September 11, 2017
"I couldn't be more proud to be involved with this national program," stated executive chef at The Hotel Hershey, Ken Gladysz. "Being able to provide on-the-job training for our future chefs is a fundamental part of their education, and all of us at Hershey Entertainment & Resorts are honored to teach and guide these students."
The ACF apprenticeship program was started in 1974 and is a combination of classroom instruction and on-the-job training that helps to mold young culinarians into future chefs. Chef Gladysz and the other chefs of HE&R will train the students to industry standards while helping to develop their culinary skills.
June 20, 2017
...But the biggest news this year is the August grand opening of Fairway One, a new hotel within the Lodge at Pebble Beach hotel. Fairway One is a 38-room compound along the left side of the first fairway, with 30 rooms in three two-story buildings, and eight in two luxurious four-bedroom golf cottages - a fixture at several top resorts but a first here, and absolutely perfect for the foursome on their dream vacation.
March 31, 2017
Peter Wynia, the Woodstock Inn's Culinary Legend, retires after 50 glorious Years!
Our longtime RFEC Member Chef Peter Wynia exchanged his Toque for a set of golf clubs and is rewarded with a lifetime membership to the Woodstock Golf and Country Club.
January 27, 2017
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 submitting this article, documentation, and photos.
March 6, 2016
On Sunday, March 6, 2016, the Virginia Chefs Association held its annual Gala Awards Dinner at Waypoint Seafood and Grill in Williamsburg.
This event honors those VCA Members who excel in perfecting their culinary craft.
January 22 & 23, 2016
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 submitting this article and photos.