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Tri-Rivers Celebrates Distinguished Service, Outstanding Alumni

The 2016 Tri-Rivers/Lautenslager Distinguished Service and Outstanding Alumni Awards Evening held recently recognized “some amazing” individuals, according to Superintendent Chuck Speelman. “It is during this evening that our slogan of a school where you are allowed to, inspired to, and expected to be amazing, comes to life.”

“From an amazing dinner created and served by our Culinary Arts program, to thanking our Board members, to recognizing distinguished service and outstanding alumni, this night is important to us,” said Speelman.

Tri-Rivers/Lautenslager Distinguished Service Awards
The first Distinguished Service Award was presented in 1993 to Jack Lautenslager, who spearheaded the efforts to pass the original levy that provided the funds to build the Career Center that opened in 1976. He continued to share his expertise and talents with Tri-Rivers his entire life, said Speelman. “These awards are presented in his memory to individuals or groups who donate their time, resources and talents to make Tri-Rivers successful.”

This year’s recipients included Bill Karcher, retired Tri-Rivers Director of Career Tech, and Don Boger of RightWay Food Service.

Bill Karcher
Jodi Rogers, administrative assistant at Tri-Rivers, who nominated Karcher, said he is always a happy go lucky guy that brings much laughter to all involved. “He has always projected a warm, cheerful attitude. Bill loves people, and doesn’t know a stranger.”

In her nomination, she stated although he is retired, he currently serves on the Tri-Rivers Cosmetology and Veterinary Science advisory committees, donates items to Cooks Camp, has judged the Career Center’s local SkillsUSA and FFA contests and has acted as Master of Ceremonies for the Cosmetology Shear Class Show for two of the last three years. “And if you are looking for chicks, Bill’s your chicken man. His dedication doesn’t stop at Tri-Rivers, he and his wife own their own hatchery—Eagle Nest Poultry—in Oceola,” said Rogers. He travels all over Ohio judging birds at fairs and educating young people.

“Even with Bill’s heavy workload in retirement, he’s always eager to go the extra mile to assist Tri-Rivers any way he can,” concluded Rogers.

Don Boger
Don Boger, center, with Chef Sheila Hamm and Superintendent Chuck Speelman. Boger received a Tri-Rivers/Lautenslager Distinguished Service Award. Bill Karcher, who was unable to attend the event, also was a recipient.

Tri-Rivers/Lautenslager Distinguished Service winner Don Boger, center, with Chef Sheila Hamm and Superintendent Chuck Speelman. Bill Karcher, who was unable to attend, also received this honor.

Don Boger, center, receives his Tri-This year as Tri-Rivers celebrates its 40th Anniversary, Boger, the second distinguished service recipient, celebrates 40 years as the foods salesman for the Career Center. However, as Chef Hamm, who nominated Boger, will say, he’s been much more than a salesman to the Culinary Arts program and cafeteria.

“Every Thursday, Don Boger visits Tri-Rivers to take our food order. In 40 years, I believe he’s only missed maybe four days when he was in an accident. And then he called us from home,” said Hamm. “In the time I have worked with Don, I have never seen him be negative. Over the years, I have asked him to speak to my students about professionalism, job opportunities in the industry, dressing for the job, being positive and numerous other topics, which he happily does. “

Hamm said her students “look forward to seeing that ‘Don guy’ on Thursdays. “They respect his insight and learn from his words of encouragement. Don has helped me find quality food products. He has educated me on different cuts and grades of meat. When I need chefs or industry people to assist, he always makes the connections for me. He also supports summer cooks camp. He  has unknowingly taught me to be prepared and more organized so I have my orders ready for Thursdays!” said Hamm.

Boger said he loves to come through the doors at Tri-Rivers. “People smile at you in the hallways and greet you. The students are respectful. I was here when the doors opened in 1976; I came with the building,” he said laughing. “There is so much educating that goes on in this building. When I walk under the sign that says Be Amazing, I can truly say the school is amazing.”

Outstanding Alumni Awards

2016 Outstanding Alumnus Recipients: Carey Rhoades, Vince Reed and Tonya Boyd.

2016 Outstanding Alumnus Recipients: Carey Rhoades, Vince Reed and Tonya Boyd.

Carey Rhoades
Carey Rhoades was the Adult Education’s outstanding alumnus. She was recognized for fulfilling Tri-Rivers mission of “being a responsible community member and embracing learning as a life-long process,” said Adult Director Richard George.

Rhoades began her journey at Tri-Rivers in 2005 in the Public Safety Services program where she became a certified Emergency Medical Technician, said George. At the same time, she was pursuing her studies to become a nurse. In 2006 she completed the Tri-Rivers Practical Nursing program and passed her NCLEX-PN on her first attempt.

However, George said Rhoades’ had a desire to continue to advance in her chosen field. “During this time, Emeline Kelly, our director of nursing and Public Safety Services, presented a proposal to the Ohio Board of Nursing that would allow Tri-Rivers to offer an LPN to RN Transitions program. It was approved and Rhoades was part of our inaugural LPN to RN class,” said George. In 2009 she earned her license as a Registered Nurse.

Rhoades has used her training, knowledge and skills that she learned at Tri-Rivers to excel in nursing. She is currently the Director of the Orchard Park Facility in Bucyrus. “She also gives back to Tri-Rivers by setting up clinical sites at her facility and serving as a preceptor for Tri-Rivers LPN to RN program.”

Tonya Boyd
Tonya Boyd, the next Outstanding Alumnus, graduated from Tri-Rivers Career Center in 1993 in the Accounting Computer Technology program. “While a high school student, she was named the Outstanding Senior of the Year. She excelled in contests, was active in clubs and always brightened the hallways with her smile and energy,” said Larry Hickman, chief instructional officer for Tri-Rivers.

Boyd attributes her success to vocational education, or Career Tech as it is now called. “The Career Passport I earned at Tri-Rivers laid the foundation for my future.”

Boyd continued her education at Marion Technical College where she earned an Associate of Applied Business Degree. She then obtained her Business Management Degree from the Mount Vernon Nazarene University. And eventually earned her State of Ohio School Treasurer’s license.

She served as assistant treasurer for River Valley Schools and the Cardington Local School District. In July 2015 she accepted the position of treasurer for the Crestline Exempted Village School District. She is also dedicated to the River Valley Schools, attending events and assisting with fundraising.

“Tonya oftentimes returns to Tri-Rivers to assist with levies, including pounding the pavement while out canvassing,” said Hickman. “She’s not afraid to work.”

She is always reinforcing the importance of Career Tech education by saying her success is a direct result of Tri-Rivers, said Hickman.

Vince Reed
Our final Outstanding Alumnus is Vince Reed, a 1987 graduate of the Marketing program. “Vince has excelled in his field by consistently being a confident presence in business settings,” said Speelman. “He has worked in customer messaging, sales leadership, and market development.

Reed is described by others as being a valued thinking partner, said Speelman. “Through the years he has worked for companies such as Xerox, ACCO Brands Corp, Konica Minolta Business Solutions, Waste Management, Healthspot and currently he is living and working in Marion for  HPM North America.”

Vince is a dynamic individual who earns lasting relationships based on mutual respect, said Speelman. “He utilizes those relationships to drive revenue through a multitude of sales channels. He also gives back by working with youth at our Juvenile Detention Center and Rushmore Academy.

Vince was a leader as a student and has continued to be a leader and an outstanding professional in his field.

General Mills Connects with Culinary Arts

General Mills recently spent some time at Tri-Rivers working with our Culinary Arts Instructor Sheila Hamm and her students. Here is what they had to say about our wonderful chef and her program: Our K12 Connection took place in the Tri-Rivers Career Center  in Marion, Ohio. They have lovely meeting facilities there with catering provided by the high school culinary classes. The Chef Instructor there is Chef Sheila Hamm. She is a small chef who has been the larger than life nurturing force of nature behind the program for more than 20 years. I’ve done prep in dozens maybe even hundreds of kitchens in my career.

Read more on their blog: http://www.generalmillscf.com/blog/culinary/ohio-k12-connectionsheila hamm photo

Culinary Arts Grad Receives Top Chef of the Year Award

Matt Smith 2016

Executive Chef Matt Smith of The Sheraton Columbus at Capitol Square was honored to be recognized as the Columbus Chapter’s American Culinary Federation’s Chef of the Year. Smith is a graduate of Tri-Rivers Culinary Arts program and Hocking College, according to his former Tri-Rivers Instructor Chef Sheila Hamm.

Smith said, “I’m truly humbled to be recognized at this level by fellow chefs and colleagues—many of whom I respect and have known for years. There are  truly talented chefs on this list including those that were instrumental in molding my career. I couldn’t have accomplished any of these feats without the direct support of my crew at the hotel, family, and friends.”

“When Matt was a student, he had the drive and passion to be great in the culinary industry,” said Chef Hamm. “As an adult, he still has that same drive, energy and passion. Over the years, he has refined his great talent to become an amazing chef. This award recognizes that.”

The award pays tribute to the member whose culinary expertise and exemplary dedication have enhanced the image of the chef and the American Culinary Federation—a person who commands the respect of this organization because of their character and performance, according to Chef Hamm.

For Smith and his culinary team, 2015 was a stellar year, according to release from the Sheraton Columbus at Capitol Square.

His team was recognized with multiple awards including receiving the Golden Spoon from Children’s Hunger Alliance, and a National ACF Presidents Medallion in Orlando, FL this past August. He was also credited with hosting a very prestigious American Academy of Chefs Dinner at the hotel in June. Additionally he achieved his goal of becoming a Certified Executive Chef in September 2015.

His culinary experiences include working with Westin Columbus and Hyatt Hotels and Resorts for about 10 years, as well as some of other fine establishments before that. He was formally trained at Hocking College in southern Ohio and under Chef Hamm at Tri-Rivers Career Center.  He said he has been led on his culinary journey by some extremely talented chefs.

With compassion for service, desire to learn, and a lot of long hours, Chef Smith is no stranger to what it takes to deliver more than what the customer is asking. With strong ties in the Columbus community through his work with the American Culinary Federation, other local chefs, and farmers, he finds himself consistently striving to bring fresh, seasonal, local, and organic menu components to his tables in Plaza Restaurant and Wine Bar. He has built a team of proven chefs that are complimented by an award-winning banquet staff.

Chef Smith is comfortable in all areas of the kitchen; however, he truly enjoys being able to see the steps of service from interaction with the client and development of menu proposals to the final execution of a successful event. Being able to poke his head in through the ballroom doors and seeing a room full of “smiling faces and empty plates” is really what brings him back to work the next day to make new memories and menus.

He is supported by his wife Jessi, son Korgan, and daughter Kilynn, who know firsthand the kind of passion and dedication Chef Smith has for his trade.

 

Culinary Arts Grad Matt Smith Honored

Matt Smith

Culinary Arts Graduate Chef Matthew Smith, executive chef, Sheraton Columbus on Capitol Square, received the American Culinary Federation’s (ACF) Highest Award at a presentation in Orlando, Florida recently.

At the National Convention in Orlando, Chef Smith received the Presidential Medallion. The Presidential Medallion is the highest award in the ACF. It is awarded to members who exemplify culinary excellence and leadership, and have contributed their knowledge, skills and expertise to the advancement of the culinary profession. Congratulations to Tri-Rivers Graduate Matt Smith.

Smith is the executive chef at the  Sheraton Columbus on Capitol Square, Columbus, Ohio. He is a member of the ACF Columbus Chapter.

“As a 2001 Alumni of the Culinary program, the stepping stone in my education/career that Tri-Rivers has offered me has proven to be one of the best decisions that I could have made in my life,” said Smith. “After the program I was able to attend Hocking College to further my education—an opportunity that I might not have been capable of with just my high school diploma. The keen focus of the teachers with a special mention to Chef Hamm allowed me to see the talent and an eye for leadership hidden inside of me. Motivating me with their precisely guided career oriented encouragement and attention to detail; I have worked my way through the ranks of a professional kitchen.”

Currently the Executive Chef of my second property and responsible for millions in food revenue annually, I simply cannot picture my life without some of the tools that Tri-Rivers offered me a short time ago. One of my most recent initiatives is to further impact successful careers choices and develop stronger relationships at the Career Tech level with my ties in the industry.

 

Chef Jeff talks college, careers

Chef Jeff Cecil webChef Jeff Cecil from Sullivan Culinary School demonstrated his talents to the Culinary Arts students. Prior to Sullivan, Chef Jeff was a catering chef traveling with Trans-Siberian Orchestra, Kenny Chesney, Jimmy Buffett, George Strait and others. He talked to the students about college and careers while whipping up a food creation!
Chef Jeff's creation web

Tri-Rivers Culinary Arts claims spot on Elite 50

elite artTri-Rivers Career Center’s Culinary Arts program was named to the Elite 50 list of secondary school hospitality programs in the United States for 2014-2015.

Every year, the Elite 50 recognizes secondary schools that have demonstrated a commitment to excellence in hospitality education. Those schools exhibit strong hospitality enrollment and influence in their community. They excel in the areas of culinary arts, baking and pastry arts, an/or hospitality management.

More than 350 schools were invited to apply for the honor of being named to the Elite 50 list. The application included: an original recipe with photos of restaurant management design, two essays from students on the topic “Why I want to pursue a career in hospitality” and a video, brochure and additional information about the school’s program.

Additional consideration was given to schools that operate a restaurant and/or offer catering services as part of their hospitality training, according to Tri-Rivers Chef Sheila Hamm, instructor of the program at TRCC.

A team from the National Center of Hospitality Studies at Sullivan University oversees the selection process for the Elite 50 list.

Tri-Rivers Culinary Arts students operate C.C. Bistro, C.C. Beans Coffee Cafe and C.C. Buns Bakery; they also cater events.

 

culinary brochure image

 

 

 

 

Culinary Arts brochure 2014-2015