for the first time.

Chef Jean has been with STC since December 2008 and has led student teams to two consecutive American Culinary Federation (ACF) Southeast Regional Championships – in 2010 in the Hot Food Team competition and in 2011 in the Knowledge Bowl competition. He recently achieved his ACF Lifetime Certification as an Executive Pastry Chef. He also holds a Lifetime Certification as an Executive Chef from the Chef Association of America.

He is developing his first book, entitled Croquembouche: The Art and Technique. His book will focus on pastry and desserts, prepared in traditional French technique. It will include 250 color photographs and recipes of his creations. His book is slated for publishing next year by Taylor and Francis of London and will be distributed internationally.

STC offers ACF-accredited diploma and degree programs in culinary arts through the Culinary Institute of Savannah. The college currently enrolls 200 students in culinary arts programs. For information, visit http://www.savannahtech.edu/.

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For More Information Contact:

Amy Shaffer, APR
912.443.5512
ashaffer@savannahtech.edu

A unit of the Technical College System of Georgia, Savannah Technical College (Savannah Tech) is the premier provider of career-ready technical education in Coastal Georgia, offering a comprehensive range of nearly 150 market-driven programs, preparing students for high-demand careers including Aviation Technology, Cybersecurity, Health Sciences, Logistics & Supply Chain Management, Automation & Robotics, Information Technology, Culinary Arts, Public Services and more. With campuses in Chatham, Effingham, and Liberty Counties, Savannah Tech serves more than 13,000 credit and non-credit students with a variety of pathways to success, including dual enrollment programs for high school students and specialized support services for military veterans and their families. Beyond academics, Savannah Tech is an economic and community development partner, collaborating with industry leaders to provide customized training programs, assessment services, and continuing education opportunities. For more information, visit www.savannahtech.edu.

Savannah Technical College is accredited by the Southern Association of Colleges and Schools Commission on Colleges (SACSCOC) to award associate degrees, diplomas and technical certificates of credit. Questions about the accreditation of Savannah Technical College may be directed in writing to the Southern Association of Colleges and Schools Commission on Colleges at 1866 Southern Lane, Decatur, GA 30033-4097, by calling (404) 679-4500, or by using information available on SACSCOC’s website (www.sacscoc.org).

Savannah Technical College complies with the Technical College System of Georgia (TCSG). The TCSG State Board prohibits discrimination on the basis of an individual’s age, color, disability, genetic information, national origin, race, religion, sex, or veteran status (“protected status”). No individual shall be excluded from participation in, denied the benefits of, or otherwise subjected to unlawful discrimination, harassment, or retaliation under, any TCSG program or activity because of the individual’s protected status; nor shall any individual be given preferential treatment because of the individual’s protected status, except the preferential treatment may be given on the basis of veteran status when appropriate under federal or state law.