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 Mohonk Mountain House's Chef Andrew Comey Earns Certified Executive
Pastry Chef (CEPC) Through the American Culinary Federation
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New Paltz, N.Y. - (May 11, 2006) - Mohonk Mountain House, a Victorian-castle resort 90-miles north of New York City, today announced that Executive Pastry Chef, Andrew Comey, has achieved a coveted certification through the American Culinary Federation. He will now carry the title, Certified Executive Pastry Chef. Certification is gained after meeting requirements of both education and experience acquired through class work, industry experience, competitions, seminars and passing a cumulative practical exam. In the culinary field, a certification depicts dedication, professionalism and a mastery of skill. 
 
"Since Chef Comey came to Mohonk, he has proved dedicated to the culinary arts and has continued to improve his skills, as shown by his recent Certification," said Albert Smiley, president and chief executive officer of Mohonk Mountain House. "Chef Comey is an essential member of our culinary team and I congratulate him on this achievement."
 
Chef Comey graduated from the Culinary Institute of America in 1985. Since that time he has served as executive pastry chef at several prestigious properties, including the Parker House Hotel in Boston, the Hyatt Regency Atlanta, the Historic Inns of Annapolis, Md., and Caneel Bay on St. John Island. Chef Comey has won numerous culinary awards and distinctions throughout his career. Most recently he was honored with gold and silver medals for his work at the annual Société Culinaire Philanthropique competition in New York City. 
 
About Mohonk Mountain House
A National Historic Landmark resort, Mohonk Mountain House offers inclusive overnight rates that include three meals daily prepared by award-winning chefs, plus Afternoon Tea and Cookies, and most recreational activities. The grounds feature exquisite gardens and 85 miles of trails perfect for seasonal hiking, snowshoeing and cross-country skiing. Mohonk's award-winning Skating Pavilion, challenging nine-hole golf course, red clay tennis courts, and stables are ideal for invigorating outdoor fun. The half-mile-long, glacial-formed Lake Mohonk is perfect for boating, fishing, and swimming. Mohonk Mountain House was honored to receive national recognition for guest service from the American Hotel and Lodging Association in 2005. The new Spa at Mohonk Mountain House, opened in August 2005, features 16 treatment rooms, a solarium, and outdoor heated mineral pool, along with an indoor heated swimming pool with an underwater sound system, extensive fitness center, and yoga/motion room. 
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Contact:

Katie Martello
Mohonk Mountain House, Marketing Manager
845-256-2731
kmartello@mohonk.com

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Also See: Christopher Gould, an Apprentice at the The BALSAMS Grand Resort Hotel in Dixville Notch, N.H Named 2005 Student Culinarian of the Year by the American Culinary Federation / August 2005
The American Culinary Federation Grants Jason Koppinger, Executive Chef of the Outrigger Keauhou Beach Resort, Two Professional Designations: Certified Executive Chef and Certified Culinary Educator / April 2006
With 44,711 Employees, MGM Mirage Addresses Affirmative Action Statistics / Sept 2001

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