ETSU dining executive chef, 26-year-old Beau Gerarde, is making an impact throughout Aramark’s Southern region for higher education.
On March 7, Gerarde traveled to Sewanee to compete against chefs from other universities; such chefs include: Ron Kloes (MTSU); Jason Phillips (Rhodes College); Paul Kampwerth (UT, Knoxville). Of all four competitors, Gerarde walked away with the gold medal.
In order to compete, Gerarde had to construct his own creative menu and then display the dish for a panel of five judges.
His menu consisted of a full three course meal including dishes such as: coconut Caribbean shrimp with orange zesty sauce; jerk pork tenderloin with island rice (rice with chunks of pineapple and green peppers), sautéed garlic asparagus and mango cr_me brÐlée for desert.
Beginning his career at the age of 14, Gerarde started off in outdoor festivals, such as Jonesborough Days, making sandwiches and those sorts of things Gerarde soon realized that this was the career for him and at the age of 18, he enrolled at the Pennsylvania Institute for Culinary Arts. During his time as a student, Gerarde continued to work full time as a chef in various restaurant settings.
His school internship with Casbah, a fine dining restaurant located in Pittsburgh, led him to his first sous chef position managing 13 line cooks with an eloquent Japanese restaurant, Umu.
In January 2007, after six years away from his home in Tennessee, Gerarde decided it was time to come home. When asked why he chose to come to Aramark he said, “A friend of mine told me about his brother whom was working for the company. He said his brother loves what he does, and it sounded like something I wanted to do. So when I moved back, I knew I wouldn’t necessarily start off where I wanted, but I went ahead and took a beginning job with Aramark working in Catering.”
Since beginning a little over a year ago, Gerarde’s been promoted to executive sous chef.
“These chefs were top-notch chefs and was surprised and basically happy that the judges picked my food over theirs.” said Gerarde. “It was definitely a close competition. This was my first competition as a chef and I was just thankful that the judges picked my food.”
Representing the Southern Region for Aramark, Gerarde is now one of the three team members who will go on to the national competition held in Chicago, Illinois. Other team members will be determined through similar competitions held in other southern districts.
In the national competition in July, Gerarde will be placed with two other chefs and all three will have to decide on a menu together.

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