Eileen Baney, Administrative Assistant III, Enrollment Services/Records

What do you do at PPCC?
In a couple of days, at graduation, every single student crossing that stage does so only after either I, or one of my colleagues, has performed their degree audit to make sure they have met every requirement to get that coveted degree. This also involves preparing the diplomas to be printed and mailing the real thing to the students (the ones at graduation are just covers).

Why did you choose PPCC?
After growing up and living in Alamosa most of my life, I was ready for a change, so I looked for a transfer from Adams State College, where I was secretary to the Vice President of Student Services. PPCC had an opening in Records, I applied and got the job, transferred, and here I am 17 years later!

What is a little-known fact about you?
Before employment with the State of Colorado, I owned a couple of my own businesses. One was a very challenging fast food restaurant and the other a women’s clothing store, both in Alamosa.

What is your favorite food?
I love Mexican food, especially the way my mother used to cook it.

What do you enjoying doing?
Camping, fishing, boating, and spending time with my grandkids. They come from Phoenix and Las Vegas every summer, which is the absolute highlight of our summer.

What is your favorite quote?
“Live each day as if it were your last; tomorrow is promised to no one.” – author unknown

What is the last book you read (or are reading)?
I just started reading a book by Dr. Michael Youssef, “Discover the Power of One/Make Your Life Count.”

Do you have pets?
I’m not really a pet lover, but my husband has a parrot that squawks a lot!

If you could meet any famous person, living or deceased, who would it be?
Corrie ten Boom (1892-1983), who helped many Jews escape from the Nazis and wrote several books on her experiences. I admire her strength as a woman and how she persevered through such difficult circumstances in her life.

What is your favorite PPCC story?
It’s not so much a story, but it’s about graduation for our students. I get to work with them at end of their journey with PPCC. For some, it gets complicated and challenging to finally get the degree awarded. All the emotions and finally, the end result, makes us both happy when that degree is finally a reality.

Luis Pagan, Culinary Arts Faculty, CHTS

What do you do at PPCC?
I have two jobs: I teach culinary arts in the Area Vocation Program (AVP), plus I’m a college-level culinary arts instructor. I teach management, purchasing, nutrition, food concepts, international cuisine (my personal favorite!), soups & sauces, and much more.

Why did you choose PPCC?
I was approached and asked if I was interested in teaching at PPCC and I based my decision on this being a recognized State institution with a good track record.

What is a little-known fact about you?
I’m very passionate about food, cooking, and Peruvian culture. In fact, I’m leaving for Peru this week to take a gastronomical tour of the country. I’m originally from Lima, Peru.

What is your favorite food?
Fried rice and any Asian noodles are my weaknesses!

What do you enjoying doing?
Besides the obvious (cooking), I’m a singer in a salsa band called Sabor de la Calle. We play a lot in Denver and Boulder, and just had a gig for Cinco de Mayo.

What is your favorite quote?
Hmmm, have to think on the quote, but I’m known for calling out, “Delicioso!” which is delicious in Spanish, in response to good food.

What is the last book you read (or are reading)?
I’m reading two cookbooks right now, “Sauces: Classic and Contemporary,” and a Peruvian cookbook.

Do you have pets?
Yes, two dogs - a Lhasa Apso and a Maltese.

If you could meet any famous person, living or deceased, who would it be?
Can I name three? First is Auguste Escoffier (1846-1935), the father of French cuisine. Second is Javier Wong, a current Peruvian chef. Third is Teresa Izquierdo Gonzales (1934-2011), the pioneer of Peruvian cuisine.

What is your favorite PPCC story?
I had a young lady in class who announced at the beginning of the semester that the only thing she could do well in the kitchen was to boil water. Well, by the end of the semester, she was cooking for her family (she was married and had children). She came back after that semester and said, “Chef, because of the culinary program and what I’ve learned, my family has come together at the dinner table because I can put together a nice meal for them. It has helped bond our family.”