Peter Boyer
Graduated: October 2005, Le Cordon Bleu Institute of Culinary Arts in Pittsburgh (formerly Pennsylvania Culinary Institute)
Degree: Associate Degree in Specialized Technology Le Cordon Bleu Culinary Arts
Current Position: Founding Partner, Food For Thought, Singapore
Peter Boyer did not start out intending to become a chef, move to Singapore, and open his own café with friends. Before coming to Pennsylvania Culinary Institute (PCI), Pete was an English teacher, an office manager and an insurance salesperson. But throughout these varied careers, he maintained a strong passion for cooking, and eventually embarked on a new career in the professional culinary world. Pete chose to attend PCI because he was from the Pittsburgh area and was familiar with the schools’ reputation.
While attending PCI, Pete was the student council President, participated in many school-sponsored events, and graduated with a 4.0 GPA and perfect attendance for the whole year. According to Pete, “My education from PCI gave me a solid professional background in both the practical work as a chef as well as the necessary training to expand my career and advance beyond just cooking”. While attending PCI, Pete worked in several local restaurants to gain experience in the field so he could prepare himself for his externship.
Pete chose to do his externship at the prestigious Greenbrier Resort in West Virginia. “I chose the Greenbrier because of its reputation for being a world class resort, and because it was a larger institution that would give me the opportunity to do more than work the same dinner line every day.”
Pete started as a chef in the main kitchen and eventually became capable of taking over station lead positions in the Garde Manger and vegetable station. Pete continued at the Greenbrier for two years after his externship, and learning from a variety of talented chefs and working in all areas of the main kitchen including several lead positions. By the time he left, Pete was in a lead position as the Night Room Service Chef.
Currently, Pete is a founding partner of a café in Singapore called Food for Thought. He is using his skills as a manager and chef to design the menu as well as run the daily operations of the café.
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Tracy Crawford
Graduated: October 2003, Le Cordon Bleu Institute of Culinary Arts in Pittsburgh (formerly Pennsylvania Culinary Institute)
Degree: Associate Degree in Specialized Technology Le Cordon Bleu Culinary Arts
Current Position: Commissary Specialist, National Aviary, Pittsburgh, Pennsylvania
Tracy Crawford had been cooking for fifteen years when she made the decision to attend the Le Cordon Bleu Program at Pennsylvania Culinary Institute (PCI). “My first job at 16 was in a Petland working with birds, but that wasn't going to pay for college so I started cooking in restaurants. After ten years in the business, I was told I could not move up the corporate ladder any higher without a culinary degree from a school that mattered. So I moved to Pittsburgh.”
While attending PCI, Tracy was Student Council President for four cycles. “ I was responsible for organizing fundraisers like a Chili Cook Off and a Cookie / Brownie Contest. The Chef Instructors had to judge and still have not forgiven me. ”
Her final GPA was 3.91 and she had perfect attendance for five out of six cycles. “I missed one day. It was a big deal to me because it was not easy to do as a single mom being a full time student with a full time job and two small children at home that I did not see for 16 months.”
Tracy completed her externship at Atria's in Mount Lebanon and had also worked there throughout her schooling. ‘I worked a lot with the Corporate Executive, Chef Josef Karst, who taught me the true meaning of being detail oriented and truly loving food, and how giving a guest an unforgettable meal was worth the blood, sweat and tears.”
Currently, Tracy is the Commissary Specialist for the National Aviary, the nation’s pemier bird park. She manages the kitchen where the birds' diets are made. “I order all of the grain, produce (fresh and frozen) fish, rodents, and meat products. I work with the nation's top avian veterinarians and field researchers to design natural diets for endangered species and rare exotic birds and consult with other zoos and aviaries around the world.”
Her experience in restaurants and hotels over the years has proven beneficial in buying ripe fresh seasonal produce and how to deal with over thirty vendors needed to supply her kitchen with the food, vitamin supplements and equipment needed to feed and enrich 827 birds.
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Adam Greiner
Graduated: February 2003, Le Cordon Bleu Institute of Culinary Arts in Pittsburgh (formerly Pennsylvania Culinary Institute)
Degree:Associate Degree in Specialized Business Hospitality & Restaurant Management
Current Position: Assistant Director of Banquets, Nemacolin Woodlands Resort, Farmington, PA
Adam Greiner woke up one morning and realized that he wanted to engage himself in the hospitality industry and be a part of something larger than chain operations. He felt that he was “burning for something more. I wanted to receive the foundation needed, at an accelerated pace, so that I could work my way into elegant dining.”
For his externship, Adam decided to join the team at the Adam’s Mark Hotel in Buffalo, New York. During his externship, he started as a line level associate with the Rooms Division. After spending most of his time in that area of the hotel, Adam wanted to get back into food and beverage.
“I worked with the Assistant General Manager at the time on creating a Business Class Lounge for all of our Business Travel Guests,” Adam explains. “Without a budget for such a project, it was an exciting experience to create more with less. It was a successful situation and from there I was able to train someone else as lead concierge so that I could join the Food & Beverage department.”
A few months later, Adam was promoted to Assistant Outlet Manager and had the opportunity to manage a restaurant, two bars and the room service department. “I learned many operational aspects quickly with Adam’s Mark Hotel and it was really the beginning of what I was going to continue to learn.”
Soon after, Adam went to work at the Duquesne Club where he was the Manager of Set Up and Service. “I loved creating an unforgettable experience for Pittsburgh's Elite members.” But after spending time with the Duquesne Club, Adam wanted to expand his knowledge and experience further, and he decided to join an A La Carte operation within a hotel setting again. Adam joined The Hilton Cincinnati as the Assistant Director of Outlets. After nine months, Adam was instrumental in turning their restaurant into a four-diamond facility.
Missing Pittsburgh, Adam decided to come back and join Nemacolin Woodlands Resort. He is now a part of $14 million dollar a year department with an ever expanding operation. “Nemacolin embraces family and you can see that in the day to day operations. It is by far the greatest facility I have worked for.”
Adam’s advice to new students deciding to enter the hospitality industry is, “During your spare time stay in a part of the industry... go to a restaurant or martini lounge and enjoy yourself, while finding things that you can adapt into your operation.”
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Michael Lyons
Graduated: August 2004, Le Cordon Bleu Institute of Culinary Arts in Pittsburgh (formerly Pennsylvania Culinary Institute)
Degree: Associate Degree in Specialized Technology Le Cordon Bleu Culinary Arts
Current Position: Owner, Accessible Gourmet, LLC, Shaker Heights, OH
Michael Lyons was working as a professional consultant, and he had the opportunity to enjoy the very best of food and wine. “It wasn’t long before my interest in both encouraged me to take as many night-time cooking classes as I could, in whatever city I happened to be working in at that time.” At age 34, on his birthday, he resigned from his company, of which he was part owner, and decided to pursue a full-time culinary education at a highly regarded school. “My time at Pennsylvania Culinary Institute (PCI) was part of a dream come true.”
“I believed then, and still believe today, that PCI provides the highest level of culinary opportunities for those students savvy enough to take advantage of them. With a prestigious and skilled staff of Chef and classroom instructors, PCI really does give each student the freedom to take his or her education as far as they desire. I also firmly believe that the quality and value of your education at PCI is strongly rooted in the quality of its graduates.”
For his externship, Michael selected The Ritz Carlton Cleveland for the same reason he selected PCI. “I wanted to be with the very best in my area. The Ritz Carlton Cleveland provided every opportunity for its culinary staff to learn and excel; opportunities that I took advantage of quite readily.” During his first year at the Ritz, Michael won every award possible, and was runner up as the Five-Star Cook of the Year.
Michael says of his externship experience, “The most valuable lesson I learned at The Ritz was that “gourmet” cuisine has more to do with how the cook works with the best ingredients available to him, as opposed to where he serves the cuisine. I believe that first-class, gourmet cuisine should not be restricted to those visiting a Ritz, but be available to a much wider audience.”
For that reason, Michael created Accessible Gourmet, LLC. His aim is to provide the very best in culinary services to his clients and his community. Accessible Gourmet has participated in auctions and fundraisers for the American Heart Association, Cancer Foundation, Komen Foundation, The Gathering Place (local Cancer Community Center), The Millridge School for Hearing Impaired Children, as well as local schools and has successfully generated over $5000 in charitable funds in its first six months. Michael says, “The most rewarding meals I have cooked were for those individuals whose lives I helped make more tolerable or fulfilling.”
“For those students about to embark on a career in the hospitality industry, I do have a few notes worth considering. First of all, passion for food and wine is not enough! Determination, perseverance, hard work and business and personal ethics form the vehicle which passion can energize. Another thought worth noting would be to never compromise or settle for anything but the very best. This is in regards to not only those that work with you or for you, but also yourself. Continually push yourself to learn more, work harder, and perform better than you expected you could. Even though my business keeps me very busy, I made the time to explore other areas in which to express my culinary passion.”
Michael has been on two TV cooking segments for ABC Cleveland and he is currently awaiting the publishing of his first book, A Cook at Heart. Michael’s last piece of advice is, “Have fun and share your talents and passion with others. This industry gets better and more competitive each year. We all become better cooks (and people!) when we inspire those around us.”
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David Uram
Graduated: December 2007, Le Cordon Bleu Institute of Culinary Arts in Pittsburgh (
formerly Pennsylvania Culinary Institute(/i>)
Degree: Associate Degree in Specialized Technology Le Cordon Bleu Culinary Arts
Current Position: Sophomore Apprentice, The Greenbrier, White Sulphur Springs, West Virginia
David Uram’s decision to attend the Pennsylvania Culinary Institute (PCI) was an irresistible one. “I choose the culinary industry solely because it’s a way of expression,” he explains. “ I was either going to art school or to culinary school, but in the culinary field there are so many opportunities for advancement, I couldn't resist.”
While attending PCI, David took advantage of every opportunity he could. “While at school I was a student council representative, I was a member of ESD, and I was also on the ACF Jr. Hot Foods team which took 1st in states, and 2nd in regionals.” His final GPA was 3.97 and he maintained perfect attendance throughout his schooling. In addition, he worked two jobss—one for a small catering company and the other as a line cook position at the Steelhead Brasserie in the Marriott City Center. David says that he “learned basic line setup, and how to run a successful service with speed and accuracy.”
David completed his externship at The Greenbrier in White Sulphur Springs, West Virginia. He says “My reasoning for doing so is the world renowned culinary apprenticeship program, as well as the large scale operation. I am now a Sophomore apprentice, and I have learned so much as far as a service for large amounts of people varying anywhere from 100 to 900 covers a night. The volume is astounding. Everything I learned in school still applies here. Plate whips, tasting spoons, gloves for cold plates, cleanliness, everything I learned in school still applies at work.”
Currently, David is a Sophomore Apprentice at The Greenbrier. He has experience on the hot line, has worked as a lead in Garde Manger, and handled parties for 600+ people. His responsibilities include setting up his line, cooking anywhere from one to three different dishes a night, as well as working for parties and banquets.
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