LOCALadk Magazine

58 Spring 2019 LOCALadk Magazine LOCALadk ROBIN SCHEMPP: Robin began as a food-loving employee in Boston artisan restaurants, and went on to become a New England innkeeper, before taking the leap into consulting and product development. Her dedication to quality food, creativity, and natural charisma, led her to the science of food. She and her partner at the time opened The Mist Grill in Waterbur y, Vermont as a product development laborato- r y (the restaurant is now Hen of the Woods owned by Eric Warnstadt). The company that evolved became The Right Stuff, a firm dedicated to product development and refinement. She has worked with some of the most prominent and influential food manufacturers in the countr y as a consultant. She has a philosophy that drives her commitment to farmer connec- tions, environmental advocacy, and an ethical approach to- ward food. Robin has a leading role in The Chef's Collabo- rative as Vice Chair, and as a board member of the Research Chef's Association. JENNIFER BEACH: Jennifer went to work at the famous Balsam's Grand Resort in Dixville Notch, New Hampshire. There she worked as assistant to the pastr y chef for years, until the future of the old world resort seemed destined for demise. She and the executive pastr y chef opened two Pop- over's on the Square bakeries in Portsmith and Epping, New Hampshire. Jennifer continues to ser ve as production man- ager for these busy baking operations. JACK EDWARDS: Jack remembers his time —and in par- ticular his days at the Hotel Saranac—at Paul Smith's ver y fondly. After working at the destination restaurant, The Blackhorse Tavern, Jack developed an interest in wine. He worked for the prestigious Lauber Imports while his knowl- edge grew, and as a result was offered a position as Director of Marketing for Miner Family Vineyards in Napa Valley. After years building the international reputation of Miner, and growing his influence in California and abroad, he moved to Somerset Winer y. Now he is an independent importer of high quality, small vineyard French Wines. His company, The Jack Edward's Collection, is well-known throughout France and the U.S. Jack is considered by many to be one of the most well-versed wine experts in his field. DAVID RUSS: When David graduated from Paul Smith's College with his brother Dan, he followed his passion for cooking and charcuterie to the U.S. Militar y. As a member of the militar y culinar y corps, he went on to become a member, and later coach, of the U.S. Militar y Culinar y Olympic Team that won international recognition. Later, he achieved the prestigious honor of Militar y Chef of the Year. He ser ved multiple tours in Iraq, bringing comfort to our troops through quality cooking. In 2003 he was asked to ap- pear on the Jay Leno Show in recognition of his Chef of the Year status, where he demonstrated to Jay and his other guest, Sandra Bullock, how to cook militar y style. While on the show he gave credit to Paul Smith's for his skills and pas- sion for cooking. SARAH STEFFAN: While enrolled in the Paul Smith's Culi- nar y Program, Sarah spent a semester in France to fulfill her internship requirement. It was then that her passion evolved. After working as sous chef at the famous Relais & Chateaux property, The Lake Placid Lodge, she accepted a position at Blackberr y Farm— one of the most important farm to table operations in the United States. Currently, she is executive chef of The Dogwood Restaurant at Blackberr y Farms in Ten- nessee's Smoky Mountains. This exceptional Relais & Cha- teaux property is a mecca for all who seek the ver y best in food, and its connection to the farmer. Chef Steffan's sister, Katelyn Steffan Bergevin, is also a graduate of Paul Smith's and an accomplished chef in her own right. Katelyn ser ves as executive chef at The Lodge at Glendorn in Pennsylvania. This 4-diamond Relais & Chateaux property was ranked the number one resort in the continen- tal U.S. JOE AND CHARLIE HARDIMAN: It is common to find gen- erations of students attending Paul Smith's, and quite fre- quent to see siblings enrolled. Twins, Joe and Charlie Hardi- man, originally from Watertown, New York, were hired upon graduation by the growing Walt Disney World properties in Florida. Both were instrumental in helping Disney define its hospitality image, culinar y concepts, and thematic connec- tions to the core of the theme park. This relationship grew until the brothers were integral in the upper management of the company. Joe became the Director of Corporate Alliances, and later in his career he became President of Le Cordon Bleu Culinar y School in Or- lando, Florida. Still later, he was named Vice Chancellor of Keiser University where he influenced decades of young culinar y talent. Charlie held numerous positions at Disney, including as General Manager of their Boardwalk Resort in Orlando. JOSEPH ROBERTS: The market for senior care facilities that broke the mold of tradition was wide open when Joe Roberts stepped into it. After working for Stouffer's Hotels, Joe became the founder and CEO of Nutrition Management Ser vices. In this capacity he was responsible for redefining what senior facilities food ser vice could be. Many who leave the Adirondack Park carr y what we all enjoy about the region for ward. The hotel and culinar y in- dustries owe a great deal to the tiny college of Paul Smith's. It's where generations of professionals first became excit- ed about ser vice, developed their skills, and sought to bring that Adirondack feel to restaurants and hotels across the countr y. When you can't be in the Adirondacks, seek out those who carr y its spirit with them.

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