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SPR ING 2015
Community College Magazine
LET’S
EAT
www.northampton.edu
PRESIDENT’S MESSAGE
Food, Glorious Food!
editors heidi BRIGHT BUTLER paul JOLY contributing writers katherine NOLL myra SATUREN shannon SIGAFOOS sandy STAHL diane STONEBACK sharon TERCHA cynthia TINTORRI troy TUCKER alumni notes coordinator nancy HUTT happenings coordinator patricia CANAVAN proofreader kelly LUTTERSCHMIDT art director traci ANFUSO-YOUNG ’87 production coordinator marianne ATHERTON research assistant donna DiMENICHI contributing photographers carlo ACERRA adam ATKINSON patricia CANAVAN david w. COULTER jason HOOK mjPHOTO randy MONCEAUX chris POTASH, ALLENTOWN ART MUSEUM john STERLING RUTH brian SHAUD phil STEIN president dr. mark h. ERICKSON northampton community college foundation board chair diane MARTIN publisher northampton community college foundation 3835 green pond road bethlehem, pa 18020
isitors often tell me how impressed they are with NCC students and with our academic programs, but what I hear almost as often is how much they love our food. Whether they come to Hampton Winds for a business lunch or a special occasion or they attend one of the popular annual events like our White House dinner, visitors know they will not be disappointed. Our culinary program is the “main course” for the spring issue of the NCC magazine. In the pages that follow, you will get to meet our culinary faculty, including seven-time Iron Chef Sue Roth, experience the food scene in New York City and learn about cooking classes that can help you kick it up a notch in your own home. Our writers also dish about some of the rising stars on the local culinary scene — chefs who got their start at NCC. Our culinary program is highly regarded, but what might not be as well understood is that the program shines a light on some of the best student learning practices we are modeling throughout the College. For years, our culinary and hospitality students have been learning by doing. Now that approach has spread into many more disciplines, providing the impetus for increased “hands-on” learning. We know that this generation of students learns best when they are “truly engaged,” so we are expanding experiential learning opportunities for students in every corner of the College. Marketing students work with local companies on product roll-outs. Architecture students produce models of what local town centers could look like. Accounting students prepare tax returns for people who need help. Those are just a few examples of ways in which students are testing their knowledge. Applying the lessons brought to us by the NCC chefs, our recipe for success blurs the line between the real world and academia, expanding the menu to include growing opportunities for students to shadow professionals in their fields, serve as interns, study abroad and take on a real-life capstone projects. Last month, I was lucky enough to join our culinary students on the New York trip made possible through the generosity of Diane and Chris Martin ’77. Together we saw how food arrives from around the world and then is distributed to restaurants, corporate kitchens, food markets and in-flight caterers throughout the Northeast. Instead of preparing a meal that day, the students got to dine in a famous restaurant. The trip was jam-packed with “hands-on” learning that left our stomachs full and our minds racing. You can read about it on page 26, but you might not want to do so on an empty stomach! Those of you who know me well know that I am a Broadway fanatic. The day in New York reminded me of the musical “Oliver!” and the popular song “Food, Glorious Food.” As I think about our culinary program, its great success and the lessons it provides for learning beyond the confines of a classroom, I can’t help humming the words of the refrain: “Magical food, Wonderful food, Marvelous food, Fabulous food.” I sincerely hope you enjoy this delicious issue of the NCC magazine. u
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CHEFS LEARN TO ROLL WITH IT
18 LESSONS IN COOKING AND LIFE Discipline matters. So does passion. Teaching the culinary arts involves so much more than the right ingredients and technique.
21 BE OUR GUEST
Hospitality interns must complete a minimum of 225 hours, or about 15 hours a week during each semester.
22 FOOD CRITIC JUMPS
INTO THE FIRE
Trying to keep up with student chefs is no picnic.
26 THE FOOD CHAIN
Culinary students and faculty head to New York to tour Baldor, one of the largest importers and distributors of produce and specialty foods in the Northeast.
30 FARM TO TABLE
What began as a niche foodie trend has grown into an international movement in the span of a few years.
ON THE COVER: Bright and fresh: Scallop crudo, buttermilk, black sesame, white chocolate and macadamia, nectarine and shisito pepper combine to form a classy and refreshing main course. Food styling and food photography are a large part of Chef Jason Hook’s business. The H20 Kitchen entrepreneur uses his background and training to help separate himself from the rest, working off-premise for clients as well as shooting in his own studio. Look for photography by Hook throughout our cover article.
02 pulse 02 03 04 05 06
uccess Express & Winter Commencement S Spartan Pride: Awesome’s the Word A Toast to Donors Grant Opportunities & Meet Sharon Beales New to the Hall of Fame
32 happenings 36 notes
37 Alumni Profile — Dave Meyers ’14 38 Alumni Share “Recipes for Success” 40 Donor Profile — Jennifer Hamill 42 Creative Synergy at the Allentown Art Museum 43 Alumni Profile — Dan Hunter ’09 44 Donor Profile — Bruce & Trudi Denlinger 45 NCC Remembers
46 NCC seen 49 reflection
Closing thoughts by Troy Tucker
pulse Campus NEWS and Scuttlebutt
comings and
GOiNGS Climb Aboard the Success Express
Freedom High School students Jonathan Corcoran, Tanner Anthony, Lauren Caronia and Megan Brown are getting an early start on their college education. All four registered to take classes at NCC while still in high school when the College’s new RV visited Freedom in the fall. It’s no surprise that the RV has been named the Success Express. The helpful staff and the technology on board make it easy for students to get their questions answered and to enroll for college classes during high school visits and at community gatherings. Find out when the Success Express will be coming to a location near you by following the Twitter feed #Express2NCC.
Winter Commencement
753 Grads told to “Dream Big” NCC’s newest graduates passed an important milestone on their educational and life journeys on Jan. 25. The College’s winter commencement ceremony honored 753 students who completed their degree, diploma or certificate requirements in August or December. An NCC alumna gave the commencement address. Melinda Stumpf ’01, the regional affairs director at PPL, encouraged the graduates to “dream big” and not to let anyone discourage them from pursuing their goals. “You can do whatever you put your mind to,” she said, offering examples of obstacles she was able to overcome through education, hard work and determination.
spartan
PRiDE
Awesome’s the Word
Later this spring the Student Awards Convocation and other ceremonies will celebrate the accomplishments of NCC students. Here’s a sample of ways the Spartans have already made us proud this year:
At the Pennsylvania Dental Hygienists’ Association’s annual conference in the fall, three of the top four awards for student research presentations went to groups from NCC. Elena Goranova and Austin Lee took second place with “Probiotics Help in Fighting Oral Diseases.” Third place went to Amanda Bennett and Megan Sholl for “The Right to Know About GMO,” and Breanna Connell, Emily Onuschak and Patrick Rossi received an honorable mention for “Dental Neglect: Define, Diagnose and Report.”
Fling Pumpkin Sling, held at the Pocono Raceway in the fall. The feat was especially impressive
given 20 mph headwinds. This was the first time students from NCC competed in the pumpkin sling. They are already slinging around ideas to make an even more powerful machine next year.
Since it opened in August, NCC Monroe has frequently been described as a winner. Now it’s official. In December it was awarded a special citation for sustainability and site planning from the Eastern Pennsylvania Chapter of the American Institute for Architects. The jury praised the College for being committed to minimizing the environmental impact of the campus and the architects from MKSD for coming up with a design that meets the needs of the student body and takes advantage of the “striking natural setting.” They were particularly impressed with the innovative configuration of the Quad.
Emily Koehler became the most decorated volleyball player in NCC history, finishing her two years on the team as the pro-
Graduates of both the registered nursing and the licensed practical nursing programs rocked the state boards in the past year. A first-time pass rate of 90.24 percent for registered nurses and 95.52 percent for practical nurses topped both the national and state means.
gram’s all-time leader in kills for a season (403), kills for a career (724) and career blocks (105). This year she led the nation in hitting percentage (.551), ranked second in service aces (107) and 11th in kills per set (3.84). No wonder she was named a National Junior College Athletic Association All-American for the second consecutive year!
Using balsa wood, Elmer’s glue and string, Geoff Rybitski used the knowledge he gained in Architecture 204: Analysis of Structural Form to build a bridge strong enough to support 100 pounds. Think what he could do with steel! There’s hope for America’s infrastructure.
With only three weeks to construct a machine, students in Physics for Science and Engineering I designed and built a shortarm trebuchet that propelled a pumpkin 87 feet in the Last NCC SPRING 2015 03
MAKING A DIFFERENCE
You do!
a toast to DONORS
The following donors were inducted into the College’s giving societies: Founders Society Nancy B. Foltz
And to the “X” Factor
1967 Society Allentown Beverage Capital Blue Cross Mr. & Mrs. Donald S. Follett Southern Wine & Spirits Charitable Foundation Laureate Society Ross J. Born Timothy and Colleen Lewis Dr. Gene & Joan Witiak ‘78
Enjoying the donor dinner — award recipient Pat Ward and her father, student speaker Wesley Smith and Foundation Board members and spouses Frank and Beth Boyer, Pam and Dave Kennedy, Wendy and Chuck Stehly, and Jeanne and Steve Follett
Last spring
Northampton became the first community college in the country to win an award for overall excellence in fundraising in five separate years from the Council for Advancement and Support of Education. This fall the College hosted a dinner to pay tribute to the donors whose generosity made that possible. Addressing a crowd of more than 250, President Mark Erickson said, “At the end of the day, it is not about the awards or 04 NCC SPRING 2015
national recognition; it is about our students.” Erickson thanked donors for giving Northampton the ability to change lives every day. He also praised the volunteer fundraisers on the College’s Foundation Board for being “the X factor” that allows Northampton to “do those extra things that make all the difference.” The chair of the Foundation Board, Diane Martin, presented Pat Ward with a special award given to a member of the College staff — outside of the
Advancement Office — whose efforts significantly advance the work of the Foundation. Ward is retiring this spring after a long tenure as assistant to the vice president for enrollment and student affairs. Martin described her as “one of those secret ingredients that make NCC special,” noting that she helps “students, faculty, staff and alums in a hundred different ways, both big and small, every single day.” Martin also thanked two retiring members of the Foundation Board, Tom Doluisio and Tim Lewis. Doluisio will continue to serve the College as a trustee, and Lewis will remain on the Foundation’s Finance Committee. Newly elected members of the Foundation Board are Robert Albert, Mark Juliano, Thomas Marnell and Susan Yee. The following individuals were re-elected to the board: Patrice Amin, Charles Hannig, Silvia Hoffman, Michael Krupa, Mike Molewski, Charles Peischl and Bruce Waldman.’
Cornerstone Society Richard J. Jr. and Claire Ashby Robert and Catherine Barrett Coca-Cola Mt. Pocono Daniels BMW MINI of Allentown Dr. Bernard E. Droney Embassy Bank Steve’72 and Margaret Grimes HB Engineers Inc. Dr. Elizabeth Jill Hirt Craig C. and Barbara Kilpatrick Lehigh Valley Business The Mattioli Foundation Petrucci Family Foundation, Inc. Pocono ProFoods Steve and Mathilda Sheptak Kathleen ῾’83, ῾’95 and Robert Siegfried Ray J. Starner Swift Transportation Donna Zlocki
Members of the giving societies received gifts produced in Northampton’s Fab Lab, a mecca for local entrepreneurs, inventors and “makers.” See more photos of the evening in this Flickr gallery.
New grants bring new opportunities for students With several months left to go, 2014-15 has already been a recordsetting year in NCC’s Grants Office. Twenty grant awards have been approved totaling $14,844,804.Several of these awardsaremulti-year commitments. The College willreceive close to $8 million before June 30, surpassing all previous single-yeartotals. Most importantly, the revenue creates a multitude of new opportunities for students. The U.S. Department of Education has funded a $115,111 project enabling NCC to offer a Global Studies program to include courses in Chinese and Arabic. Students will have the opportunity to study in China and Jordan. For students who can’t afford to study abroad, there will be opportunities for student-to-student interaction across boundaries via technology. The U.S. Department of Laboris funding a $168,000 project providing free training for current and former members of the United States Armed Forces and their spouses who want to become employed in the transportation industry as commercial motor vehicle operators. The U.S. Department of Labor and the U.S. Department of Educationare jointly funding a multi-year, $10 million project enabling Northampton, Lehigh Carbon and Luzerne County community colleges to create 36 new, redesigned or technology-enhanced degree, diploma or certificate training options in healthcare, advanced manufacturing and logistics/transportation. The programs will provide job training for individuals from northeastern Pennsylvania. They are also expected to strengthen relationships between the colleges and employers and to have a long-term impact on graduating students, preparing them to meet workforce demands well into the future.
Meet Sharon Beales
In December, Sharon Schrack Beales became NCC’s new vice president for institutional advancement and executive director of the College’s Foundation. She was selected for the position after a national search that yielded six semi-finalists from across the country. President Erickson says, “The field was strong and deep, but Sharon’s experience and accomplishments made her the unanimous choice of the search committee.” Prior to joining the staff at Northampton, Beales served as vice president for development and external relations at Montgomery County Community College in Blue Bell, Pa. There she oversaw all fundraising efforts, public grants, marketing and communications, two art galleries and performing arts programs. Under her leadership, the college website was redesigned, digital marketing was enhanced, and the college raised the money needed to launch its first-ever capital campaign. Earlier in her career, Beales was the vice president of the Foundation at St. Mary Medical Center in Langhorne, Pa., and director of development for 19 colleges and 16 graduate schools at Rutgers University. Beales says she was drawn to Northampton by the College’s reputation and by the people. “Many people talked about the “Northampton Way,” but I got to experience it first-hand in how I was welcomed to the College. Everyone I met has a strong passion and commitment to support our mission.”
NCC’s president, Dr. Mark Erickson (left), is joined by Dr. Ann Bieber, president of Lehigh Carbon Community College, and Thomas Leary, president of Luzerne County Community College in celebrating a groundbreaking partnership that will benefit residents of 13 counties in northeastern Pennsylvania.
NCC SPRING 2015 05
T E A M P L AY E R S
Taking it to the next level
new to the HALL OF FAME At a ceremony presided over by Director of Athletics Troy Tucker, five new members were recently inducted into Northampton’s Athletic Hall of Fame.
Nicole Jenson-Morton ’06
Ashley Capozzolo ’08
Nicole Jenson-Morton ’06 excelled in softball and volleyball at NCC, garnering all-conference, all-tournament and all-state honors in both sports. Her former coach, Sam Carrodo, described her as “the Mohammed Ali of pitchers” and “Snow White in cleats.” She struck out 235 batters, was a key hitter and pitched 48 games without a loss between 2004 and 2006, as she led the softball team on a 78-game winning streak. She graduated from NCC with honors and was inducted into the Phi Theta Kappa honor society. Ashley Capozzolo ’08 made her mark on the basketball court. Some of those marks still stand. Although “vertically challenged” for a basketball player, she ranks second in scoring with a two-year total of 877 points 06 NCC SPRING 2015
Mari Mulitsch ’91
and second in career 3-pointers with a 139. “Every time [Coach] Art Wolfe would yell, I would make a 3-pointer,” she chuckles. The demure-looking young woman was once described by a sportswriter as “the dangerous Ashley Capozzolo.” During her years at NCC, the women’s basketball team captured two conference and one state title with Capozzolo earning both allconference and all-state honors. Mari Mulitsch ’91 excelled in basketball, volleyball and softball. In addition to receiving all-conference, all-tournament and all-state recognition in basketball, she also was an all-conference selection twice in softball. She still ranks third all-time in scoring in basketball at Northampton with 866 points and holds the College record for highest number
Joey Bamford ’11
of points scored in a game — 43. Her back-to-back free throws in a post-season game brought NCC from behind to earn a trip to the state championships. She now coaches basketball in the Nazareth Community League. Joey Bamford ’11 dreamed of playing baseball for a Division I team in college, but by his own admission, he was “not the best of students” in high school. He received no offers. Seeing his potential, Coach Adrian Yaguez recruited him to play for Northampton, where he ranked third in the nation in batting in his first season with a .500 average. Bamford says he also “woke up in the classroom.” His hard work paid off. After graduating from NCC, he was able to transfer to Monmouth College on an athletic scholarship.
Mardi McGuire-Closson
According to Mardi McGuire-Closson, the only athletic record she ever set was in swimming when she was 8 years old. That did not earn her a place in NCC’s Athletic Hall of Fame. Instead she was honored for being an advocate for athletes — and for all students — during her 27-year career at Northampton. As dean of students and then as vice president for student affairs, McGuire-Closson oversaw the athletic program always making sure the athletic and academic programs were in sync. She retired last spring but continues to be an NCC booster.u
For a list of all of the members of the Hall of Fame, visit nccspartans.com/hof.aspx PHOTOS BY RANDY MONCEAUX
Success! Made possible by…a legacy The success of Northampton Community College and its students could not have been possible without the support of legacy gifts. By including NCC in your will or estate plan, you are ensuring that the College will continue to offer excellent, accessible and comprehensive learning experiences to students in the communities we serve as well as benefiting you and your loved ones. To learn more about how you can support the future of NCC and generations of students, please contact Catherine DeHart, Planned and Major Gift Officer, at [emailprotected] or 610-861-5449.
it’s a mad, rad, food fad, hot pad world
CHEFS LE A R N TO
ROL L W I T H I T by SH A NNON SIGA FOOS
N O R E S E RVAT I O N S ALL IN A DAY ’ S WOR K
Chef Hook’s flair for the creative brings sweet, sour, and savory all to one dish featuring Maine Lobster knuckles, celery root, pumpkin pie mousseline, and crusted black truffle.
BY SHANNON SIGAFOOS
It’s a sweltering midsummer’s day in the Pocono Mountains, and Nicholas Sandt is making his way across a grassy field to set up a craft services station for a crew of hungry people.
He navigates around lighting rigs, generators, electric cables and the occasional camera operator. The hot boxes Sandt has prepared are being opened, allowing the aroma of fresh chicken parmesan to entice the “campers” lingering nearby. Everyone will eventually line up for a plate — just as soon as a “dead body” is pulled from the pond that sits just yards away and the director yells, “Cut!” Welcome to the unpredictable world of working in the culinary industry. Today, Sandt — who, along with Dori Kichline, owns and operates Culinary Experience Catering out of Dewey Banquet Hall in Hellertown — is providing food service to the cast and crew of the film Camp Dread, written and directed by Stroudsburg native B. Harrison Smith. Tomorrow, these same caterers may be overseeing the menu planning for a wedding, a birthday party, corporate function or large barbecue gathering. The “no two days are ever alike” mantra they’ve adopted not only keeps them moving forward, but allows them to know they can provide their services in any kind of setting. “I was setting up tables in a field, and a few yards away, they’re pulling a fake dead body out of the water. Ten minutes later, they’re eating chicken parmesan. After that, we know we can do it anywhere. If they don’t have a cooking facility, we can bring a cambro or hot boxes to keep food fresh and warm,” says Sandt. “We can do a lot more with a lot less.” Keeping service rolling smoothly in any situation is a labor of love for graduates of NCC’s Culinary Arts and Hospitality programs, many of whom are now sharing their talents with local patrons. Thanks to the lightscamera-action world of reality TV cooking shows, however, few people have any idea of how meals are really prepared in big restaurants, small home kitchens, campus dining services, country clubs or corner bakeries. A busy kitchen can be a well-oiled assembly line, but it can also be tightly controlled chaos. It can be an environment of learning or an oasis of local and sustainable fare. Take, for example, the cozy atmosphere of The Bayou Southern Kitchen and Bar in Bethlehem. The exposed brick, polished natural wood floors and neutral colors provide diners with a relaxing place to enjoy southern fare. Little do they know, however, that there is a painstaking thought process to everything that ends up on their plates — and that the brainchild behind much of the menu is 28-year-old Executive Chef Tyler Baxter. Four out of the five chefs in The Bayou’s kitchen, like Baxter, are NCC graduates. They’re also working with Rodale Institute to ensure that the restaurant uses only the freshest, organic, highest-quality ingredients to prepare their signature dishes. It’s part of the reason why the restaurant is consistently packed every afternoon and evening. “We’re in the process of doing our first change of the menu,” says Baxter (the restaurant opened in March of 2014). “Rodale is one of the largest organic research farms in the country. We’re the restaurant that buys the most from them, every single week. We have a really special relationship with them. Our customers respect sustainable and local, and that’s huge. As part of the new menu, we’ll have one dish that has their name on it, with rotating produce provided by them. It gives us the ability to let people know we’re conscious of that.”
At left: Nicholas Sandt and Dori Kichline own and operate Culinary Experience Catering; at right, the brainchild behind The Bayou Southern Kitchen and Bar, 28-year-old Executive Chef Tyler Baxter PHOTOS BY PHIL STEIN
Chef Hook’s bold twist on “A L’orange”: Blood orange duck jus provides the ‘wow’ factor in this dramatic dish featuring roasted duck breast, compressed and charred cucumber, kohlrabi, and fava beans.
Culinary Experience Catering follows this same rule of thumb. “We work with two great farm stands,” says Sandt. “One is Lehigh Valley Produce in Hellertown and is on Water Street, right in town, run by Arnold’s Farm. One thing people need to know about us is that we make everything from scratch. We make our own stocks, sauces and cheeses. When it’s available, we always try to buy local.” The appreciation for quality is something that begins for students in NCC’s kitchen, with nearly 1,000 hours of hands-on, practical application that follows seven culinary modules covering everything from safe serving to nutrition. On any given weekday, walking toward the back of Alumni Hall on NCC’s Main Campus gives way to the sounds of kitchen life — clattering plates, sizzling meat, knives on a cutting board, the call and response between culinary instructor and student. In the back half of the program, all students are part of a team that runs the College’s fine dining restaurant, Hampton Winds — a place where spring greens with arugula, goat cheese and toasted almonds can serve as a precursor to an entrée of panseared diver scallops with red beet risotto, asparagus and chive beurre blanc. Presentation means as much as preparation and professionalism because what diners see on their plates is as much a form of art as it is the assembly of a meal. Chef Jason Hook, of H2O Kitchen, is one program graduate whose plated culinary creations can be seen as more beautiful than brash, put together to rival elaborate cosmopolitan fare but ultimately going down as some of the most intricate and sumptuous comfort food you’ve ever tasted. The compulsively entrepreneurial Hook is one part in-home private chef, one part cooking instructor, one part food stylist, one part photographer and equal parts enthusiastic about his career. At a recent multi-course tasting dinner at a private home in Bethlehem, Hook used every available inch of a compact kitchen to crank out no less than 14 courses in five hours. If this were a restaurant and Hook was a line cook, the quality of his food would likely be measured by how quickly he could churn out the same dishes day after day, week after week, until the menu changes. What Hook has prepared this evening, however, is a menu he has crafted with the hosts of the event — and one he won’t duplicate elsewhere. “I work with every client to plan every menu around that client and the season. I send out an e-mail with ideas for the menu and have them approve it,” says Hook. “I use cuisines from all over as well. I want people to be able to see that in what I prepare.” He explains this as he takes a spoon and scoops generous amounts of green onion vichysoisse and daikon and kimchi pickle over crispy crab beignets. Shortly after, he makes his next course — a 64-degree-Celsius circulated farm egg over spinach gnocchi with veal bolognese and pecorino — look artistic and whimsical. Chickenlemongrass jus, Rodale bok choy and brioche persillade over Arctic char, a fish in the salmon family, has a pretty rim of butternut-miso, an appealing sight when applied to the plate with an expert flick of the wrist. It’s intriguing to watch the “show” that Hook and his culinary peers put on. In a further twist that differentiates him from most other chefs, Hook zeroes in “on making people like what they don’t like,” with high-quality ingredients, perfectly melded flavors and clever presentations. Though Hook has the good fortune of being his own boss, there are plenty of establishments throughout the Lehigh Valley where Northampton graduates are producing food that is as enticing to the eye as it is to the stomach. Edge Restaurant, which has long held a location near the intersection of Bethlehem’s Broad and Main streets, is another such locale. Depending on the time of year, the French Asian fusion restaurant offers both LEFT-PHOTO BY JASON HOOK/ RIGHT PHOTO BY PHIL STEIN
indoor and al fresco dining, though you shouldn’t let its white linens fool you. Here, pan-seared foie gras with toasted banana bread and buckwheat honey hazelnut drizzle, or sauteed Scottish salmon with vegetable saute, wheat berries and harissa vinaigerette, are more playful (and delicious) than they are pretentious, and it’s clear that the establishment has a regular happy hour crowd. NCC grad Rachel Srock can be found working one of two lines that the fast-paced kitchen operates; Srock handles hot and cold appetizers, salads and pastries. Her typical daily schedule at the restaurant starts at 2 p.m., when she’ll look through the prep list that was developed the night before and make any adjustments. Then it’s on to making fresh loaves of rustic
It’s intriguing to watch the “show” that Hook and his culinary peers put on. In a further twist that differentiates him from most other chefs, Hook zeroes in on “making people like what they don’t like.” white bread and three hours of prepping ingredients for the eventual dinner crowd. Edge sees steady foot traffic beginning around 5:30 p.m., with its heaviest rush usually happening between 6:30 and 8:30 p.m. Srock will be on her feet until closing time but thrives on being perpetually in motion for the hours the job requires. “We have our regular customers, and we know them and they know us. It’s fast-paced, but it’s also relaxing at the same time. It’s more than just a job, and that’s really nice for me,” says Srock. “I carried over the skills that I learned at NCC, particularly with baking and learning how to stay clean and be efficient in the kitchen. That’s helped me with both the back and the front of the house.” Srock has maintained a strong relationship with the culinary department at Northampton, stopping in to visit and speak with the students and more recently agreeing to substitute for pastry chef Kelly Stem. Like other alumni, she still keeps a connection to the College, particularly because of the impact that the faculty have on their students. While student sucNCC SPRING 2015 13
cess is at the top of the priority list for the faculty, so is making sure that students realize that the industry isn’t as glamorous as reality TV makes it out to be. “One of the very first times that we were in the classroom with Chef Scott Kalamar, associate professor of culinary arts, he said that if we thought this was going to be easy or that we were going to make a million bucks, we should get up off of our seat and walk back out the door,” says Kichline. “He was 110 percent right, but it also gave our class a dedication to learn more, to work together, to build our futures and careers.” “From day one, we had Chef Scott tell us that there are going to be things we’re not going to want to do, but things we have to do. You will
Meghan Singer picked up all of her pastry skills at NCC, and is now more than happy to ‘give back’; Singer’s smiling face is a fixture in NCC’s kitchen, where she now frequently instructs. work long hours, you will work weekends, you will be on your feet. They don’t sugarcoat it,” echoes alum Megan Macenka, who has both culinary and hospitality degrees and currently serves as a house manager and sous chef at Morgan’s Local Flavor in Allentown. “To this day, what Scott barked in my ear still goes through my head. His mindset is how a kitchen should work.” Macenka has returned to NCC several times to speak at the College’s annual Hospitality Career Forum and is eager to talk to students about 14 NCC SPRING 2015
how she’s found a home at the family-style restaurant that once served as a B&B. Its gorgeous interior aside — the main dining room is stately brick columns with high ceilings and original stone walls — Macenka thrives on guests’ reactions to what’s on their plate. Morgan’s is what’s referred to in the business as a “BLD” (breakfast, lunch and dinner) restaurant, meaning there’s a steady flow of customers throughout the day. In a managerial position, Macenka prides herself on knowing exactly what goes on in both the kitchen and the dining room. “In the back of the house, I’m a manager on the line and I’m delegating more. I have the responsibility to make sure everything is done. If I see something I wouldn’t want to eat, I speak up and say redo the whole thing,” says Macenka. “At the same time, when you’re out on the floor, you see people’s reactions of why or how they enjoy your food. We have a varied menu aimed at pleasing everybody, and I write specials that are seasonal every week. You have to constantly adapt to people.” Restaurants serving several-course meals aren’t the only ones adapting to the ever-expanding palates of public consumers. The cupcake and bakery craze that started several years ago is still going strong, particularly in the Lehigh Valley where events like ArtsQuest’s Cupcake Bowl or Allentown Fair’s Cupcake Wars prove to be popular draws. Jessica Bertha of Wicked Sweet, LLC, worked in area bakeries for several years before deciding to venture out on her own in 2014. Bitten by the baking bug during the three-week pastry block of the culinary arts program, Bertha quickly realized that this was exactly what she was meant to do. Bubbly and animated, her personality comes across in her creations; as a one-woman operation, she rolls out cakes, pies, cookies, cinnamon buns, pastries, breads, brownies, custards and cream puffs for a growing list of customers who tend to find out about her either through word of mouth or social media. “What I make is all based on seasonal products, what fruits are in season or what holidays are coming up. I try to do multiple dessert types for people who have allergies or who need to avoid gluten, dairy or other ingredients,” says Bertha. “I would tell students now to know the ins and outs of their product. Be able to make recipes and come up with delicious products that a variety of people can enjoy.” Bertha is quick to credit the sweetness of her success to Associate Professor of Culinary Arts Susan Roth and Pastry Chef Dianne Henry, who not only taught the science behind the art of baking, but also occasionally refer new clients. They did the same for Meghan Singer, who occasionally pinch-hits as an instructor in Henry’s classroom while holding down a fulltime position with the Sodexo dining team at Muhlenberg College. Singer apprenticed with Henry for about three years, all on her own time, before taking the position with Sodexo about three years ago. There, she oversees full entrées, starches, sides and desserts for the College’s several thousand students who pass through the dining facility between 11 a.m. and 4 p.m. Because Muhlenberg has a significant Jewish student population, Singer also works in a kosher kitchen under the supervision of a rabbi, separating meat and dairy products. While she enjoys what she does, Singer hopes to one day operate a bakery of her own. The 2013 and 2014 winner of Allentown Fair’s Cupcake Wars (she accepts private orders on Facebook) had the baking gene passed down; she grew up baking with her great aunt, and her aunt owned her own bakery. When she steps in front of a classroom to teach, Singer is well aware that the impression she makes upon students may help set the course they take if they continue in the field post-NCC. “I need to make sure that I’m professional and take charge, and I know LEFT-PHOTO BY PHIL STEIN / RIGHT-PHOTO BY JASON HOOK
Where taste and texture collide: Chef Hook’s classic cinnamon rolls are the ultimate in comfort food: fluffy throughout, sticky on the top and bottom, with lot of gooey cinnamon filling in the middle and drizzled with just the right amount of sweetness.
Above: whole roasted chicken from H20 Kitchen’s “Service for 2” is just one example of what guests can expect from booking an in-home dining experience with Chef Jason Hook; at left, Jason Hook is one part in-home private chef, one part cooking instructor, one part food stylist, one part photographer and equal parts enthusiastic about his career.
that this is my responsibility,” Singer says. “They’re learning from me. This is their education, their money and their time. You have to remind them that it’s only that little step to put you that much further into the world.” Because the culinary arts include a category of professions that involve both preparing food and serving the public, culinary artists are often compared with professionals who work in the restaurant and hotel end of the hospitality industries. In the past several years, Northampton has opened several hospitality credit programs that can lead graduates to many different types of careers. One student, Adrianna Norton, decided to earn not one, but three degrees at NCC — culinary arts, restaurant management and event planning. Since the completion of that first degree, Norton has been employed at Northampton Country Club, working her way up through the ranks and currently serving as the assistant dining room manager. “I find myself utilizing skills that I’ve picked up in all three programs, and as my degrees have progressed, they’ve progressed me in this job,” says Norton. “The chef at the club takes a lot of culinary students from NCC. We have seven people right now who are NCC graduates.” Much like her culinary counterparts, Norton’s typical workdays start early and end late. Though the club is private and exclusive to members only, they run lunch and dinner shifts every day while also taking care of events on both small and large scales. On any given day, the club hosts golf outings, professional meetings, weddings, private dinners or celebrations. “I like the adrenaline. That’s always the most fun, when the ticket machine keeps going and you want to make it perfect. I can walk up to people and talk to them, and it’s always a good feeling when they say the food is spectacular and the service is great,” says Norton. “It’s a good feeling to go home knowing that everyone was happy and satisfied with service.” Alums of both programs are well aware that food — and good service — can evoke vivid sensations that ultimately become memories. Food is a vital part of our everyday lives, and it brings us together with ease and is how we celebrate special occasions. We share and create memories over meals that can last a lifetime. “I just did an event with a support team, which was a birthday party meant to create a lasting memory for the father of this family. When I walked in, he hugged me and said thank you for creating this memory for me,” recalls Kichline. “The gentleman cried, thanking me. The wife called and e-mailed, thanking me. When I talked to Nick, I said this is why we do what we do. To create memories.” “People will always need to eat,” says Baxter. “It can transplant you to a specific moment in time, where you can remember something tasted just the same as what your grandmother made, or your dad made, or whatever it was. Smell is the biggest evocation of memory in the human brain. We get to do that every single day.” u
Where you’ll find NCC chefs The Bayou Southern Kitchen and Bar: 702 Hawthorne Road, Bethlehem, PA 18018 Morgan’s Local Flavor: 3079 Willow St., Allentown, PA 18104 Edge Restaurant: 74 W. Broad St., Bethlehem, PA 18018 Northampton Country Club: 5049 William Penn Highway, Easton, PA 18045 Culinary Experience Catering: www.culinaryexperiencecatering.com H20 Kitchen: www.H2Okitchen.com Wicked Sweet: www.facebook.com/WickedSweetLLC LEFT-PHOTO BY MJPHOTO / RIGHT-JASON HOOK
NCC SPRING 2015 17
lessons in cooking and
DISCIPLINE MATTERS. SO DOES PASSION.
Chef Scott Kalamar
Hawaiian Tropical Grilled Chicken and Fruit Salad Hawaiian Tropical Dressing 15 oz. Coco López 4 oz. yogurt 8 oz. heavy cream 16 oz. mayonnaise 1 tsp. lime juice 1 tsp. white wine Worcestershire sauce/chicken marinade 1 tsp. minced garlic 1 tsp. minced shallots 1 tsp. minced parsley ¼ tsp. chervil BY MYRA SATUREN
Mix Coco López, yogurt, heavy cream, and mayonnaise together with a whip in a mixing bowl. Add all remaining ingredients and chill. Chicken Marinade 1 pt. apple juice 1 cup pineapple juice 1 oz. sesame oil 1 oz. soy sauce 1 oz. balsamic vinegar 2 oz. vanilla oil 1 oz. lime juice 1 oz. white wine Worcestershire sauce/chicken marinade ½ oz. Tabasco sauce 1 bay leaf Mix all ingredients together and marinate chicken tenderloins for a minimum of 8 hours. Completely cover with marinade, wrap and refrigerate.
One noontime, Northampton Community College culinary arts student Ellie Rhoads stood at-the-ready before a round tray of small white cups containing Dijon mustard, salt, pepper, chopped mushrooms and chopped garlic. To start turning tenderloin beef into Steak Diane, Rhoads had arranged all her ingredients according to the principle of mise en place — everything in its place. The contents of each cup waited to be tossed, in a particular order, into the oil-drizzled, heated skillet. Mise en place, a French concept, is the foundation that culinary Associate Professor Scott Kalamar teaches all his students from the beginning. Mise en place depends on 100-percent orderliness and neatness essential inside the kitchen and helpful outside of it, too, says Kalamar. Teaching the culinary arts encompasses more than the methods of sautéing meat, dicing tomatoes or kneading bread dough. While meticulously imparting specific cooking skills, Kalamar and every NCC chef/instructor instill important values and attitudes that benefit their students not only in the profession, but also in life. Kalamar, a graduate of the Culinary Institute of America (CIA) who acquired a love of cooking from his mother and grandmother, joined NCC’s culinary arts department when the program began, 22 years ago. He provides a set of clear, written standards for his students. The list includes a solid work ethic, effective communication, professionalism, persistence and quality production. Among the guidelines, teamwork is key. “The wolf is only as good as the whole pack,” says Kalamar. Most of all, Kalamar strives to encourage his students’ confidence — in themselves and PHOTOS BY PHIL STEIN
Fruit Salad Boston leaves Spinach leaves 4 oz. Hawaiian tropical dressing 4 each chicken tenderloins (marinated, grilled and chilled) 3 slices fresh pineapple 2 slices fresh papaya 1 slice star fruit 2 slices fresh kiwi 2 slices strawberries 2 slices fresh orange 1 tsp. toasted macadamia nuts Clean, wash and remove the core and stems from the Boston lettuce and spinach leaves. Toss with Hawaiian tropical dressing. Place grilled chicken tenderloins, cut on bias, on top of greens. Arrange the pineapple and the papaya between the tenderloins. Place the star fruit standing up in the middle of the salad. Layer the kiwi, strawberries and orange slices under the star fruit. Top with toasted macadamia nuts and serve. NCC SPRING 2015 19
Sue Roth’s
Black Bean Corn Cake Batter 3 cups biscuit mix 2 cups fresh corn 1 can (15.5 oz.) black beans, drained and rinsed ¼ cup Brunoise green pepper ¼ cup Brunoise red pepper ¼ cup chopped parsley ¾ cup milk 2 eggs 1 tsp. salt 1 tbl. cumin 1 tsp. chili powder Combine to make batter. Fry to order on greased flat top. Salsa: 1 cup diced fresh tomatoes 1 tbl. chopped cilantro 2 scallions, sliced thinly 1 tbl. lime juice Sour Cream Cilantro Sauce: 1 cup sour cream 1 tbl. lime juice 1 tbl. chopped cilantro
Dianne Henry’s
Lemon Thumbprint Scones 4 cups all-purpose flour 2 tbl. baking powder 2 tsp. salt 1 cup sugar 2½ cups heavy cream 2 tbl. fresh lemon juice 2 tbl. lemon zest Glaze: ¼ cup sugar ¼ cup heavy cream 1 tbl. lemon zest Filling: Raspberry jam Whisk the glaze ingredients together. Set aside. Whisk flour, baking powder, salt and sugar together. Whisk the heavy cream, lemon juice and zest together and gently stir into the dry ingredients. Gather dough together and turn out onto a lightly floured work surface. Knead 5 or 6 turns. Pat or roll out to 1-inch thick. Using a 2 – 2½ inch cutter, cut out rounds and place on a parchment-lined sheet tray. (Gently reroll dough scrapes and cut more rounds) Make a thumbprint indention in the center of each scone and brush generously with the glaze. Place teaspoon sized scoop of jam in each of the indentions. Bake at 400 degrees until golden brown. Yield: approx. 16-20 scones
their culinary skills. He advises students to “put a great deal of love, care, passion and motivation into your food from start to finish.” Qualities such as motivation carry over into life within and outside the culinary world. Student Bryan Jimenez has gained broad life skills from cooking at NCC. “I’ve learned time management, how to handle responsibility and how to work with others,” he says. Sean O’Donnell, another culinary student, has discovered the value of learning from everyone in the program — from professors to fellow students to dish washers. Like Kalamar, Associate Professor Sue Roth is a graduate of the CIA who teaches valuable life lessons along with practical skills such as presenting food with eye appeal and tasting for proper seasoning. Having cooked from the age of 5, Roth says that it is the only thing she ever wanted to do. She aims to make cooking as much fun for her students as it has always been for her. While exhilarating, cooking is demanding, too. Roth sets an example of hard work through her own behavior. She is in constant motion, never sitting down. The students follow her lead; they work together with purpose, cooperation and swiftness. Roth’s greatest satisfaction comes from seeing students succeed. “I enjoy seeing my students progress and grow in confidence,” she says. For instance, baking and decorating a cake — something he had never done before — gave student John Barron, a former electrician, belief in his culinary abilities. “I felt I could do it, and in the end, I did it,” he says. Steven Burreischi, who has also studied with Roth, appreciates the goal-driven, step-by-step process she taught. Laura Namik has learned the importance of being respectful, professional and helpful in the kitchen. Culinary Assistant Julian Burgess, who teaches students in the restaurant operations phase of their education, reinforces basic concepts like making stocks, soups and classic sauces. Additionally, he introduces students to molecular gastronomy, a science-based approach that crosses food with chemistry. He enjoys taking ingredients and showing how perceptions of them can be changed. For example, he will start with balsamic vinegar, add vegetarian agar-agar (a gelatinous extract of algae) and put the mixture into cold water. These ingredients emerge as “pearls” resembling caviar. He also likes to promote fresh, local produce. He is a NCC Culinary program graduate. Pastry chef Dianne Henry grew up on a dairy farm in Tunkhannock, Pa., where her family canned fruits and vegetables and did a lot of cooking and baking. She loves baking for its exactness, but she often finds that the very idea of the precision required frightens students when the curriculum moves to the pastry unit. To build self-assurance, she lets students know early on to not be afraid of asking questions. Henry earned a culinary degree at NCC after 20 years in the restaurant business, progressing from waitress to manager. Program Administrator Cindy Litzenberger also enrolled in the NCC Culinary program after years of doing something else — in her case, working as a quality assurance liaison at a hospital. She first looked into NCC’s Culinary program for her son, who decided that the field was not for him. But Litzenberger decided that the program was for her. She graduated and now administers the program, but can also be found helping a student master the process of costing and lending a hand in the kitchen, when needed. “We have a good team,” she says. “While the students are here, we are like a family. Most of them come back to visit.” Kelly Stem, a 2006 graduate of the Culinary program, now works as a pastry chef at her alma mater. “It was the best thing I ever did,” she says about enrolling in the program. Now she is teaching students her rules of thumb for baking: patience and consistency. Laureen Taylor has been working at Hampton Winds for 22 years, currently as server and restaurant manager. “The instructors are all dedicated, talented and caring,” she says. “The program is life-changing for the students. They learn to cook, which is an important life skill, whether as a career or for personal satisfaction. They learn to be part of a team, build friendships and relationships. Most students can gain employment in the field or continue their culinary educations at schools such as the CIA.” With the skills, professionalism and life principles they learn at NCC, culinary graduates know how to excel in any kitchen and in life. u
Anna Novak
BE OUR GUEST
BY SHANNON SIGAFOOS
Hospitality Management student Anna Novak drives up a winding road past stone walls covered in ivy, each wall bearing a signature inscription reading “LCC.” The walls rest beneath an archway of tall maple and pine trees, while landscapers tend to the seasonal florals that line the driveway. The spires of Lehigh Country Club come into view at the bend, its hunter green rooftop and white brick façade looming over a perfectly manicured golf course. When Novak gets inside, she’ll report to her supervisor — who handles both marketing and human resources for the club — and then her day will consist of a number of responsibilities, from working in the office, in the front of the house, or assisting with an event banquet or catering. Welcome to the life of a hospitality intern, which is unpredictable from day to day, but never boring. “Every day is different, and I got into this because of the club side of it. Club management falls under hotel management,” says Novak, who is currently majoring in the Hotel option of NCC’s Hospitality program. “I’m there three or four days a week, and they hired me as a floor supervisor on Sundays so I can make some money while I’m there. The club is private PHOTO BY BRIAN SHAUD
and I help with the internal marketing, working on the newsletters and the text messaging service for members, but I also help out with the restaurant, which is run based on reservations.” Internships at restaurants is the route that many students who come through the Hospitality program prefer to take, and such is the case for Restaurant Management students Katie LaBar and Lindsey Kleintop. NCC has developed partnerships with a solid network of area businesses, including the former Vintage Restaurant & Bar at the Club at Morgan Hill in Easton and The MINT Gastropub in Bethlehem. LaBar completed her internship at Vintage this past spring and walked away with an appreciation for how she was able to apply the skills she learned in class to interning with a fine dining facility that also covers banquets and events. “I was in the front and back of the house, seeing how they handle banquet event orders, helping with paperwork in the office, seeing how they do the bar ordering and how they handle renting out private rooms for meetings and events,” says LaBar, who now works for the Hyatt Place Hotel in Bethlehem. “It was multi-tasking, but I loved the fast-paced environment. It was stressed to us in our classes that impression is everything and can make or break you. During the internship, I learned to be more outgoing and how to speak up. It was walking around, checking on guests, making sure everything was OK. You have to apply those skills on a personal level.” “The internship makes you become better with people,” echoes Kleintop, who began pursuing her bachelor’s degree at Coastal Carolina University in January. “That’s not something I was naturally good at, but it helped me learn to communicate. For the most part, people who are dining out are going to that restaurant to have a good time, but you can never assume any customer is going to act in a particular way. There was a lady who came up to me recently, as she was leaving, to say how great the service was. That makes you feel good.” Hospitality interns must complete a minimum of 225 hours, or about 15 hours a week during each semester. Some may do more or less, depending on the nature of the establishment as well as the season. Kleintop was the first-ever intern for The MINT, and she advises students who have yet to enter into an internship to choose a place where they really want to work. The restaurant, she says, provided her with a unique learning experience that she feels she may not have gotten at a chain restaurant. “Don’t just do the internship to get it out of the way,” says Kleintop. “My class took a trip to the restaurant and I decided to talk to Chef Dominic Lombardo about the possibility of an internship. I wanted something with a local flavor.” “In this field, you have to love it, you have to love people, and you have to want to learn,” says LaBar. “I wanted to go somewhere where I felt like it could advance my career, and now every day I use the skills I learned in class and in the internship at Vintage. I’ve grown from the experience.” Novak has also grown and is reaping the rewards for it. Recently, she spent a week in New Orleans interning for one of Chef Emeril Lagasse’s restaurants. She was the only Hotel Management student to earn the trip after competing in a wine-tasting competition that was held in association with the 2014 Lehigh Valley Food & Wine Festival. She says that the program covered all areas of what she needed to know to successfully complete the courses, the competition and her “dual” internships this past fall. “You want to focus on the internship. You never know if they’ll hire you after it’s completed as well,” says Novak. “I wouldn’t have known a lot of information about the industry if it wasn’t for this program. NCC has a lot of connections, and it’s really all about who you know and how they can help push you through the door.” u NCC SPRING 2015 21
food critic
BRAVES a day in the kitchen DID SHE BITE OFF MORE THAN SHE CAN CHEW?
BY DIANE STONEBACK
Less than five minutes into my first and only shift as a line cook in the Hampton Winds kitchen, I knew I’d never be a threat to great women chefs like Alice Waters, Cat Cora and Lydia Bastianich. Although these super women could cook their way out of any culinary challenge, my troubles began before chopping my first onion. My paper version of a tall white chef’s toque came unglued almost as quickly as I did. While overseeing 10 well-seasoned culinary students hard at work, Chef Susan Roth spotted my problem quickly and reassembled the hat properly, but I’m sure she was wondering about the kitchen savvy of a raw recruit who put her toque together inside out and wore it backward until it fell apart. Although I’m a well-aged home cook who spent a decade as a restaurant critic, I’ve hungered for years for a real behind-the-kitchendoor experience … to feel the heat…to finally understand how chefs deliver on a menu’s promises, despite amazing challenges. Although I envisioned learning a few new culinary skills and catching up on the latest kitchen trends, I came dangerously close to biting off more than I could chew. At one point during my trial by fire, I yearned to down some nearby drunken raisins (brandy-soaked, they were for use in a salad) for the courage to continue and never expected my desire to “feel the heat” to be such a flaming success. My uneasiness kicked in shortly before assembling my chef’s hat at a 30-minute classroom briefing before the culinary students took their places “on the line.” Chef Sue stressed “mise en place,” a culinary term meaning all prep work should be complete and all ingredients should be at the ready before nightly “service” begins. I shuddered. With the organizational skills of a fruit fly circling overripe strawberries, the only way I achieve mealtime order is by calling for takeout or making dinner reservations. The chef added to my simmering uneasiness when she read through the previous night’s “comment cards.” There was only one negative remark — a serving of broccoli wasn’t hot enough. I felt the urge to steal into the dining room and remove blank comment cards so customers would not get writer’s cramp. The icing on the cake was Chef Sue’s mention of “boomerangs.” That’s kitchen lingo for full plates of food returned by unhappy guests. Would I be agile enough to duck them and keep on cooking? To avoid causing total chaos in the kitchen, I was not assigned to take charge of a production station. I floated from one to another, 22 NCC SPRING 2015
PHOTOS BY CARLO ACERRA
The versatile Diane Stoneback tries her hand at soup artistry and gamely puts the finishing touches on crème brûlée.
with students talking me through what they were doing and then letting me try my hand at it. Ninety minutes of placid prep time lulled me into thinking, “I can do this.” Students calmly moved into their assigned positions, gathering necessary utensils, pots and pans and raw ingredients and preparing sauces, grains and garnishes. My major accomplishment: peeling papery skins off enough garlic cloves to ward off Dracula for the rest of my lifetime. Once the first table of guests arrived, the kitchen moved from a slow simmer to a rolling boil. Chef Sue called out customers’ orders to students, who logged the selections to be prepared at their stations. After they scribbled them on “call sheets,” students called out the items they’d make to confirm they heard the orders correctly. At the soup station, a student showed me a trick for turning a $3 soup into a $7 soup — creating an artful, edible surface design. Using a plastic squeeze container loaded with sour cream, he made a delicate flower pattern. Starting with a dot in the middle and two outer rings like a bulls-eye, he used a wooden skewer to “pull” the lines of sour cream into petals. I tried. My attempt yielded a soup worth no more than $2.50. At the starch and vegetable station, I stirred orzo competently and then confidently stepped up to sauté matchstick vegetables. I figured 24 NCC SPRING 2015
I’d done it thousands of times, until a student demonstrated the “prescribed” way to handle them. He lifted the sauté pan off the burner and launched them into the air using a “push and pull” maneuver. I gave it a go. As the stove top became littered with “lost” veggies, I had to relinquish the task before the portion became too small to serve. Sautéing onions for tomato sauce was less theatrical and went well, until I started squeezing plum tomatoes and sent them onto a student’s arm instead of into a pot. Embarrassed, I stepped aside but agreed to watch the simmering sauce. As soon as I was left on my own, the gas flames got out of hand, reaching beyond the full height of the pan. Not wanting to admit my hand was roasting, I summoned the student and told him the sauce was well beyond simmer. On cue, the first bubbles of a boil appeared. Before I could bask in that teaspoon’s worth of success, I was directed to add the liquor to a sizzling swirl of pan juices. Pouring in too much, too fast, I created a fiery spectacle that nearly scorched my eyebrows. With my hands still shaking, I took on appetizer station duties. A student deftly painted a jagged design in Limoncello sauce as a decorative base for shrimp and asparagus wrapped in prosciutto and grilled. His design was thin, sharp and beautifully jagged, like the lines of an electrocardiogram. My fat and rounded squiggles flat-lined into a large, gloppy rectangle. I could see a comment card in the making. Pantry station duties were easier. I donned gloves, squirted maple balsamic dressing around the edges of the bowl and tossed spring mix greens until each leaf was moistened. I topped the salads with goat cheese rounds, roasted pecans and a generous helping of “drunken raisins,” hoping to soothe customers before they got to the comment cards. My sweet spot in the Hampton Winds kitchen was the pastry station. Pastry chef Dianne Henry trusted me to sprinkle chocolate morsels on top of molten toffee, spreading the melted chocolate into an even layer and then plastering it with almond slivers. When the toffee cooled and the chocolate hardened, breaking it into bits relieved my tension. At my final stop, I stirred a huge pot of vanilla bean-scented cream, while another student poured in dozens of egg yolks and created the luscious base for crème brûlée. I felt as excited as the Big Bad Wolf eyeing Little Red Riding Hood and her goodie basket when I learned I’d get to create the caramelized sugar topping on the dessert. I was revved and ready when the chef handed me her plumber-sized butane torch, explaining that torches in kits for home cooks can’t handle the demands of a restaurant kitchen. I took a handful of sugar and sprinkled some of it onto each of the custards from at least 10 inches above the prep table to create a nice even coating. Next, I was told to hit the top of the custard with a quick misting of water and then take the torch to it. “Hold the torch upside down, with the flame perpendicular to the custard’s surface. Keep the flame moving quickly, in little circles, just until the sugar caramelizes.” The rapid-fire instructions had me in a sweat, but I managed to complete the job. Chef Dianne told me my “practice” crème brûlées were good enough to serve. Is my future in crème Brûlée? If I can convince restaurant customers to abandon their beloved ice cream, cakes and pies, there’s hope. Otherwise, I’ll be looking into an apprenticeship as a pipefitter. u
UNCENSORED DINERS TELL IT LIKE IT IS Visit Hampton Winds for lunch, and you might find business people ironing out details of an important proposal, “Red Hatters” enjoying each other’s company, retirees intently discussing a lecture they’ve just attended on campus or friends catching up on each others’ lives. The dinner crowd is different — lovers celebrating an anniversary, families commemorating special occasions, serious foodies tortured by trying to decide whether to order a dish they’ve enjoyed in the past or to sample a new menu item that sounds equally tantalizing.
What keeps them coming back? Read what they have to say:
Susie W. / Trip Advisor I have been to Hampton Winds many times both for lunch and dinner and the dinner is a great deal…You have the table for the night so no need to rush. It is a great place to go with friends where you can relax and chat the night away.
Nancy C. / Yelp Love, love coming here! I’ve been coming here for 20 years when the fixed price was only $15 per person. Still a great deal for $30. The pastry cart wheeled to table after dinner will just make you drool!
860Vetman / Trip Advisor This place is one of our favorite places to eat. Having been there numerous times for lunch and dinner, we have never been disappointed. It’s great to see young chefs at work and truly enjoying what they are doing.
Mark J. / Yelp I have been here several times, and every dinner has been an excellent experience. Every course was fantastic, and the braised short ribs were so tender that a knife was optional! A+ dining experience at a reasonable price.
Anne Sophia M. / Yelp Delicious lunch today at Hampton Winds! Amazing bread basket nearly demolished while we waited for our group to arrive in the sleet and freezing rain. Delicious tropical salad to start, wonderful fresh spinach, berries, tropical fruits in a coco loco dressing…Great experience! u
Located on Northampton’s Bethlehem Campus at 3835 Green Pond Road, Hampton Winds is open from 11 a.m. to 12:30 p.m. for lunch and from 5 to 7:30 p.m. for dinner almost every weekday. Reservations (recommended for lunch and required for dinner) may be made by calling 610-861-4549. Read more and drool over the menus at northampton.edu/ hamptonwinds.
NCC SPRING 2015 25
TAKING A BITE OUT OF THE BIG APPLE
BY KATHERINE NOLL
How do culinary students prepare for a road trip? By bak-
ing their own scones, danishes and muffins, of course! November 12 got off to a delicious start as culinary students and faculty, along with a few special guests, boarded a bus headed to New York. As the pastries were distributed, the talk turned to the day’s itinerary: a tour of Baldor, one of the largest importers and distributors of fresh produce and specialty foods in the Northeast, followed by lunch at Iron Chef Morimoto’s Chelsea restaurant, Morimoto, finishing up with a chance to explore the Chelsea District and the world famous Chelsea Market. The special guests on board were the two people responsible for making the trip First stop, Baldor’s, one of the largest happen: Chris and Diane Martin. importers and distributors of fresh produce “I like to cook,” Chris, chairman and CEO of C.F. Martin & Co., said. “And I hate to cook!” Diane, his wife and the chair of NCC’s Foundation Board, added and specialty foods in the Northeast. with a laugh. “Chris is a foodie.” As the bus pulled into Baldor in the Bronx, all the foodies on the bus, including NCC’s president, Dr. Mark Erickson, were about to get a behind-the-scene look at what could be described as Willy Wonka’s factory, if the fictional character swapped his confections for veggies. Trucks pulled in and out of the massive receiving area as the group from NCC was escorted inside to get a real ear-opener before the tour. Jim Chlebogiannis, director of sales, spoke about the relationship between chefs and those who provide them the ingredients to work their magic. He described in colorful detail the difficulties working with some of the most “innovative, passionate and narcissistic” people in the world. Students listened wide-eyed while culinary faculty smiled knowingly as he talked about some of the requests his company has received over the years. One chef demanded that the dill he requested have exactly five sprigs on it, not one more or less. Another needed an out-of-season mushroom for a photo shoot the next day. Baldor flew the fungus overnight from Bulgaria to get it to the chef on time. Yet another mandated that all plum tomatoes had to have absolutely no white on the inside when they were cut. PHOTOS BY ADAM ATKINSON
NCC SPRING 2015 27
NCC’s Culinary Arts students, faculty and fans on a road trip to New York City
“Chefs have a difficult job,” Chlebogiannis admitted. “But if you wind up in the culinary field sitting in a kitchen, I want to explain to you what it took getting that box of food to you.” Baldor offers same-day delivery in New York City. In order to unload on streets with limited parking, delivery trucks have to double park, resulting in half a million dollars a year in parking tickets. If a chef is unhappy that her asparagus are not all exactly the same size, the produce is sent back and a new delivery is made. Baldor receives over 3,000 phone orders a day. There is no way of predicting who is going to call and what they may order. Chlebogiannis shared the moment that redefined his job for him: when the chef who requested the plum tomatoes with no trace of white inside invited him down to the restaurant for a taste test. A bite of that delicious tomato, which had been quartered and slowcooked with oil and spices, was “a life-changing experience. It changed my outlook on what we were doing here as a company. Now it’s a pleasure to look for those tomatoes. Seeing what chefs do with the products we have, to supply them and be a part of that, is so rewarding.” After the industry insider talk, the group was given a tour through the massive warehouse, with workers buzzing everywhere. Forklifts zipped around pallets piled high with produce such as citrus, bell peppers and potatoes. As they walked through this labyrinth, the NCC delegation shivered because most of the cavernous rooms are kept quite cold. Even the empty cardboard boxes are refrigerated to ensure freshness during delivery. “It’s nice to see where some of our food comes from,” student Kimberly Burke said as she peered at the mountains of produce. Baldor makes twiceweekly deliveries to Hampton Winds, the NCC restaurant where culinary students hone their craft. “We just use it in much smaller quantities.” The true Willy Wonka moment came when the group was escorted into the chocolate room, the heavenly aroma revealing the contents before everyone was through the door. The tour ended with a taste of Parisian chocolate. The students were in awe over all they had seen. “The size!” “How quick they run around!” “All those sacks of potatoes!” “That chocolate room. I want to live there!” As the bus made its way from Baldor to Morimoto, students eagerly took in the sights of the city. The excitement built as the bus pulled up in front of the restaurant, the door obscured by mysterious red curtains with Japanese characters. Inside Morimoto, oohs and aahs erupted over the décor and the menu, but one of the biggest hits was the restrooms! The Japanese toilets controlled by an electronic remote sat in front of an infinity mirror, reflecting 28 NCC SPRING 2015
cherry blossoms for as far as the eyes could see in each stall. At the dining tables, students handled chopsticks like pros (as did the Martins and Dr. Erickson) as colorful sushi was served family style for the first course. The choices for lunch were braised black cod, crispy kombubrined chicken and grilled Waygu beef, a difficult decision for budding chefs who wanted to try it all. “I’ll take one of each!” one joked. “I want this to take as long as possible,” another student enthused. “This is a meal to savor.” Her friend laughed. “That’s why I’m eating with chopsticks!” The delicious meal inspired the future chefs to brainstorm for their final exam when students, working in teams, design their own menus. The finished meal is served to invited guests in the Hampton Winds restaurant, including the culinary faculty, who then score the meal. Like a spark ignited by spices hitting taste buds, ideas bounced around the tables. “We need to switch it up!” “Let’s get eel.” “Turtle gumbo.” “Alligator sushi!” After the meal, students were given time to explore the Chelsea Market and the surrounding area, including the scenic High Line. A few did not want to leave Morimoto and expressed a desire to keep eating. “Let’s get more sushi! How much money do you have?” Pockets were emptied and change was counted before the disappointed foodies were informed that the restaurant would be closed until dinnertime. After sightseeing, a happy but tired group got on the bus headed back to Bethlehem. “The generosity of the Martins is outstanding,” Chef Susan Roth, culinary professor, said. “Nine out of 10 of these students would never have the opportunity to go to a restaurant like Morimoto. It’s wonderful that they had the chance to go on a field trip like this.” For the culinary faculty and staff, who all work different shifts, being able to spend the day together is a rare luxury. “It’s a joy. We are very thankful to have this time together as co-workers,” Chef Kelly Stem added. Although it had been a long day, the culinary students and faculty had to be up early the next morning to prep for the lunch service in Hampton Winds. “An experience like this is rejuvenating and a breath of fresh air,” Roth said. “It lights a spark in you to do more and do better.” Want to taste the results? Call 610-861-4549 to make a reservation at Hampton Winds. Alligator sushi won’t be on the menu, but a life-changing tomato or two might cross your plate. u
IN THIS SCHOOL, WE EAT OUR HOMEWORK.
Northampton’s Culinary Arts program is rich in hands-on experience. Under the guidance of professional chefs who love to teach, students move from the classroom to the kitchen, growing in skill and in their passion for their work. Graduates of the demanding one-year program are among the area’s leading chefs and caterers. Classes fill early. northampton.edu/culinaryarts PHOTOGRAPHY & DESIGN BY JOEL BENITEZ, COMMUNICATION DESIGN MAJOR
farm
TO TABLE
BY CYNTHIA TINTORRI
caption
From Garden to Fork:
“Farm to table” — it’s gone from niche foodie trend to an international movement in the span of a few years. It refers to producing food locally — often organically, using sustainable agriculture, and sometimes through community initiatives — and delivering that food to local consumers. Northampton is riding the wave of this trend in many different ways. Most visible is the East 40 Community Garden located on the Main Campus. It features a market garden, where staples like cabbage, tomatoes, garlic and potatoes are grown for sale at campus Market Days. There is a Three Sisters bed, which follows the ancient Native American practice ofgrowing corn, squash and beans cooperatively. A recently upgraded greenhouse allows greens to be grown in the winter. Next year, the garden will include patches dedicated to pumpkins, watermelon and pickles. “What we grow is mostly sold at our weekly market,” says garden manager Gary Warren. “We also donated to the West Ward food bank in Easton and to a student whose family was in need. The corn from the Three Sisters plot will be ground into meal and baked into bread by East Hills Middle School students with the help of The Kellyn Foundation, a local nonprofit focusing on kids and nutrition.” The garden also boasts an apiary of three hives, which yielded a harvest of 130 pounds of honey in 2014. The apiary is visited by students from Dr. Charlie Rineheimer’s biology classes, who conduct semester-long observations there, and by East Hills Middle School students, who helped out with winterizing the hives, according to apiary manager Sharon Zondag. “We hope to have six working hives next year,” she says. The commitment to using locally grown ingredients can be seen in NCC’s food courts on both the Main and Monroe campuses. Sodexo, which runs the dining operations, has a corporate commitment to using the freshest locally sourced ingredients it can find, according to Main Campus Sodexo General Manager Bob Meyer. This delights Executive Chef Alan “Char” Hartley, who effusively describes the variety of fresh foods available for his culinary creations. “Zucchini, squash, tomatoes, beautiful romaine lettuce … local cheeses like boursin and goat cheese, provolone … all different kinds of mushrooms and apples, red and white potatoes that we use in our baked potato bar and in our fresh-cut chili cheese fries. We try to buy as much as we can locally, because the ingredients are important,” he says. Many of Sodexo’s fresh foods come from local buying groups, such as Buy Fresh Buy Local of the Lehigh Valley, Lancaster Farm Fresh MARK YOUR CALENDAR Cooperative and a group created by Sodexo for the area, Grow LV. “We don’t just purchase the food,” says Hartley, “Every summer, we tour as many local farms as we can, literally walking the This spring, students and fields with the farmer to see the places we’re getting our food the community will have a from.” chance to meet renowned urban Spending time getting hands-on in the farm field is something Profesfarmer Will Allen. Named one of sor of Biology John Leiser finds important for his students. He routinely takes Time magazine’s 100 most influential his field classes to the Josie Porter Farm in East Stroudsburg, Pa. people, Allen will come to NCC on April “The establishment of the farm was unique in that it was one of the first 22 for the culmination of the College’s Community Supported Agriculture initiatives to be hosted on a parcel of public yearlong exploration of “Agriculture open-space land. The farmer does not own the property; instead, the farm and the American Identity.” Funded by is maintained by the farmer while the public is invited to become involved,” a grant from the National Endowment Leiser explains. “Early in my relationship with the farm, we were awarded an for the Humanities and private donors, EPA environmental stewardship grant to get more students involved and to his talk will be open to the public free of demonstrate how such an initiative could be established on public land.” charge, but tickets are required. To make At the farm, Leiser’s students get involved in “working labs” to learn about a reservation, go to www.northampton. soil and agriculture by performing duties of the farm for a day. “I also regularly edu/NEH. have students fulfill service learning opportunities at the farm,” he says. u TOP-PHOTO BY JASON HOOK/ BOTTOM-PATRICIA CANAVAN
NCC SPRING 2015 31
happenings AGRICULTURE and the AMERICAN IDENTITY Exploration of this year’s theme is made possible by an endowment established through a grant from the National Endowment for the Humanities and generous donors. Community partners include the Bethlehem Area Public Library, Eastern Monroe Public Library, Bethlehem Area School District, Stroudsburg Area School District, Historic Bethlehem Museums & Sites and Monroe County Historical Association. March 17: Panel Discussion NCC faculty and students discuss “The Good Food Revolution” by Will Allen. David A. Reed Community Room, College Center, Main Campus, 11 a.m. March 24: General Book Discussion Open discussion of “The Good Food Revolution” by Will Allen. Room 440, College Center, Main Campus, and Room 242, Keystone Hall, Monroe Campus, 11 a.m.
Exhibits
March 30 – June 16: Heart and Soil: Our Farms, Our Legacy. Photographs by Rick Smith. Dunning Art Gallery, Keystone Hall. April 10: Reception, 6:30 p.m. Artist Talk, 7:30 p.m. Room 201, Keystone Hall, Monroe Campus. March 31 – April 14: Kraus Drawing Exhibition First-year drawing students exhibit their best work in honor of Patrick J. Kraus, a talented artist who attended NCC. April 14: awards ceremony, Gallery, Communications Hall, Main Campus, 11 a.m. April 23 – May 4: Exhibition by NCC Fine Arts Students April 30: Artists’ presentation in Room 146, College Center, Main Campus, 3:30 – 4:30 p.m. Reception, Gallery, Communications Hall, Main Campus, 5 – 6 p.m.
April 22: Keynote Speaker: Will Allen * Don’t miss hearing the activist, author and former NBA basketball playerturned-urban farmer, named one of Time magazine’s 100 Most Influential People. Arthur L. Scott Spartan Center, Main Campus, 7:30 p.m.
*Admission is free, but tickets are required. Make reservations at: www.northampton.edu/willallen. Have questions, email: [emailprotected] or call 610-861-5519.
The gallery in Communications Hall, Main Campus is open Monday – Thursday, 8 a.m. – 9 p.m.; Friday and Saturday 8 a.m. – 5 p.m. Closed Sunday. The Dunning Art Gallery, Keystone Hall, Monroe Campus is open Monday – Friday, 7:30 a.m. – 10 p.m.; Saturday, 7:30 a.m. – 4:30 p.m. Closed Sunday.
Theatre
March 19 – 23: “Buried Child” by Sam Shepard This play about disillusionment with the American dream won the 1979 Pulitzer Prize for Drama. Norman R. Roberts Lab Theatre, Kopecek Hall, Main
ILLUSTRATION BY ADAM SOLTYS, WEB DEVELOPMENT MAJOR
Campus. March 19, 20, 21, 23, 7:30 p.m. March 22, 3 p.m. April 16, 17, 18, 19: “Les Liaisons Dangereuses” by Christopher Hampton Rivals and ex-lovers use seduction as a weapon to humiliate and degrade others, enjoying their cruel games and boasting about their manipulative talents. Lipkin Theatre, Kopecek Hall, Main Campus. April 16, 17, 18, 7:30 p.m. April 19, 3 p.m. Admission is free with a donation of nonperishable food items or a contribution to the Norman R. Roberts Scholarship Fund. Reservations suggested. Call 610861-5524, or email NCC_theatre_ [emailprotected].
on this joyous occasion. Arthur L. Scott Spartan Center, Main Campus, 6:30 p.m.
Music, Dance & Poetry
March 25: Déjà Brew Coffee House Hear talented students perform alongside the professional acoustic duo SideArm at this popular event held each semester. Proceeds from raffles and the coffee/dessert bar go to the Stephanie Rivera Scholarship Fund. Room 108, Pocono Hall, Monroe Campus, 5 – 9 p.m.
Conferences, Speakers & Workshops
March 26: Peace Conference & Cohen Lecture Keynote speaker Peter Yarrow, of Peter, Paul & Mary, will focus on his activism and music from the 1960s to the present in a program recognizing the 50th anniversary of our nation’s
April 9: Len Roberts Poetry Day
Fine Dining
Film
April 26: Banff Mountain Film Festival World Tour Travel to exotic lands, and remote cultures and experience adrenaline-packed action sports through films from around the world. Lipkin Theatre, Kopecek Hall, Main Campus, 6:30 p.m. $18 in advance; $20 at the door; $10 with student ID. For tickets and information, email [emailprotected] or call 610-861-5324.
Ceremonies & Celebrations
April 23: Awards Convocation Celebrate a year’s worth of accomplishments by NCC students. Lipkin Theatre, Kopecek Hall, Main Campus. 3:30 p.m. June 10: Tribute Garden Ceremony Join us in the garden as we dedicate gifts made in 2014. Susan K. Kubik Tribute Garden, Main Campus, 11 a.m. May 21: Spring Commencement Pay tribute to May graduates
first pro-peace “teach-in.” Lipkin Theater, Kopecek Hall, Main Campus. Peace conference: 10 a.m. – 2:30 p.m. Keynote: 11 a.m. For more information, email [emailprotected] or [emailprotected].
Meet Alix Olson, a Bethlehem native, who has a unique style of reading and performing, blending art, activism and social awareness. Laub Lounge, College Center, Main Campus, 11 a.m. – 12:15 p.m. Room 108, Pocono Hall, Monroe Campus, 3:30 – 4:45 p.m. April 24: Spring Concert Rock to the music of the ’50s – ’90s in an upbeat performance that will be fun for the entire family. Lipkin Theatre, Kopecek Hall, Main Campus, 7:30 p.m. $5 donation to the chorus scholarship fund or nonperishable food item to benefit the needy. For more information, call 610-861-5091.
April 22: Administrative Professionals’ Day Sign up for a workshop that will delve into the power we possess to make our lives better by choosing our response and dealing effectively with stress, resulting in higher levels of productivity and satisfaction in our work. Room 605, Fowler Family Southside Center, noon – 4 p.m. Fee: $55. Earn 0.4 CEUs. Course code: LDRAPDAY. To register, go to www.northampton.edu/ lifelearn. For more information, visit our web page at www. northampton.edu/apday, email [emailprotected] or call 610332-8678.
March 31: Immigration Reform: Effective Solutions Award-winning filmmaker Jesus Nebot, a former undocumented immigrant who worked in the fields during his youth, will encourage students to pursue their highest dreams and to help find solutions to some of the greatest social challenges of our time, including immigration. David A. Reed Community Room, College Center, Main Campus, 11 a.m. – 12:15 p.m. April 6 – 10: 4th Annual Enough Is Enough Campaign Join in this national campaign to promote peace and reduce violence on campus and in society. Laub Lounge, College Center, Main Campus, 9 a.m. – 3 p.m. For more information, email [emailprotected].
March 30, 31: Robert C. Wood Chef-inResidence featuring Jason Hook of H2O Kitchen This residency brings an outstanding guest chef to campus to offer a public cooking demonstration and to prepare a gourmet dinner with NCC’s culinary arts students. March 30: Cooking demonstration, Lipkin Theatre, Kopecek Hall, Main Campus, 6 p.m. $10 per person (includes tastings and a recipe booklet). March 31: Reception and dinner, Hampton Winds Restaurant, Gates Center, Main Campus, 6 p.m. $100 per person to benefit the Culinary Arts and Hospitality Management programs. For more information or to register, go to www. northampton.edu/specialevents or call 610-861-5519. April 24: White House Dinner Enjoy co*cktails and a silent auction followed by dinner prepared by NCC’s culinary arts students. Former White House Chief Usher Gary Walters will be the guest speaker. Alumni Hall, Gates Center, Main Campus. $125 per person includes semi-private meet and greet with the speaker. 6 p.m. reception, 7 p.m. dinner. $85 NCC SPRING 2015 33
HAPPENINGS
continued
per person. For information or to register, go to www.northampton. edu/specialevents, email [emailprotected] or call 610-861-5088. May 29, 30, 31: 6th Annual Lehigh Valley Food and Wine Festival Calling all foodies and wine lovers! This annual festival, held at the Sands Event Center Bethlehem, gets bigger and better every year. Sample food from some of the Lehigh Valley’s best restaurants and wine from around the world. You can also enjoy champagne, spirits tastings and live entertainment. Sponsorship proceeds benefit the NCC Foundation. For more information or to register, go to www. northampton.edu/foodandwine.
Crafts
March 21: Annual Spring Craft Fair
Find one-of-a-kind gifts including jewelry, wood, floral, food, holiday items and more. Many of the region’s finest crafters will be showing off their work. Arthur L. Scott Spartan Center, Main Campus, 9 a.m. – 3 p.m. $2, general public; $1, 55+; free for children under 12. For information, email [emailprotected] or call 610-861-5088.
Fun
May 7: Charity Cask Night Join alumni faculty, staff and friends for a happy hour at Bethlehem Brew 34 NCC SPRING 2015
Works in downtown Bethlehem. All proceeds from special cask samplings will benefit the Alumni Association scholarship and programming. Bethlehem Brew Works, 569 Main St., 5 – 7 p.m. For more information or to register, go to www.northampton. edu/specialevents or call 610-861-5088. June 5: NCC Night with the IronPigs Bring family and friends and enjoy a fun night at the ballpark. CocaCola Park, Allentown, 7:05 p.m. $27 per person, includes a picnicstyle buffet. For more information and tickets, go to northampton. edu/specialevents.
Heading to College
Where are you going next year? Picture yourself at NCC, while touring the campus and getting answers to any questions you may have. Bring your dreams. Main Campus Tours begin in the Enrollment Center. 11:30 a.m.: April 7. 3:30 p.m.: March 19, April 16. Fowler Family Southside Center Special tours for dental hygiene, hotel/ restaurant management massage therapy and medical assistant majors will begin in the lobby. 11:30 a.m.: March 12, April 14. For information or to register, go to www.northampton.edu/ Admissions/Campus-Tours or call 610-861-5500. FAFSA Workshops Families can receive personal assistance in completing the Free Application for Federal Student Aid (FAFSA) form for 2015-16. Walk-ins are welcome. No RSVP required. March 12, 19, 26, 30, 31, April 2, 9, 16, 2 – 6 p.m. March
27, 2 – 5 p.m. Advising Offices, Student Enrollment Center, Main Campus. Room 150, Keystone Hall, Monroe Campus March 21: Monroe Campus Open House What would it be like to go to college on NCC’s spectacular new campus? Find out! Pocono Hall, 10 a.m. – 12:30 p.m. For more information and to register, call 570-369-1801 or email adminfo@ northampton.edu.
Especially for Youth
All events are held in the Cops ‘n’ Kids Reading Room, Room 403, Fowler Family Southside Center, 10 a.m. – noon, unless otherwise noted. March 21: “There’s a Tree Where the Sidewalk Ends” See talented senior theatre majors from Lehigh Valley Charter High School for the Performing Arts present their adaptation of Shel Silverstein’s “Where the Sidewalk Ends.” April 4: “Kushka: The Dog Named Cat,” by Eli Kowalski Kushka A beautiful white Maltese dog thinks she is a cat and acts that way, too. Meet her and hear her story from the author.
April 18: Ninth Annual Cops ‘n’ Kids Celebration of Reading… and the Arts and Sciences Family fun for all with free books, activities, reading stations, food and entertainment. Fowler Family Southside Center, 11 a.m. – 3 p.m. May 9: Creating “Magic” in the Fab Lab Create cool things using a laser, a 3-D printer, the woodshop and more. Learn the skills you need to become a “Maker.” Youth programs are free, but pre-registration is recommended. To register, call 610-861-5526. For information about the Cops ‘n’ Kids program, go to www. copsnkidslv.org or email [emailprotected]. The Reading Room is also open to the public on Wednesdays, 11 a.m. – 7 p.m. March 21: Youth Chess Tournament Compete for trophies and prizes in five rounds of chess, rated and unrated sections, for ages 18 and under. David A. Reed Community Room, College Center, Main Campus, 8 a.m. – 5 p.m. $30 pre-registration by March 19, $35 at the door. For information, call 610-861-4120 or go to www. northampton.edu/continuingeducation/for-kids/events. u
For event details and the latest information, visit www.northampton.edu and click on “Calendar” at the top.
EMBRACE YOUR INNER CHEF
Join us for cooking classes It doesn’t matter if you love to cook or are a total disaster in the kitchen.
NCC has a cooking class or demonstration just for you. The only requirement is a love of food. Remember, foodies come from all woks of life! Both those who consider cooking a spectator sport and experienced cooks can take a seat in the theater-style demonstration kitchens at the Fowler Family Southside Center or at the Monroe Campus. Not only do chefs show off their preparation techniques (it’s like being live at the Food Network!), but they share information on a variety of culinary topics, including nutrition, gluten-free cooking, cheese-making and baking. A sampling of the treats prepared is almost always on the menu. Roll up your sleeves and get busy! Cooking classes offered at Bethlehem and Monroe cover everything from international cuisine, soups and Paleo cooking, to cupcakes, pies, pastas and breads. Knead we say more? Some of the most popular classes are Kiffles (traditional Hungarian cookies), Holiday Appetizers, How to Make Your Own Edible Fruit Bouquet, Knife Skills 101 and Spanish Tapas. The new Home Cook Enthusiast Certificate program is geared to those new to the kitchen as well as accomplished home cooks. In either case, it will help you bring your cooking skills to a whole new level. The classes start with basic foundational skills before moving to advanced techniques. Once you learn those, you’ll have the building blocks to create any style of cuisine. Cooking classes are also offered in the Horizons for Youth program for children as young as kindergarteners. You never sausage adorable chefs. Pasta la vista — hopefully in an NCC cooking class! u
Sign up at: northampton.edu/cooking
notes Automotive Technology
2011 David Ongiri of Bethlehem is attending Embry-Riddle Aeronautical University Worldwide, pursuing a bachelor’s degree in aviation maintenance. He flies CH-47F Chinook helicopters for the Pennsylvania National Guard.
Business Administration
2001 Mike Paukovitsof Wayne is a teaching pro at the St. Davids Golf Club in Wayne. He recently won the Philadelphia Section PGA’s 7th Annual Lehigh Valley Open. 2001 Melinda Stumpf of Bethlehem is the regional affairs director at PPL in Allentown. In October she received the Leadership by Example Award given by the SkillsUSA Council. During her tenure as executive director of the council, Stumpf expanded membership, increased student involvement and raised more than $450,000 for postsecondary scholarships. 2014 Angel Diazof Easton is attending Muhlenberg College, studying business administration with a concentration in management. She also works as an intern in the multicultural office, is a student representative in the student government association and is a campus delegate. She is preparing to start her professional career in Washington, D.C., by taking 36 NCC SPRING 2015
advantage of networking opportunities, leadership development retreats and working closely with the Hispanic Heritage Foundation. Diaz says, “I am so grateful for NCC because I believe I found my true self there. It was the beginning of my journey as a leader.”
Business Management
2011 Natasha Ljuljicof Tobyhanna received a bachelor’s degree in accounting from Misericordia University. She is currently completing graduate work, expecting to receive an MBA with a concentration in management. She writes, “Professors (at NCC) imparted to me the tools needed for success in every area of my life. They helped me to dream again and made me believe that I was born to succeed.” 2012 Marisol Cruzof Breinigsville is the operations manager at ASSA ABLOY, a manufacturing lock and hardware corporation based in Connecticut with branches all over the world. She says, “I started as a receptionist and, thanks to NCC, was able to gain the knowledge necessary to work my way up. I’m very proud to say that Northampton helped me complete my dream.”
Communication Design-Print/Web
2011 Rebecca Tomino of Aston received a bachelor’s degree in fine arts at Kutztown
Alumni Share Their Stories
University. She writes, “I would like to thank NCC for being a stepping stone to achieve my dream job to become a graphic/ product designer at Transmogrify in Conshohocken.”
Computer Info Technology– Networking
skill and expertise to become a desirable student and employee. I want to thank NCC for being the stepping stone for my educational and professional future.” 2012 Raphael Padilla of Bethlehem is currently training to become a trooper at the Pennsylvania State Police Academy.
2010 Thomas Kayof Easton completed a bachelor’s degree in management of information technology from DeSales University and a master’s degree in information assurance and security at Norwich University School of Graduate and Continuing Studies. He is enrolled at Capella University, studying for his doctor of business administration in information technology management. Kay is the computer and information systems manager at Ironton Telephone Company. He writes, “NCC has, without question, been the right foundation for my career and my life.”
2014 Tiffany Chaffeeof East Stroudsburg writes, “I am always recommending NCC as an outstanding institution and recruiting prospective students to go there because I know they will be well taken care of! I am currently working and absolutely chose the right career.”
Criminal Justice
Early Childhood
2012 Edward Hugele III of Bushkill is a first-year graduate student at John Jay College of Criminal Justice and plans to pursue his doctorate degree. He received a bachelor’s degree from East Stroudsburg University and currently works in the behavioral mental health field, assisting juveniles in controlling their negative behaviors with positive ones. He writes, “NCC provided me with the proper knowledge,
2013 Emily Dettmer of Slatington is engaged to Rodney Murphy II, planning a May 9 wedding. She is pursuing a bachelor’s degree in criminal justice from Bloomsburg University and is employed by Knoebels Amusem*nt Resort.
Dental Hygiene
1992 Tammy Santiago of Easton is the director of performance partnerships and on-field personality commentator for the Lehigh Valley Steelhawks indoor football team. She is also involved with numerous nonprofit organizations in the Lehigh Valley.
continued on page 39
DAVID MEYERS ’14 Flipping a City
He’s most proud of the work he contributed to the successful new restaurant ROAR Social House, which opened across the street from the arena in September. It was one of the first projects he worked on after joining City Center. He had the opportunity to work with the staff firsthand to develop the restaurant’s brand, which included photo shoot art direction, building the website and creating the logo, menus and business cards. “It has been the most exciting and fulfilling thing I have done. To see how much of a success ROAR has become gives me so much pride in what I’m doing,” he said. “I read reviews on Yelp and Facebook saying how much people like the ambiance and design of the restaurant. I’m proud to be on the team that could give someone a wonderful experience like that. When someone has a great experience in downtown Allentown, it will usually mean that they will come back, and that’s exactly what is making this downtown transformation successful.” Meyers, who is also a filmmaker and musician, says he found his job after making a connection during a portfolio review for communication design majors while at Northampton. “At the end of the semester, we were put in front of a room full of working professionals who took time out of their day to review our portfoig changes are happening in downtown Allentown, and Dave Meyers ’14 has a frontrow seat. At age 24, Meyers is working as a designer for the development company City Center Lehigh Valley, a major player in the current revitalization of the state’s third largest city. The area surrounding the recently opened Lehigh Valley Phantoms hockey arena is bustling with new and planned hotel, retail, living, office and dining space. The city is breathing new life, and Meyers says he’s thrilled to be part of it. “Being involved in the comeback of Allentown is very exciting,” Meyers said. “Seeing a transformation so massive and so successful is amazing. We are flipping a city! That’s such a cool thing to brag about.” Meyers says no day is typical on the job, and that’s exactly what he likes about it. “I am usually behind my desk working on an ad for a local restaurant, a floor-plan modification for our leasing team or a branding strategy for a new project,” he said. “When I’m not at my desk, I’m inside of construction projects, gathering measurements, taking photos for mock-ups and assisting with the planning of interior design. It keeps things fresh and new.” PHOTO SUPPLIED
“Being involved in the comeback of Allentown is very exciting.”
lios one on one,” he said. “I received a lot of good feedback, but I sat down with one woman who enjoyed my work so much that she had to have me on her team. Her name was Jane Heft (creative director at City Center), and she is now my boss.” Being involved in a city’s transformation that has been so “massive and successful” has been nothing short of amazing, Meyers said. “The success that Allentown is having only drives my passion further and further,” he said. “I have learned more at this job so far than I could learn in a lifetime anywhere else.” u by Sandy Stahl NCC SPRING 2015 37
SPECIAL EVENTS
So much to celebrate!
anything is
POSSIBLE Alumni share their “recipes for success”
Take personable guests, add delectable hors d’oeuvres and desserts prepared and served by culinary and hospitality students, and top with award recipients whose accomplishments inspire, and you have a memorable evening. It happens every year when the Northampton Community College Alumni Association hosts its annual Recipes for Success reception.
Meet the newest honorees: Russel Pacala Jr. ’77 President’s Award Pacala is a principal at Spillman Farmer Architects and one of the firm’s lead master planners. After graduating from high school, he wasn’t sure he wanted to go to college, but his mother “nudged” him into giving it a try. General education requirements left him cold, but as soon as he started taking architecture courses with Professor John Michael, he found his passion, eventually joining the “pipeline” of NCC architecture students who went on to earn bachelor’s degrees in architecture at Kansas State University.
Lisa Gotto ’88 Professional Achievement Award Gotto also struggled to find her 38 NCC SPRING 2015
calling, changing her major from early childhood education to journalism and transferring to Shippensburg University, before returning to Northampton to complete additional courses. Now a media professional with extensive experience in the fields of communications, editing and writing, she is the editorin-chief of Lehigh Valley Style magazine. Gotto told students not to panic if they get to their freshman or sophom*ore year and don’t know what they want to do, saying flexibility is a key ingredient of success.
enough to “do music” on the side. Biology and chemistry courses made him rethink that plan. After graduating as a liberal arts major, he got accepted into the highly competitive studio production program at SUNY Purchase Music Conservatory. All of his credits transferred, enabling him to focus exclusively on music during his time there. Now as chief engineer for Electric Lady Studios, Joly has worked with many major recording artists and helped to produce two albums that garnered Grammy Awards.
Phil Joly ’06 Young Alumnus Award
Anna Stofko ’78 Distinguished Service to NCC Award
When he arrived at NCC, Joly planned to become a physician’s assistant so he could earn
NCC’s Alumni Association is one of the oldest continuously active community college alumni
associations in the country. Stofko deserves part of the credit. Since graduating from NCC with a major in accounting, she has devoted hundreds of hours to the College and the Alumni Association, serving on many different committees on the Alumni Board. “I have loved every minute of it,” Stofko told guests at the Recipes for Success reception, adding that one of the things she’s loved the most is the culinary department!
Diane Martin Honorary Alumna It’s official! Martin is now a NCC alumna! The Alumni Association made her one of its own for her enthusiastic support for the College, both when she was the parent of a child at the Reibman Children’s Center and more PHOTOS BY RANDY MONCEAUX
continued from page 36
recently as a Foundation Board member and now as chair of the Foundation Board. Martin was recognized for working to bring volunteers and staff together to secure funding for many projects to benefit students. You can read more about one of those projects on page 26.
Donna Acerra ’76 Distinguished Service to the Community Award This graduate of the Class of ’76, who now teaches at the College, said her recipe for success is easy. “Gravitate toward good — good ideas, good organizations doing good work and good people. Don’t let anyone tell you your idea is impossible. Impossible is not a fact. It’s an attitude.” Acerra has proven that by raising more than half a million dollars for the services New Bethany Ministries provides for the homeless, the hungry and mentally ill residents of the Lehigh Valley, through a luminaria sale she started with two of her neighbors.
Christine Armstrong Educator’s Award In introducing Armstrong, Dr. Matt Connell, dean of NCC’s Monroe Campus, said, “What college or university can boast that one of their faculty co-led a team of students on a trip to Peru to fabricate and erect a wind turbine in the mountains, and, in doing so, set a world record? We can!” Connell praised the associate professor of communication for fostering student development in and outside the classroom. Armstrong said she is energized by students, by her colleagues and by working at a place where “anything is possible. That is how we get wind turbines on the top of mountains,” she chuckled. u
2013 Lauren Berback of Bethlehem is pursuing a bachelor’s degree in elementary education at Penn State Lehigh Valley. She writes, “I have developed so much experience and knowledge from being a part of the early childhood program at NCC that I was well prepared when entering Penn State. I made a smart decision to go to NCC, and I am ever grateful for the opportunities and accomplishments I have made becoming a NCC graduate.”
Education
2007 Dana Hahnof Pen Argyl is the president and program director of the Luke William Hahn Foundation named in memory of her son. The foundation provides grief support to children in local school districts as well as adult grief support. Hahn received a bachelor’s degree in education at East Stroudsburg University.
Electrical Systems Maintenance
2008 Billy Shields of Schnecksville is attending Strayer University for a bachelor’s degree in business. He is the maintenance manager at Thermo Fisher Scientific in Nazareth and also assists in automation and maintenance with other sites on the East Coast. He writes, “Northampton gave me the knowledge that allowed me to grow in the maintenance field. The hands-on training gave me the experience to hit the ground running.”
Electromechanical Technology: Indoor Environmental Control
2010 Ahmed Awadalla of Egypt has completed his master’s degree at the London School of Economics. He
received a full scholarship at the school as well as a full scholarship at Kutztown University, where he earned a bachelor’s degree. Awadalla is doing volunteer work for the Egyptian government while he pursues a career position.
Engineering
1988 Anthony Cuvoof Coopersburg has been a senior research and development engineer at Victaulic since 2001 and an adjunct professor at NCC since 2000. He is a graduate of Lafayette College with a bachelor’s degree in mechanical engineering and a graduate of Lehigh University with a master’s degree in mechanical engineering.
Fire Technology
1983 Julius Wenner of Lower Nazareth is a firefighter-EMT at Lehigh Valley International Airport for the past 30 years, an EMT with St. Luke’s EMS for eight years and an EMT instructor and state of Pennsylvania EMT evaluator for over 25 years. He says, “With the training and education I received at NCC, I have been able to become a Pennsylvania state instructor in many subjects.”
Funeral Service
2011 Jessica V enesky is the owner and funeral director of Venesky Cremation Services, LLC in Shamokin. She is one of the youngest funeral directors in the area and is also one of the few people to have opened a business in the profession rather than inheriting it. She previously did contract work at various funeral homes in central Pennsylvania. Venesky served in the U.S. Navy in Operation Iraqi Freedom aboard the USS Higgins DDG-76. She is married to Bernie Venesky and has two children, Miranda and Autumn Peifer.
Interior Design 2013 Codi
Januszkiewiczof Bethlehem is pursuing a bachelor’s degree at the Savannah College of Art and Design in Savannah, Ga., where she received an AllConference Academic Award as an athlete on the track and cross country teams and has been on the dean’s list. She will be traveling to the Dominican Republic with a small group of students to help rebuild and develop the underprivileged Batey communities there. Januszkiewicz writes, “I am very thankful that NCC was the starting place for my creative career, and I’m always proud to tell people about where my story began.”
Paralegal
2008 Kari Claytonof Bedminster, N.J., has been a patent and R&D paralegal at Pfizer Consumer Healthcare in Madison, N.J., for the past six years. She writes, “I really love what I do, and I’d welcome an opportunity to share with students what it’s like to work as a paralegal in the patent department of a large corporation. I credit NCC for giving me the knowledge and tools I need to succeed in my career.”
Practical Nursing
2000 Gina Dayof Kunkletown received a bachelor’s degree in nursing, with honors, from Cedar Crest College. She also is certified in wound, ostomy and incontinence care from Metropolitan State University. She works at Pocono Medical Center Hospital and the Monroe County Visiting Nurse Association as the hospital and home care RN BSN. continued on page 41
NCC SPRING 2015 39
DONOR PROFILE
Jennifer Hamill
students helping
STUDENTS
Although Monique’s dreams were cut short, the scholarship Jennifer established in her memory is helping someone else.
Jennifer Hamill, creator of the Monique Singer Memorial Scholarship, and scholarship recipient Samantha Macauley share Monique’s love of children.
“I wanted to do
something to make a bad situation better,” says Jennifer Hamill, a Northampton Community College student who recently created the Monique Singer Memorial Scholarship in Early Childhood Education. Friends since grade school, Hamill and Singer attended Pocono Mountain East High
40 NCC SPRING 2015
School together. After graduation, they enrolled at NCC’s Monroe Campus. On their first day of college classes, they discovered that they had both selected early childhood education for their major. “Monique wanted to graduate and open her own daycare,” Hamill recalls. By all accounts, Singer would have been a wonderful teacher. Sadly, she died just two
months before earning her degree. Following her friend’s passing, Hamill decided to raise funds from local businesses, friends and fundraisers so that she could honor and remember her friend in a positive and constructive way. With the money she raised, plus contributions of her own, Hamill created an annual scholarship in memory of Singer. As a result, NCC student Samantha Macauley received the first Monique Singer Memorial Scholarship at Northampton this year. Working in the Hannig Family Children’s Centerat
NCC’s Monroe Campushas had a huge impact on Macauley and her goals of pursuing a career in early childhood education.“I never thought I could be selected for a scholarship, especially a scholarship as special as this,” she says, admitting that both she andher mother cried when they learned about the award. Although Singer’s dreams were cut short, the scholarship Hamill established in her memory is helping someone else who shares her love of children. u
PHOTOS SUPPLIED
continued from page 39
She writes, “I truly want to thank NCC for giving me the encouragement and fantastic foundation for my success in my career.”
Radiography
2013 Melanie Palkoof Freeland is currently employed as a radiology technician at Coordinated Health and Lehigh Valley Muhlenberg. Her proud
mother writes, “NCC paved the way for her success. She set the three-point record for women’s basketball at NCC in 2010-11 and she will always be proud of that accomplishment.”
Registered Nursing
1980 Kim ZsitekBrannanof Orefield received a bachelor’s degree in nursing management from Kutztown University, a master’s degree in nursing management and a pediatric nurse practitioner certificate from GwyneddMercy College and a school nurse certificate from Cedar Crest College. She is working on a doctorate in nursing practice at Wilkes University. She is currently the assistant director of school health in the Allentown School District. 1983 Debra Keiper Beckerof Effort is the author of a recently published
cookbook, “The Art of Fresh and Tasty Food.” She has been cooking since she was 15 and is a self-taught gourmet cook. 1987 Patti Hedden of Whitehall completed her bachelor’s degree at Cedar Crest College. After graduation she started as a floor nurse at Sacred Heart Hospital, while also working toward her registered nurse, first assist position in the hospital’s operating room. She has 25+ years in the operating room, having assisted on a wide variety of surgical procedures including orthopedic, heart, eye and brain. Hedden is a champion body builder and a two-time lightweight winner of the Miss Lehigh Valley title and a finalist in several regional and national competitions. She has two children. 1995 Marianne Carolan of New York works at Weill Cornell Medical College as a chemotherapy infusion nurse. She became an oncologycertified nurse in 2010. She writes, “Loving my job and my three children! Enjoying my new life in NYC!” 2011 Jenifer
Stilgenbauerof Bath is a registered nurse at Good Shepherd Rehabilitation Hospital. In 2013, she accepted a position at the Bethlehem Area Vo-Tech teaching health careers. She is pursuing a bachelor’s degree in nursing from Cedar Crest College and a vocational education teaching certificate from Temple University. She writes, “I cherish my days at NCC and use many of the classroom strategies my professors used!” continued on page 45
Robert C. Wood
CHEF-IN-RESIDENCE
MARCH 30, 31 Meet Jason Hook ’97 of H2O Kitchen March 30: Cooking Demonstration, Lipkin Theatre, Kopecek Hall, Bethlehem Campus, 6 p.m. $10 per person, includes tastings and a recipe booklet.
March 31: Reception and Dinner, Hampton Winds Restaurant, Gates Center, Main Campus, 6 p.m. $100 per person to benefit the Culinar y Arts and Hospitality Management programs. For more information or to register, go to www.northampton.edu/specialevents or call 610 -861-5519.
community
PARTNERSHIPS Creative Synergy at the Allentown Art Museum
“Red” was performed by NCC Theatre actors Daniel Trempel (left) and Clair Freeman at the Allentown Art Museum under a new partnership between the college and the museum.
Without question,
Northampton’s theatre students are artists. But to have their work featured in a museum instead of a theatre might be a bit unexpected. Yet that is exactly what’s happening this semester, thanks to a new partnership between
the theatre department and the Allentown Art Museum of the Lehigh Valley. Students have the opportunity to perform at the museum and use the exhibits to inspire their work, and museum visitors will have access to theatrical pieces that complement
“Performance and visual arts complement each other, and in this case the play helps us understand the context of the times and the artist’s work.” ~John Pepper
42 NCC SPRING 2015
the visual art on display. “It is a dream come true,” Associate Professor of Communications/Theatre William Mutimer said of the partnership. “I think that it is going to be a great way for the arts to work together and produce a new piece of art that will be a wonderful experience for everyone.” The first joint event at the museum was held in January, when the Tony Award-winning play “Red” was performed by two Northampton Community College actors: Clair Freeman, an adjunct faculty member, and Daniel Trempel, a theatre student. The play, about artist Mark Rothko, was a great choice for the museum to host, said John Pepper, adult and college programs coordinator at the museum. “Red” is set in the late 1950s, when Jasper Johns, Roy Lichtenstein and Robert Indiana were emerging on the art scene. (These iconic artists were among those featured in American Pop: The Prints and Robert Indiana from A to Z, an exhibit at the museum that closed a few days after the performance.) “I was aware of the play and thought its minimalist style and one-act presentation would make it a good possibility for an audience interested in how an artist thinks,” Pepper said. “Performance and visual arts
complement each other, and in this case, the play helps us understand the context of the times and the artist’s work.” Trempel said he was happy to be a part of it. “Shows like this are important because students get a chance to see what the actual work environment is like, how to put on a real performance and to get out there and practice your skill as an actor,” he said. Later this spring, more students will be involved with the museum — this time as part of a class. “We are working on a project where the stage voice and movement class will be given paintings around the museum,” Mutimer said. “Students will create a theatrical piece about the painting, whether it be the painting coming to life, the artists talking about the piece, a critic talking about their review of the piece or a bystander seeing the piece. For their final exam, they will bring the art to life for one evening in the museum. “We are excited to bring this partnership to the Valley and to see how it is received,” he said. “Hopefully it will be a project that will take off, and there will be many future projects. The possibilities are endless.” u by Sandy Stahl
PHOTO BY CHRIS POTASH, ALLENTOWN ART MUSEUM
DAN HUNTER ’09 Behind the Billboard
Hunter’s interests quickly changed, however, when he began following the newly formed Peak Oil Caucus, founded by State Rep. Roscoe Bartlett (Maryland). “I realized the impending hikes in energy costs could really affect me as a traveling musician,” Hunter explained. “So I started to pay attention to the news. As I dug further into the issue, including the
“From June to October, we provide each of our customers with a weekly box of fresh vegetables and fruit.”
o meet Dan Hunter, you’d think he must have had roots in agriculture. The Northampton grad not only owns and operates the 12-acre Hunter Hill Farms, he nurtures a serious commitment to responsible growing practices. It’s an eco-friendly, chemical and machine-free form of farming that certainly doesn’t make his job any easier. Hunter, however, admits he didn’t unearth his love for the land until he was well into his college career. “Coming out of high school, I wanted to become a jazz bass player,” he explained. “I recognized, however, that I also needed to pursue a degree. Since my mom attended Northampton and later transferred to Moravian, I knew it would be a great place to get my core credits out of the way before moving on to a specialized music school.” PHOTO BY JOHN STERLING RUTH
sponsored bill and its implications, I found a desire to become part of the clean energy and organic movement.” Hunter took an apprenticeship at Liberty Gardens in Coopersburg, a small farm run by former environmental educators. Meanwhile, he continued his coursework at Northampton and began collaborating with faculty and staff to evolve eco-friendly practices on campus. “I worked with food service, the grounds crew, the people planning the College’s community garden, said Hunter. “Everyone was so open to new ideas and really wanted to effect positive change. I was impressed.” Today, Hunter’s farm is part of a Community Supported Agriculture (CSA) program that allows people to purchase a share of his varied crops. “From June through October, we provide each of our customers with a weekly box of fresh vegetables and fruit,” Hunter explained. “We cultivate everything from fresh broccoli and apples to hardy kiwi and the obscure and tropical-tasting pawpaw.” In addition to growing his business, Hunter recently served as a guest speaker at the College’s Cohen Lecture Series. “From my political science and philosophy courses to the school’s leadership program, my time at Northampton helped me flesh out my world views and solidify my choice to take on this alternative form of agriculture. It’s great that through Northampton, I can continue to help spread the word.” u by Sharon Tercha
To learn more about Hunter Hill Farms, visit Localharvest.org or call Dan at 484-788-4634. NCC SPRING 2015 43
DONOR PROFILE
Bruce & Trudi Denlinger
familiar faces in
MONROE 22 years and in the Pocono Lions for even longer. Bruce and Trudi are also enthusiastic and generous members of the NCC family. Advocates for the College’s new campus in Monroe from the beginning, they were among the first community members to see initial plans for the project.
the Allstate Insurance Agency in Mount Pocono before his retirement. “In terms of needs and in terms of growth, the College listens and reacts to what’s going on in our community.” It’s clear that Bruce and Trudi are strong supporters of the NCC mission and, more importantly, of Northampton Community
“In terms of needs and in terms of growth, [Northampton] listens to and reacts to what’s going on in our community.”
Bruce and Trudi Denlinger at a dinner celebrating the opening of the new Monroe Campus
“If you are able
to help, you should just help,” says Trudi Denlinger, as she describes how she and her husband, Bruce, have become so remarkably involved and committed to serving their community. The Denlingers have been active partners and leaders for many organizations, including
44 NCC SPRING 2015
Northampton Community College, the Monroe County Chamber of Commerce, the Pocono Lions Club, the Salvation Army and more. “The more we get involved, the more we do,” admits Trudi, whose volunteer work has included coordinating the Salvation Army’s successful annual Harvest Fest and Auction. Bruce has been active in the Salvation Army for more than
Today, the new Monroe Campus includes several classrooms made possible thanks to the Denlingers’ gifts. In addition, Bruce has worked with the Pocono Lions to create a club scholarship that supports NCC students from the Poconos. Most recently, Bruce and Trudi included Northampton Community College in their estate plans. “NCC really serves the Northampton and Monroe County communities,” says Bruce, who owned and operated
College students. Not only that, Bruce and Trudi are NCC students themselves. They enroll in several NCC adult education and enrichment programs every year. “We have taken great classes with great instructors,” says Bruce. “The programs are wonderful offerings for the whole community.” As friends, students, donors, leaders and champions, Bruce and Trudi are making a difference at Northampton today and for the future. u
continued from page 41
Small Business Management
2011 Adriana Mohrey of Whitehall is the owner of Rizing Starz Performing Arts Center, a business that offers dance, gymnastics and cheerleading classes to individuals both
recreationally and competitively. Mohrey says, “I would not have been able to accomplish my dream job without the help of NCC.”
Theater
2007 Katti Maykof Schnecksville has begun graduate studies at Emerson College. u
Alumni Connections
Keep us posted! Send your story and photos to [emailprotected] or submit at www.northampton.edu/alumniupdate.
White House
DINNER
★★★★★★★★★★★★★
Get Social with Us
NCC REMEMBERS
Marian Amoroso ’72
passed away on Aug. 31. A graduate of Northampton’s Library Technical Assistant program, she worked at the College for a while, as well as for the Easton Area School District, Coldwell Banker and Gold Key Lease.
Kevin Francis Dolan ’81 died on Sep. 24. He earned a degree in drafting/design at NCC and was employed as an engineering technician, most recently at F.L. Smidth.
Dorothy Herster passed away on Nov. 18. She was a longtime donor to NCC and a member of the Heritage Society. She was married to the College’s first solicitor, and her son-in-law is the College’s current solicitor.
Kathleen Lenert ’09
a bachelor of science degree at Syracuse University. Her employer was ARI Automotive.
Stephen Polles ’70 died on May 17. Polles majored in data processing at NCC and continued his education at Moravian College. He worked at Victaulic for 29 years in product change management and as a pricing manager. He also was a pilot and instructor at several local airports.
Samantha Roman was killed in an automobile accident on Nov. 7. She was a student at NCC’s Monroe Campus, where she majored in general studies. Judy Reese passed away on Aug. 14. She taught English at NCC from 1981 to 1989.
Panagiotis “Peter” Skyriotis ’03 died on Nov.
died on Aug. 25. She was a graduate of Muhlenberg College and earned certification in medical billing and coding at NCC. She worked most recently at Sanofi Pasteur.
12. He studied culinary arts at NCC and was a chef at the Top Diner and The Villa. He later worked as a truck driver.
Valerie Joy Lear Peterson ’82 passed away
passed away on Nov. 19. He was studying welding at NCC. u
on May 23. In addition to studying data processing at NCC, she earned
James Williams, Jr.
★★★★★★★★★★★★★
APRIL 24 Enjoy co*cktails and a silent auction followed by dinner prepared by NCC’s Culinary Arts students.
Former White House Chief Usher Gary Walters will be the guest speaker. Alumni Hall, Gates Center, Main Campus. $125 per person includes semi-private meet and greet with Gary Walters, 6 p.m. reception. $85 per person, 7 p.m. dinner For information or to register, go to: www.northampton.edu/specialevents, e-mail: [emailprotected] or call: 610-861-5088
NCC Seen A sampling of snapshots from recent NCC events
Foundation Dinner
(Left to right) Above, Pretty in red, Steve and Mathilda Sheptak and Kris and John Alexander enjoyed the annual Foundation dinner in November. Bethlehem Sands President Mark Juliano and his wife, Jacqueline, shown at right were also among the guests. Mark was one of four new members elected to the Foundation Board at the business meeting. The others are Robert Albert, senior vice president and chief marketing officer, B. Braun Medical, Inc., Thomas Marnell, director of human resources at Buzzi Unicem USA, Inc., and Susan Yee, chief executive officer at Active Data.
Athletic Hall of Fame
Past and present members of the NCC Alumni Board (left to right) Sam Canone ’73, Cindy Workman ’74, Amanda Duncan-Shepherd ’97 and Scott Raab ’92 cheered on alumni inducted into the Athletic Hall of Fame in October.
46 NCC SPRING 2015
Dental Dedication
President Erickson stands with Melissa Cook and Andy Cook next to a plaque honoring their father, Dr. Arnold R. Cook. This fall a classroom in NCC’s Fowler Family Southside Center was named for Dr. Cook in appreciation for his role in starting NCC’s Dental Hygiene program and his many years of service on the College’s Foundation Board and Board of Trustees.
Retiree Luncheon
Chef in Residence
Sharon L. Karonias ’69, Mary Zegarski and Sandy Shosh didn’t have to rush back to their classrooms or offices after the annual retiree luncheon at Hampton Winds. They’re retired! This year’s gathering included a guided tour of the new Monroe campus.
Sheila and Charles Saunders and other guests got to talk with Chef Domenic Lombardo of The MINT Gastropub in Bethlehem prior to the Chef in Residence dinner held at Hampton Winds in October.
Scholarship Luncheon
During a lunch at Hampton Winds, Gerry O’Grady (center) enjoyed meeting the recipients of the scholarship established in memory of his wife, Cecilia. The students are (left to right) Bessie Dougouris, Katrina Robie, Tiffany Reyes and Denise Ramos.
Alumni Awards
Who’s enjoying the Alumni Awards reception more? Sam Canone ‘73, Larry Sechney ‘72, Frank Pologruto ‘06 and Paul ‘72 and Eileen Colahan ‘72 (at right, above) as well as Jill and Gerry Long ‘76, ‘84 and Pamela and Bob Fehnel ‘75 (right, bottom).
NCC SPRING 2015 47
Before we go
REFLECTION
the view from my
FRONT PORCH
Closing thoughts by Troy Tucker, Director of Athletics
Across the United
States, athletics are commonly referred to as the “front porch” of many colleges and universities — not the most vital part, but the most visible. While this image is invoked regularly by college presidents and athletic directors, it is typically associated with four-year institutions. In many cases, it is tied to the multimillion-dollar world of NCAA Division I athletics, with their
PHOTO NCC STOCK
hype, hoopla, pageantry, 100,000-seat stadiums and mega-TV contracts. Athletics are not typically regarded as being the “front porch” of a community college; however, student-athletes at the two-year level want to compete, to excel and to distinguish themselves both on the playing field and in the classroom just as much as their peers at the four-year level. Having spent time at both levels, I have
experienced the hoopla and pageantry of big-time Division I athletics and the underappreciated world of junior college athletics. The balancing acts that our student-athletes pull off between academics, athletics, part-time jobs and, in some cases, families, all without the benefit of athletic scholarships, demand respect. At Northampton, unlike most of our two-year brethren, athletics are the front porch of the College. Our teams are nationally ranked and have captured multiple regional and conference championships. Our student-athletes are AllAmericans on the field and in the classroom, earning scholarships to numerous four-year colleges. Our facilities rank with the best in the NJCAA. Our coaching staff is replete with Coach of the Year Award winners. Our front porch may never be the size of those at Alabama or Michigan, but the accomplishments and success stories that our studentathletes have achieved on it are just as inspiring. Consider a women’s basketball player who was late to practice every day. When I approached the coach about it, I was informed that the player
had to stay home and watch her brother each afternoon until her mom got home from work. Consider a men’s basketball player who lived on his own, worked all night at a job in a casino in the Poconos to support himself, then drove 30 miles to Bethlehem for classes and practice, only to do it all again the next day. Consider the emotions of a softball pitcher whose brother was serving in the military in Iraq and got to watch her pitch for the first time when we live-streamed the game on our website. Consider the excitement of our first trip to a national tournament when the women’s basketball team captured the regional championship in 2012. For a number of the girls, it was their first time on an airplane. Consider the scene in the Arthur L. Scott Spartan Center on a Saturday afternoon in November 2013 when 700 orange-clad fans filled the house to cheer the volleyball team to victory in the NJCAA district championship game. These are only a few of the stories I have seen from my front porch. I urge you to come and stay awhile. I think you will be amazed at the view. u NCC SPRING 2015 49
Non-profit Org. U.S. Postage PAID Permit #556 Lehigh Valley, PA
All rooms are furnished and equipped with central air conditioning, basic cable, and internet access. A full-scale dining hall where resident students eat breakfast, lunch, dinner and late-night snacks Change Service Requested
Northampton Community College 3835 Green Pond Road Bethlehem, PA 18020-7599
NCC’s expanded residence hall will open in August on the Main Campus, doubling the number of students who will have the opportunity for housing.
connect the four wings of the complex. Lounges provide an attractive place for students to relax and socialize. Students who want a living and learning experience on campus should apply as soon as possible at northampton.edu/housing.
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