Community College of Philadelphia's Culinary Arts and Hospitality Management Program Hosts Water Works Restaurant Chef Darryl Harmon

Executive Chef Darryl Harmon from The Water Works Restaurant and Lounge, near the Philadelphia Museum of Art, will guide students from the College's Dining Room Operations and Basic Quantity Food Preparation classes in re-creating a meal from The Water Works' menu. The prep work will be done in advance and finished by the students under the supervision of Chef Harmon and College Chef Paul McCormick. Michael Karloutsos, the owner of The Water Works Restaurant and Lounge, will also attend the luncheon, which is an invitation only event.

Community College of Philadelphia's Culinary Arts and Hospitality Management program prepares students for the expanding food service industry. The growing demand for restaurants that offer table service and varied menus require highly skilled chefs. Graduates of the program are prepared for positions as chefs, cooks and kitchen workers in restaurants, schools, hospitals and other institutions.
Students in the program are engaged in practical learning activities and are supervised by faculty and a professional chef. The program offers courses in management of personnel, equipment maintenance, food preparation and related aspects of professional restaurant and other food service operations. Graduates are prepared for positions as managers of food, catering, banquet or conference services and as front desk personnel.

The Spotlight Menu Luncheon will serve 65 people, and the lunch menu will consist of a salad, an appetizer and three entrees -- Risotto, Grilled Salmon, and Lemon Thyme Chicken. Mark Kushner, the Culinary Arts and Hospitality Management program director, said in reference to copying The Water Works' menu, "We're spotlighting their menu because imitation is the sincerest form of flattery. It's a challenge to the students to see what they can do.