About The Program
The Greenbrier’s Culinary Apprenticeship Program is a three-year educational experience offering both savory and pastry paths, blending insightful weekly lectures, hands-on practicals, and immersive venue rotations. Each year, the savory program starts in May, pastry in March, and both graduate together in February.
The program’s second component involves eight to ten-week hands-on rotations, beginning with Draper’s, In-Room Dining, and Banquets and Catering. In the Junior year, rotations encompass Prime 44 West, Sam Snead’s, Tree Tops Café, the Main Dining Room, and Garde Manger. In the final year, rotations include The Forum, Banqueting, In-Fusion, and The Main Dining Room, occasionally subject to adjustments based on hotel needs while maintaining the program’s essence.
Throughout the apprenticeship, students will have developed skills in menu planning, cuisine styles, food and wine pairings, butchery, and leadership. Graduates participate in a culinary competition and culminate their journey with a Gold Service ceremony, inviting family to enjoy The Greenbrier as a gesture of gratitude for their dedication.