Out & About: WCCC honors one of its own at The Chef's Table

Westmoreland County Community College honored one of its own during The Chefs’ Table fundraiser, hosted Nov. 3 by the Westmoreland Educational Foundation.

Westmoreland alumna Cindy Komarinski was inducted into the college’s Culinary Arts and Hospitality Hall of Fame during “Bohemian Marketplace,” which attracted a sell-out crowd to the Youngwood campus.

Komarinski has taught culinary arts and hospitality for the past 21 years at Westmoreland, achieving the rank of professor/program director, and also served as dean of the School of Health Professions and School of Culinary Arts/Hospitality. Most recently, she returned to the position of professor/program director and apprenticeship coordinator of the School of Culinary Arts/Hospitality.

“Cindy is very deserving of this honor and I congratulate her on being inducted into our Hall of Fame,” said WCCC President Tuesday Stanley. “As an outstanding alumna, she has not only attained great success but also shares her expertise with our students, providing a stellar example of what may be attained.”

Assisting in presenting the honor were Bruce Wassung, dean/School of Health Professions and Culinary Arts/Hospitality Programs; and Joseph Trimarchi, president of the Educational Foundation.

Komarinski earned an associate degree from Westmoreland, a bachelor’s degree from Robert Morris University, a master of business administration degree from Point Park University and a doctorate of philosophy from Robert Morris University. Her professional certifications include certified chef d’cuisine and certified culinary educator through the American Culinary Federation.

She and her husband own and operate a 170-acre grass-fed cattle operation in Farmington, Fayette County.

Culinary arts and hospitality students and faculty prepared and served cuisine such as porcini crusted beef tenderloin; vodka infused seafood bisque; blackened shrimp and buttery rosemary grits; and house-smoked salmon.

And what Western Pennsylvania event is complete without a cookie table (and other gourmet pastries)?

The evening also included The Chef’s Marketplace, a student-created foods marketplace featuring special Marketplace Bags and other specialty items for sale. All proceeds from the event support scholarships for Culinary Arts and Hospitality students.

“This year, we celebrate the 33rd anniversary of this wonderful dinner which has raised a combined total exceeding $1.5 million,” Stanley said. “I am grateful for everyone whose generosity has supported this event that benefits our outstanding culinary arts and hospitality students.”