UNIVERSITY OF ALASKA ANCHORAGE

FOR
Generations of
graduates prepare fare
around town
Eat a meal in a restaurant anywhere in Alaska and
chances are good it was prepared by someone who
learned the trade in the University of Alaska Anchorage
Culinary Arts and Hospitality Division.
Construction of the trans-Alaska oil pipeline fueled demand
for qualified people to work in the culinary arts, according to
Tim Doebler, director of the culinary arts, hospitality, dietetics
and nutrition programs at UAA.
In 1972, when the program began, it was very much focused
on institutional cooking, Doebler said.
That changed in 1993 with the opening of the Lucy Cuddy
Center dining room. The Renaissance Project renovated UAA’s
Lucy Cuddy Center and the Center's Hospitality and Culinary
Arts curriculum.
Now another major fund-raising campaign will renovate the
program’s instructional laboratories. One of the Cuddy Center’s
two kitchens will be closed during May 2006 for renovation.
Doebler said the two-year long, $300,000 capital fund drive will
replace some equipment that has been in use since the program
began in 1972.
Students in the Culinary Arts program, from left: DeeDee Fowler, Aurora Wilson,
Stephane Kendall, Niki Foreman, Ramon Peralta, and Amy Voss.
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