Introduction to Culinary Arts
Degrees and Certifications:
Associate in Culinary Arts; Culinary Institute of America, Hyde Park Campus Serve Safe Certified Instructor/Proctor Serve Safe Manager Certified
Chef MG Shaver
Chef Shaver is a graduate of the Culinary Institute of America. Previously he worked as owner-operator of a catering business and delicatessen in Roanoke, Virginia and later working as a supervisor for the Ground-Floor Restaurant located at Roanoke Memorial Hospital.
His culinary school externship was at the Williamsburg Inn, and upon graduation was hired by the Ritz-Carlton, Amelia Island. There he worked as a line cook for the café dining room, the banquet department, as the overnight Baker, and finally as the assistant pastry chef. He has held positions at the Amelia Island Plantation as Lead Baker, Pastry Cook IV; Greenbrier, Broiler Chef; and Broadmoor, Executive Baker, in Colorado Springs Colorado.
Chef Shaver has also worked in the independent restaurant sector as an Executive Chef and Executive Pastry Chef. His last position, before embarking on his career as a culinary educator, was the Executive Pastry and Executive Sous Chef At Cancer Treatment Centers of America in Newnan Georgia.