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19 April 2018

CT Magazine 2018 Best Up and Coming Chef Teaches Master Pizza Class at NVCC

CT Magazine 2018 Best Up and Coming Chef Teaches Master Pizza Class at NVCC

Kory Loga, Manager of Bella’Gio Restaurant donned his apron to help his brother, Kelment Loga, a student in the Food Prep II class at NVCC, teach a Master Pizza Class in the Culinary Program at NVCC today. Kel, who works at his family-owned Restaurant, Bella’Gio in Cheshire, was voted best up and coming chef in CT by Readers Choice in CT Magazine.

The class taught students how to make pizza dough and ultimately pizza using only local, fresh ingredients. Besides getting to eat the pizza they made, students learned preparation techniques and food management lessons. Professor Chris George cited the reasons why a class like this matters. “They learn well-rounded examples of food service from a hands-on demo and we usually follow up with management lessons that apply to the demo including practical applications of food management.”

The College offers a Food Service Option with an Associate of Science Degree in Hospitality Management where career-oriented students are prepared for beginning positions in food service management. Typical positions for which graduates are qualified include: Dining Room Manager, Line Cook, Health Care Dietary, Personal Chef, or Catering Operations. Students may transfer to Johnson & Wales University which accepts 60 Food service Management credits.

NVCC also offers Certificate programs in Culinary Arts and Dietary Supervision for students who do not wish to pursue a full two-year course of study.

Interested students may contact Karen Rotella, Professor, Hospitality Management krotella@nv.edu , or  203-596-8739.

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