Wednesday, February 28, 2018

Reynolds Celebrates PTK Ceremony



Reynolds Community College’s Chapters of Phi Theta Kappa International Honor Society recently inducted 72 new members recently at their annual spring semester induction ceremony. Students who have completed 12 transferable credit hours and have a 3.3 cumulative GPA are invited to join PTK every fall and spring semester. 

Established in 1918, Phi Theta Kappa Honor Society serves to recognize and encourage the academic achievement of two-year college students and provide opportunities for individual growth and development through honors, leadership and service programming.  Reynolds has two chapters at the college.  The Alpha Iota Beta chapter represents members enrolled in programs at the Parham Road Campus and the Alpha Gamma Omicron chapter represents members enrolled in programs at the Goochland and Downtown campuses.  Since 1997 when the Reynolds’ Phi Theta Kappa Alpha Gamma Omicron Chapter was founded, Reynolds has inducted nearly 7,000 students into PTK.


List of inductees:
Katherine Ames
Bailey Atwood
Caitlin  Barlowe
Ethan Becker-Mowery
Eric Blaisdell
Priscilla Boakye
Richard Bowman
Tanaya Brathwaite
Devin Briggs
Patricia Broadie
Marissa Butler
Kissena Brutus
Deea Chakraborty
Joseph Claravall
Crystal Cleghorn
Alexius Coles
Rebecca Costa
Dawnisha Dickinson
Stefan Diminet
Ngan Dinh
Mya Driffill
Onet Escobar Flores
Cameron Fortune
Ayush Gandhi
Peter George
Michele Gibson
Jasmine Gray
Kaiden Henson
Katie Holste
Cayce Jefferson
Katrina Laluna
Ian Landry
Mei Lawrence
Jalen Lewis
Lilly Lile
Cameron Lohmann
Joshua Mawyer
Edmund McElroy
Eric Morton
Elise Murray
Lauren Murtha
Christina Nash
Amber Nelson
Alexander Ness
Lauren Nightingale
Agapi Nikiforos
Haylee Oskins
Lubna Othman
Joshua Owens
Arya Patel
Andrew Poole
Angelita Pope
Victoria Ransone
Zane Rowe
Hagir Saleh
Omar Serrano
Payal Sharma
Shannon Smallie
Matt Spirko
Katelynn Stevens
Ecaterina Svera
Grace Swal
Quoree Terrell
Linh Tran
Madison Tunstall
Tanesha Washington
Breanna Watson
Dorinda Wegener
Anneleise Widdifield
Ryan Williams
Mallory Wilson

Monday, February 26, 2018

Reynolds Featured on WRIC Channel 8 "Positively Richmond"



Meet Lily Mirjahangiri

Assistant Coordinator, Academic Support Centers


Did you grow up in Richmond? If not, when did you come here, and what brought you here?
I am originally from Tehran, Iran. After completing few projects for UNICEF and U.N., I came to Richmond in July 1999 to pursue my education in Business, Information Systems, and Curriculum Design @ Reynolds and VCU. My uncle (mom’s youngest brother) brought me to Richmond and helped me find opportunities to pursue my academic and career goals.

How long have you worked at Reynolds?
Ten years, seven months, and some change and I still haven’t felt like I have worked a day! I am very lucky and beyond blessed to do what I love to do for living at a workplace which affords me opportunities to grow, and platforms to be a “voice.”

What do you like best about working at Reynolds?
The amazing team work and sense of community! Also, Reynolds has the most diverse body of faculty, staff and students which makes me feel I travel the world and seven seas day in, day out!

What is your favorite part of your job?
My job at the Academic Support Centers positions me to stay focused on researching and exploring best practices of retention and student success. The most favorite part of my job is exploring: “knowing about knowing”, “thinking about thinking”, “higher order of thinking” (metacognition) across disciplines.

You won the Reynolds Multicultural Enrichment Award, are involved with the International Student Club, and just a few weeks ago you were active in the school supply drive for Lakeside and Westover Hill Elementary Schools. You are passionate and involved. What motivates you?
My motivation is rooted in the unconditional love and respect I have for all. These activities keep me in the human circle of love and help, make me be a better citizen of a culturally diverse society to move towards a hate-free and inclusive community.
  • Reynolds Multicultural Enrichment Council’s (MEC) promotes diversity education/multiculturalism through engaging and fun events open to Reynolds and our surrounding community. MEC afforded me the opportunity to work with an amazing team of faculty and staff to plan various events throughout the academic year raising awareness on multiculturalism and promoting inclusiveness both inside and outside our classrooms.
  • I love and fully enjoy working with our international student population. I learn so much from every one of them, and I also have a chance to help them find resources to achieve their academic goals.
  • The school supply drive is one of my most rewarding experiences at Reynolds. All credit for this community service project goes to my dear colleague, Mrs. Carol Rodi, who leads this project every year and helps us support teachers and students at these two local elementary schools. As a former middle school teacher, I know and can relate to the challenges of teachers and students in need of school supplies.
What is your favorite thing to do in Richmond?
Dining out with friends and family (specially when there’s a Manchester United vs Barca (Barcelona) soccer game).

If you had three wishes, what would they be?
  1. Move to Geneva, Switzerland and work at U.N.’s main office where I can be involved in policy projects making education tuition free globally: promising equal access to education for all children!
  2. See Alabama winning the 18th Championship next year: Roll Tide!
  3. Go to a Cowboys game in Dallas, TX, and run the field with the entire team.
Who is your hero or heroine?
 My mother who has been my cheerleader all my life, and always reminds me of:
“Right now is the oldest you’ve ever been and the youngest you’ll be ever again: live your life, take chances!”

Thursday, February 22, 2018

Meet Reynolds Culinary Students 

Caroline Horiuchi and Denton Taylor

2018 Elby Student of the Year Award Winners*


Caroline Horiuchi 


Photo by Richmond Magazine
What motivated you to study culinary arts?
My motivation for studying culinary was actually my mom. She taught me how to cook, starting when I was pretty young. We would cook dinners for the family together. What can I say? She is an amazing mom and an even better cook, she is the inspiration behind my cooking. 

Where are you in your culinary studies?
I am in my second year at Reynolds studying Pastry Arts. I am in my last semester of classes, and will be doing my capstone in the summer to finish up my degree.

What are you working on now?
Right now I am working on really trying to reach out, and look for job opportunities in the Pastry industry. Whether it be in a local bakery or in the resort and spa arena. 


What is your favorite task as a culinary student?
As a student my favorite task is bread baking. I love all things bread. Bread is my true passion. I enjoy finding new recipes from all over the world and bring them to life in the oven. I find it fascinating to see how the bread is the center of every civilization. That is a topic for another day. 

What would you most like to do in culinary arts when you graduate?
When I graduate I hopefully will be using the basic skills that I have learned here at Reynolds and enhancing them through practice and observation. I truly want to get some further experience under an executive pastry chef, I feel that will be very beneficial to me getting where I need and want to be. 

To be awarded the designation of Elby “Student of the Year” you are a dedicated student. Who has motivated you along the way?
There have been many people including my friends, chefs, and instructors that have motivated me along the way. All of these people have pushed me to be a better version of myself, and I am truly grateful. My family, however, has been my biggest bit of encouragement from day one. They are my harshest food critics, but also my strongest support. They are my rock. 

What would you tell other potential students interested in studying culinary arts at Reynolds?

I think that being in the culinary program is very rewarding, in so many ways. I would have to say that the culinary program is not easy, it takes a lot of dedication. But the hard work does pay off in the end.  I think that being in this program has been amazing, because we are one big family.  We all are driven by the same passion, and that is food, which makes it easy to relate to each other. Even though we all have the same passion, all of our visions are very different and unique to each one of us. We learn a lot from each other and I think that has been something really amazing for me to see. This program pushes you to grow in ways that you didn’t even know you could grow.

* * *

Denton Taylor


Denton Taylor
Photo by Richmond Magazine
What motivated you to study culinary arts?
I went to college after High School to study Business Administration. It never occurred to me to go to school for what I was passionate about, instead I went for what made the most sense. When I moved down to Richmond it was my first time living on my own and with that comes great responsibility. I had to start cooking for myself, got very creative with it, and eventually fell in love. It took me a little bit to find out about the Culinary program at J. Sargeant Reynolds but as soon as I did I applied, and the rest is history!

Where are you in your culinary studies?
I am in my second-year spring semester as a full-time student. After I complete this semester I will have about 9 credits to take over the 2018 summer semester while applying for graduation!

What are you working on now?
My classes right now are Menu and Recipe Management, Nutrition, and Food and Beverage Service Management. I am also participating in my 400-hour Culinary Management Externship at Wegmans Food Market. This externship has allowed me to utilize everything I have learned and am learning now in the program in a professional industry setting.
  
What is your favorite task as a culinary student?
Besides the obvious answer being cooking, I love learning about the industry standards and trends that once were and what they are now. Knowing the history behind the industry is often very valuable in understanding why the industry is the way it is now and where it is headed.

What would you most like to do in culinary arts when you graduate?
I would love to open a Gastro Pub that focuses on food quality, presentation, and beers and wines local to whatever area I decide to settle down in. I also want this idea to have an emphasis on sustainable and local food sources.

To be awarded the designation of Elby “Student of the Year” you are a dedicated student. Who has motivated you along the way?
Motivation stems from all mentors and role models I have in my life. These include my mentors at school, work, my family, and my friends. I will say the most important and powerful source of motivation in ones’ life is ones' self. I was not always this driven and was often distracted by things that were not important to my overall successes, short or long term. It was up to me and only me to change my behavior, motivate, and believe in myself. You are your greatest ally and enemy. Finding an equilibrium between the two can be a very powerful thing.

What would you tell other potential students interested in studying culinary arts at Reynolds?
I would tell them to head in a direction that they are passionate about and that brings them happiness. I found out at an early age what really makes me happy and I went with it. It happened to be food and the foodservice industry. The Culinary program at Reynolds is an excellent place to start if you share the same passions as me. The program is in goods hands with Chef Jesse Miller there to lead and there is no ceiling on how great he and the program will be. 

*  What are the Elbys? For the past seven years Richmond Magazine has hosted their annual Elby Awards to recognize the best of the Richmond restaurant community. The "Elbys" are special awards like the Oscars or Emmys of food. The awards were named after master chef Chef Paul Elbling, who now oversees Richmond's French Food Festival. 

Why are the Elby's Important to Reynolds? Elbys are given in 17 categories. Winners are crowned as Richmond’s next culinary best and brightest. One award category is "Culinary Student of the Year." Each year since 2013 a Reynolds culinary student has won this prestigious award. This year two Caroline Horiuchi and Denton Taylor share the honor.

Tuesday, February 20, 2018

Meet Reynolds Culinary Student Denton Taylor

2018 Elby Student of the Year Award Winner


Denton Taylor
Photo by Richmond Magazine
What motivated you to study culinary arts?
I went to college after High School to study Business Administration. It never occurred to me to go to school for what I was passionate about, instead I went for what made the most sense. When I moved down to Richmond it was my first time living on my own and with that comes great responsibility. I had to start cooking for myself, got very creative with it, and eventually fell in love. It took me a little bit to find out about the Culinary program at J. Sargeant Reynolds but as soon as I did I applied, and the rest is history!

Where are you in your culinary studies?
I am in my second-year spring semester as a full-time student. After I complete this semester I will have about 9 credits to take over the 2018 summer semester while applying for graduation!

What are you working on now?
My classes right now are Menu and Recipe Management, Nutrition, and Food and Beverage Service Management. I am also participating in my 400-hour Culinary Management Externship at Wegmans Food Market. This externship has allowed me to utilize everything I have learned and am learning now in the program in a professional industry setting.
  
What is your favorite task as a culinary student?
Besides the obvious answer being cooking, I love learning about the industry standards and trends that once were and what they are now. Knowing the history behind the industry is often very valuable in understanding why the industry is the way it is now and where it is headed.

What would you most like to do in culinary arts when you graduate?
I would love to open a Gastro Pub that focuses on food quality, presentation, and beers and wines local to whatever area I decide to settle down in. I also want this idea to have an emphasis on sustainable and local food sources.

To be awarded the designation of Elby “Student of the Year” you are a dedicated student. Who has motivated you along the way?
Motivation stems from all mentors and role models I have in my life. These include my mentors at school, work, my family, and my friends. I will say the most important and powerful source of motivation in ones’ life is ones' self. I was not always this driven and was often distracted by things that were not important to my overall successes, short or long term. It was up to me and only me to change my behavior, motivate, and believe in myself. You are your greatest ally and enemy. Finding an equilibrium between the two can be a very powerful thing.

What would you tell other potential students interested in studying culinary arts at Reynolds?


I would tell them to head in a direction that they are passionate about and that brings them happiness. I found out at an early age what really makes me happy and I went with it. It happened to be food and the foodservice industry. The Culinary program at Reynolds is an excellent place to start if you share the same passions as me. The program is in goods hands with Chef Jesse Miller there to lead and there is no ceiling on how great he and the program will be. 

Meet Reynolds Culinary Student Caroline Horiuchi

2018 Elby Student of the Year 


Photo by Richmond Magazine
What motivated you to study culinary arts?
My motivation for studying culinary was actually my mom. She taught me how to cook, starting when I was pretty young. We would cook dinners for the family together. What can I say? She is an amazing mom and an even better cook, she is the inspiration behind my cooking. 

Where are you in your culinary studies?
I am in my second year at Reynolds studying Pastry Arts. I am in my last semester of classes, and will be doing my capstone in the summer to finish up my degree.

What are you working on now?
Right now I am working on really trying to reach out, and look for job opportunities in the Pastry industry. Whether it be in a local bakery or in the resort and spa arena. 

What is your favorite task as a culinary student?
As a student my favorite task is bread baking. I love all things bread. Bread is my true passion. I enjoy finding new recipes from all over the world and bring them to life in the oven. I find it fascinating to see how the bread is the center of every civilization. That is a topic for another day. 

What would you most like to do in culinary arts when you graduate?
When I graduate I hopefully will be using the basic skills that I have learned here at Reynolds and enhancing them through practice and observation. I truly want to get some further experience under an executive pastry chef, I feel that will be very beneficial to me getting where I need and want to be. 

To be awarded the designation of Elby “Student of the Year” you are a dedicated student. Who has motivated you along the way?
There have been many people including my friends, chefs, and instructors that have motivated me along the way. All of these people have pushed me to be a better version of myself, and I am truly grateful. My family, however, has been my biggest bit of encouragement from day one. They are my harshest food critics, but also my strongest support. They are my rock. 

What would you tell other potential students interested in studying culinary arts at Reynolds?
I think that being in the culinary program is very rewarding, in so many ways. I would have to say that the culinary program is not easy, it takes a lot of dedication. But the hard work does pay off in the end.  I think that being in this program has been amazing, because we are one big family.  We all are driven by the same passion, and that is food, which makes it easy to relate to each other. Even though we all have the same passion, all of our visions are very different and unique to each one of us. We learn a lot from each other and I think that has been something really amazing for me to see. This program pushes you to grow in ways that you didn’t even know you could grow.

Thursday, February 15, 2018

Reynolds 15th Annual Scholarship Bowl



The 15th Annual Reynolds Scholarship Bowl took place on Saturday, February 10 at Bowl America in Short Pump. The turnout of supporters ready to bowl on an early Saturday morning was amazing, as nearly 100 bowlers raised more than $1,500 towards the Classified Council Scholarship. Over the last 15 years, the event has raised more than $17,000. 

“The Reynolds Classified Council could not have pulled this successful fundraising event off without the help of many key volunteers and supporters,” says Reynolds Classified Council President Kim Cain.



Award Results

1st place: SNAH Bowlers
Robin Shepherd, Daniel Shepherd, John Wood, John Kirtley


2nd Place: Dual EnROLLment
Miles McCrimmon, Sharalyne Tierseron, Stephanie Shea, Catherine Ingrassia, Ellis Billups.




3rd Place: The Redundants 
Ghazala Hashmi, Bill Ziegler, Barbara Lytton, Keith Lytton, Jason Lira.


Best Team Name: Spare Me

Best Team Shirt or Outfit: The Business Bowlers


The Dr. Rhodes Top Bowler Award (Highest Game Bowled): John Wood