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As a young chef I have been fortunate to gain unique experience that has made me the well rounded chef that I am today. For generations wholesome, traditional cooking has been a way of life for my family. Some of my fondest memories have been made gathering around the dinner table with loved ones, frying bacon and eggs for farm breakfasts and working alongside the cooks I look up to. The importance of quality ingredients, patience and a love for hospitality were instilled in me early on. I have learned the most by just working along side my mom in the kitchen.  At a very young age I began to work at my Grandma’s famed restaurant in Amish Country. Whether I was busing tables, washing dishes or working the line I was able to learn the ins and outs of the restaurant business from my Grandma.  By the age of eleven I knew I wanted to be a chef. I spent hours chopping, sautéing and even burning many recipes, my family acted as my taste testers… even when things were bad! As a junior in high school I enrolled in the Wayne County Schools Career Center Culinary Arts program. During that two year program I learned, hands-on, practical culinary skills.  Following high school I attended Johnson & Wales University in Charlotte, North Carolina. After completing a two year course of study I achieved an Associates Degree of Science in Culinary Arts.  In the summer between my first and second year of culinary school I was fortunate to obtain an internship at the much celebrated Culinary Vegetable Institute in Huron, Ohio. While there I worked in there 70 acre experimental garden planting, tending and harvesting many heirloom and specialty vegetables. From the garden these vegetables would go to the experimental kitchens. There I assisted many esteemed chefs in the creation of many nutritional recipes, and dinner party execution.  As a part of my Johnson & Wales curriculum I was then honored to serve as an intern at the prestigious Greenbrier Sporting Club in White Sulphur Springs, West Virginia. Through rotating into different positions I was exposed to the workings of one of America’s most famed resorts.
Most recently I served as the Executive Chef for the up and coming organic food company Amish Naturals. My main responsibilities included recipe creation, product research and development, media appearances and public relations. In the two years spent with Amish Naturals I gained extensive experience many aspects of the food industry.  |
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Stacey DeHass |
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