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Ryan Bloome is the Executive Chef at Terrain Garden Café in Glen Mills, Pa. The cafe celebrates the cycle of the seasons and the bounty of the land. Using hand-selected local produce, meats, seafood, and dairy products, they take pride in creating seasonal menus using hand selected local produce, meats & dairy products at their peak of freshness, from farmers they know and trust. Their bright, open spaces reflect the beauty of nature, complementing a menu and experience created in collaboration with the Vetri Family team. Chef Bloome is also an alumni of Walnut Hill College with an Associate of Science Degree in the Culinary Arts program.
Born and raised in Puerto Rico, José Adorno’s culinary career began to take shape after he graduated from Walnut Hill College in 2007 with a Bachelor of Science in Culinary Arts. Adorno gained formative experience in Philly, jumping from kitchen to kitchen. One of his very first positions was at the salad station of Daniel Stern’s Rae, trimming lettuce and whisking vinaigrettes. Within a year, he worked his way up the ranks and left the restaurant as its private events chef. True to his roots and hungry for more training in Latin cuisine, Adorno moved on to Jose Garces’ Distrito and Tinto, where he was Sous Chef at both establishments.
It was during this time that his talents caught the eye of 2013 Starchefs.com Rising Star Chef and Top Chef alum Kevin Sbraga, who was also under Garces’ mentorship and later took him on as Sous Chef for Starr Catering. When Sbraga opened his eponymous flagship restaurant in fall 2011, Adorno was tossing skillets right beside Sbraga on opening night, serving as Chef de Cuisine.
Then Adorno decided it was time to hit the road. In June 2013, he traveled to Washington and joined the restaurant group of another Top Chef alum, Mike Isabella. He oversaw private events and catering for Isabella’s restaurants Kapnos, G, and Graffiato. Months later, he got promoted to Chef de Cuisine at Graffiato, showcasing his skills, technique, and imagination for the modern, Italian-inspired eatery. Eventually, Adorno moved back to Philadelphia and returned to his training ground at Walnut Hill College, this time as a chef instructor, helping to educate the next generation of culinary talent.
Chef Derek Andress has over 20 years of experience as a food service professional in fine dining restaurants and hotels. He has a Bachelor of Science in Culinary Arts with a minor in Business Management from Drexel University. He also has an Associate of Science in Hotel and Restaurant Management from Delaware County College.
Always looking to better his craft, Chef Andress attended the Notter School for Pastry Arts in Gaithersburg, MD and Orlando, FL. In 2015, he received the illustrious title of Certified Executive Pastry Chef from The American Culinary Federation.
Formerly the Co-Chef/Owner of French-inspired bistro The Pickled Heron in Fishtown, Chef Todd D. Braley joined the faculty at Walnut Hill College in the fall of 2016. As a lover of (tasty) animals, Chef Braley has devoted a lot of kitchen hours to the celebration and care of responsibly and sustainably raised meats. He also believes that having relationships with the farmers who produce your food is important.
Prior to opening The Pickled Heron in 2011, Chef Braley held a variety of positions in fine dining around Philadelphia while working under some of the city’s most celebrated chefs. He has also worked in the catering field and had some fun working on food styling for the children’s television show Noodle and Doodle on The Sprout Network. Chef Braley graduated proudly with honors from Walnut Hill College in 2004. From student to Executive Chef of Restaurant Operations at WHC, he has always believed that cooking is a craft that one should constantly strive to hone, celebrate, and share with others.
Chef Everett graduated with an Associate in Occupational Studies Degree in Culinary Science from The Culinary Institute of America, where he received The Katharine Angell Scholastic Achievement Award. In addition to his culinary degree, Chef Everett received his B.A. in Agriculture from The University of Delaware and has attended Montgomery County Community College for continuing education courses in computer science. Chef Everett has over 30 years of experience in the culinary industry, with executive chef, sous chef, and line cook positions in places like The Philadelphia Country Club, The Omni Richmond Hotel, The Sagamore Resort, The Duling-Kurtz House and Country Inn, The Adam’s Mark Hotel, The Whitebrier Inn, and Cordon Bleu Caterers.
Chef Ferretti is a graduate of The French Culinary Institute in New York City, where he received Grand Diplomas in Culinary Arts and Pastry Arts. He also graduated from The University of Massachusetts, Amherst with a degree in Economics, Journalism, and History. Prior to becoming a chef instructor at Walnut Hill College, he served as both an instructor at The French Culinary Institute and an associate professor in the Culinary Arts program at Paul Smith’s College. In May 2017, he earned the title of Certified Executive Chef from The American Culinary Federation.
Chef Gallagher has been teaching at Walnut Hill College since 1995 and received the title of Certified Executive Pastry Chef from The American Culinary Federation in 1998. After graduating from culinary school, he went on to become Assistant Pastry Chef at Grand Hyatt New York, Pastry Chef at The Hyatt Hotel in Cherry Hill, New Jersey, and opening Pastry Chef at both The Mansion on Main Street in Voorhees, New Jersey and Hyatt at The Bellevue in Philadelphia, Pennsylvania. Chef Gallagher is currently the Northeast co-chair of The American Culinary Federation’s National Pastry Committee.
Chef Goard graduated with a B.S. degree in Restaurant Management from Florida International University and an A.S. degree in Culinary Arts from The Culinary Institute of America. He has served as Regional Chef at Restaurant Associates in New York, Vice President of Food Standards at Lincoln Restaurant Group in Texas, Corporate Chef and District Manager at Linton’s Food Management in Pennsylvania, and Executive Chef at both Viggiano’s Italian Restaurant and Brock & Company in Pennsylvania. In addition, Chef Goard has worked with Culinary Consultants and was owner and operator of a venture at JG Catering. An avid educator, Chef Goard has also provided his knowledge as a chef instructor at Central Montco Technical High School in Pennsylvania.
Chef Honeyman graduated from The Pennsylvania Culinary Institute and gained additional experience in pastry arts by attending both Notter’s Confectionary Arts and The French Pastry School. She has served as Executive Pastry Chef for The Starr Restaurant Organization, appeared as a tv cooking personality, and held pastry positions at Desserts International, Caesar’s Palace, and The Ritz Carlton Hotel. Chef Honeyman earned the title of Certified Executive Pastry Chef from The American Culinary Federation in 2015.
Chef McLean graduated with a B.A. in English Literature and Language from The University of Wisconsin, Green Bay and completed an Associate Degree in Culinary Arts at Fox Valley Technical College in Appleton, Wisconsin. He has over 15 years of professional experience, including stays at Caffe Espresso in Green Bay, The Milwaukee Club, The Wisconsin Club, Hotel Metro, Sauce, Grenadiers, Osteria Del Mondo, Eagan’s on Water, and Whole Foods Market-Milwaukee. He has been an active American Culinary Federation member for over 5 years and was a board member with ACF Chefs of Milwaukee. In 2015, Chef McLean became an ACF Certified Executive Chef.
Chef Greg Slonaker graduated from the Culinary Institute of America with an A.O.S. degree in Culinary Arts. During his career, he served as a line cook, restaurant chef, and executive sous chef for The Rittenhouse Hotel and was Executive Chef at Coleman Restaurant at Normandy Farm Inn and Conference Center. Additionally, he was the Food Production Manager for the PBS show Flavors of America and co-authored a companion book to the TV series. Chef Slonaker received the title of Certified Executive Chef from The American Culinary Federation in 2015.
Chef Stecher holds a B.A. in Communications from Rowan University and an A.S. in Pastry Arts from The Restaurant School at Walnut Hill College. She continued her pastry studies at both The French Pastry School in Chicago and Valrhona School in Tain-l’Hermitage, France. She is a member of Les Dames d’Escoffier Philadelphia.
Chef Stecher has over 12 years of experience in the pastry field. She served as Pastry Chef at Susanna Foo and contributed dessert recipes to the Susanna Foo Fresh Inspiration cookbook. Among her many other accomplishments, Chef Stecher was part of the opening team at The Ritz Carlton Hotel in Philadelphia.
The journey that took Chef Trevisani to his position as Vice President of Culinary and Pastry Arts began over 35 years ago. As a teenager, Chef Trevisani discovered that cooking for people was a way to reach someone’s heart. For decades, he dedicated himself to developing the skills and appreciation that only a true professional gastronome and gourmand can claim.
Chef Trevisani’s career advanced him through some of Philadelphia’s most acclaimed restaurants. In 2008, he became the owner of Kennett Square restaurant The Orchard, which was distinguished as one of the 50 best American cuisine restaurants in the country in 2010 and one of the 100 best American cuisine restaurants in 2013. Chef Trevisani then made a commitment to furthering the culinary careers of others by joining the faculty of Walnut Hill College, the country’s first private college dedicated to careers in fine dining and luxury hospitality.
Kenneth Zask was born and raised on Long Island, New York. He graduated from the Culinary Institute of America with a bachelor’s degree in Culinary Arts and Hotel/Restaurant Management. Then, he worked through some of New York City’s toughest kitchens, including Beacon Restaurant and The Pierre Hotel. Following that, Kenneth went on to the front-of-the-house, working management at The Russian Tea Room and Bobby Van’s Steakhouse, where he oversaw operations at multiple locations on Wall Street and Times Square. Previously a chef instructor at Walnut Hill College, he now serves as Dining Room Services Instructor, teaching the Restaurant and Hotel Management students how to run a successful hospitality business.
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