Student Turns Adversity Into Opportunity
Surgical Technology students Randy Mills and Robin Waters celebrate with Department Chairperson Robin Keith, center, before A-B Tech's summer graduation.
When Randy Mills went to work and discovered Steelcase, the plant where he spent 17 years, was closing, he decided to turn adversity into opportunity.
"I felt I wanted to do something in health care because of the security of it. I knew I didn't want to be a nurse in the typical fashion," Randy said. "I saw Surg Tech (in the catalog), and I phoned (Department Chair) Robin (Keith) about it. She described what a scrub tech did, and I thought it sounded interesting, so I set out to get into that program."
A year and a half later, Randy climbed the steps to the stage of Thomas Wolfe Auditorium, shook the hands of President K. Ray Bailey and Trustees Chair Harvey Haynes, and received a diploma in Surgical Technology with high honors. The evening before, Randy delivered the welcome during his class' pinning ceremony, and 10 days later, he began a new job working in the main operating room at Mission Hospitals.
It wasn't where Randy imagined himself prior to 2004. "I was very settled in to operating a warehouse. I was happy with Steelcase and my job, and I didn't really plan on a career change or a job move."
Still, he looks forward to his new career, especially with the preparation he received at A-B Tech. "I don't think there's any way in the world I could be more prepared. I don't think there's a school I could have gone to that would have been better. I love A-B Tech."
Randy's praise isn't limited to his Surgical Technology instructors. "I took anatomy and physiology, a math class, microbiology .... I was involved in more than just my core curriculum and everywhere I went, every class I took, every instructor was just as dedicated as our scrub tech instructors. Every one desired for us to do well and learn the subject matter. It was challenging, but shouldn't college be challenging?"
Drug Recognition Class
Law enforcement officers attended a nine-day course on drug-impaired drivers recognition at the A-B Tech campus in August. The North Carolina Department of Health and Human Services has sponsored the program since 2001. The course helps officers recognize the types of drugs a person may be under the influence by describing behaviors and physical attributes. Drug-impaired drivers are also cited DWIs, the same as an alcohol-impaired driver.
Culinary Graduate Tapped For Honor At James Beard House
Executive Chef Justin Wangler stands in the culinary gardens at Kendall-Jackson Wine Estates, which he uses to create his meals.
Justin Wangler, a 1998 A-B Tech Culinary Technology graduate, has been invited to prepare dinner at the James Beard House in New York on Oct. 18.
The James Beard House is a place for chefs to showcase their talents where the mission is to celebrate, preserve and nurture America's culinary heritage and diversity. Beard was a famous cookbook author and founder of the James Beard Cooking School.
To be invited as a chef is an incredible honor, according to Hospitality Education Chair Sheila Tillman. "This is a very major and respected position," she said.
Wangler is currently the executive chef at the Kendall-Jackson Wine Estates in Sonoma County, Calif., the wine country north of San Francisco.
Each night, a different chef prepares dinner at the James Beard House, where a typical dinner menu consists of three to five hors d'oeuvres followed by a five-course tasting menu, including dessert, with matching wines. Guests arrive at 7 p.m. and enter through James Beard's kitchen to meet and talk to chefs while they work. On average, chefs can expect between 75 and 85 guests.
Wangler plans to base his meal on the cuisine of Sonoma. "Everything you can eat in Sonoma without leaving New York," he said. "I am having the food sent overnight the day before, and will prepare that food." He plans to use persimmons, pears and fresh grapes from the culinary gardens at Kendall-Jackson.
His tasks at Kendall-Jackson are quite varied. He comes up with new menu items, careful to select food and wine that complement each other. Wangler often prepares meals for corporate guests, including executives from grocery store chains and hotels. "Some days I'll do lunch for 12 people, other times a plated dinner for 280, or serve 2,000 at our tomato festival. Every day is different," he said.
He has done airline catering for the owner of Kendall-Jackson, who has a private jet, and has spent a little over two weeks in China. Kendall-Jackson also does a lot of charity events and has auctioned meals to the highest bidder. "I had to go to Florida and cook somebody's meal at their house," Wangler said.
Wangler says it rains all winter in Northern California, but it's good for the grapes and the 2 1/2acre garden, a major perk to the job. "It's nice to go to the garden and get produce, come back, cook it up, and eat it together."