The Greenbrier Culinary Apprenticeship Program

The Greenbrier Culinary Apprenticeship Program


Overview:
Ice Sculpture by The Greenbrier Culinary ApprenticesFirst founded in 1957 by Hermann G. Rusch, The Greenbrier Culinary Apprenticeship Program has trained some of the world’s top chefs and culinary leaders, with more than three hundred alumni. The Greenbrier Culinary Apprenticeship Program is not a culinary school, but rather an intense hands-on training program designed to refine and develop the skills necessary to be successful in any establishment in the food and beverage industry. The program is meant to train and challenge apprentices in all aspects of food production, furthering their knowledge of classical cuisine and modern techniques.

The Program:
The Greenbrier Culinary Apprenticeship Program is a three year program that teaches apprentices skills through a mix of lectures, practicals, and hands-on rotations in different venues and outlets on the property. The lectures and practicals cover a wide range of topics and occur on a weekly basis. One week you may be learning skills in butchery and the next week you may find yourself learning about to learning how to grow, harvest and cook heirloom vegetables and herbs from The Greenbriers own on property greenhouse.

Plated Dish by The Greenbrier Culinary ApprenticesThe second component to the Apprenticeship Program is a series of hands-on rotations to different venues and positions every six to eight weeks. In their sophomore year, apprentices rotate through Draper's, Café Carleton, breakfast, bakery, The Greenbrier Greenhouse and a restaurant tournant. For their junior year, apprentices rotate through Prime 44 West, the Main Dining Room, garde manager, butcher, roast, The Greenbrier Greenhouse, and line cook. In their final year, apprentices rotate through rounds, charcuterie, catering, pastry, the bake shop, The Greenbrier Greenhouse and the Main Dining Room sauce. At times these rotations and plan of study may vary slightly based on hotel needs but the structure, foundation, and integrity of the program always stays the same.

By the end of the program individuals will have developed skills in an array of areas including: menu planning, stocks, sauce making, gastronomy, classical cuisine, regional and international cuisine, food and wine pairings, butchery, cold food displays, ice sculpting and leadership. Upon graduation the apprentices will compete in a hot food, cold food, and ice sculpting competition amongst each other. These competitions are sanctioned by the American Culinary Federation (ACF) and offer each student the opportunity to showcase their talents. A small group of judges is brought in to critique, judge, and hand out awards.  Each graduating senior will split off into their own team with sophomore and junior apprentices and create a four course menu out of a market basket. These competition platforms vary year to year; variations and standards of competition can be found in the ACF professional culinary competition manual.

What is needed to Apply:

Plated Dish by The Greenbrier Culinary Apprentices
-  High School Diploma or GED
-  2 Letters of Recommendation
-  Written Essay (why you should be selected)
-  Résumé
-  Stage at The Greenbrier (Application)

And one or more of the following:
- An Associates Degree or higher from an Accredited Culinary School
- Graduate of an ACF Certified Apprenticeship Program
- Five years experience in a fine dining restaurant or resort comparable to The Greenbrier

Questions and applications can be sent to bryan_skelding@greenbrier.com


IT IS HIGHLY RECOMMENDED THAT CANDIDATES COMPLETE A FULL SEASON IN THE GREENBRIER’S KITCHENS BEFORE BEGINNING THE CULINARY APPRENTICESHIP PROGRAM