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Influencer Serie – Road to Success

Posted on June 9th, 2017 by Florida Technical College

Raglan Road Irish Pub Executive Chef, Heberto Segura, to Talk About the Road to Success at Florida Technical College   FOR IMMEDIATE RELEASE                                                                                Contact: María Isabel Sanquírico Mobile: 813-420-2922 June 5, 2017 Eleven 11 Communications ORLANDO, FLA. –Heberto Segura, Executive Chef of Raglan Road Irish Pub in Disney Springs, will have a frank conversation with Florida Technical College students about how to grow in the food business and pitfalls to avoid, in June’s Florida Technical College’s Influencer Series. The monthly event, to be held on June 8, brings students and business leaders together to share advice and ideas to foster professional and individual growth. Segura got his start in the business working in the kitchen of a South Florida steak house while pursuing a degree in arts and psychology, which he soon changed to culinary arts. He has since worked in Boca Raton, Las Vegas, New York, St. Maarten and Anguilla with positions ranging from chef and culinary consultant to restaurant developer. He has traveled to Europe and trained with prominent Irish Master Chef Kevin Dundon at the Dunbrody Country House in Wexford, Ireland. “I am passionate about learning,” Segura said. “To stay relevant and competitive in this business, you can’t stop learning and innovating once you get a diploma. I look forward to discussing that with FTC students and to answering all of their questions about how to succeed in this exciting industry.” Restaurants are an intrinsic part of Florida’s vibrant hospitality industry and are an important economic engine that generates $40 billion in sales every year, according to the National Restaurant Association. Restaurants are also a major source of employment in our state, where almost one million jobs are directly linked to the food industry. Many of those jobs are right here in Central Florida, which boasts 5,400 food-serving establishments, making the region a great place to get into the food industry. “There is demand for well-trained and educated food workers in our region and across the state,” stated Gabriel Garces, FTC Kissimmee Executive Director. “We strive to provide students with the best culinary education they can possibly get so they may have the best shot at success in this field. That includes learning about food and the industry in a classroom setting, practicing in an industrial grade kitchen, and entering food and cooking competitions to stay at the top of the game when under pressure.” In addition, FTC’s culinary arts students have a venue for training and development at the school’s Zazón Café. Here, students gain valuable experience in a real restaurant setting. Zazón Café is all about fresh, flavorful ingredients and mouth-watering American and Latin American fare. Chefs and students combine tradition and experience with creativity to offer a unique, exciting culinary experience. Florida Technical College’s Culinary Arts and Baking and Pasteleria diploma programs are accredited by the American Culinary Federation Education Foundation Accrediting Commission, the largest and most important professional organization of chefs and cooks in the nation. About Florida Technical College: FTC offers associate and bachelor’s degrees and diploma programs in a range of professions, including healthcare, computer networking, graphic design, criminal justice, culinary arts, and cosmetology. It was founded in 1982 to provide private, post-secondary education in specialized fields. FTC campuses are located in Orlando, Lakeland, Deland, Kissimmee, Pembroke Pines and Cutler Bay. Program Availability varies by campus location. Important information about the educational debt, earnings, and completion rates of students who attended our program available at www.ftccollege.edu/disclosures.html

FTC’S Culinary Arts Program Receives Key Accreditation

Posted on January 16th, 2017 by Florida Technical College

Before Elizabeth 
Izquierdo could reach the kitchen counter, she was measuring sugar and our and baking cakes with her grandmother. The then-5-year-old understood the joy of cooking after concocting a Dominican sweet bean dessert called habichuelas con dulce. Years later, Izquierdo entered college to become a special education teacher like her mother, but decided to switch careers in 2014 and enroll in Florida Technical College’s Culinary Arts program to “pursue something I could wake up happy and joyful doing, and do every day,” she said. She now creates key lime pies, flans and lava cakes as the pastry chef at Mango’s Tropical Café in Orlando. “I followed my passion,” said the 23-year-old, who spent 13 months in the culinary program, available only in the Kissimmee campus. “I learned so many different techniques and how to prepare foods from different cultures. I didn’t just learn to cook, but also learned how the industry works.” FTC’s Culinary Arts program doesn’t resemble your grandma’s home economics class. Students aren’t just cooking pot roast and decorating cupcakes. They’re making pancetta, creamy custards and elegant sushi that rival menu items at five-star restaurants. Eight instructors guide students through culinary classes, which include hands- on labs where students practice their cooking skills. Students learn cooking techniques and as they become more advanced, they move on to creating their own recipes and meal plans. Classes are small with an average of 20 students per class and 12 to 14 in each lab. They learn an array of skills that include baking, food production, creating nutritional meals and cooking international cuisine. They serve meals to the public at FTC’s in-house restaurant, “Zazon Café,” to practice and perfect every step of the dining experience. The American Culinary Federation
Education Foundation (ACFEF), the most
prestigious professional organization for
chefs and cooks, accredits FTC’s Culinary Arts program. The accreditation means graduates are experts in their eld and can land highly coveted culinary jobs in high- end kitchens. The ACFEF’s accreditation process is as rigorous as it is comprehensive. It recognizes the top culinary programs that meet or exceed industry standards for education and training. The ACFEF’s seal of approval is given to programs with clearly de ned objectives, experienced instructors and facilities that develop superb culinary skills. “This accreditation is a testament to the quality of our culinary programs, our faculty and students,” said FTC President and CEO David Ruggieri. “We’re developing top-notch professionals, ready to leave their mark on the hospitality industry and compete with the very best in the business in creativity and technique.” FTC’s Culinary Arts graduates receive an ACFEF-certi ed culinarian certificate in addition to their diplomas. They acquire cooking skills and learn how to plan nutritional meals, budget funds and manage kitchens. “Employers everywhere recognize ACFEF as the culinary industry leader for educational resources, training and accreditation because it enhances professional growth,” said Alex Martínez, lead instructor in the Culinary Arts program. ‘’An FTC diploma coupled with an ACFEF certi cate gives our students the winning edge in today’s competitive job market.” More than 400 students have graduated from FTC’s Culinary Arts program since it began in 2011. The college has helped many graduates successfully land jobs. Its current placement rate is 90 percent. For more information, visit  FTC’s Culinary Arts Program,     By Terry Roen