STAY TUNED FOR DETAILS ABOUT 2014 CHEF DEMONSTRATIONS!
Past Chef Events have featured the following:
Chef Gina Lang presented a culinary demonstration and discussed the differences and applications of various types of ganache and how you can adapt them in your home kitchen including a vegan ganache recipe.
Family played an important role in establishing Gina Lang’s love for the culinary arts. Following her graduation from the Culinary Institute of America, Hyde Park, Gina accepted a position at The Greenbrier. It was during this experience that she realized that she preferred a smaller kitchen environment. Fortunately for Greenbrier County, Gina decided to stay in downtown Lewisburg. Gina with her and husband, Todd, opened The Greenbrier Baking Company in 2000. (This was a free demonstration)
Chef Richard Rosendale, The Greenbrier's Executive Chef and USA Representative for the 2013 Bocuse d’Or Culinary Competition, was featured during a special demonstration, reception and reflections event at the Greenbrier Valley Theatre. This event, The Road to the World Culinary Competition, Bocus d'Or,
A Pennsylvania native, Chef Rosendale’s classical training has taken him to some of the finest kitchen in Europe and across the United States. Chef Rosendale’s long list of accomplishments include over 45 national and international medals in culinary competitions. He was honored by the American Culinary Federation (ACF) as Chef of the Year in 2005. While team captain, the 2008 ACF Culinary Olympic Team earned three gold medals. In 2010,Chef Rosendale earned his Certified Master Chef certification. Most recently, Chef Rosendale won the honor of representing the USA at the Bocuse d’OrCulinary Competition in Lyon, France. For a full bio and details on his accomplishments, please see ChefRosendale’s website at www.rosendales.com
Chef Jean-Francois Suteau, Executive Pastry Chef at The Greenbrier presented his demonstration at City National Bank. (This was a free demonstration)
Chef Suteau was born into a family with a long career in pâtisserie dating back to 1752. His own career in pastry began in 1989, in his hometown of Nantes in the Brittany region of France. In 1992, he came to the United States and has held the position of pastry chef at many restaurants throughout the US including the Dining Room at the Ritz-Carlton (1997 to 2001). Under his tenure at the pastry shop of JOEL (2001 to 2003), Chef Suteau saw the Atlanta dining spot awarded "Best Viennoiserie," "Best 1000 Feuilles," and "Best Chocolate Cake of Atlanta." In 2011, Chef Suteau was selected as captain of the U.S. team at the World Pastry Cup – Coupe du Monde. He has been featured in Pastry Art Magazine and several other luxury publications featuring his wide range of skills. In 2010, Suteau finished first for national qualification for the coupe du monde and in 2011 finish sixth at the coupe du monde. In 2011, Jean-Francois Suteau was named one of the Top 10 Best Pastry Chef.