Behind every great chef, is a great mentor.  The Ryan Wells Foundation and Pinellas county culinary students have the privileged support of the most accomplished chefs in the Tampa Bay Area.  Their involvement in the future of these students as chef role models and contributing members to the hospitality industry is a principal component of the Foundation’s efforts.

Knowing what their involvement means to the Foundation and the students themselves, we have asked each of the chefs involved in the 2010 Evening with the Chefs event the following question:

“What does it mean to you as an Executive Chef to be a mentor and work with these young, aspiring chefs at the Ryan Wells “Evening with the Chefs” event?“

Executive Chef John Harris
Sheraton Sand Key Resort
(727)595-1611
www.sheratonsandkey.com

I look forward to working with these talented students every year. Their skill level and enthusiasm is truly remarkable, and I hope to inspire them to continue their education and careers, so that they will experience success and are able to continue this tradition and give back to future aspiring chefs as we are doing now..

Executive Chef Doug Bebell
Mystic Fish
(727) 771-1800 www.3bestchefs.com/mystic

I look forward to meeting the students and working alongside them on this project year after year. I get a feel of the caliber of student that will be entering the workplace in the near future and the focus of the culinary program. I hope that any technique and input I have will be useful to the students in their future endeavors.

Executive Chef Scott Bebell
Guppy’s
(727) 593-2032 www.3bestchefs.com/guppys

I enjoy working with these young chefs because it’s an honor to me, due to the fact I was self taught as a chef and wasn’t able to obtain a culinary education through schooling. To be able to help them with a hands-on approach to the field they have chosen is great. Being self taught, I’m able to show the students other ways to be successful in the techniques of cooking that they can hopefully utilize when they have moved on and graduated.

Chief Chocolate Officer
William Brown
William Dean Chocolates
(727) 593-0656 www.williamdeanchocolates.com

“It was a great honor for me to be part of the Ryan Wells Foundation this year.  I really enjoyed spending time with these students who are just beginning their culinary careers.  As someone who found my culinary career later in life, it is a joy to be able to share what I love to do with young people.  I’ve been very fortunate to have had some great teachers along the way and I hope that in some small way, I might be able to do the same for the next generation.”

Executive Chef Tyson Grant
Parkshore Grill
(727)896-3463
www.parkshoregrill.com

I enjoy having a part in training these young upcoming chefs how foods should be handled and how foods are to be appreciated. They are the next generation of a movement to promote a healthier way of eating.

Executive Chef Tod Hess
Isla Del Sol Yacht & Country Club
President, ACF Suncoast Cooks & Chefs
(727) 906-4752
www.isladelsolycc.com

As an executive chef it is great to see such interest and dedication from the students, being able to work with them and see their willingness
to learn makes this experience all worth while.

Executive Chef Mark Hyrcko
Island Way Grill
(727) 461-6617
www.islandwaygrill.com

As an Executive Chef, being a mentor to young aspiring chefs is one of the ways I can give back to a profession that has given so much to me. The “Ryan Wells” event is one of those ways to give back. I look forward to it every year. Being a mentor to these young Chefs is very gratifying.

Executive Chef Stephen Jordan
Sandpearl Resort
(727) 593-2032
www.sandpearl.com

I am very fortunate to have great people teach and inspire me. It is a natural progression to try and pass on the knowledge you have gained. It is most rewarding for me when it is with young adults with passion, positive attitudes and strong work ethics.