Show Sunday April 20 2003 A8 The Herald Journal People In business New hires Bank of Utah is pleased to announce the appointment of Stan Norton as a vice president and trust officer at its Logan branch office located at S East 1400 North in Logan Stan has over 20 years of experience in managing personal trusts agencies probates and foundations He has previously held trust positions at Key Bank First Security Bank and Wells Fargo Bank of Utah is pleased to announce the addition of Heather Ellsworth as a loan officer at its Logan branch Ellsworth has oyer 13 years of experience in the banking and real estate industries She previously worked for Applied Lending in Salt Lake City Joins staff Freedom Motors 62S North Main Logan welcomes Dean Kicks to its staff Dean is a lifetime resident of Cache Valley and has been employed in various positions in the automobile business in Cache Valley for the past eight years Dean and his wife Linda make their home in Benson New additions EK Ekcessories is pleased to Sous-Ch- announce the' addition of Maleia Titus sales as an representative ef Bill Bayn right places an order on the counter at the Blue Sage Bistro in Smithfield as Chef Robert Sanderson looks on ' se Maleia's responsibilities include sales of EK's unique line of sports accessories to a network of ad specialty distributors nationwide Maleia brings great enthusiasm and experience to this posi- tion she has always been a fan of the outdoors and is excited to represent a company that makes great outdoor accessories Maleia is currently Sharp pursuing a finance degree from Utah State University and lives in Smith-fiel- d with her husband Greg EK Ekcessories is pleased to announce the addition of Shauna " Sharp to its office administration AnD°V Interns at the Blue Sage get hands-o- n culinary experience the owner gets a cheap enthusiastic labor pool and diners get a treat ’ staff Shauna‘s responsibilities include' administrative assistant and data entry Shauna's great enthusiasm and professional attitude are great assets to EK Ekcessories In her free time Shauna likes to cook scrapbook and play with her babies Branson 4 months and Jocie a toy poodle Shauna graduated from Utah State University in 2002 and currently lives in Newton with her husband By Pat Bohm Trostie features writer know the better you are the more marketable you are” is the way student Jenaca Coombs neatly summed up the basis for the culinary in the at Students a chance to use their skills and add new ones when they intern at Blue Sage restaurant and Culinary Concepts catering “The more you ' two-year-o- ld Tony Certified internship program The restaurant and catering business are both owned by John Simpson an instructor in culinary arts and food service management now included within the nutrition and food sciences department He teaches catering and world cuisine there While an internship may ' be a nice addition to some students' academic portfolios for culinary artsfood service management it's a must Pamela Neilson staff assistant in the nutrition and food sciences department Pastry Chef Grace Harvell left and culinary arts student Jenaca Coombs show off some of their dessert creations explained that the culinary arts program requires a total of 13 credits of internship as clerk Annette C Rindlisbacher town clerk of Claikston has been award- ed the designation of “certified municipal clerk" from the International Institute of Municipal Clerks Rindlisbacher has been employed with Clarkston since November 1998 She attained her designation as certified municipal clerk through completion of the Municipal Clerks Institute Program conducted by the Continuing Educa- tion and Community Services Weber Stale University Ogden This program provides over 100 IIMC-approv- ed studentinstructor contact hours of courses in managerial and leadership skills socialand inter--' personal concerns and technical training needed to deal with changes taking place in government today She has attended Courses and Seminars sponsored by the State of Utah Utah Municipal Clerks Association Association of Court Clerks Utah State University and Caselle th entirely about creating 't £u-7- -- - - Continued on A9 t Ip jwjf won- derful food There is always the business side of restaurants and catering Tammy Vitale clinical assistant professor iii the nutrition and food sciences department noted that students who earn a bachelor degree in culinary artsfood service management must also earn a minor or at least an ‘ Software Students are encouraged to seek cooperative internships in more than one place A nine-cred- it maximum of internship credits per semes ter invites students to broaden their experiences In addition said Neilson interns must write a final ' report on the experience to earn academic credit The course is called “Culinary Skills and Man- agement Rotation” Culinary program internships do not have to be 'Sbfx'' Vi See INTERNS on A9 Blue Sage owner John Simpson puts a finishing touch on a dkv ner at the Blue Sage Bistro earlier this month Simpson hires Utah Sate University interns at the restaurant Bid Bayn left demonstrates a (Iambi technique for intern Cody WHams USU culinary arts students must have internships in order to graduate Sous-Ch- ef i Photos by Mitch Mascara Herald Journal |