March 20, 2020 | Betty A. Proctor | Internal Press Release
COVID-19 concerns have suspended normalcy across the globe. While Chattanooga State’s response to protect its students, faculty and staff have provided unique challenges, Culinary Arts program director Matthew Williamson sought solutions to help his students.
Williamson reached out to Lodge Manufacturing for some solutions for his students at home during this time of crisis and uncertainty. Lodge built a collaborative relationship with Chattanooga State’s newly created culinary program in 2015. The business continues to strongly support its commitment to culinary education - and they responded in kind.
Lodge took the request to heart by donating cast iron skillets with lids and utensil sets for each culinary student. “Our culinary students can take these home and continue to refine their craft and perform classwork tasks from the safety of their home,” shares Williamson. “It is a huge blessing for them to now have access to some professional tools at home,” he adds.
"At Lodge, we believe food and cooking can help keep us connected, especially at a time like this,” said Mike Otterman, Lodge Cast Iron president and CEO. “When we heard students from Chattanooga State’s Michael P. Hennen Culinary Center were in need of cast iron cookware and utensils in order to continue their studies at home, we were honored to help. Our Lodge family cares about this community and we hope the students can use our cast iron cookware to practice their skills and remain connected with loved ones as they cook at home.”
The Culinary Arts program provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of food service settings including full service restaurants, hotels, resorts, and clubs, catering operations, contract food service and health care facilities. For more information about the program, see chattanoogastate.edu/culinary-arts-concentration.