YEARS IN FOODSERVICE INDUSTRY:
WHEN DID YOU KNOW YOU WERE GOING TO BECOME A CHEF?
Renate has been playing in the kitchen her entire life--- initially as a child in an Italian American household making pasta on rainy Sundays with her parents, brother and sister. Growing up in a military family and moving often created exposure to a variety of cuisines and ignited her passion for cooking and hospitality. The result has been a satisfying and diverse career in the food business.
After spending much of her childhood and teens involved in the equine industry, having the fortune to be active in FFA and 4H, focused on the service & leadership development that those organizations offer, Renate decided to commit herself to the restaurant business and attended The Pennsylvania State University’s Hotel, Restaurant and Institutional Management program, graduating with a BS and an ABA, and proudly being the first generation in her family to have the opportunity to complete a college education, achieving 3 college degrees while working in hospitality. After working briefly in management, she fell in love with working with the food itself and moved to the culinary side of the business.
WHAT'S THE BEST ADVICE YOU HAVE EVER RECEIVED?
Before making any decision or judgment, always seek to understand first.
American Culinary Federation, Institute of Food Technologists, International Corporate Chefs Association, and Research Chefs Association.