Cutting-edge cuisine: the third edition of our 2002 Cutting-edge Cuisine section features contemporary Southern dishes from the Heart of Dixie

The budding chefs at Culinard, The Culinary Institute of Virginia College in Birmingham, Alabama, are learning the three secrets to success: Keep it local; keep it seasonal; and keep it fresh.

Under the master eye of Dean Jill Bosich, CEC, CCE, students stay focused on a curriculum that directs them toward certification-based competencies and a solid foundation of techniques and professional cooking skills. Students have the choice of earning an Occupational Associate Degree in Culinary Arts or in Pastry, Baking and Confectionery Arts.

Naturally, the Culinary Nutrition program at Culinard blends the zest of the past with present dietary concerns. The following recipes are the result of combining proteins for nutritional punch, plus plenty of color, flavor and texture. All of these dishes are sure to tickle your taste buds in the tradition of classic southern style.

We know you will enjoy these fabulous dishes from the Heart of Dixie. For more information about Culinard, call Director Barry Fayne at (205) 802-1200 or visit www.culinard.com.