Quick Links

  • JVS News
  • Allied Health Sciences Student Awarded $10,000 Scholarship from Cleveland Browns
     

    Allied Health Sciences Student Awarded $10,000 Scholarship from Cleveland Browns
    Rachelle Brown

    January 27, 2016 -- We’re trying hard to “bust the myths” about JVS.  One of those myths is that JVS kids don’t go to college.  SIMPLY NOT TRUE.  We want to congratulate Allied Health Sciences student, Rachelle Brown, from Wellington, on receiving the Marion Motley Scholarship for $10,000 from the Cleveland Browns.  Watch Rachelle receive her award at http://bit.ly/MotleyScholarship.  Rachelle’s career goal is to become an R.N. 

    Learn more about the JVS Allied Health Sciences Program, at the JVS Open House on February 7or by visiting http://www.lcjvs.com/high-school/programs/allied-health-sciences.html.

  •  
  • Culinary Arts Alum named Executive Chef at The Hotel at Oberlin on Tappan Square
     

    Culinary Arts Alum named Executive Chef at  The Hotel at Oberlin on Tappan Square
    Jim Barnhart

    January 17, 2016 -- Like technology, success in the culinary world is all about changing and adapting to new trends.

    “We’re focused on preparing food in the 21st Century,” said Jim Barnhart, a 2004 graduate of the JVS Culinary Academy and new executive chef at The Hotel at Oberlin on Tappan Square. Barnhart has had the opportunity to return to his alma mater and work with aspiring chefs in the newly remodeled JVS Buckeye Room Restaurant in his role as substitute instructor. The restaurant is operated by senior culinary arts students.

    “It’s all about local sourcing, farm-to-fork,” Barnhart said. “It’s important for the environment, being less wasteful, moving toward organics and away from pesticides.”

    But the fundamentals and curriculum remain the same, said Barnhart, who lauded JVS chefs and mentors Tim Michitsch, Kristian Smith and Chris Moore.

    “Chef Smith drove home the fundamentals, Chef Michitsch took the fundamentals to the next level and Chef Moore, the executive pastry chef, brought things full circle, revealing how pastries and breads fit into the culinary experience,” he said.


  • Read More
     
    JVS News Archive