Sand Valley
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Culinary Institute


Sand Valley Culinary Institute

10 Credits | Servsafe Manager Certification | No Fees | Full Scholarships

In more than 8,500 acres of tumbling prehistoric sand dunes of central Wisconsin sits Sand Valley, a world-class destination resort with three top-ranked golf courses, 15 grass tennis courts, three farm-to-table dining options, comfortable guest rooms, and endless hiking and biking trails. By enrolling in Sand Valley’s Culinary Institute, you will become part of a growing, evolving and dynamic operation. Sand Valley provides an environment where chefs will learn to thrive in all situations, embrace challenges, and succeed in a fast-paced environment. Chefs can expect to have a world-class cooking experience and work with Wisconsin’s best chefs, farm produce, and sustainable-raised meats in a scratch kitchen.


FROM THE GARDEN

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TO THE KITCHEN

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TO THE TABLE

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Skills Gained:

  • Classic Knife Skills

  • Stock and Soup Production

  • Equipment Identification, Maintenance, and Utilization

  • Proper Handling and Cooking of Protein

  • Service Preparation and Plating Techniques

Courses Offered:

  • Menu Planning

  • Introduction to Food Production

  • Sanitation for Food Service Operations

  • Culinary Applications

  • Internship - Culinary, Food and Beverage, Special Events

 Other Benefits:

  • Servsafe Manager Certification

  • No Fees

  • Full Scholarships


Meet The Chef

In 2018, Chef Jon Keeley came to Sand Valley with extensive knowledge and experience in the hospitality and restaurant industries. He brings exceptional culinary leadership and creativity to all the resort’s on-site dining options, including Aldo’s Farm & Table and Mammoth Bar & Lounge. Chef is a visionary who has passion for locality, simple ingredients, and elegant plated designs. He thrives in an environment that pushes his culinary creativity, but at the foundation of his cooking philosophy is a desire to understand the needs and wants of guests. He continues to follow this virtue in his position as director of culinary at Sand Valley.

OVER THE TIME I HAVE SPENT AT SAND VALLEY, I HAVE GROWN TO LOVE THE CORE CULTURE AND EXCEPTIONAL STAFF THAT WORK HERE. I AM EXCITED TO BE BACK AT SAND VALLEY FOR GOOD TO HELP DRIVE THE CULINARY PROGRAM TO NEW AND ELEVATED HEIGHTS.
— JON KEELEY, DIRECTOR OF CULINARY
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