*GUEST’S NAME:* Joe Peroney

*CULINARY SCHOOL AFFILIATION:* Westmoreland County Community College, Youngwood, PA

*BIO:* Joe Peroney’s culinary career began in 2007 after his division with SONY Electronics outsourced all production overseas. Given the chance to pick a new career path, Joe enrolled in the culinary arts program at Westmoreland County Community College in Youngwood, PA. During his time at Westmoreland, Joe would serve as team captain for their ACF culinary knowledge bowl team and lead them to second place victory at the ACF nation convention in 2011. Joe would earn his degree in culinary arts, as well as a degree in dietetic technology, graduating in the spring of 2011.

Upon graduation, he accepted a position at The Greenbrier Resort under Rich Rosendale CMC where he would spend the next six years. He would spend three of those years training under the culinary apprenticeship program, where he graduated at the top of his class, and was quickly promoted to sous chef and later chef de cuisine. While training at The Greenbrier, Joe also competed in 9 ACF sanctioned competitions, including ice carvings, buffet platters, five course, hors d’oeuvres and hot food competitions.

Joe then moved to metro DC to open Roots 657 and the RC Culinary Lab with Rich Rosendale CMC. He would become the research and development chef for both properties and join Chef Rosendale hosting a variety of cooking classes such as modern equipment, sous vide, BBQ and CMC training.

In February of 2020, Joe traveled to Stuttgart, Germany to represent the United States as a member of the ACF Culinary Team USA Regional team in the 25th annual IKA Culinary Olympics. The regional team earned a gold medal and was ranked third in the world for culinary artistry. Joe also competed as an individual at the IKA Culinary Olympics and was rewarded with a bronze medal for his work. Joe recently accepted the Chef de Cuisine position with The Rolling Rock Club.

LinkedIn: https://www.linkedin.com/in/joe-peroney-b19584204/

*Free Culinary School Stories Recipe eBook:* *https://bit.ly/culinaryschoolrecipes* ( https://bit.ly/culinaryschoolrecipes )

*Sign up for our email list / newsletter:* *https://chefroche.com/contact* ( https://chefroche.com/contact )

*RATINGS / REVIEW:* If you enjoy this episode or the podcast overall, please consider leaving a short review and ratings on Apple Podcasts / iTunes if you have an iPhone or iPad. It takes less than 30 seconds, and it really makes a difference in spreading the word, getting new listeners and guests, as well as sponsors!

To do so, click HERE ( https://podcasts.apple.com/us/podcast/culinary-school-stories/id1513818923 ) and then scroll down to the “Ratings & Reviews”; tap the amount of stars you want to give; tap on “Write a Review”; create a headline; write your review; click “Send”.

*SPONSORSHIP / SUPPORT:*

If you like the show, this episode, and/or the video clips, why not show your support by buying us a cup or two of coffee to help defray some of the out-of-pocket expenses at: https://www.buymeacoffee.com/chefroche. We truly appreciate the gesture!

Individuals can also donate through *Patreon* ! Please support the show at: https://www.patreon.com/DrProfessorChef. If you contribute just the price of a cup of coffee a week, you will be helping to support the hosting, purchasing, creation and production of our episodes and shows that we produce and give away for free.

Companies & Businesses interested in advertising or sponsoring the podcast, please contact us at: culinaryschoolstories@gmail.com

*ABOUT THE SHOW:* Culinary School Stories is a weekly podcast with engaging interviews that shares the stories of people from around the world that have an association with a culinary school in some way. Each episode we bring you the best stories from people around the food service world whose lives have been influenced, impacted, touched and/or enriched, for good or for bad, from their culinary school experience