VGCC Culinary students visit Angus Barn

Students in Vance-Granville Community College’s Culinary Technology program recently took a trip to learn about the organizational infrastructure at one of the Triangle area’s most highly-regarded restaurants. Chef Ross Ragonese, who heads the college’s Culinary program, accompanied a group of his students to the Angus Barn Restaurant in Raleigh in late June. The award-winning steakhouse is celebrating its 50th anniversary this year. The group included (pictured above, from left) VGCC Culinary students Camille Stokes of Henderson, Reva Goss of Youngsville, Sandra Derry of Franklinton, an Angus Barn hostess, Whitney Ray of Stem, Sarah Pernatt of Youngsville, Merri Cone of Louisburg, Tyrell Fitts of Warrenton, Clifton Chavis of Oxford, Michael Sadler of Oxford, John Wright of Louisburg and Marcus Lemay of Henderson.

The two-year Culinary Technology degree program , based at the Masonic Home for Children in Oxford, prepares students for entry-level professional positions in restaurants, hotels, catering operations, health-care facilities, schools and other institutions. For more information about the Culinary program, call Chef Ross Ragonese at (919) 690-0312.