SJ443: Commending Travis Brust.


SENATE JOINT RESOLUTION NO. 443
Commending Travis Brust.
 
Agreed to by the Senate, February 21, 2013
Agreed to by the House of Delegates, February 22, 2013
 

WHEREAS, Travis Brust, executive chef at the Williamsburg Inn, took first place in the World Chef Challenge category of the World Food Championships in Las Vegas in November 2012; and

WHEREAS, Travis Brust got his start washing dishes in a small restaurant in New York and discovered his love for cooking when he was asked to fill in for the appetizer cook; and

WHEREAS, after earning a culinary certification from the Balsams Culinary Apprenticeship School and an associate degree from New Hampshire Community Technical College, Travis Brust held a variety of positions in restaurants around the country; and

WHEREAS, Travis Brust found his way to Williamsburg in 2002 for an apprenticeship at the Williamsburg Inn; he later joined the staff as a lead line cook in 2004 and worked his way up to eventually become executive chef in 2011; and

WHEREAS, the Williamsburg Inn flourished under Travis Brust, offering exquisite cuisine on a daily basis, hosting special dining events, and establishing itself as a signature attraction in Williamsburg; and

WHEREAS, under Travis Brust’s leadership, the menu at the Williamsburg Inn has featured clever combinations of local ingredients and classic preparations; and

WHEREAS, Travis Brust’s efforts did not go unnoticed, with a judge for the inaugural World Food Championships inviting him to take part in the competition; and

WHEREAS, Travis Brust outlasted several chefs, including two celebrity chefs, through two days and several rounds of brutal competition; and

WHEREAS, beginning with a challenging skills test, Travis Brust was asked to break down a chicken within two minutes, mince four onions in two minutes, and tourné four potatoes in five minutes; and

WHEREAS, after excelling in the skills test, Travis Brust also went on to shine in the next rounds, preparing different dishes within time constraints and to certain specifications; and

WHEREAS, in the final round of the competition, Travis Brust sealed his victory with a variation on a succulent rockfish entree he had served to Her Majesty, Queen Elizabeth II of England, in 2007; and

WHEREAS, at the World Food Championships, Travis Brust’s talent and creativity made him an outstanding representative for the Commonwealth; now, therefore, be it

RESOLVED by the Senate, the House of Delegates concurring, That the General Assembly hereby commend Travis Brust for taking first place in the World Chef Challenge category of the World Food Championships; and, be it

RESOLVED FURTHER, That the Clerk of the Senate prepare a copy of this resolution for presentation to Travis Brust as an expression of the General Assembly’s admiration and respect for his culinary vision and contributions to making the Commonwealth a world-class destination for fine cuisine.

SENATE JOINT RESOLUTION NO. 443

Offered February 18, 2013
Commending Travis Brust.
Patron-- Norment

WHEREAS, Travis Brust, executive chef at the Williamsburg Inn, took first place in the World Chef Challenge category of the World Food Championships in Las Vegas in November 2012; and

WHEREAS, Travis Brust got his start washing dishes in a small restaurant in New York and discovered his love for cooking when he was asked to fill in for the appetizer cook; and

WHEREAS, after earning a culinary certification from the Balsams Culinary Apprenticeship School and an associate degree from New Hampshire Community Technical College, Travis Brust held a variety of positions in restaurants around the country; and

WHEREAS, Travis Brust found his way to Williamsburg in 2002 for an apprenticeship at the Williamsburg Inn; he later joined the staff as a lead line cook in 2004 and worked his way up to eventually become executive chef in 2011; and

WHEREAS, the Williamsburg Inn flourished under Travis Brust, offering exquisite cuisine on a daily basis, hosting special dining events, and establishing itself as a signature attraction in Williamsburg; and

WHEREAS, under Travis Brust’s leadership, the menu at the Williamsburg Inn has featured clever combinations of local ingredients and classic preparations; and

WHEREAS, Travis Brust’s efforts did not go unnoticed, with a judge for the inaugural World Food Championships inviting him to take part in the competition; and

WHEREAS, Travis Brust outlasted several chefs, including two celebrity chefs, through two days and several rounds of brutal competition; and

WHEREAS, beginning with a challenging skills test, Travis Brust was asked to break down a chicken within two minutes, mince four onions in two minutes, and tourné four potatoes in five minutes; and

WHEREAS, after excelling in the skills test, Travis Brust also went on to shine in the next rounds, preparing different dishes within time constraints and to certain specifications; and

WHEREAS, in the final round of the competition, Travis Brust sealed his victory with a variation on a succulent rockfish entree he had served to Her Majesty, Queen Elizabeth II of England, in 2007; and

WHEREAS, at the World Food Championships, Travis Brust’s talent and creativity made him an outstanding representative for the Commonwealth; now, therefore, be it

RESOLVED by the Senate, the House of Delegates concurring, That the General Assembly hereby commend Travis Brust for taking first place in the World Chef Challenge category of the World Food Championships; and, be it

RESOLVED FURTHER, That the Clerk of the Senate prepare a copy of this resolution for presentation to Travis Brust as an expression of the General Assembly’s admiration and respect for his culinary vision and contributions to making the Commonwealth a world-class destination for fine cuisine.