46 APPRENTICESHIP th Graduation Exercises CULINARY PROGRAM February 5
EST. 1957
T
H
E CULINARY A
P
G PR R E
N
E T
E
I
N C
E
B S
H
R I P
P I R ER OGRAM th , 2021 APPRENTICES
T
H
E CULINARY A
P
G PR R E
N
E T
E
I
N C
E
B S
H
R I P
P I R ER OGRAM Front Row: Nathan Williams, Stephanie Hawkins Nathan Williams Stephanie Hawkins Darby Blount Kayleb Band Back Row: Kayleb Band, Darby Blount culinarians who have successfully completed Diplomas will be awardedbe tothefollowingDiplomas will The Culinary Apprenticeship Program. 46 th HONOREES
Graduation
T
H
E CULINARY A
P
G PR R E
N
E T
E
I
N C
E
B S
H WestCharleston, Virginia Buckhannon,West Virginia Atlanta, Georgia WestElkins, Virginia
R I P
P I R ER OGRAM Julia Tucker Elias DeLeon Makayla Clendenen Paloma Astorga Front Row: Makayla Clendenen, Julia Tucker Back Row: EliasDeLeon, Paloma Astorga Certificates of Achievement willbeawarded successfully completed the Junior periodof The Culinary Apprenticeship Program to the following culinarians who haveto thefollowingculinarians who
Junior Apprentices
T
H
E CULINARY A
P
G PR R E
N
E T
E
I
N C
E
B S
H
R I WestCharleston, Virginia Baltimore, Maryland Airville, Pennsylvania CaliforniaLos Angeles, P
P I R ER OGRAM Matt LoCurto Wesly Jones the following culinarians who have successfully Certificates of Achievement willbeawarded to Sophomore Apprentices The Culinary Apprenticeship Program completed the introductory periodof
Matt LoCurto, WeslyMatt Jones
T
H
E CULINARY A
P
G PR R E
N
E T
E
I
N C
E NewBuffalo, York West Palm Beach, Florida
B S
H
R I P
P I R ER OGRAM DISTINGUISHED JUDGES Walt Disney World Swan andDolphinResort Mr. Richard Rosendale, CMC Mr. MichaelMatarazzo, CEC Mr. Jean-FrancoisSuteau Virginia, Georgia andFlorida Farmington Country Club Lake Buena Vista, Florida Mr. Laurent Branlard Mr. JeromeLandrieu Charlottesville, Virginia Mr. Bryan Skelding Executive Pastry Chef Executive Pastry Chef Rosendale Collective Naperville, Illinois Owner andChef The Greenbrier The Greenbrier Executive Chef Executive Chef Class of 2005 Class of 1999
A La Folie
T
H
E CULINARY A
P
G PR R E
N
E T
E
I
N C
E
B S
H
R I P
P I R ER OGRAM sharp andeat fast, you forget goodmanners. This is the motto of the diningroom at the White Sulphur.” rush at meal time.” In short, observed Latrobe, “Bribe high and you live high; fail to bribe and you starve; look of getting nothing. Bribery furnishes you with the bestof what is to begotten in the place, andavoids the bribe the cook. If you have no servant, you must bribe one of those attached to the place, or you run the risk mob.” He cited one custom that every guest heeded by necessity: “if you have a servant of your own, mayhe happen to mustfind, and in a very short time the food upon the tables disappears consumed by the hungry theyanyseat to “rush then and ring to bell crowdsforgatherwaitingtherethe would that noted Latrobe John H.B. Latrobe, a prominent Baltimorean of the time, documented the meal time scene in August 1832. earliest moments detailing their stay and the environment. its in Greenbrier The documenting correspondences find to about fortunate clustered been have We cabins springs. sulphur ofrude the a collection to arrived travelers first Greenbrier’s The 1700s, late the In evolved over the years, sohasitsdiningexperience. Greenbrier’s food, you think of exquisite fresh flavors with elegant service. Just as The Greenbrier itself has you think of The Greenbrier, you think of class,grace, elegance, andsophistication. When you think of The world asapremier hotel, golf, andspadestination for dignitaries, celebrities and families alike. Today, when and ailing traveling by primitive means to “take” the sulphur waters to ahotel now known through the always soglamorous. In 242 years, The Greenbrier hasevolved: from aplace once sought outby the sick The Greenbrier hasbecome apowerhouse in the hospitality andculinary world. But, it wasn’t necessarily the happinessof mankind.” masterpiece worthy of presentation at the table. Itsobject can conceivable benoother than to increase the culinarianputsallhissoul,artandculinaryknowledge inorder to attain from available ingredients a or the more skillfulconcoctions of idle feats andrare dishes.Planningmenusisacreative process in which if oneis to excel in this art, which means the conscientious preparation of the simple food of everyday life then it will raise the sum total of contentment andof the joyof living.One mustbeprecise incalculation, “Reading agoodmenushouldmake youhear asymphony,make youseeapainting or hear adrama, and and helpushoneour craft. need to remember how we got here andhonor those who came before usand who continue to supportus the 46thCommencement Exercises of The Greenbrier Culinary Apprenticeship Program honorees. We also and we will continue to evolve as will our guest,our culture, andour trends. This year, we are celebrating all the changes,all the milestones, restaurant openings,diplomatsandcelebrities served. We have evolved milestone, there are many inour history we have to thank. There isnot enough time or space to talk about This year, we are celebrating 106 years of The Greenbrier’s Main Dining Room. As we celebrate this A BriefGlanceatTheGreenbrier’s History
Hermann G.Rusch,
T
H
E CULINARY A
P
G PR R E
N
E T
E
I
N C
E
B S
H
R I P
P I R ER OGRAM quoted inGolfdom Magazine, July 1974 meal. As MacCorkle describesit: the flowers and the night all singing whippoorwills long.” The processwooing moved into gear high with the ofperfume MacCorkleand moonlightbright and nights cool“it summertime wrote was in with 1928, the in well,” it remember “I South. Old the of families finest the of members sixty with meal carefullyprepared a difficult by a climaxedHawley was which with Springs Sulphur White to visit had a arrangedMacCorkle him, beforetask he Realizing South.” the towards sentiment no with man, silent cold, “a as, MacCorkle by described Hawley, Edwin was name man’s The it. purchase to C&O the of owner the convincing by ruins disappearwould forever.saveit fromdesigned toa plot few and a He hatchedother gentlemen Southern it fearedMacCorkle Alexander and down William run become Virginia,to beginning Westwasproperty the of1900s early Governorthe By MacCorkle. former a by described were purchase this to up leading property by the Chesapeake &Ohio Railroad. It was inspired duringatadinner in the Old White. The events One of the mostimportant events in The Greenbrier’s history was the purchase of White Sulphur Springs wide variety of champagnes, wines, ales,brandies andmineral water -both domesticandimported. Jus; Leg of Mountain Mutton with Jelly; and Round of Veal served with Demi-glace. The wine list includes a Ham Glace served with Champagne Sauce; Fresh Beef Tongue served with Sauce Piquante; Ribs of Beef au dinner in the dining room of the Old aWhite. forGuests 1889 could choose 14, Augustfrom dated Greenbrier menu Corned a Beef is and archivesCabbage; Greenbrier’s The In dramatically.improved had fare The servants to keep us from starving andhenow doesitasareward for merit.” from personalexperience that this was abetter system for shecomments that her father “used to feed the business itisduring the meals to walk upanddown the saloonseeing that nooneisneglected.” She knew “elegant fare” and“good attention,” butmore important “a ‘table manager’ isaninstitutionnow, whose popularityits increased. In a 1871, younglady fromCarolinaSouth remarked on improvementthe cited the The “Old White” was the solution to the problem of overcrowding that hadplagued the resort for years as room nearly four hundred feet long with tables for twelve arranged in five long rows. hotel which came to beknown affectionately as the “Old White.” This hotel boasted anenormousdining large the built property the of owners new when 1858 in better the considerablyfor changed Conditions this, the bread, tea, mutton anddessertsdrew admirable comments. of spite In outside world. the to only connection the lines coach stage mountains with the through difficult of the food service, “Itisa table spread in the wilderness.” Conditions were rough and transportation was up PerhapsproblemHarrietsummed the Martineaubest facedby proprietorsthe she when wrote1837in
golden Champagne.” corn dodgers and vegetables fresh from the Company’s gardens, while the whole was crowned with duck, for eachplate, cutbyacleaver directly in two, andserved with heapingplates of hot Virginia the wood - verily, the sippingof ambrosia. Then came the piece deresistance -half a canvas-back the Chesapeake Bay, prepared with adashof oldsherry, served along with Madeira sixtyyearsin “A mint julep was served inlongglasses with mint eight incheshigh. A dainty dishof terrapin just from
T
H
E CULINARY A
P
G PR R E
N
E T
E
I
N C
E
B S
H
R I P
P I R ER OGRAM the PGA TOUR. Golf Tournament. In 2011, The Greenbrier Classic won Best Special Event andBest In Class tournament on 44 Prime West.Forumand Since2010, Greenbrier The PGA’shosted the has “Greenbrier’sannual Classic” July of 2010 with a star studded event. The hotel also moved and renovated Draper’s Café, and added The “Best of the Crop” by raising pesticide free produce for menuitems. The Greenbrier’s Casino Clubopenedin over forty acres of local farm land. This landisoperated by The Greenbrier andbrings to the resort the and renovation of the hotel began. In 2009, The Greenbrier added their “Farm to Table” concept by adding and vowed to return The Greenbrier’s luster andgrandeur once again.Shortly after, anaggressive expansion reasons,CSX saw need the sell to Greenbrier.The 2009, In Jim Justicerescued hotelthe frombankruptcy Railroad, laterOhio CSX Railroad, asaprominent leaderand in the hospitality industry.Chesapeake Sadly, due to economic with relationship a maintains Greenbrier The years, 60 than more For traditions. restored to their former elegance with modern décor kept in harmony with The Greenbrier’s Southern task of redecorating the hotel under the determined leadership of Dorothy Draper. The diningrooms were After World War II, the Chesapeake andOhio Railroad repurchased the resort andbegan the staggering soldiers passed through itsdoors. 25,000over General Ashfordas served Greenbrier The yearsfour the In trays. on chandeliers the under the Mess Kitchen. Bathrobes andslippersbecome the dress code ashundreds of wounded soldiersdined became kitchen enormous the and Hall Mess the became 1930, in size present its to expanded been had place, with guestrooms converted into patient wards and operating rooms. The elegant diningroom, which Greenbrier was transformed into Ashford General Hospital by the U.S. Army. Naturally, many changes took same mealsandservice shown regular Greenbrier guests.Shortly after the departure of the diplomats, The their homelands.During these months, the staff remained the sameand the diplomats were accorded the to repatriation awaiting diplomats German and Japanese forcenter internment an as served resort the The mission of The Greenbrier changed with the coming of World War II. From December 1941 to July 1942, included Virginia Ham, Casino peaches, and yellow cornbread) andaninternational selectionof dishes. into the famous Greenbrier cuisine:amasterful blendingof traditional Southern cooking (menus always and improve The Greenbrier’s food service program. With them came the traditions which would develop available; and second, Chef Ernest Schleusener and a team of European culinarians were hired to upgrade supply centers, allowing suchitems ascoastal seafoods, Midwestern meatsand vegetables to become to resort the connected efficiently lines railroad the first, Greenbrier: The at dining fine trulyof beginning Room.Dining Two Colonnade nowcalledthe of is Greenbrier today’swhat including influenced factors the Ohio Railroad immediately embarked onanextensive buildingprogram constructing the central section The guestsrose with glassesin their handsand tears in their eyes andjoined the toast. The Chesapeake and Southern civilization.”our of Finally getting to wondersthe point helooked directly“the atHawleyof andadded: spoke and Hawley Edwin toasted He sell. hard the for in moved MacCorkle Then
his golden wand the Old White and bringitback to life.” the romance of the cavaliers and the beautiful women of the oldplace andheproposed to touch with “There isoneamongus from the North, itis true, who ismoved with the sweetness andbeauty
T
H
E CULINARY A
P
G PR R E
N
E T
E
I
N C
E
B S
H
R I P
P I R ER OGRAM reins. the at time a tookPettengill Chef ArthurJ. Grangierand Clement Chef time, this During program.service food the of direction and continuity of lack the by troubled wasGreenbrier The 1957, and 1949 Between featured Terrapin Maryland andRoast Pheasant Greenbrier. Nehru, in 1949. It was a dinner for 170 guests, hosted by the then Secretary of Defense Louis JawaharlaIndia,Johnson, of Minister Prime ofpreparedforwhich wasvisit banquetsthe last Schleusener’sof One staff. For grandpartythe opening of Chef1948, April SchleusenerErnest wasbrought back guide to kitchenthe Mountain Lodge. fried Southern famous Greenbrier’s chicken served in the rusticatmosphere the of the originallogstructure, the predecessor by of today’s Kate’s complemented was Room Dining Main Windsor. the of Duke in the dining as Formal visitor frequent a later was who (1919) Wales of Prince the and (1915), Wilson his and Schleusener months.culinarians more than amply met the demandof such a autumn famous clientele like President and Mrs. Woodrow and spring the during meetings for society American of crème la de crème and financiers industrialist, wealthywelcomedGreenbrier The as day the of order the became banquet hallsof The Greenbrier played host to lavishbanquets as well asintimate dinner parties which to bring to The Greenbrier’s guests the freshest ingredients. During Schleusener’s years, the kitchen and 1942. He was the first to set the standards for the culinary team and with the help of the railroads was able The first Executive Chef of The Greenbrier, Chef Ernest Schleusener, held the position for 29 years until the Greenbrier’s culinary brigade would not beasgreat andspectacular asitis today. brigade’s founders andleaders.But know that without these predecessors, we would not behere and The are remembered for lifetimes. There isnot enoughroom to discussevery singleaccomplishment of the and willing to tackle eachchallengeproviding ladiesandgentlemen with amemorable experiences that with grace andaccomplishment. The Greenbrier Culinary brigadeisunique,determined, team oriented groups. They have met eachchallenge,season,restaurant opening,eachnew executive chef and first lady’s from across the world. The culinary brigade has found themselves servicing large and small each generation of the culinary brigadehasbeenchallenged with specialevents, diplomats,presidents they continue to support The Greenbrier’s Apprentice Program andculinary staff. Throughout the years, culinary world. They have openednew doorsof opportunity for every personon the culinary brigadeand better chefs, pushedus to become better managersandpeople,have taught usmuchabout the Team change,improvements, their own touches and techniques. Each onehasalsoencouraged us to be Each Executive Chef and Director of Food and Beverage have brought to The Greenbrier and to the Culinary Ernest Schleusener (1913-1942and19481949)
Introduction oftheBrigade’s FoundersandLeaders
T
H
E CULINARY A
P
G PR R E
N
E T
E
I
N C
E
B S
H
R I P
P I R ER OGRAM of the Societe Culinare Philanthropique inNew York. ten first place awards among international competition at 112th Annual Salon of Culinary Art and Exhibition and GreenbrierCulinaryandTeam1980 medals the direction, togold details his threewonUnderlevels. service highest attention required that guests of volumes large time first the for servicing of Challenges hosts to large groups of dignitaries includingpresidents andpolitical power houses throughout the world. society. During his tenure, The Greenbrier was continuously challenged the culinary department by playing Americanactive an of trends the meet to portions nutritional more and seafood; and meats vegetables, freshest the sauce; lighteradvocated Stoner Mr. guests. nutrition-minded and health its of demands the The Greenbrier’s reputation asoneof the mostprogressive andsuccessful of the great hotels insatisfying including the apprentices to achieve higher level of professional standards. Mr. Stoner further strengthened program culinary influence the and Mr.years,push Stoner27 continued Overnextto 1978. the Director in Food Executive as hired was Program, Apprentice Greenbrier’s The of graduate 1969 a Stoner,Rodney for whom this award was named,Hermann G.Rusch, AAC (1907–1997). members and those in the profession. Candidates are worthy of carrying on ourthe proud tradition ofstudents, the chef of enrichment the ensured and profession culinary the advanced have craft, our and ACF to contributions and involvementwith their through chefs, Such profession. culinary the and ACFboth to G. Rusch Humanitarian Award) which honors chefs who have demonstrated the highest level of commitment Every year, the ACF awards the ACF Hermann G. Rusch Chef’s Acheivement Award (formerly the Hermann those who pass through the Culinary Apprentice Program. A recipient of somany awards duringhiscareer, all to also but Greenbrier The on mark definite a leaving passed Rusch Mr.1997, In Program.Apprentice level of dedication to educating chefs and we give himcredit for the creation of The Greenbrier’s Culinary Greenbriers The rememberedforhis most Cookbook, is Greenbrier,he The at us ForGreenbrierManual.Culinary The and GreenbrierBook Menu Rusch Hermann The authored Rusch Program, Apprenticeship Republic, the highestaward in the culinary profession. In addition to founding The Greenbrier’s Culinary receivedRusch numerousculinaryawards over 53 yearhis career Silverincluding the ofMedal French the States in 1937 when he was appointed Chef Steward for the Swiss Pavilion at the New York World’s Fair. Mr. d’Espagne in St. Crois when he was seventeen years of age. A native of Switzerland, he came to the United (1957), he was named Executive Food Director.later Rusch’sTwoSteward.years career Chef hospitalityExecutive career as began in Greenbrier1924 at the The Hotel to came Rusch G. Hermann 1955, August In Hermann G.Rusch (1957–1978)
Rodney Stoner (1978–2005)
T
H
E CULINARY A
P
G PR R E
N
E T
E
I
N C
E
B S
H
R I P
P I R ER OGRAM the secret ingredient Dungeness crab. Sadly, Chef Scheibpassedaway in2015. numerous television shows includingIron Chef America in2006 where hecompeted againstCat Cora with form a coporation of the same name to market his culinary classes and special events. He has appeared on Since Leaving the White House in 2005, Chef Scheib has written his first cookbook, The American Chef, and States White House underUnited President Bill Clinton. the for of Chef executive the became Scheib Chef 1994, April In Cooking1977). Greenbrierin (created The School to extension an as added LaVarenne were and Willan Anne tenure, his During As Executive Chef, Chef Scheib brought with him years of experience and an extensive list of qualifications. chefs of creativity and minds the throughout shape the world appearingasajudgeor mentor duringculinary help competitions andconferences. to day this to continues Handke Chef 2009. until 1992 in Federation Culinary American the Ohio Columbus, restaurant,namesakeHandke’sin byhis Cuisine, YearHandkeopened Chef Institute. Educational the of Culinarian 1989 the as selected was and America of Institute Culinary the of Recipient Medal Gold and Ambassador the been has He competition. food cold the 1987SalonCulinaire, Mondial, Basel, Switzerland where he was awarded agoldmedalinhot food and of Culinary Arts, Societe Culinaire Philanthropique where hereceived agoldmedalincold food display and Salon 1986 eventsthe culinaryincluding international CulinaryOlympicTeam numerous in competed and States United National 1988 the of member a was Handke Harmut Greenbrier, The at tenure his During a lastingimpact within West Virginia’s hospitality community and the culinary world. Healthy Awards Finalist, and was featured on CNN “On the Plate.” EvianSadly, Member, ChefCommittee ApprenticeshipWong National ACFpassed chef, in 2012 featuredbut left – House beard James shows), (4 Gourmet Magazine’s “Great American Chef’s atHalcyon,”Chefs,” Chef Southern D Jour – featuredto chef on TV“Salute Food Network chef participating a as named being include: accomplishments His Manchin. JoeGovernor Virginia West then to Consultant Chef as served also he 2005, In industry. cottageto farmersmall local the from – business Virginia West of supportive extremely was He Resort. Springs Glad and Resort Mountain Snowshoe at Chef Executive as served he Greenbrier, The Following 1993. in ExecutiveChef Greenbrier’s The to promoted was Program Apprenticeship Culinary the of graduate 1986 A Harmut Handke CMC(1986–1991) Walter S.Scheib,III(1991– 1993)
Robert Wong (1993–1999)
T
H
E CULINARY A
P
G PR R E
N
E T
E
I
N C
E
B S
H
R I P
P I R ER OGRAM generations. newcreatingtraditions for culinaryalso traditionsfuture honoring while is focusHis of2013. Junein Chef came back to The Greenbrier in 2009 as Executive Sous Chef and promoted to his current roll of Executive Chef Skelding then joined Chef Rosendale as his Chef de Cuisine at Rosendale’s in Columbus, Ohio. He then was promoted once again to SousChef in2004,andran the kitchens of SamSneads Restaurant. In 2007 Saucier.HeGreenbrierthe returnedas the to he 2003 InofRosendale. Richarddirectionunder Room the a second cook under Chef Peter Timmins in 2002. Quickly, he was promoted to lead line cook in the Tavern is Ohiospent wherehe two years Chefwith HartmutHandke. began he workingat Then Greenbrier The as local of kitchens restaurantsin the Wisconsin.He then traveled Hawaii,to Ohio,Los in and Angeles West Virginia. working The first in time while 1999 in College Technical Madison from graduated Skelding Chef Roots 657, acafé andlocal market inLeesburg, VA. sou vide workshops and demonstrations as well as a consulting business. In 2016, Chef Rosendale opened secondthe seasonof CBS’s Recipe Rehab.on Chef Rosendale alsostarted the Rosendale Collective,appearing facilitating including opportunities, other pursue to 2013 in hotel the left Rosendale Chef Casino.Greenbrier’s The in outlets beverage and food the of opening grand the oversaw he 2010, In USA. D’Or Executiveas Chef. Certified DuringMaster his this earned Cheftenure,he credentials and Bocusewon the 2009 in Greenbrier The to returned He captain.their as Culinaryteam OlympicACF the lead he 2008, In the of award Chef the ACF’s was he 2005, Year. In 16 years! in time first overallthe wascompetition. This the in third ranking team the with competition hot-food the in Gold winning team Culinary Olympic ACF Apprenticeship program and Tavern Room SousChef. During this time, he was alsomember of the 2004 CulinaryGreenbrier’s fromThe graduation 1999 his Greenbrierinclude The to ties Rosendale’sdeep Chef expectations of acraftsman, always honingour craft andpushing to bebetter tomorrow. andtraditionsthe Olympics with us left He 2014. away culinaryin Chefpassed aroundworld. the competitions Timmins and at medals gold numerous and Ats; Culinary the to contribution and successes his for WalesUniversity& DoctorateJohnsonfrom a Society; EpicureanWorldChefsMaster fellowshipthe from a received also He ACF. the from Chef Master Certified of distinction the earned Timmins Chef 2002, In Catering in Dublin, Ireland. In January 1999, Chef Timmins began his decade of leadership at The Chef Greenbrier.Timmins beganhisculinary career inhisnative Dublin following graduation from St. Mary’s College of Richard Rosendale CMC(2009–2013) Peter Timmins CMC(1999–2009)
Bryan Skelding (2013-present)
T
H
E CULINARY A
P
G PR R E
N
E T
E
I
N C
E
B S
H
R I P
P I R ER OGRAM gastronomy experts, among them manypioneersof the culinaryartand the hotel industry.” graduation takes place, asocalled examination with context, controlled byacommission of the country’s and laying-out,control of portionsandmuchmore enlarge the candidate’s knowledge. Every two yearsa well as the basicconstruction of sauces, broths, soups.Pastries andbakery attainments, meat treatment and combinations, makingrecipes according to classical courses, international andexotic specialtiesas education and instructions go hand in hand with the practice. Knowledge of the goods, menu instructions He hasagreat opportunity to develop hisown choice as well aspracticing the talents. The theoretical for the application. … This practical training includesall the departments of the catering business… “The candidate must,besides taking pleasure inhisprofession…Good health andcharacter are essential Much haschangedover the years since the program’s beginningsbut the basics are still true: learned, to share my ideas–and to wish them well.” and capable teachers of years agois to now passalong to the new generation something of what Ihave and self-discipline, will lead to success and happiness. The only way I can repay my debt to my own patient ambition own their with coupled which, inspiration and information the find will – others and apprentices our own – men “…these fine young in pages that hoped Greenbrier’sManualCulinaryMr. wroteRusch The program. thoughts, recipes butmostimportantly gave the expectations of the chef’s participatingin the Apprentice Mr.Mr.and Rusch ofcollectionWright a several culinary“manual”brigade. along is with 1960s This on the The basic ideas of the program are well laidout in The Greenbrier’s Culinary Manual which was written with total of 328chefs. Greenbrier Culinary Apprentice and Training Program was born. To date, this program hasgraduated a decided that they needed to do something about the lack of trained cooks in this country. Thus in 1957, The classic learn could cuisine. With the supportof E. student Truman culinary Wright, PresidentAmerican and Managing Director of an The Greenbrier,where Rusch States United the in place no simply was there for European, were chefs all discoveredthat he Director, Food Executive became Rusch Hermann When Culinary Instructor for The Greenbrier’s Culinary Apprentice and Training Program Circa 1968 An excerpt written to students in The Greenbrier’s Culinary Manual, Werner G.Blatter, (The Greenbrier’s Culinary Manual, Hermann Rusch, Acknowledgement page)
Chefs WhoAreMoreThanJust
T
H
E CULINARY A
P
G PR R E
N
E T
E
I
N C
E
B S
H
R I P
P I R ER OGRAM than he who is will to ‘take iteasy,slidealong and take the first comfortable job that offers.’” value of every simple beginning step is likely to travel farther, win great rewards, more lasting satisfactions newthe concept….we say everythat apprentice and goal, high a chooses who tries tosee the final, related and appreciative with hisown staff; frank, reliable andamoney-maker for hisemployer. Thus we have a orchestrated menusas they change from day to day.He mustbealive-and-let-live Organization Man, fair to keep a constant, dependable control of portion and meal cost. And he must be a student of the well- determining the quantities of eachingredient needed to product anywhere from one to 5,000 portions,but and itsstorage as well asitspreparation andservice. He mustknow the mathematicsof food, not onlyin apprenticeship inevery station of the kitchen, butunderstands andcan supervise the procurement of food his served has only not who one is sought man The chef. of officer type commanding the forsearching is so ago the province of the chef was customarily limited to the actualkitchen itself, today management for “…there isanew, far wider andmore intensive international demand for capable, experienced chefs, especially environment: Apprenticeship isastrong program and will continue to encourage shared knowledge ina world class successful andsoughtafter in the jobmarket as their European trained counterparts. The Greenbrier apprentices were to embark. This program was created to make American trained chefsjustasgreat, But if you read deeper into the Manual, the Apprentice Program is the beginningof the journey that the Chefs Who Are More Than Chefs. What do we meanby that? Just this, that whereas ageneration or
The Greenbrier’s Culinary Manual, excerpt from the Introduction Circa 1968
T
H
E CULINARY A
P
G PR R E
N
E T
E
I
N C
E
B S
H
R I P
P I R ER OGRAM
Executive Pastry Chef, The Greenbrier Chef Jean-FrancoisSuteau dream. Thank you allandkeep practicing. of your accomplishment. I would like to thank allapprentices to let mebe partof that culinary The graduation of this program isabigreward for eachapprentice, and you shouldbeproud This year I had the privilege to watch Stephanie Hawkins grow so much knowledge and experience. and respect the namebecause everybody knows the Resort. off. You will be a Greenbrier Apprentice, a title you will keep for the rest of your life. Be proud of it made of. You will have to push yourself very hard, practice a lot every dayThis is and I the beginning promise ofit will yourpay career and you have 3 years to show the culinary world what you are 2020. Congratulation to allGreenbrier apprentices for completing oneof the mostchallenging year, Apprentices, Executive Chef, The Greenbrier Bryan Skelding Thank you again for all your dedication to this program. honest ambitionmaking your own mark in the culinary world. future proud. Continue to make aname for yourself. Continue to carry yourself with prideand opportunities. Continue to make allGreenbrier Culinary Apprentice graduate past,present and Continue to live. Continue to learn. Continue to take challenges given to you and mold them into in yourcareer. your drive, and your leadership we had an awesome year. I applaud all of you for this milestone have enjoyed watching you grow professional as chefs. Pleaseknow that because of your spirit, an was It honor graduates. to have eachof apprenticeyou inour program. Each Greenbrier of you brought auniqueaccomplishment 351 andI now and excellence hospitality of years 243 Through allof this, you made it through this program, one that will forever connect you with over is how fortunate we allhave been:blessed to beopen, to bebusy, to be working. pushed ourselves to embrace anew normal with positive energy. What I will remember of 2020 size of these challenges, we took them and turned them into opportunities to bebetter. We have To say that the year 2020provided us with challengesisanunderstatement. But nomatter the upon us while we watched changeeffect the hospitality industry. ourextendedaroundand families the world. Weuncertaintystruggled with the that was forced none of ushave experienced. These challengesaffected uslocally, within our state andnation There ismuch we can say about this past year. This 2020 year presented us with challenges Greenbrier Apprentices,
T
H
E CULINARY A
P
G PR R E
N
E T
E
I
N C
E
B S
H
R I P
P I R ER OGRAM CULINARY Chef Administrator &Food Purchaser Assistant Executive Chief Steward Main Dining Room Chef deCuisine Assistant Executive Pastry Chef Sam Sneads Chef deCuisine Jean Francois Suteau Prime 44Chef deCuisine Tournant Chef deCuisine Tournant Chef deCuisine Banquet Chef deCuisine Executive Chief Steward Nicholaus Truesdell Stewarding Supervisor Daniel Tatgenhorst Aaron McCormack Executive Pastry Chef Executive SousChef Kelvin Kornegay Randy Forsythe Meredith Flavin Bryan Skelding LEADERSHIP TEAM Jesus Vazquez Wesley Jessee Desarae Bittle Steve Mengel Chef deCuisine Crystal Wills Executive Chef
Luis Solorio
Nick Jones
T
H
E CULINARY A
P
G PR R E
N
E T
E
I
N C
E
B S
H
R I P
P I R ER OGRAM Aloysius Gunadi, Second Cook Cheryl Gum, Candy Chef Larry Griffith, Butcher Cook Joyce Granados Ambriola, Sushi Cook Nancy Graham, SousChef Hiram Gomez Ramirez, Forum’s SousChef Addie Goodrich,Cafeteria Chef Almir Godoy Coutinho, Second Cook Gillie Godfrey, LineCook Juanita Garcia Garcia, Second Pastry Cook Nilesh Gaikwad, Second Cook Paola Forero, Second Cook Jason Evans, Baker Sous Chef Ronnie Ennis, SousChef Andre Edwards, Drapers SousChef Amber Dunbar, Second Pastry Cook Michael ToddDillon, Samantha Debolt, Second Cook Debra Davis, Cafeteria Helper David Corralejo, Baker Cook Kendall Clendenen,Pantry Attendant Patricia Cilea,Baker Cook Aliana Cayton, Second Cook Alissa Bittinger, Second Cook Briceno, Manuel Arias Madelyn Austin, Addison Ambriola, Josefina Agbo, Second Pastry Cook Carlos Abad, Second Cook Second Pastry Cook Rounds SousChef Baker Cook Second Cook CULINARY BRIGADE
I Komang Putra, Second Cook Samuel Pratama, Second Cook Boipelo Pheto, Second Cook Rushikesh Pathade, Second Cook Rohan Parab, Second Cook Mario NinoDelgado, Second Cook Franchesca Nepomuceno, Second Cook Emily Munstedt, Second Pastry Cook Tshepiso Mokoena, Second Cook Pretty Moela, Second Cook Susanne Moats, Candy Cook Joyce McCormick, Pantry Attendant Sindisiwe Mbokazi, Second Cook Ziyanda Mavitana, Second Cook Billyjoe Marshall, Baker Cook Pompeyo Lozano Grados, Second Cook Yoldy Logito, Second Cook Ruth Leynes, Second Cook Mary Lewis, Pastry SousChef Gaurav Kumar, Second Cook I GedeKrisnanda,Second Cook Gurram Kavya, Second Cook Sandip Kashivale, Second Cook Simarashe Kamota, Second Cook Rakshit Hegde, Second Cook Edward Hawkins, Pastry Cook Gerson Gutierrez, SousChef Ni Nyoman Gunawan, Second Cook Albert Gunawan, Second Cook
T
H
E CULINARY A
P
G PR R E
N
E T
E
I
N C
E
B S
H
R I P
P I R ER OGRAM Xolisile Zulu, Second Cook Siddharth Zirange, Second Cook Mohammed Yousha, Second Cook Made Wedaswara,I Daniel Vaughan, Pastry SousChef Brenda Vaughan, Pantry Attendant Emma Vass, Second Pastry Cook Kadek Udiyana, Second Cook Vanessa Turner, Second Cook Louraine Tiongson, Pastry SousChef Adrian Tanaya, Perlyn Tabucol, Claude Cary Sweet, SousChef I PutuSupawan, Second Cook Ludwe Sipuka, Second Cook Nicholas Singleton, Second Pastry Cook Armando Silva Berlanga, Banquet SousChef Melisa Siedharta, Second Cook Ni Made Shintadevi, Second Cook Ravikant Shinde, Second Cook Brandon Shelt, SousChef Frances Scott, Pantry Attendant John Salarda, Second Cook Alex Robertson, Rounds SousChef Georgina Ramos Lopez, In Room Dining SousChef Akash Ramloo, Second Cook RamirezRuben Almazan, Ramiro Ramirez Gonzalez, SousChef Dipak Rajput, Second Cook Second Cook Second Cook Second Cook Banquet SousChef White Sulphur Springs, West Virginia (Head Baker, The Greenbrier) Deceased Harold Lynch Deceased Floyd Loving Christopher Long White Sulphur Springs, West Virginia (Pastry Chef, The Greenbrier) Retired Eric Crane Deceased James Carroll Retired, Clarksville, Ohio Marvin Barton Retired, Steelton, Pennsylvania Walter Schaffhauser Deceased Clarence Rush Deceased ClevelandF. Jester, Jr. White Sulphur Springs, West Virginia Retired (Sauce Chef, The Greenbrier) Stewart Alderman White Sulphur Springs, West Virginia (Pastry Chef, The Greenbrier) Dennis Lockhart Retired Vinton, Virginia Richard Kidd Deceased Joe Bostic Dalton, Georgia David Boone CULINARY APPRENTICESHIPPROGRAM CLASS OF 1963 CLASS OF 1959 CLASS OF 1961 Plainville, Connecticut Retired David Wuterich,CEC Deceased Chuck Y.Wong Retired Eugene Sharp Murrysville, Pennsylvania Charles Saller Springs, VirginiaHot Retired Ellis (John) Runyon Deceased Allan Knaggs Retired Pano I.Karatassos Deceased George Kaptis Carey Jones Leif Jacobson St. Mary’s, Pennsylvania Peter Garbic Punxsutawney, Pennsylvania IUP Academy of Culinary Arts Chef Instructor Gary Fitting, CEC, CCE, AAC Auburn, Michigan John DeHart Deceased Calvin Estep White Sulphur Springs, West Virginia (Line Chef, The Greenbrier) Retired Kenneth Carter Deceased Kenneth Boone PAST GRADUATES
CLASS OF 1966
T
H
E CULINARY A
P
G PR R E
N
E T
E
I
N C
E
B S
H
R I P
P I R ER OGRAM Deceased Eldridge Wooding WestAlderson, Virginia Retired Carroll Willis James Van Vuren,C.E.C. NewSouthampton, York Retired Robert Simmons Caldwell,West Virginia Retired Donald Shafer Vegas, Nevada Le Cordon Blue College of Culinary Arts Las Chef Instructor Richard Schneider, C.M.C. New York,New York Paul Hintersteiner Deceased Lacy Fruit Deceased Douglas, Jr.John Retired (Baker, The Greenbrier) William Defibaugh Deceased Leo Clifford Pasadena, California Casola,Salvatore Jr. Deceased Otis Carpenter Retired (Pastry Chef, The Greenbrier) Angela Caldwell George Barnett Milwaukee, Wisconsin Retired James Ambrosh CLASS OF 1969 Deceased Herbert Fox Retired William Fauns Costa Mesa, California American Restaurant Group (Research Group) Manager Daniel Derick William Dilley Johnstown, Pennsylvania Hiram G. Andrews Center Commonwealth TechnicalInstitute Educational Supervisor Jack Demuth Deceased John Chaney Edwin (Jeff) Chamberlain,III Ronald Bars Kentucky Burgin David Alfredsson Greensboro, North Carolina Retired Donald W.Tingler Charlottesville, Virginia Rod Stoner, LLC The Greenbrier) (Vice President -Food &Beverage Retired Rodney G.Stoner FrontRoyal, Virginia Christendom College Executive Chef Ronald Steckman Jamestown, Kentucky Stanley Sciegaj Brecksville, Ohio Thomas Risk Retired John Ray CULINARY APPRENTICESHIPPROGRAM CLASS OF 1973 Pittsburgh, Pennsylvania Chef/Owner, Wise County Biscuits James Wolfe (Retired -Butcher), The Greenbrier William VanHoye Deceased Charles Toliver Sausalito, California Chef, Sausalito Yacht Club Ronald Paris Medina, Ohio Culinary Services &Solutions, Inc. Michael L.Minor, C.E.C., A.A.C. Deceased William Minnieweather Deceased Charles Mackles Deceased Marshall, Jr.John Orlando, Florida John E.Linn Deceased Rudy Johnson (Retired—Baker)Greenbrier The David Honaker Huntington,West Virginia James Harris Uncasville, Connecticut Pastry Chef, Mohegan Sun Casino Gesualdo, Jr.Joseph Libertyville, Illinois James Galina White Sulphur Springs, West Virginia Brooks Windon Vickie (Cold Meat Chef, The Greenbrier) Retired Richard Arnold PAST GRADUATES
CLASS OF 1976
T
H
E CULINARY A
P
G PR R E
N
E T
E
I
N C
E
B S
H
R I P
P I R ER OGRAM White Sulphur Springs, West Virginia (Line Cook, The Greenbrier) Retired Gary Ray Seattle, Washington District Executive Chef atSodexo David Pisegna,C.E.C., C.C.E. Pittsburgh, Pennsylvania The Twentieth Century Club Executive Chef Bennie Parker CaliforniaSan Jose, Ronald Morrison Parkersburg,West Virginia HospitalSt. Josephs Executive Chef Robert Milam The Greenbrier Chef Administrator &Food Purchaser Steven Mengel Flagstaff, Arizona Chef,Grill Adobe Paul Malone St.Albans, Vermont Chef, Mimmo’s Pizzaria andRestaurant Jean Kegler Avondale, Arizona Estrella Mountain Community College Faculty Culinary Arts Jon Hill,C.E.C. Moreno Valley,California Richard Haman Greer, SouthCarolina Partner Fire Foodservice Management, LLC Peter Dixon Singapore President, Strategic Leisure Partners, Ltd. Kenneth Creighton WestAlderson, Virginia Retired Griffin Cole Delray Beach, Florida Robert S.Starkey Rockville, Maryland Donnie L.O’Brien Deceased George Nessif Winston-Salem, North Carolina Forsyth Country Club Executive Chef Michael Mort The Greenbrier Retired Bualai Mayo Retired Kenneth Juran Hartford, Connecticut Saint Francis Hospital Executive Chef of Food andNutrition Peter Humphrey, C.E.C. Charleston, SouthCarolina Cacao’sChocolate Artisan Chef Mark W.Gray Rochester Hills,Michigan Kusch Food Service Chef Manager Joseph M.Barone Manchester, Massachusetts P.J. Auclaire Associates Food Broker J.Philippe Auclaire Deceased John Sipple Deceased Junior Sams (Pastry Chef, The Greenbrier) Retired Edward Sams Rhame, Jr.William CULINARY APPRENTICESHIPPROGRAM CLASS OF 1979 Michael Tuma Pittsburgh, Pennsylvania All inGood Taste, Inc. Owner/Chef Robert Sendall Colorado Springs, Colorado Hospital of Colorado Springs Director of Nutritional Services Rehabilitation David B.McHenry Lewisburg,West Virginia Owner of Blackwell’s Catering Lee Ann Lewis Rodgers KentL. Johnston Isle, VermontGrand Sales Associate, Sysco Foodservice JoJenkins Anna Larry W.Hawkins White Lakes, Michigan Chef/Owner, Chef’s Cuisine Hall Michael A. Grand Rapids, Michigan Gordon Food Service Customer Development Specialist Michael D. Garr NewBatavia, York Chef/Owner, Delavans William S.Cultrara Dean Shaefer Walnut Creek, California James Morse Dearborn, Michigan Robert Kaplan William Hauser Donald Benson, C.E.C. PAST GRADUATES
CLASS OF 1980 CLASS OF 1981
T
H
E CULINARY A
P
G PR R E
N
E T
E
I
N C
E
B S
H
R I P
P I R ER OGRAM New York,New York Oyster Bar -Grand Central Terminal Pastry Chef D. WrightJeffrey Hickory, North Carolina Linville Ridge Country Club Executive SousChef Douglas P. Usko RonW. Yakshe Honolulu, Hawaii Chef/Owner,Alan Wong’s Restaurant Alan Wong Cincinnati, Ohio Chef,Corporate Vohkle Veneer SwortwoodMary Jean Ft. Collins, Colorado PBS at Whole Foods Market Sheila Stanford-Nawrocki Nashville, Tennessee Executive Chef, Richland Country Club Dean Pugel Richard E.Long Shepardstown,West Virginia Owner/Operator, W.B. Lanham Catering Wesley Lanham Lancaster, Pennsylvania Pastry Chef, Lancaster Country Club Pansy L.(Coleman) Michaels Elkton, Maryland Margaret Brown Belmonte CLASS OF 1982 Palm Beach, Florida The Everglades Club Purchasing Manager/Chef Ethan Hileman Houston, Texas Art Institute of Houston Hospitality/Business Instructor Francisco R.Cervantes CLASS OF 1983 Long Island, New York Lessing Corporation Catering Chef Felice Levy Pesci Salt Pointe, New York Chef/Owner, Sweet Occasions Donna Hall Garnero Waynesboro, Virginia Kent Gorsuch Chicago, Illinois Lettuce Entertain You (Petteriane’s) Corporate Chef Mark Dorian Kamuela, Hawaii Chef, Mauna Lani Ritz-Carlton John R.Smith, Jr. NewIthaca, York Taughannock State Park Owner, Taughannock Farms Inns Thomas P. Sheridan Hagerstown, Maryland Executive Chef, Fountainhead Country Club J. ToddReynolds Hayesville, North Carolina The ChopHouse Restaurant Owner andChef James Reaux Antonio,San Texas Chef, La Cantera Resort &Spa Timothy P. Ottaviani Akron, Ohio Portage Lakes Career Center CulinaryArts Teacher Laura Miller-Hannah Clarksburg,West Virginia Culinary Coordinator, Pierpont College Jay Mahoney, C.E.C. Rock Hill,SouthCarolina Owner/Chef, Thyme For A Sue Chef Sue Keane Hickson CULINARY APPRENTICESHIPPROGRAM CLASS OF 1984 Brugges, Belgium The Moveable Feast Catering Co. Chef/Owner Marie VerdonkschotRenee Solano Beach, California Pamplemousse Grille Chef Owner Jeffrey K.Strauss Guilford, Connecticut President, Magnolia Management Systems Smith Scott A. Lock Sheldrake, New York Sullivan County Community College Professor of Culinary Arts MarkSanok Anthony Kitty Hawk, North Carolina District Manager, USFoodservice PeterRaskin J. Deceased Daniel McKayhan Oklahoma City,Oklahoma University of Central Oklahoma College of Liberal Arts at Emeritus Professor Jessica A. Sheetz Nguyen Chapel Hill,North Carolina University of North Carolina atChapelHill Executive Chef KeithPottmeyer A. Deerfield Beach, Florida Ann McConahy Errant Hyde Park, New York The Culinary Institute of America Chef Instructor Garnero Michael A. Denver, North Carolina Blue Star Resort andGolf Kitchen Manager PatrickFea J. Portland, Oregon William C.Eklund PAST GRADUATES
CLASS OF 1985
T
H
E CULINARY A
P
G PR R E
N
E T
E
I
N C
E
B S
H
R I P
P I R ER OGRAM Ronkonkoma,New York Quality KingDistributors Corporate Chef Jean M.Stump-Dull Williamsburg, Virginia Banquet SousChef, KingsmillResort Jonathen Ater Baltimore, Maryland Owner, SalsaGrill/Angle Catering Jay Angle Telluride, Colorado Executive Chef, Harmon’s Restaurant James Ackard Deceased D. WongRobert Springfield, Missouri Cox Health Manager, Plaza Café Jennifer C. Turner Hateley Rounds SousChef, The Greenbrier Claude Cary Sweet Uniontown, Pennsylvania Chef/Owner, Peter’s Torch Light Peter D. Phillipy Alexandria, Virginia Sales, Mazo-Lrech Company Kevin T.Mortensen Cleveland, Ohio General Manager/COO, The Union Club Lawrence T. McFadden, CMC North Palm Beach, Florida Executive Pastry Chef, Lost Tree Club Krauth WalshMichelle Charlotte, North Carolina Sous Chef, The Palm H. JulianScott “de Quay” Restaurant, Chicago, Illinois Chef/Creator/Owner David DeQuay CLASS OF 1986 CLASS OF 1987 Napa Valley,California Culinary Institute of America atGreystone Professor-Culinary Arts B.H. WongThomas Charlotte, North Carolina Master Instructor, Johnson & Wales University FrederickJ. Tiess WestCharleston, Virginia Owner, Bridge Road Bistro SherriTalbott Wong Breckenridge, Colorado Chef, Village atBreckenridge Resort Robert Kolb Lewisburg,West Virginia Lisa R.Carter Pittsburgh, Pennsylvania Executive Chef, DuquesneClub Keith Coughenour Hobe Sound,Florida Owner, Style Ice Dean Carlson North Palm Beach, Florida Executive Chef, Lost Tree Club Brian Walsh Hollywood, Florida Owner, Angelfish Inn Stephen Valentine Deceased Peter Schumacher Palm Beach, Florida The Everglades Club Director of ClubhouseOperations Russell Scott, CMC Beach, Virginia Virginia Daniel Moynihan West Palm Beach, Florida Cheney Brothers Inc. Sales Representative Robert Iseli White Sulphur Springs, West Virginia Thomas Cary CULINARY APPRENTICESHIPPROGRAM CLASS OF 1988 Kamuela, Hawaii Executive SousChef, Merriman’s James R.Black, III Vero Beach, Florida Garde Manger Chef, John’s Island Club Frank W.Bauer Beach, Virginia Virginia S. AucoinStacey Breckenridge, Colorado Executive Chef, Village atBreckenridge Resort C. Anderson Mark Lewisburg,West Virginia Teacher atEastern Greenbrier MiddleSchool Eleonore TurnerSams Nashville, Tennessee Executive Chef, Nashville Hilton Matthew W.Simonds Carlsbad, California Sous Chef, Four SeasonsResort Joseph Oldham Rockville, Maryland Restaurant Chef, Congressional Country Club Sahas Olafson Maier Gary J. Coos Bay, Oregon Oregon Coast Culinary Institute Executive Director Shawn Hanlin WestElkins, Virginia Davis &ElkinsCollege and Conference Center, Assistant Director of Graceland Inn Executive Chef/Instructor and Melanie Campbell, C.E.C. State College, Pennsylvania Sous Chef, Penn State Conference Center James Brokenshire CLASS OF 1989 PAST GRADUATES
CLASS OF 1990
T
H
E CULINARY A
P
G PR R E
N
E T
E
I
N C
E
B S
H
R I P
P I R ER OGRAM Pebble Beach, California Sous Chef, The Lodge atPebble Beach Marc A.Takahashi Ronceverte,West Virginia Paulette SalesMcNeely New York,New York Executive Chef/Partner, Union Square Cafe Carmen Quagliata Colorado Springs, Colorado Tavern Chef, The Broadmoor Dave R.Huebner Monterey, California Executive Chef, Naval Post Graduate School Hugh P. Butler Coral Springs, Florida Owner, All GoodBBQ Kenneth L.Black Washington, DC National Harbor Executive Chef, The Gaylord, Spychalski David J. Grand Bend, Ontario Sole Proprietor, F.I.N.E. Restaurant Erryn Shephard Hinton,West Virginia Tariqu S.Shammaa Lancaster, Pennsylvania Personal Chef atSteven Painter Steve Painter Lima, Ohio Chef, Uptown Catering Christopher D. Glass Las Vegas,Nevada Chef deCuisine, Tender atLuxor Las Vegas Kenneth C.Fazel NewMerrick, York Owner, David Josephs Catering, Inc. Joseph Farahat Mystic, Connecticut Executive Chef, Mystic Aquarium Trad S.Dart CLASS OF 1991 San Antonio,San Texas Oak HillsCountry Club Executive Chef, Dirk Troop Shannon Solomon Poland Daniel Rykaczewski Pittsfield, Massachusetts Owner of Baba Louie’s (3) Paul Masiero Masury, Ohio Sub-Zero “Hand Crafted” Ice Sculptures Owner Jeffery Kaiser Louisville, Kentucky David Clark Ronceverte,West Virginia Michelle Masters Chicago, Illinois Sous Chef, Spruce Gary P. Miller Jupiter, Florida The Clubat Admirals Cover Executive SousChef Marc Lombardini WestDaniels, Virginia Genesis Rehab Services Director of Food Service Michele Koeniger Kohala Coast, Island of Hawaii Mauna Lani Bay Hotel Canoe House Rounds Chef Stephen Cradler Greensboro, North Carolina BennerLaurie John CULINARY APPRENTICESHIPPROGRAM CLASS OF 1993 CLASS OF 1992 Fairmont,West Virginia The Fairmont Field Club General Manager Brian Floyd Oxford, Maine Chef atLatitude 38Bistro &Spirits Nick Burgess Des Moines, Iowa Des Moines Golf &Country Club Executive Chef John Bell Steamboat Springs, Colorado Steamboat Grand Resort Corporation Executive Chef C. WyantWilliam Denver, Colorado Chef Instructor, Culinary College of The Rockies Kristin M.Sammon San Francisco, California Chef/Manager atGuchenheimer Elizabeth A. O’Connell Herrick Roswell, Georgia Consultant,Industrial Access Miles Heath A. GrandColorado Junction, Aspen SkiingCompany Executive Chef Juan R.Martinez New York,New York Pastry Chef, La Grenouille Sabina Katz Mililani, Hawaii Owner of Elmer Guzman’s Island Cuisine Elmer C.Guzman Rochester,New York Wegmans Food Markets Culinary Director of Restaurant Christopher Brandt PAST GRADUATES
CLASS OF 1994 CLASS OF 1995
T
H
E CULINARY A
P
G PR R E
N
E T
E
I
N C
E
B S
H
R I P
P I R ER OGRAM GulfShores, Alabama Executive Chef, Spectrum Resorts John Hamme Sarasota, Florida Heritage Oaks Golf &Country Club Chef, Executive Matthew Beard Tampa, Florida Executive Chef, Tampa Yacht andCountry Club CarlosCEC Addarich, Phoenix, Arizona Chef, Terra Farm andManor James Porter Boca Grande, Florida The Pink Elephant, The GasparillaInn Executive Chef andManager Robert Plesh Private Chef, The Clark Family Nathaneal Nault Lancaster, Pennsylvania Executive Chef, Lancaster Country Club Greg Myers Melbourne, Australia Worldwide Event Consultants Daniel Fingerhut Deceased Daniel Campagna Lewisburg,West Virginia Todd Wagner Stefan Smith Mount Laurel, New Jersey Healthcare Services Group Area Executive Chef Fred Kellerman Naples, Florida Royal Poinciane Golf Club Director of Culinary Ops Scott Haegele CLASS OF 1996 CLASS OF 1997 Huntington,West Virginia Executive Chef Guyan Golf &Country Club Robert Poff Colorado Springs, Colorado Chef, Broadmoor Resort Richard Han Enid, Oklahoma Oakwood Country Club Andover, Kansas General Manager, Flint HillsNational Golf David North The Greenbrier Casino Dealer Thomas Moats Baltimore, Maryland Director of Hospitality for GenesisHealthcare East Div. Executive Chef Richard Hoffman Lahaina, Hawaii The Westin La Paloma Director of Food &Beverage Garrett Fujieda Honolulu, Hawaii Foodland Supermarket Vice President &Chief Food Officerr Keoni Chang Harrisburg, Pennsylvania Executive Chef, Hershey Italian Lodge Jim Woltman Hattiesburg, Mississippi Hattiesburg Lake Terrace Convention Centre Food &Beverage Consultant Eoin Redmond Naples, Florida Executive Chef, Grey Oaks Country Club Christopher Mark Jersey City,New Jersey Hyatt Regency Jersey City“On the Hudson” Executive Chef Catherine Kearney CULINARY APPRENTICESHIPPROGRAM CLASS OF 1998 CLASS OF 1999 Virginia, Georgia andFlorida Rosendale Collective, Richard Rosendale, CMC Boca Grande, Florida General Manager, The GasparillaInn andClub Jon Reecher Charlottesville, Virginia Chef/Owner, C&ORestaurant Dean Maupin CaliforniaSan Jose, Executive Chef, SAP Center Charles Lacad Nashville, Tennessee Executive Chef andCo-Owner Lockeland Table Hal Holden-Bache Brisbane, Australia Instructor, University of Queensland Matthew Brenner Ink Sack,STRFSH Los Angeles, California Chef, Estvany, Voltaggio Brothers Steakhouse, Michael Voltaggio Charlottesville, Virginia Poff Mary Thomas NewJamaica, York Executive Chef, HMSHost Robert Rivard Springs, VirginiaHot Managing Partner, Snead’s 1912 President and CEO, LCdO Inc. Kyle Krieger WestDaniels, Virginia Executive Chef, GladeSprings Resort James Henderson WestCharleston, Virginia Instructor, Carver Career Center Thomas Grant Beach, Virginia Virginia General Manager atIMGoing Eve Cohen PAST GRADUATES
CLASS OF 2000 CLASS OF 2001
T
H
E CULINARY A
P
G PR R E
N
E T
E
I
N C
E
B S
H
R I P
P I R ER OGRAM Salem, Virginia Medical Facilities of America Corporate Dining Service Manager Lynette Sherman The Greenbrier Sporting Club Executive Chef Jered Miller Beverly Hills,California Executive Chef, Hotel Bel-Air Michael Treanor Portland, Oregon Executive Chef, LeChon Restaurant Jaco Smith Keswick, Virginia Executive Chef, The Glenmore Country Club Fred Nussbaum Ocean Reef, Florida Executive Chef, Residence Club Andrea Mallon Griffith Washington, DC Executive Chef, The Sulgrave Club Timothy Loveland Lynchburg, Virginia Chef andOwner, Country Smoak Kenneth Hess Bonita Springs, Florida Executive Chef, Palmira Golf Club Erik Baker Chef, Myrtle Beach, SouthCarolina Corbett Rourk Santa Rosa, California Executive Chef, True North Health Center Ramses Bravo Boone, North Carolina Appalachian State University Executive Chef, Catering Anthony Bates CLASS OF 2003 CLASS OF 2002 Rye, NewRye, York Senior SousChef, Westchester Country Club CECHansun Jo, San Francisco, California Eurest-Compass, CharlesSquab Chef deCuisine Brandon Armstrong West Palm Beach, Florida Sous Chef, The Everglades Club Frank Paris Charlottesville, Virginia Executive Chef, Farmington HillsCountry Club Michael Matarazzo Charlottesville, Virginia Mountain TopMontessori Garden to Table Chef Instructor Hannah Lanek Matarazzo C.C. Palm Beach, Florida Executive Chef, Everglades Club Drew Garms Weekapaug, Rhode Island Executive Chef, Weekapaug Inn Scott Cummings Deceased Michael Benevento Pittsburgh, Pennsylvania Jack Martin Inn Camden, Maine Executive Chef Natalie’s atCamden Harbour Christopher Long Charlottesville, Virginia Executive Chef, LifeWorks Restaurant Group Bryan Kelly Lewisburg,West Virginia Executive Chef, The French Goat Stephen Gustard CULINARY APPRENTICESHIPPROGRAM CLASS OF 2006 CLASS OF 2004 CLASS OF 2005 Cleveland, Ohio Owner, Eddie Tancredi Culinary Inc. Eddie Tancredi City, TennesseeJohnson Chef andOwner of Juniper Matthew McGhee Philadelphia, Pennsylvania The PhiladelphiaCricket Club Executive SousChef John Ferguson NewBarrington, Jersey Executive Chef, Spring Lake Golf Club Brendan Arenth West Palm Beach, Florida Top Regency Wholesale Homes Matthew Stephens COO Atlanta, Georgia Owner of SoGoodFood Group Steven Halliday Stuart, Florida Executive SousChef, Sailfish Point Club Hanhu Jo Atlanta, Georgia Graduated Research Assistant, Georgia Tech Patrick Goley Charlotte, North Carolina Chef andOwner of Sweet Lew’s BBQ Lewis Donald Greensboro, Georgia Restaurant Chef, Ritz-Carlton Aaron Baxendale Waianae, Hawaii The Queen’s Medical Center Executive Chef/Operations Manager Arin Antonio Fort Myers, Florida The ClubatMediterra Director of Culinary Operations Joseph Albertelli PAST GRADUATES
CLASS OF 2008 CLASS OF 2007
T
H
E CULINARY A
P
G PR R E
N
E T
E
I
N C
E
B S
H
R I P
P I R ER OGRAM Boca Grande, Florida Executive Chef, Belle Meade Country Club Seth Shipley Charlotte, North Carolina Corporate Chef for Electrolux Corey Siegel Hilton Head, SouthCarolina Guide for Outside,Hilton Head Jeremy McGarry Riviera Maya, Mexico Executive SousChef, Unico 20°87°Hotel Dalmain Grant Miami, Florida Culinary Director, Marcus SamuelssonGroup Tristen Epps Dolores, Colorado Executive Chef, Dunton Hot Springs Brian Wallace Slippery Rock, Pennsylvania Avi Food Systems Executive Chef ,SlipperyRock University David Uram Sarasota, Florida Executive SousChef, The Ritz-Carlton Caleb Taylor Paul Ray, CCC Charleston, SouthCarolina Chef, Central Restaurant Jason McGarry St. Louis, Missouri Executive Chef, Tempus Restaurant Benjamin Grupe Roanoke, Virginia Asst Banquet Chef, The Aria Lisa Daniels Hollywood, Florida Owner/Head Designer @Lux Cakery Myriam Charles Charlottesville, Virginia Founder/President of Culinary Concepts Antwon Brinson CLASS OF 2009 CLASS OF 2012 Palm Beach, Florida Sous Chef, Everglades Club Peter Haynes West Palm Beach, Florida Pastry Chef Consultant Devin Cowan Key Largo, Florida Lead Chef, Key Largo Anglers Club Harold Steffenhagen Pittsburgh, Pennsylvania Chef deCuisine, Rolling Rock Club Joe Peroney Austin, Texas AT&T Executive Education &Conference Center Executive Chef Derek Desko Las Vegas,Nevada Sous Chef, The Cosmopolitan of Las Vegas Justylyn Alair Richmond, Virginia Chef/Owner, ElyaRestaurant Daniel Sterling Wyoming Executive Chef, The Farm atBrush Creek Angus McIntosh Austin, Texas Executive Chef @Le Politique Gerard Kenny Arizona, Mobile Owner, Aioli Gourmet Burgers Food Truck Thomas D’Ambrosio Naples, Florida Sous Chef, Mediterra Stephen Bush NewBrooklyn, York Creative Director atPlusUltra Jimmy Tran CULINARY APPRENTICESHIPPROGRAM Class of 2013 Class of 2014 Class of 2015 Lancaster,New York Chef deCuisine, Country Clubof Buffalo Joseph Sledz Baltimore, Maryland Chef/Owner, Crossroad Bistro Food Truck Nicole McKee Houston, Texas Executive SousChef, Royal Oaks Country Club Morgan Heneghen Steamboat, Colorado Pastry SousChef, Sauvage Sarah Helzer Pastry SousChef, The Greenbrier Mary Lewis Cleveland, Ohio Sous Chef, The Union Club Siddhesh Darge Atlanta, Georgia Bartender, CEllets Steakhouse Nile Walker Chicago, Illinois Pastry Chef, The Chocolate Academy Megan Bell The Greenbrier Assistant Executive Pastry Chef Desarae Bittle Edina, Minnesota The Interlachen Country Club Executive SousChef Patrick Chuckas The Greenbrier Main Dining Room, Chef deCuisine Jose Solorio Weekapaug, Rhode Island Sous Chef, Weekapaug Inn Salvatore Brucculeri PAST GRADUATES
Class of 2018 Class of 2016 Class of 2017
T
H
E CULINARY A
P
G PR R E
N
E T
E
I
N C
E
B S
H
R I P
P I R ER OGRAM Rounds SousChef, The Greenbrier Alex Robertson Chef deCuisine, The Greenbrier Nicholaus Truesdell The Greenbrierr Pastry SousChef Louraine Tiongson The Greenbrier Rounds SousChef Addison Ambriola Class of 2019 I bleedGreenbrier green. is always time to make itright. Sojustremember make it nice or make it twice. whether or not itisnice, then itprobably needs to bemadeagain.Don’t beafraid to holdeachother accountable. There quality.best ouris apprenticesIt as job graduatesand neverto sacrifice quality of product. If you ever have question to suffer. Working at The Greenbrier hasalot of weight to it, this truly isa world classhotel and the guestsdeserve that that you need to doother things to get ready for service or ashowing. Italsomeans to never let the quality of food saves time That valuable again. it make have then to you time, won’t first the nice Ifit makeyou it. behind weightmuch saying hasmadeaprofound impactonmeat the hotel. What Ilove about this sayingis that itissosimplebuthas always has the schedule for the next week, but there isasaying written on that says “make itnice or make it twice”. This When I was anintern at The Greenbrier I was working atPrime44 West and there isa white board in the kitchen that me tonight. with and that isabeautiful thing. Inever thought that I would grow this close to my brother andsister that are graduating You will spend more holidays and birthdays with them than you will with your own family. In fact, they will become family walls of this incredible resort. Also don’t forget to watch out for your brothers andsisters in the apprenticeship program. questions. They are ready to helpall you need to doisask.If you have any questions the answers can be found within the so beready to fail, butalways learnsomething when you fail. Don’t forget to call upon the upperclassmen. Ask them learn-ingalways are youcooking In yourperfectcraft. to and newthings learn to here is program Rememberthis that graduate with, what matters mostis that you dograduate and that you grow. couldalways be worse. Justremember toembrace process.the At ofend the daythe doesn’tit matter medal what you don’t. If you ever feel like quitting you justneed to talk to someoneandremember we have allbeenin your shoesandit year ishard, butitonly gets harder from here. There are going to be times where you are going to want to quit,but this year has went really fast, but this was the hardest thing you have ever done. And you are Dear proba-blySophomores: Congratulations! right. YouSophomore have made it through your first year. I am sure at this point you are thinking that fellow classmates: we madeit. Thank for somegreat times, memories,andeverything we have shared together. me I when was workingon threeofhours just sleep, trying tomake everything per-fect so couldI that mydo best. Tomy the whole way thru methis program. Partfor of there me feels like being half offor Samantha this medal and plate is hers. She has been putting up withfiancé my thank to want also I holidays. the on me see come to travel to willing and out, given memenus,recipes, andlife advice. Ialso want to take aminute to thank my family for beingsounderstanding I want to take aminute to thank everyone who hashelpedmeget here tonight. Especially to allof the chefs that helpedme
Letters fromtheSeniorApprentices
T
H
E CULINARY A
P
G PR R E
N
E T
E
I
N C
E
B S
H
R I P
P I R ER OGRAM – Kayleb Band what itmeansonce you get here andIcouldn’t behappier to beapartof this brother hood. to make it these next three years? Well one thing is for sure you will learn the term push yourself you will understand The Greenbrier for entrusting inme to pass the torch in this program itisa true honor to me.Do you have what it takes my neck. The amount of knowledge you will get these next three years isnext to noneand for that I would like to thank My greatest accomplishment to date isbecoming aGreenbrier Apprentice graduate and wearing this green medalon to graduation and you get to seeall the hard work pay off you see why itis worth it. lot of grueling hours working together. Just to get every last detail right no matter how long it takes. Then once you get you need to go up to the bunker. You are now a commis to someone so follow them and help them get to graduation a minute you spend here and soak everything in like a sponge. Just go cook and have fun but don’t forget after that shift That was saidbecause you will need those peopleclose to you to keep you going,Iknow Idid.But also value every to you.close to pursue my dreams and never give up, so this night is for you. I tell you this because you will also need those people unfortunately, shecould not be with ussheisinabetter place now. But Ijust want to thank her for always telling me watchshe and wasproud.so We talkedabout daythis howand much so she wouldbe there gradu-atetome see but to my great grandmother. She is the person who raised me.She got to come to graduation my sophomore year to I could not have doneit without you. But there isoneperson who’s not here tonight. I want to dedicate this night So, to be here giving this speech to you means I have made it. I would like to thank everyone who helped me get here graduate whatevertakes.it seniors very much this year if it weren’t for them, we wouldn’t behere together we told eachother that we are going to program are very important because you will bespendingalot of countless hours with them. Ihave leanedonmy fellow rewarding next this are in to most who people you the in knowway. the of is but cookto need things Onefirst the you you are about to embark onasa culinarian. These next three years will be some of the hardest times you face asa I have to tell you the truth as I’m typing this letter, I have a huge smile on my face. Just to think about the commitment just have to commit, putinsomeserious work, andasalways: Push Yourself. by in the blink of an eye and you will reflect on how much you’ve learned and how far you have come. It’s worth it - you goes it eternity,but an like sound mayapprentice-shipof threeyearsrocky, and is road The individual. well-rounded and mature, a respectable, as flourish and relationships, create you, within had know you didn’t you confidence find journey,onlywell.foras not a You yourperson is career,culinaryleader,a forIt experience.a but growas you as will it all worth it. The prideincreating agreat dish, the brotherhood with your fellow apprentices, and the growth you will near-ly seem it may at times impossible. expectationsThe are arehigh, and hours responsibility long, the the great.is payoff,The howev-er, and makes difficult extremely obviously is program apprenticeship this Sophomores: the To perseverance comes growth. Sometimes, basis. daily when near things are really a hard, instead on of myself com-plaining I to just shrug my and shoulders apprentices, and say, fellow my “push yourself.” to culinarians, fellow In hardship to and saying myself find I hour of a brutal dinner service and encouraging the people around you in the lastprocess. the “Push through attitude Yourself”positive a keeping as is an expressionsimple as be could It PJs.youron put and home go is do wanttoyou extra hour or two after work to organize your equipment in the bunker andmake aprep list,even though the only thing make sure itis the absolute bestitcan be,even though the originalmight have beenpassable.Maybe itisstaying an set new goals,andovercome new obstacles every day. Whether itisreworking adishmere hoursbefore ashowing to foryourself,set subcon-sciously have you limits the past Tome. push to Greenbriermeans Apprenticeship The what come to find comfort phrase. in simple It’s phrase the a of encouragement, of it determination, and fully encapsulates Over the last three years here at The Greenbrier, “Push Yourself” has become my mantra. I’ve fully embraced it and have What if Iamatmy limit? I found it to beextremely irritating. What if Idon’t want to pushany harder? What if Ican’t pushmyself any harder? sleep. And in those times the last thing you want to hear from a coworker or fellow stintapprenticewithout long ridiculously a is orservice,really “push rou
Letters fromtheSeniorApprentices
T
H
E CULINARY A
P
G PR R E
N
E T
E
I
N C
E
B S
H
R I P
P I R ER OGRAM –Nathan Williams – DarbyBlount
T
H
E CULINARY A
P
G PR R E
N
E T
E
I
N C
E
B S
H
R I P
P I R ER OGRAM