Rapp Center for Education

Learn and utilize standard and advanced cooking techniques to prepare Vegetarian Foods. Dishes ranging from simple appetizers to entrees of filling and healthy portions and meat alternatives. Use seasonal vegetables, ancient grains, eggs, textured vegetable protein, and a variety of rice including Arborio and Wild Brown Rice to prepare exciting and interesting meals.

This class is part of a 20-week series that leads to certification in line cook, pastry chef, and ServSafe. Anyone not pursuing certification is welcome to enroll in this five-week class as a stand-alone.

*American Lodging and Hotels  Education Institute (ALHEI) Line Cook Certification*ServSafe*Pastry -- Certified Pastry Fundamentals Cook (CPFC), recognized by the American Culinary Federation

Instructor Bio

Brian Volmrich is a seasoned culinary professional and entrepreneur with over two decades of diverse experience in the food and hospitality industry. As the owner of Peak View Garden Farms, he has developed a thriving produce farm while managing all aspects of the business, from financials to infrastructure. Prior to this, Brian co-owned Locke Store + The Buttery, where he grew the business and executed large-scale events. His extensive culinary background includes roles as executive sous chef and chef de cuisine at esteemed establishments, where he specialized in menu development, staff management, and sourcing local ingredients. Brian's expertise extends to consulting, having helped launch several restaurants by designing menus, training staff, and overseeing operations. He holds an Associate Degree in Specialized Technology from Pennsylvania Culinary and has a passion for seasonal, farm-to-table cuisine.