Louis Gornick is certified as an executive chef by the American Culinary Federation.  Lou earned a bachelor's degree in hotel/restaurant management from Iowa State University, a master's degree of business administration from Colorado State Universrity and an occupational associate of science degree from the California Culinary Academy.  Lou trained at the Michelin 3 star Crillon Hotel in Paris, the Rouas Brothers in France, and the Auberge du Soleil in California.  He has also worked with Hubert Keller at the Fleur de Lys in San Francisco.  His extensive work experience includes Corporate Exectuive Chef, Argo Gourmet Corporation; Executive Sous Chef, Des Moines Golf and Country Club; and Executive Chef, Adam's Mark Hotels and Resorts.  Lou has served as the Assistant Director of Catering/Executive Chef at the University of Illinois since December 2004.

 

Eric Larson has been the pastry chef at the University of Illinois for the last thirteen years.  He attended Johnson and Wales University, receiving a degree in pastry arts, and later earned a business degree at Loyola University.  His vast work experience includes Trotter's, Gordon's, Jilly's Cafe, Lettuce Entertain You Restaurants, and the Restaurant Development Group.  While serving with University Catering, he has continued his culinary education at the Culinary Institute of America at Greystone, the International School of Confectionary Arts with Ewald Notter, and the Food and Wine festival in Aspen, Colorado.

 

Brenda Welch has been the garde manager at the University of Illinois for eighteen months.  She attended the University of Illinois, where she studied food and nutrition.  She left the University to open her own restaurant in Chicago, which she operated for four years.  Other work experience in Chicago included Carlyn Berghoff Catering, Spoonful Catering, and Elegant Edge Catering, where she served as the executive chef on two yachts at Navy Pier.  Brenda comes to us from Classic Events Catering.  

 

Andrew Farthing graduated from Western Culinary Institute, located in Portland, Oregon.  He worked as a sous chef for four years at Greens Vegetarian Restaurant.  He has also worked at Bradley Ogden's Signature Restaurant, Lark Creek Inn, Nicole Farhi's English Style Boutique, and the Delicious Catering Company in San Francisco, California.  Andrew opened the Cowboy Monkey in Champaign and has been an executive chef for University Catering at the University of Illinois since August 2004.