Resort Food Executive Committee


Greenbrier Graduates Six Apprentices

41st Graduation, January 22 & 23, 2016

Greenbrier Apprentices
Greenbrier Apprentices

RFEC congratulates the six Greenbrier culinary apprentices that graduated from the Greenbrier's prestigious apprenticeship program.

We also thank the Greenbrier and their Executive Chef, Bryan Skelding, for providing us with 200 photos of the competition and awards ceremony. The slideshow can be viewed on our Photos - Apprentices page

The Pastry Competition was held in Greenbrier's Exhibit Hall from 7am-5:30pm on the 22nd.

Cold Food was due up at 8am on the 22nd in the Culinary Arts Center.

The Hot Food Competition was in the Main Kitchen from 11am-4pm on the 23rd.

The Awards Ceremony and Gold Service Dinner were held the night of the 23rd in the Chesapeake Hall.

Diplomas were awarded to the young culinarians who successfully completed The Culinary Apprenticeship Program.

Graduates (left to right) Nicole McKee, Morgan Heneghan, Peter Haynes, Devin Cowan, Sarah Helzer, Joseph Sledz

The apprentices were judged by the following distinguished culinarians:

  • Mr. Lawrence McFadden, C.M.C.
    General Manager/COO The Union Club Cleveland, Ohio
  • Mr. Rudy Speckamp, C.M.C.
    Lecturing Instructor The Culinary Institute of America Hyde Park, New York
  • Mr. Stafford T. DeCambra, C.E.C., C.C.E., C.C.A., A.A.C.
    National Culinary Team USA – 2016 Youth Team Manager Atmore, Alabama
  • Mr. Nathaniel Reid
    Owner and Pastry Chef St. Louis Baking and Pastry, LLC St. Louis, Missouri
  • Mr. Sylvain Leroy
    Corporate Pastry Chef Paris Gourmet Carlstadt, New Jersey

The Greenbrier