Something great is cooking in Church Hill! RVA's rising profile as a food town is creating huge demand for mid-level culinary professionals, and Reynolds will meet that need by moving the current Culinary Arts & Hospitality Management program from the Downtown Campus to a 25,000 square foot facility under construction at 25th and Nine Mile Road.
The culinary facility will serve as a beacon for great food and culinary expertise, gaining national attention for its reflection of Richmond's vibrant food scene.The development also features a full-service grocery store and affordable apartments.
Reynolds currently offers 21 occupational/technical programs, six college transfer degree programs, and more than 40 certificates and career studies certificates requiring less than two years of full-time study. Whether residents have an interest in the culinary and hospitality industry, or choose another career path, the new East End space provides a doorway to higher wages and self-development.
Chefs Lee Gregory, Michelle Williams, and Joe Sparatta
Marianne McGhee, Class of ‘90, pictured with Chef Michael Hall.
Local chefs have a big appetite for hiring more culinary staff. They also have definite ideas about the skill sets Reynolds graduates should have. Many of RVA’s top names in the industry shared this and other guidance in a series of focus groups held at the Downtown Campus. Support from restaurant and hotel owners is high for the new culinary facility and expanded internship program.
RICHMOND, Va. (May 15, 2018) – Reynolds Community College has received a $250,000
grant from the Dominion Energy Charitable Foundation to support need-based scholarships for
residents of Richmond’s East End community.
What motivated you to study culinary arts?
My mom mainly motivated me to study culinary arts. My mom saw that I was passionate about cooking food at an early age. She suggested that I attend culinary school when I graduated high school. I of course resisted at the time but I now see she was right all along.