Under the stewardship of Executive Chef J. Russell Bradshaw, Sun Mountain Lodge has fostered collaboration with local growers and producers, thus setting the standard for the most inspired menus in Pacific Northwest cuisine. To ensure that our dining program continues to innovate, Chef Bradshaw maintains active affiliations with the finest culinary institutions in the country, including the James Beard Foundation, the American Culinary Federation and the Chef’s Collaborative.
Our commitment to culinary excellence doesn’t stop there. Each year under chef Bradshaw’s supervision, Sun Mountain Lodge conducts an apprenticeship program in partnership with the American Culinary Federation and Washington State Department of Labor and Industries. The apprenticeship program involves a three year commitment working under a Certified Executive Chef while continuing to accrue college credits. As a corporate model students learn through hands on experience, class room lectures, demonstrations, and field trips in a earn as you learn environment. Upon completion of the program, students receive nationally recognized credentials and the designation of C.C. “Certified Culinarian”.
We are happy to announce that our very own Dawn Gray has completed her three year apprenticeship and achieved her Certified Sous Chef (CSC) certification on May 24, 2013.
Dawn is a great inspiration and example of a committed apprentice. She is a single mother who started at the dish station and worked her way into the kitchen. She was determined to advance her career and let it be know that she wanted to be more than a cook.
Dawn will continue to work at Sun Mountain Lodge. We wish her the very best in her career advancement.
To learn more about Apprenticeship VIEW WEBSITE