Main Content Start
View Brightwater's news stories to learn more about the culinary school's impact on students and the community.
February 05, 2021
Chef Aria Kagan's Events Catering class plans, preps and packages Valentine's treats for Hope Cancer Resources and Highlands Oncology Group.
December 07, 2020
Brightwater received a $1.8 million grant from the Walton Family Foundation to support new programs, increase professional development opportunities and provide a safe educational environment.
September 17, 2020
Brightwater is partnering with Downtown Springdale to feature rotating guest chefs at Brightwater's food truck in the city’s Outdoor Dining District. View KNWA news story to learn more.
August 27, 2020
Brightwater hosted a drive-by graduation ceremony for spring 2020 graduates. Instructors gave graduates white chefs coats and a goodie bag made by the Events Catering class.
July 29, 2020
Brightwater: the Center for the Study of Food at Northwest Arkansas Community College is preparing to teach culinary skills during the pandemic. Brightwater students will master their skills in the kitchen while staying safe. View the KNWA news story.
June 11, 2020
Staff at a local culinary school doing their part to feed hundreds of frontline workers during the coronavirus pandemic. Brightwater’s NWA Medical Meal Fund started in March, since then nearly 40,000 meals have been prepared from this kitchen.
September 06, 2019
Brightwater's new executive director, Marshall Shafkowitz, will be on campus by the end of the month. Marshall is coming to one of the newest culinary programs in the country from the oldest. Listen to KUAF National Public Radio's interview to learn more.
August 15, 2019
Marshall Shafkowitz has been named the new executive director of Brightwater at NWACC. Marshall was previously the executive dean of Washburne Culinary and Hospitality Institute at Kennedy King College in Chicago, Illinois.
April 01, 2019
At NWACC's Kids' College program, Brightwater Chef Erin Szopiak will be guiding kids on a food journey that will consist of making a variety of cuisines while embracing their cultural and social origins.