photo courtesy of Leslie Jennings

AOS Graduation Speaker

Bryce SHuman

BY: Shelly Loveland, Staff Contributor

Former Executive Chef of Betony

 

Chef Bryce Shuman has made a career of leading and working in some of the country’s top restaurant kitchens to great industry acclaim. 

Originally from Chapel Hill, NC, Chef Shuman was introduced to the restaurant world as a dishwasher at Mesh Café in Greenville, NC. He quickly fell in love with the kitchen and moved up through the ranks to become the restaurant’s chef de cuisine before moving to San Francisco in 2002 to hone his culinary skills. Working first for Wolfgang Puck at Postrio and then for Stuart Brioza and Nicole Krasinski at Rubicon, Chef Shuman learned the importance of cooking with the finest ingredients and always from the heart. He also earned his degree from the California Culinary Academy while working nights at Postrio.

Returning to the East Coast, Chef Shuman joined Daniel Humm’s team at Eleven Madison Park in New York City in 2007. During his six years as sous chef and executive sous chef for the restaurant, Eleven Madison Park garnered four stars from The New York Times, three Michelin stars, and a top 5 placement on the S. Pellegrino World’s 50 Best Restaurants listing.

In 2013, Chef Shuman was hired as executive chef along with Eamon Rockey ’06 as maître d’ to transform the former Brasserie Pushkin into a new venue. The result was the sophisticated, fine-dining Betony, which opened later that year. Under Chef Shuman’s leadership, Betony soon earned three stars from The New York Times, one Michelin star, Restaurant of the Year honors from Esquire magazine, and a Best New Restaurant nomination from the James Beard Foundation. In 2015, he was named a Food & Wine Best New Chef and recognized as one of New York City’s Rising Star Chefs by StarChefs.com.

Active in his community and industry, Bryce Shuman is a supporter of Careers Through Culinary Arts (C-CAP), No Kid Hungry, and Cookies for Kids’ Cancer. He has leant his talents as a judge at the New York City Cochon 555 competition, served as a guest instructor at Macy’s DeGustibus Cooking School, and cooked at the James Beard House and several food and wine festivals. In 2010, Chef Shuman competed in a season 5 episode of the Food Network’s Chopped.

 

Graduation Photos

 

Nicholas Elmi

photo courtesy of Leslie Jennings

AOS Graduation speaker

March 3, 2017

Nicholas Elmi

by Shelly Loveland, Staff Contributor

Chef/Owner Restaurant Laurel and ITV

Nicholas Elmi is the chef/owner of Restaurant Laurel and ITV (In the Valley) Wine and Cocktail Bar in Philadelphia, PA. Chef Elmi and the staff of Laurel focus on French-inspired American cuisine with a nod to regional tradition and contemporary flavors. A 22-seat gem that delights critics and neighbors alike, Laurel is located on a small street in South Philly known as East Passyunk Avenue, named one of the “Ten Best Foodie Streets in America” by Food & Wine. ITV, located right next door, reflects Restaurant Laurel’s intimate vibe. Chef Elmi’s latest concept is Baba Bar, a Mediterranean bar and grill that will be located in Terminal B in Philadelphia International Airport.

Since opening in November 2013, Laurel has garnered national attention in a short amount of time. It has consistently been named near or at the top of Philadelphia magazine’s 50 Best Restaurants and also earned a spot on GQ’s 25 Most Outstanding Restaurants of 2015. Laurel was also awarded four bells (the highest rating possible) from award-winning critic Craig Laban of The Philadelphia Inquirer, as well as three and a half stars from Trey Popp of Philadelphia. The James Beard Foundation named Laurel a semi-finalist for Best New Restaurant in 2014 and Chef Elmi a semi-finalist for Best Chef: Mid-Atlantic in 2017 and 2015.

A native of West Newbury, MA, Nicholas Elmi is a 2002 graduate of The Culinary Institute of America. Before opening Laurel, he worked in some of the top restaurants on the East Coast and the world, including Le Bec Fin in Philadelphia, Union Pacific and Oceana in New York City, and Guy Savoy in Paris, France. In 2013, Chef Elmi won season 11 of Bravo’s Top Chef, beating out 18 competitors for the top spot.

Active in the industry and community, Chef Elmi has served as a guest chef at the James Beard House, was a guest instructor at DeGustibus at Macy’s in New York City, and participated in the Los Angeles Food & Wine Festival in 2015 and the New York City Wine & Food Festival in 2016. He also appeared with Chef Carla Hall in a webisode for students by Scholastic called “Math@Work: Math Meets Culinary Arts,” designed to connect classroom learning to careers. Chef Elmi is a supporter of many worthy organizations, including the March of Dimes, The Parkinson Council, and the Philadelphia Animal Welfare Society (PAWS).

 

GRaduation Photos

 

Michael McGrath

photo courtesy of Leslie Jennings

Aos Graduation Speaker

February 10, 2017

Michael McGrath

Chief Executive Officer: Newman’s Own

by Shelly Loveland, Staff Contributor

Michael McGrath is the chief executive officer (CEO) for Newman’s Own, Inc. In this position, he is responsible for managing the food and beverage company’s business in the United States and internationally, as well as leading new product development and market expansion. Mr. McGrath also serves as a member of the Newman’s Own, Inc. Board of Directors.

There are currently more than 300 items in the Newman’s Own product line of great-tasting, high-quality, and organic foods, including salad dressings, pasta sauces, frozen pizza, salsa, frozen skillet meals, refrigerated lemonades, cookies, snacks, and pet food. Each contributes to fulfilling the company’s “100% of Profits to Charity” commitment through the Newman’s Own Foundation.

In collaboration with 30-year Newman’s Own partner LiDestri Foods, Mr. McGrath recently introduced a new line of organic pasta sauces to consumers under the name Common Good. The two CEOs—Giovanni LiDestri and Mike McGrath—selected a specific tomato varietal in a taste test, LiDestri Foods commissioned a California farmer to grow it, and just one year after the idea was conceived, finished jars were arriving at grocery stores.

Mr. McGrath began his work with Newman’s Own as an outside consultant on business issues. He subsequently joined the Newman’s Own team in 2013, when he was hired to manage the intellectual properties and licenses for the food and beverage business. In 2014, Mr. McGrath was named CEO. His more than 35 years in the food and beverage business also includes a successful career in the consumer packaged food business, where he was president and CEO of Weight Watchers and, most recently, the founder and CEO of Wolfgang Puck Soups, which he sold to the Campbell Soup Company.

Michael McGrath was a personal friend of actor and Newman’s Own co-founder Paul Newman. He is a longtime supporter of charitable causes, most notably the SeriousFun Children’s Network, where he serves on the Advisory Board, and its member camps, such as Barretstown in Ireland (where he has served on the Board of Directors) and The Hole in the Wall Gang Camp in Ashford, CT. 

Mr. McGrath earned a bachelor of science in business administration and accounting from Central Connecticut State University in New Britain, CT and a master’s in business administration from Lehigh University in Bethlehem, PA.

 

Graduation Photos

 

photo courtesy of Leslie Jennings

AOS Graduation Speaker 

January 20, 2017

Terrance Brennan 

Chef, Restaurateur, Consultant, Entrepreneur

by Shelly Loveland, Staff Contributor

The son of Annandale, VA restaurateurs, Terrance Brennan has risen steadily to become one of America’s most highly regarded chefs and restaurateurs. Chef Brennan cites several key experiences that have elevated him to prominence in the food world. One of the most notable was his work at the famed Le Cirque restaurant in New York City. He also honed his talents and skills in many of Europe’s finest Michelin-starred restaurants. A defining moment for him came while he was working under Chef Roger Vergé at Le Moulin de Mougins in the south of France, where he was inspired by the region’s “cuisine of the sun.” There, his signature style began to emerge.

Chef Brennan took his craft back to the U.S., where he specialized in Mediterranean-inspired American cuisine. In 1993, he opened his first restaurant, Picholine, which he named after the petite green olives indigenous to the Mediterranean. The restaurant quickly became a premier dining destination, earning three stars from The New York Times, four stars from New York magazine, and two stars in the Michelin Guide. Such recognition catapulted Chef Brennan’s career, and in 1995 he was awarded Best New Chef honors in Food & Wine magazine. 

His strong passion for artisanal cheeses prompted Chef Brennan to use Picholine as a launching pad for the presentation of the traditional European cheese course. He then extended his groundbreaking cheese service in 2001 with Artisanal, a bistro-fromagerie-wine bar that gained immediate prominence as a shrine to the pleasures of fine cheeses. In 2003, he paid the ultimate “homage to the fromage” when he launched the Artisanal Premium Cheese Center, a 10,000-square-foot facility dedicated to the selection, maturation, and distribution of the world’s finest artisanal cheeses. In October 2016, Chef Brennan opened The Roundhouse by Terrance Brennan, a farm-inspired restaurant in Beacon, NY. 

Striving for excellence every day, Chef Brennan brings passion, creativity, and enthusiasm to each project. As a successful industry consultant, he has shared his vast knowledge with such notable companies as Fresh Direct, Starbucks, Williams Sonoma, Neiman Marcus, Sherry-Lehmann, British Airways, and Air France.

A frequent guest on the Today show, Chef Brennan has also appeared on PBS, the Food Network, Martha Stewart Living Television, Anthony Bourdain: No Reservations, the CBS Morning News, The Early Show, and Live with Regis and Kelly. He is the author of Artisanal Cooking: A Chef Shares His Passion for Handcrafting Great Meals at Home. Chef Brennan is also the proud holder of the Guinness World Record for the World’s Largest Fondue. Created on the Today show, the one-ton fondue helped serve 5,000 meals for local charity City Harvest.

In 2016, Chef Brennan joined CIA President Dr. Tim Ryan ’77 as host of Chefs for Clearwater. Held at the college, the event brought together leading Hudson Valley chefs with the CIA and the Clearwater organization to raise awareness of critical issues involving sustainability and food ethics and how they relate to the Hudson Valley watershed.

 

  

Graduation Photos