Director's Spotlight
By Mary Ellen Mason, HCAT Institute Director

I'd like to take this opportunity to highlight and thank members of our two wonderful advisory boards. Many of them have helped us with the Hospitality, Culinary Arts and Tourism (HCAT) Institute for years. The business advisory board directed by Richard McClure, general manager of Carrol's Creek Cafe, has representatives from all segments of the diverse hospitality industry. This board meets twice a year, in the fall and spring terms, to bring industry best practices to the HCAT curriculum and facilities.
We created the hotel advisory board co-chaired by John Delosier from HLI Hotels and P.J. Small, a prominent hotel consultant, in response to specific hotel industry needs outlined at the 2006 HCAT business roundtable. This board was instrumental in development of the new Hotel/Lodging Management certificate program.
HCAT's advisory boards are collaborative partners between industry and education. These prominent professionals provide a sustainable link to business and industry and provide valuable information regarding employer expectations, market-responsive curriculum needs and industry trends. These industry leaders volunteer to serve and willingly share their experience and passion for our industry.
We consider ourselves extremely fortunate to have these talented individuals contribute to the development of HCAT's quality programming. Thank you, advisory board members, for your dedicated service.

Club members are competing Nov. 8-10 in the 141st Annual Salon of Culinary Art and Exhibition, which is part of the International Hotel/Motel and Restaurant Show in New York City. Hosted by the Societe Culinaire Philanthropique, the salon attracts competitors from around the country.
Participants vie for prizes in food art display categories such as cold food platters, chocolate and sugar showpieces, tallow sculptures, elaborate wedding cakes, melon carvings and bread art. This year, the club is showcasing a 12 foot by 4 foot bread display with a Maryland theme. Club members are also submitting individual entries. For information on joining the club, contact drludwig@aacc.edu.

Team Anne Arundel won honors at the Chesapeake Chef Challenge held during the Restaurant Association of Maryland's Mid-Atlantic Expo in October in Baltimore. This American Culinary Federation (ACF) accredited culinary competition requires participants to incorporate fish and Maryland crabmeat into their plate presentation.
Among the 15 competitors were HCAT student Jerald Gaddi, who won a gold medal and fourth place overall and Chef John Johnson, who won a gold medal and third place overall. The team's next competition is Nov. 8 in Virginia.
In other news, the Central Maryland Chefs and Cooks Association (CMCCA) awarded the Adi Rehm Culinary Excellence Scholarship to Jamaal Fuller, a culinary arts entrepre-neurship major. Rehm is a European-trained master chef, owner of Rehm's Caterers in Clarksville for 40 years and winner of numerous gold medals in international competitions.

Cranberry Nut Bar
3 lb. 12 oz. bread flour
2 lb. 10 oz. sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 1/2 lb. butter, cold
6 eggs
4 cups cranberries
1 cup sliced almonds
Cut cold butter into 1 oz. pieces. Crumb the flour, sugar, baking powder, salt and butter by mixing in electric mixer with paddle attachment until butter becomes dime-sized. Add eggs, allow to incorporate. Turn off mixer. Separate 1/3rd of crumb mixture, set aside. Press other 2/3rds of crumb mixture into pan-sprayed full sheet pan until flat. Top with the cranberries, remaining crumb mixture and almonds. Bake 30 minutes at 375°F.