Keeping our Alumni informed of Atlantic Cape activities
- ACCC Receives $1.25 Million GIS Job Training Grant
- ACCC Celebrates Black History Month with Public Events
- Restaurant Gala Offers 'A Taste of Paradise' in 2009
- ACCC, Stockton Sign Social Work Program Articulation Agreement
- Carême’s Restaurant Open for Lunch and Dinner
- ACCC Offers Fun Noncredit Classes; Launches 'Club 60 Plus'
- Feb. 21 Memorial Event to Benefit ACA Scholarship
- Art Gallery Features 'The Reality of Abstraction' in February
- ACA Students Earn Gold Medals at Prestigious New York Food Show
- ACA Donates Peanut Butter, Ice Cream Proceeds to Food Bank
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Atlantic Cape salutes its sustaining sponsors
ACA Donates Peanut Butter, Ice Cream Proceeds to Food Bank
Academy of Culinary Arts students worked on two projects in 2008 to benefit the Community FoodBank of New Jersey—Southern Branch, which saw demand increase in the wake of the recession.
From left, Timothy Sullivan, Cindy Cassidy, Evelyn Benton, Chef Educator Linda Wohlman and Culinary Student Association President Paige Puentes.
In December, the Culinary Student Association launched a drive to collect peanut butter for the food bank, which resulted in 82 jars donated by students, faculty and staff. That was more than 2,000 servings of peanut butter, a source of protein food bank clients turn to after beef and poultry run out.
In March, students at the Academy of Culinary Arts competed in the Lick Hunger Ice Cream Challenge, creating 11 original flavors. The winning flavors were sold at Lindy Hops Ice Cream locations in South Jersey during the summer. In December, Lindy Hops owners Linda L’Erario and Ed Jones presented Evelyn Benton, ’89 ACA and director of the food bank, a $300 check, the proceeds of the ice cream sales.
The winning flavors were Lemon Meringue Pie by Randi Wallace of Cherry Hill, and Where’s the Beach, a concoction of Creamsicle swirl, salt water taffy bits and orange jelly candies created by Nancy West of Frenchtown.