Resort Food Executive Committee


Greenbrier Graduates Four Apprentices

42nd Graduation, January 27, 2017

Greenbrier Apprentices
Desaraé Bittle

RFEC congratulates the four 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 113 photos of the competition and awards ceremony.

The photo slideshow of this event can be viewed on our Photos - Apprentices page.

A Quote From A Graduate:

Desaraé Bittle:

It has been a long three years; the road through my pastry apprenticeship had quite a few boulders along the way.

There were ups and there were downs, but the knowledge that I have gained through my experience has mad the journey more than worth it.

This apprenticeship has helped me professionally and personally.

Graduates (left to right) Salvatore Brucculeri, Jose Solorio, Patrick Chuckas, Desaraé Bittle

The apprentices were judged by the following distinguished culinarians:

  • Mr. Hartmut Handke, C.M.C.
    Retired - Columbus, Ohio
  • Mr. Lawrence McFadden, C.M.C.
    General Manager/COO, The Union Club - Cleveland, Ohio
  • Mr. Daniel Hugelier, C.M.C.
    Owner of Wild Season, Consultant at David Meyers Associates - Detroit, Michigan
  • Ms. Christina Nicosia, C.E.P.C.
    Leading Baking & Pastry Instructor, Louisiana Culinary Institute - Baton Rouge, Louisiana
  • Mr. Eric Snow
    Executive Pastry Chef, Grand Hyatt Kauai Resort & Spa - Koloa, Hawaii

The Greenbrier