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Richard Rosendale CMC cutting Vegetable Terrine Greenbrier Resort Hotel. Richard Rosendale was the youngest member of ACF Culinary Team USA since the team's inception, and was one of five chefs who represented the U.S. in the 2004 World Culinary Olympics in Erfurt, Germany. The team ranked number one in the world for the hot kitchen, beating 32 ...
The resort lost $35 million in 2008 and had to lay off 650 employees, half its workforce, in early 2009. Pending court and regulatory approval, it was announced in March 2009 that the resort was to be sold to the Marriott hotel chain, [ 21 ] contingent upon significant concessions from the unions and approval of $50 million in financing from CSX.
Michael completed his Greenbrier apprenticeship under Certified Master Chef Peter Timmins at the age of 21. [7] He later held jobs at the Ritz Carlton Hotel Naples, Florida under chef Peter Timmins [ 8 ] and Charlie Palmer's Dry Creek Kitchen in Healdsburg. [ 9 ]
Project Greek Island (previously code-named "Project Casper" [1]) was a United States government continuity program located at the Greenbrier hotel in West Virginia. [2] The facility was decommissioned in 1992 after the program was exposed by The Washington Post. It is now known as the Greenbrier Bunker.
The Greenbrier Companies is an American publicly traded transportation manufacturing corporation based in Lake Oswego, Oregon, United States. Greenbrier specializes in transportation services, notably freight railcar manufacturing, railcar refurbishment and railcar leasing/management services. The company is one of the leading designers ...
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The Hotel Employees and Restaurant Employees Union (HERE) was a United States labor union representing workers of the hospitality industry, formed in 1890. In 2004, HERE merged with the Union of Needletrades, Industrial, and Textile Employees (UNITE) to form UNITE HERE. HERE notably organized the staff of Yale University in 1984.
Scheib then returned to D.C., where he served briefly as executive chef at the Mayflower Hotel. [6] In 1990, he took a position as the executive chef at The Greenbrier, a luxury resort near White Sulphur Springs, West Virginia. [2] At The Greenbrier, Scheib directed a staff of 200, and often prepared as many as 1,000 meals a night. [4]