Team-building cooking classes are popular at the Culinary Conference Center.


tainable practices, with an emphasis on environmentally aware food production methods, the support and respect of its associated businesses, fair wages for farmers and the humane treatment of animals. The center offers a variety of venues for events, in- cluding 12 meeting rooms, nine professional kitchens and two banquet halls that can host weddings. Every room has windows and natural sunlight. An outdoor culinary park is popular for unique barbecues, as well as wine tastings and cocktail parties. There is always a guard on duty in the lobby, Cappuccio says, which adds a sense of safety.


One clever offering provides a change of pace for corporate gatherings. “Our chef uses state-of-the-art cu- linary equipment with groups of employees and does a team-building through cooking classes,” Cappuccio says. “The teams will make a full menu together, including proteins, vegetables, side dishes and desserts, which they can pair with wine or beer.” Cappuccio works with the group in advance to plan a menu of delicious, health- ful food and then Low spends three to four hours with participants that get to cook side-by-side with him in the professional kitchen. The best part is that they get to eat it together, too.


“At every event, no matter what it is, people are coming up to us and saying how wonderful our food is,” Cappuccio says.


The Culinary Conference Center is located at 161 Newkirk St., in Jersey City. For more information, call 201-360-5300, email TCappuccio@hccc.edu or visit CulinaryConferenceCenter.com.


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