Culinary Schools - Career Paths of Success

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1 It s CTE Month and here is a look at why the Culinary Arts Program at the Lebanon CCTC is Nationally Recognized. I have said from the beginning of my tenure that the students make the program what it is. Here are some of our Heroes from 18 years ago to 2 years ago and some of their accomplishments. Thad Campbell Class of 1997 I had a passion for cooking and wanted to get a head start into a culinary program before attending college. The knowledge base and professionalism of the instructors combined with the curriculum of the Culinary and Pastry Arts programs set my career on a direct path to success and became a stepping stone for accelerated advancement within my career. Thanks to Chef Robert Corle Jr. and Chef Brian Peffley, I was able to attain a job at the Hotel Hershey in 1996 while attending class at the CTC. I graduated with the honor of receiving the Outstanding Student Award in 1997 for the Culinary Arts program. After graduation, I worked my way through all positions at the Hotel Hershey until I was the lead cook at the distinguished Circular Dining Room until The restaurant has since been renamed The Circular. After my tenure at the Hotel, I decided that I would like to travel and gain hands on knowledge outside of Pennsylvania. I set goals for myself and decided that I would

2 like to work at the best restaurants within the East coast, Mountain area, Caribbean and Europe. With help from the professionalism and work ethic instilled within me from Chef Corle and Peffley, this was a goal that was successfully made possible. Their connections within the field have made it possible to not only create my own connections but also extend them to the CTC as well. When Chef Corle found out that I was looking to travel, he was capable of getting me in touch with the chef at Jackson Hole Resorts in Wyoming. I had a phone interview and was instantly offered a job at their fine dining resort located at the base of the Grand Teton. A few weeks later I was flying to Wyoming to begin my 7 years of traveling. Since the resort was seasonal, I was connected with Chef Hanz Schadler. Chef Schadler was considered one of the top chef s working in the Caribbean at Caneel Bay on St. John Island in the United States Virgin Islands. This was another one of Chef Corle s connections. After this seasonal job ended, I was able to move around for a few more years working at the top rated hotel in Europe, top hotel and restaurant in New York City, top rated Spa on the East coast and now as the Executive Sous Chef for Hershey Entertainment and Resorts. I believe my personal success speaks loudly about how the Culinary and Pastry Arts programs have benefitted my personal growth and served as a stepping stone to greater opportunities. Currently, I share a seat upon the Advisory Board Committee for the Lebanon County CTC for the Culinary and Pastry Arts programs with numerous top chefs from central Pennsylvania. I can honestly say that I have had the opportunity to visit and also work with students from all of the culinary and pastry schools within this area and the wealth of knowledge and skill set cannot compare to what is taught at the Lebanon County Career and Technology Center. My success would not have been made possible without the mentorship, professionalism, and curriculum from the Culinary and Pastry Arts programs with their skilled teachers guiding me on the right path. I am proud to say that I am a graduate of the Lebanon County Career and Technology Centers Culinary Arts and Pastry programs under the guidance of Chef Robert Corle Jr. and Chef Brian Peffley.

3 Sam Brod Class of 2004 I wanted to become an Executive Chef and the CTC seemed like the best place to start. Upon graduation I attended the CIA and graduated with a BA. I am currently the Chef de Cuisine at The Vintage Club in Indian Wells, CA. It is a platinum country club where 40 of 50 wealthiest Americans own a home, according to Forbes Magazine. I recently accepted the Executive Chef position at Grandfather Mountain Golf and Country Club in Linville, NC. I will be starting this coming May. The Education I received from Chef Robert Corle, bar none set the foundation for my work ethic and strong culinary passion. I truly believe that had I have not been given this opportunity I would not be where I am today. I would just like to thank all of the great staff throughout the whole CTC and especially to Chefs Corle and Peffley for being such great mentors to myself and so many other successful culinarians who have passed through those doors throughout the years.

4 Kyle Jacovino Class of 2005 I came to the CTC because I had a passion for cooking and a strong desire for hands on training/learning. It s a very refreshing way to prepare yourself for your career and the CTC delivers all the tools. Upon graduation from the CTC I worked under various chefs from NY to Georgia. These experiences led to me training in Italy for 6 months to be able to take the reins as an Executive Chef of nationally acclaimed James Beard award winning restaurants for the past five years in the Atlanta and Athens area. I will be opening a new restaurant in Savannah this April. The Lebanon CTC culinary arts program mentally and physically prepared me for the life/career I was about to choose. They gave me the most important traits I needed to succeed right out of high school which honestly put me on the same level if not ahead of most college graduates. The culinary program and my instructors who are also my early mentors and now close friends have played a huge part in the success in my career. I owe them a great deal. The Lebanon CTC changed my life and without this program I honestly don t think I would be anywhere near where I am today. Today the culinary industry is so demanding, high stress level and requires a high skill level to be successful. The Lebanon CTC gives you that early opportunity to get ahead. I have a huge amount of not only gratitude but also respect for this skill and the instructors.

5 Louie Manza Class of 2012 ACF Harrisburg Chapters Culinary Student of the Year 2013 I wanted to begin my education in the Culinary Arts and the CTC was the best fit. The Lebanon CTC was the foundation that got me started in the industry and then to college at Johnson & Wales in Charlotte NC. I have been fortunate to have numerous stages/jobs in New Mexico, North Carolina, Pennsylvania, and New York. I value my education at the CTC more than my collegiate training. While the skills are mainly fundamental at the CTC, the instructors build character and discipline within the students that is very desirable to employers. I always recommend the CTC to anyone in the area who is looking to begin choosing careers in high school. I also try to give credit to vocational technical programs whenever anyone inquires about my schooling or whenever I m recognized.