Culinary students visit the Texans
Houston Community College Culinary Arts students from the central campus, 1300 Holman St., recently took a trip to NRG Stadium for a look at what the Houston Texans players, staff and fans eat on a daily basis.
Houston Community College Culinary Arts students from the central campus, 1300 Holman St., recently took a trip to NRG Stadium for a firsthand look at what the Houston Texans players, staff and fans eat on a daily basis and during game time. The experience, called “Taking the Class to the Field,” was made possible through the partnership between HCC and the Houston Texans.
“It’s an opportunity for us to get students out of the classroom, come to NRG stadium – learn about some things with the Houston Texans they didn’t realize and hopefully take away something new,” said Austen Smith, director of Partnership Marketing for the Houston Texan, in a news release.
HCC is the official education partner of the Houston Texans and the NFL team has provided HCC access to their facilities and personnel as part of the curriculum for classes.
“We would love to bring on some new hires from HCC to be a part of our game day experience which is the best in the NFL,” Smith said.
During the field trip, students were exposed to the many facets of the Texans organization’s daily operation as it pertains to their courses of study at HCC. On the day of the trip, more than two-dozen aspiring chefs, along with their chef instructors, Eddy Van Damme and Nicholas Boland, toured the kitchens at NRG, spoke to Senior Executive Chef Mark Cornish with Aramark, and walked the stadium field.
“I never really associated stadiums with culinary arts,” said Shantell Leleo, HCC Culinary Arts student. “It has opened up a new opportunity for me and different avenues in the culinary arts world.”
To learn more about the Culinary Arts program at HCC, visit www.hccs.edu/programs.