Celebrity Chef Anne Burrell to Speak at Hudson County Community College

March 23, 2017

March 23, 2017, Jersey City, NJ – The Hudson County Community College 2016-2017 Lecture Series proceeds this Spring with an appearance by American chef and television personality Anne Burrell. The event will be held on Thursday, March 30 from 12 to 2 p.m. at the HCCC Culinary Conference Center, 161 Newkirk Street in Jersey City – just two blocks from the Journal Square PATH Transportation Center. The event is open to the general public. Tickets – which are free of cost – are a must, as seating is limited. 

With her trademark spiky blond hair and pumped-up personality, Anne Burrell has become a star on the Food Network. She recently co-hosted Worst Cooks in America with Rachel Ray. Previously, she hosted Secrets of a Restaurant Chef.  Ms. Burrell served as Mario Batali’s sous chef on Iron Chef America and appeared on other Food Network programs, including The Best Thing I Ever Ate. Her current show, Chef Wanted With Anne Burrell, helps top restaurants find candidates to become executive chefs.

A native of Cazenovia, New York, she attended Canisius College in Buffalo and graduated with a Bachelor of Arts (B.A.) degree in English and communication. Ms. Burrell went on to attend the Culinary Institute of America, where she earned an Associate Degree in Occupational Studies (A.O.S.) degree.  She also studied at the Italian Culinary Institute for Foreigners in Italy, and worked in various restaurants in that country for nine months before returning to America.

Ms. Burrell honed her culinary skills at some of the top restaurants in New York City.  She served as sous chef at Felidia and as the chef at Savoy. After Savoy, she began teaching at the Institute of Culinary Education. She was named chef for Italian Wine Merchants, and later became the executive chef of Centro Vinoteca.

Ms. Burrell will undoubtedly inspire students at the acclaimed HCCC Culinary Arts and Hospitality Management program. The HCCC program is nationally recognized for excellence and was ranked sixth “Best Culinary School” in the U.S. by Best Choice Schools. It is one of just two in the region accredited by the American Culinary Federation Accrediting Commission and the American Culinary Federation Educational Foundation. HCCC students learn from experienced chefs and hospitality managers in professional, leading-edge kitchens and facilities, and then work in the best restaurants and hotels in the U.S.

This lecture is proudly presented by the Georgia Brooks Stonewall Celebration Project.