Tag Archives: SICE

The Art of Chocolate

Chocolate Sculpture It’s not an ArtPrize sculpture, but it should be.  Visit the first floor of the Library & Learning Commons to see an amazing chocolate sculpture; the sculpture weighs in at about 45-pounds and is constructed of over $500 of  Valrhona Chocolate.  The sculpture was created by Chef Francois Behuet, from the New York patisserie Petrossian,   during the national try-outs for the U.S. Pastry Team held at GRCC last month.  The US Team will compete in the 2019 Coupe du Monde de la PatisserieChef Gilles Renusson, GRCC Pastry Chef Professor, and President of the U.S. Team, organized this competition in the kitchens of the Secchia Institute for Culinary Education.

It’s a fantastic work of art and smells delicious!  For more on cooking with chocolate, browse through the Culinary Collection on the second floor.


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Filed under Event, General News

Happy National Culinary Arts Month!

July is National Culinary Arts Month – so, “hats off” to our favorite cooks, chefs, bakers, waitstaff, barristas, bartenders!  Whoever sets the dates for the “national months” surely was thinking culinary thoughts, since July is also the National Month for: Baked Beans; Cherries; Grilling; Horseradish; Hotdogs; Ice Cream; Blueberries; and, National Picnic Month!

GRCC is well-known for its excellent Secchia Institute for Culinary Education.  The Library supports that program with a terrific culinary arts collection and a Culinary Arts Subject Guide.  If your meals are getting kind of hum-drum, take a look at some of the newest library resources that can perk up your menu.

National Culinary Arts Month graphic

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Filed under Event, General News, Subject Guides

Database Spotlight: Gale Culinary Arts Collection

Culinary Arts Collection graphicThe Gale Culinary Arts Collection offers a smorgasbord of information–more than five million articles from more than 250 major cooking and nutrition magazines on all aspects of cooking and nutrition. The database includes thousands of searchable recipes, restaurant reviews, and industry information, as well as book content from Delmar including  About Wine, Introduction to Catering, Advanced Bread and Pastry, and Eat Fit Be Fit.

You’ll find Gale Culinary Arts Collection on the Culinary Arts Subject Guide. On-campus networked users can click right into the database.  Off-campus and wireless users need to logon with last name and 7-digit Raider number.   Try it today!


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Filed under Database, General News

New Culinary Arts Titles in Periodicals

WS022916_CoverUS.inddThe Library has recently acquired a variety of resources from the Secchia Institute of Culinary Education’s library – which was previously located within the ATC.  Some of the new titles include subscriptions to several culinary arts magazines and journals, all of these are listed below. Many of them look as delicious as their titles sound, with vibrant photos of meals and drinks, as well as a wealth of information related to culinary arts retained within their pages – they are definitely worth a look!

Each title has issues available for viewing, shelved within the Periodicals area, located on the second floor of the Library.  You can also click on the titles below to be directed to the library catalog, RaiderSearch, to view which issues are available.  Come in and browse new (and old) titles today!

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Filed under Collection Development, General News, Periodicals