Chef Jeffrey L. Stermer hosts “Get Ready, Set, Grill” from 6-9 p.m. Wednesday, May 21, and will teach the class different preparation styles, including ribs, hamburgers and summertime veggies.

“This class is the first in a series of culinary adventures in store for the Lancaster community as HACC partners with Weis Markets to bring What’s Cooking with Weis@HACC to the kitchens at the Lancaster Campus,” said Stuart Savin, Ed.D., vice president and dean of the community college’s second largest campus.

"As one of the top providers of education in central Pennsylvania, HACC and especially the HACC Lancaster Campus are proud to build educational (and fun) opportunities for education with Weis, an industry partner who is one of the top supermarket chains in our region," Savin said. The partnership expands the Culinary Arts program at the Lancaster Campus by offering more opportunities for lifelong learners, he said.

"We feel strongly about this partnership between the education community and business community," said Jim Kessler, director of management and development at Weis, the nation's premier regional supermarket chain based in Sunbury with 157 stores in five states, including Pennsylvania, Maryland, Virginia, New York and New Jersey.

“I would like to say how excited we are at this time for this tremendous opportunity to work in cooperation with Weis, and the great benefits that will be extended to students from the Lancaster area in helping to tap into their culinary passion,” said Donald G. Koones, Ed.D., associate dean of community education at HACC.

HACC culinary instructors will bring fresh, new ideas for food preparation using Weis brand products as the pantry provider, said Lori Smith-Mitchell, coordinator of community education at HACC’s Lancaster Campus. The cooking school is dedicated to the study, appreciation and exploration of the field of culinary arts.

In addition to lessons in grilling expertise, What’s Cooking with Weis@HACC will offer a Culinary Boot Camp this summer for kids and their parents, and will launch a year-long series this fall with classes geared to Kids in the Kitchen, Busy Cooks with tips on easy meals to fit a tight schedule, Healthy Eater and a Foodie series for food lovers.

The four-session Culinary Boot Camp will be offered from 6:30-8:30 p.m. Tuesday and Thursday, July 29-Aug. 7, with participants learning about kitchen safety, food prep, cooking and baking techniques and table setting. Space is limited to a total of 14 people.

The first Kids in the Kitchen begins with a back-to-school session from 9 a.m.-noon Saturday, Aug. 9, with participants learning delicious and nutritious dishes, from breakfast to snacks. Appropriate for ages 9-17.

For more information or to sign up for a class, call Lori Smith-Mitchell at 358-2859 or send an e-mail by clicking on the address below.