VCA Member of the Month Travis Brust
Upcoming SlideShare
Loading in...5
×

Like this? Share it with your network

Share

VCA Member of the Month Travis Brust

  • 684 views
Uploaded on

Travis Brust accepted the position of Executive Chef for the Williamsburg Inn at the age of 29 in March 2011. Chef Travis has been instrumental in the creation of Regency Room and Terrace Room’s......

Travis Brust accepted the position of Executive Chef for the Williamsburg Inn at the age of 29 in March 2011. Chef Travis has been instrumental in the creation of Regency Room and Terrace Room’s menus and worked with the culinary staff in creating meals for visiting dignitaries and royalty during his career at the Inn. He joined the Williamsburg Inn culinary staff in 2002 during an apprenticeship working as a cook in night production and returned to the Inn in November of 2004 as a lead line cook until he was named Sous Chef in 2005. Chef Travis worked diligently to achieve the Executive Sous Chef position at the Inn in 2008 and then the Chef de Cuisine in January of 2009.

  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Be the first to comment
    Be the first to like this
No Downloads

Views

Total Views
684
On Slideshare
680
From Embeds
4
Number of Embeds
2

Actions

Shares
Downloads
0
Comments
0
Likes
0

Embeds 4

http://pinterest.com 3
http://www.linkedin.com 1

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
    No notes for slide

Transcript

  • 1. VCA Member of the Month - October, 2012Travis BrustExecutive ChefWilliamsburg Inn Travis Brust accepted the position of Executive Chef for the Williamsburg Inn at theage of 29 in March 2011. Chef Travis has been instrumental in the creation ofRegency Room and Terrace Room’s menus and worked with the culinary staff increating meals for visiting dignitaries and royalty during his career at the Inn. Hejoined the Williamsburg Inn culinary staff in 2002 during an apprenticeship workingas a cook in night production and returned to the Inn in November of 2004 as a leadline cook until he was named Sous Chef in 2005. Chef Travis worked diligently toachieve the Executive Sous Chef position at theInn in 2008 and then the Chef de Cuisine inJanuary of 2009. His culinary career began at the age of 13 in asmall fine dining restaurant in Mongaup Valley,N.Y. He earned his culinary certification from theBalsams Apprenticeship Program in Dixville Notch,N.H. and an associate degree in culinary arts fromNew Hampshire Community Technical College inBerlin, N.H. in 2003. His career has taken him from apprenticeshipsand internships in nearly every position in thekitchens of the Balsams Grand Resort Hotel inDixville Notch, New Hampshire, the American Clubin Kohler, Wisconsin, the Gasparilla Inn inGasparilla, Florida, Jupiter Island Club in JupiterIsland, Florida, Wigwam Resort in Phoenix, Arizonaand the Williamsburg Inn, Va. In April 2003, Travis was one of the first fourchefs to complete and pass the Pro Chef Level One exam given at the CulinaryInstitute of America in Hyde Park, N.Y. He received the Johnson and Wales GrandAward for Professionalism in 2003 and in 2004 was named Chapter Chef of the Yearof the ACF Chapter of Northern New Hampshire. He has received multiple gold andsilver medals in state and regional culinary competitions. Travis was the recipient ofthe Presidential Award from the local ACF Chapter, The Virginia Chefs Association, forexcellence in the development of the Colonial Williamsburg Culinary ApprenticeshipProgram. In April of 2009, Travis had the honor of attending and completing the Hormelsponsored Culinary Enrichment and Innovation Program, being a participant in thisfirst class was instrumental to Travis’ career as a young upcoming leader and Chef.Travis is one of the first members of the Hormel Food Circle of Influence. Most recently Chef Travis was accepted as the Chef Representative member of theResort Food Executive Committee, representing the Williamsburg Inn. Chef is alsothe Chairman of the Culinary Apprenticeship Board for the Virginia Chefs Associationas well as the Colonial Williamsburg Apprenticeship Program. In December of 2010 Chef Travis was elected the Vice-President of the VirginiaChefs Association. Most recently Chef Travis was awarded the Chairman’s Award
  • 2. from the Virginia Chefs Association in recognition of devoted and distinguishedservice to the Culinary Arts profession and food service industries. Chef Brust is responsible for the Inn’s culinary operations and looks forward tocontinuing his work with Colonial Williamsburg’s chef apprenticeship program. Hecounts as his greatest accomplishment the success of culinary students he hasmentored and trained in the profession.Pear-Basil SorbetYield: 8 Six-Ounce ServingsPrep Time: 10 MinutesFreezing Time: 45 Minutes Elements of the Recipe: 1 Cup - Sugar 2 Cups - Water 1/4 Cup - Fresh Ginger, sliced 1 Tbsp - Lemon juice, fresh 2 Tbsp - Orange juice, fresh 2 1/2 Cups - Pear juice, fresh (6 each) 1/2 Cup - Basil, fresh, packed Process and Techniques: 1. Place the water, sugar, ginger and citrus juices in a sauce pot and bring to a simmer. Cool completely. 2. In a juicer, juice the pears and the basil quickly. 3. Mix the pear and basil juice with the sugar mixture. 4. Strain the product through a fine sieve. 5. Place the mixture into an ice-cream maker and freeze according to the manufactures specifications. Variations, Inspirations and Pairings: Experiment with different fresh juice combinations with herbs such as sage and pineapple or apple and thyme. For a creamier sorbet, add 1 oz of pasteurized egg white to the mixture before freezing.