VANDERBILT VIRTUAL SCHOOL presents “CAREERS in CULINARY ARTS” in the CAREER CONVERSATIONS videoconference series.
Register online at: http://www.vanderbilt.edu/virtualschool/registration.htm
Please feel free to share this announcement with your colleagues.
Videoconference: “CAREERS in CULINARY ARTS”
Presenter: Executive Chef Gregory Treep, Merchants Restaurant, Nashville, TN
Date: Tuesday, February 26, 2008
Time: 9:00 and 10:00 AM (CENTRAL time)
Target Audience: Students in grades 7-12
Format: 45-minute videoconference segmented into a 30-minute presentation followed by 15-20 minute Question and Answer
Cost: $75 per site
Registration: Online at: http://www.vanderbilt.edu/virtualschool/registration.htm
Questions: Call administrative assistant, Chandra Allison, at (615) 322-6511 or email Chandra at chandra.allison@vanderbilt.edu.
Before the videoconference, students should prepare advance questions to ask during the interactive question and answer period.
DESCRIPTION of “CAREERS in CULINARY ARTS”:
Realizing that marketing was not his venue of choice, Chef Gregory Treep left the spreadsheets for the kitchen. Originally from Wisconsin, Greg received his formal culinary arts education at Waukesha County Technical College.
From there, he went on to a three-year ACF-accredited apprenticeship under the guidance of Chef Louie D’Angelis.
It was with Chef Louie that Greg learned the fine art of gourmet cooking and the value of using only the best ingredients.
Greg stayed on with Chef Louie to work at as a sous chef for Lee John’s Gourmet Catering where Greg coordinated such events as the Milwaukee Art Museum Gala Opening, several “March of Dimes” fundraiser events, as well as other local celebrity events. He earned his ACF sous chef certification in 2001.
After 7 years at Lee John’s, Greg left to broaden his experiences. He took the sous chef position at the Milwaukee Hyatt Regency’s “Polaris” restaurant. The “Polaris” was not only a chance to expand his culinary vision, but also, it was an excellent opportunity to refine and develop managerial skills within a corporate environment.In 2003, Greg relocated to Nashville to allow his wife, Sara, to start her pathology residency at Vanderbilt University Medical Center. He joined Merchants Restaurant as the sous chef in June 2003 and was promoted to Executive Chef in April 2004.
Studying culinary arts in the United States is a dynamic learning environment rich with cultural and social diversity, enhancing the student's educational experience. The restaurant industry in the U.S. is exciting and competitive because there is such emphasis placed on '”new cuisines."
Since taking the executive chef position for Merchants Restaurant, many menu changes have been made. If you are ever in Merchants, try the “pan-seared scallops served with butternut squash hash” or the “grilled pork chop basted with a deep south barbeque served with hoppin johns.” For lunch, try the “fish of the day”—fresh daily from the sea to your plate—or the “fried green tomato BLT served with fresh mozzarella and chipotle mayo on Texas toast.”
Greg’s gourmet training brings a new flair and elegance to traditional cooking. Greg is passionate, enthusiastic, and yet realistic about a career in culinary arts. You will be glad that you registered for this videoconference!
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Videotaping of Virtual School videoconferences is not allowed due to legal issues such as informed consent, jurisdiction, confidentiality, standards of practice, and supervision.
Register online at: http://www.vanderbilt.edu/virtualschool/registration.htm
Please feel free to share this announcement with your colleagues.
Videoconference: “CAREERS in CULINARY ARTS”
Presenter: Executive Chef Gregory Treep, Merchants Restaurant, Nashville, TN
Date: Tuesday, February 26, 2008
Time: 9:00 and 10:00 AM (CENTRAL time)
Target Audience: Students in grades 7-12
Format: 45-minute videoconference segmented into a 30-minute presentation followed by 15-20 minute Question and Answer
Cost: $75 per site
Registration: Online at: http://www.vanderbilt.edu/virtualschool/registration.htm
Questions: Call administrative assistant, Chandra Allison, at (615) 322-6511 or email Chandra at chandra.allison@vanderbilt.edu.
Before the videoconference, students should prepare advance questions to ask during the interactive question and answer period.
DESCRIPTION of “CAREERS in CULINARY ARTS”:
Realizing that marketing was not his venue of choice, Chef Gregory Treep left the spreadsheets for the kitchen. Originally from Wisconsin, Greg received his formal culinary arts education at Waukesha County Technical College.
From there, he went on to a three-year ACF-accredited apprenticeship under the guidance of Chef Louie D’Angelis.
It was with Chef Louie that Greg learned the fine art of gourmet cooking and the value of using only the best ingredients.
Greg stayed on with Chef Louie to work at as a sous chef for Lee John’s Gourmet Catering where Greg coordinated such events as the Milwaukee Art Museum Gala Opening, several “March of Dimes” fundraiser events, as well as other local celebrity events. He earned his ACF sous chef certification in 2001.
After 7 years at Lee John’s, Greg left to broaden his experiences. He took the sous chef position at the Milwaukee Hyatt Regency’s “Polaris” restaurant. The “Polaris” was not only a chance to expand his culinary vision, but also, it was an excellent opportunity to refine and develop managerial skills within a corporate environment.In 2003, Greg relocated to Nashville to allow his wife, Sara, to start her pathology residency at Vanderbilt University Medical Center. He joined Merchants Restaurant as the sous chef in June 2003 and was promoted to Executive Chef in April 2004.
Studying culinary arts in the United States is a dynamic learning environment rich with cultural and social diversity, enhancing the student's educational experience. The restaurant industry in the U.S. is exciting and competitive because there is such emphasis placed on '”new cuisines."
Since taking the executive chef position for Merchants Restaurant, many menu changes have been made. If you are ever in Merchants, try the “pan-seared scallops served with butternut squash hash” or the “grilled pork chop basted with a deep south barbeque served with hoppin johns.” For lunch, try the “fish of the day”—fresh daily from the sea to your plate—or the “fried green tomato BLT served with fresh mozzarella and chipotle mayo on Texas toast.”
Greg’s gourmet training brings a new flair and elegance to traditional cooking. Greg is passionate, enthusiastic, and yet realistic about a career in culinary arts. You will be glad that you registered for this videoconference!
***************
Videotaping of Virtual School videoconferences is not allowed due to legal issues such as informed consent, jurisdiction, confidentiality, standards of practice, and supervision.
