Two-hundred Montgomery County high school students considering a future career in the hospitality and culinary arts industries were invited to a special event on Montgomery County Community College’s Blue Bell Campus recently.

Students from Central Montco Technical High School, Norristown Area High School, North Montco Technical Career Center, Pottstown High School and Western Montgomery Career and Technology Center attended the College’s first-ever Hospitality Institute Industry Day Feb. 21. During the event, a joint venture with the College’s Admissions Office, students met and interacted with MCCC faculty Chefs Joe Jacques and Stephen Latona, explored the College’s new Hospitality Institute, learned about the College’s Tourism and Hospitality Management, Baking and Pastry and Culinary Arts programs, and had an opportunity to hear from and network with industry professionals.

“We are thrilled to host students from our local high schools and provide an opportunity to learn from accomplished professionals. Experiences like these not only expose students to real industry experiences but also allow them to network with experts who can guide their educational and career paths,” said Dr. Anthony Ginexi, Dean of Business and Professional Studies. “At Montgomery County Community College, we are proud to offer a state-of-the-art facility, and a curriculum designed to prepare students for success, all while working closely with experienced industry professionals. These opportunities help students explore their passions and take meaningful steps toward a future in the hospitality and culinary industries, hopefully here at Montco.”

The event featured several highlights for students, including tours of the state-of-the-art, 20,000-square-foot Hospitality Institute. Equipped with cutting-edge labs and kitchens, the building includes specialized pasta, chocolate and fermentation laboratories, as well as a custom wood-burning pizza oven. The facility also features an educational restaurant and pastry shop, complemented by both indoor and outdoor dining areas.

While inside the building, students networked with Karima Roepel, Director of the Hospitality Institute, and MCCC employees Tiffany Bregovi, Director of the Montco Cultural Center; Lianna Beauchamps, Food Sustainability Fellow; Non-credit Chefs Joey DeGrado and Shayla Felton-Dorsey; and industry professional Jamie Cooperstein, of J. Cooperstein Hospitality Consulting, LLC. Students were invited to interact with Chefs Jacques and Latona as they provided baking and cooking demonstrations, giving students a glimpse of the learning and training experiences the MCCC Hospitality Institute has to offer.

At the event, Dean Ginexi also led panel discussions with representatives from Valley Forge Casino Resort, Vice President and General Manager, Martha Morales; Director of Hotels, Remi Oduyebo; Executive Sous Chef, David Crespo; Vice President of Marketing, Dedren Bailey; and Director of Human Resources, Handel Carter, who were also joined by MCCC Tourism and Hospitality Program alumna Tessa Robinson, a Communications Specialist at the Valley Forge Tourism & Convention Board. They discussed their career paths, the intricacies of their respective positions and gave career advice for students looking to follow in their footsteps.

“This curated event provided students with the opportunity to network with professionals across the tourism, baking, and culinary industries,” said Roepel. “It allowed them to gain insights into the future possibilities within the overall hospitality industries.”

For more information about the Montgomery County Community College Tourism and Hospitality Management, Culinary Arts or Baking and Pastry Arts programs, contact the Business and Professional Studies Program.