Christopher Tanner
 Member since: March 8, 2009
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Chef Christopher Allen Tanner grew up spending summers in upstate New York at his grand parent’s lodge and learned many things about cooking here. It’s also where he developed his passion for the art of cooking. His grandfather was a major influence in learning his way around the kitchen, but also in combining flavors and creating the plate presentation. His parents, seeing his delight at creating meals, sent him to a kids cooking camp at Disney World and he was hooked.
After graduating from high school, Chris entered college determined to become a chemist. However, during another trip and cooking adventure at Disney world, Chris knew it was time to pursue his passion of food as a whole rather than just the molecular side of things. Chris entered Schenectady County Community College where he relished the formal training and after graduating, worked his way around a few kitchens.
After school Chris went yet again back to Disney World to work at The Flying Fish Café at The Boardwalk Resort. He later moved up to Vermont after attending formal classes and apprenticeship to run a sushi bar in Stowe, VT. He later ventured out to Yosemite, CA where he was the Executive Sous Chef for the Tenaya Lodge. Missing his family Tanner moved back to New York State where he worked with Merlin Hospitality as their Executive Chef until he decided to continue on with his education through SUNY Delhi for his BBA in Hospitality Administration. While at SUNY Delhi he was the Executive Chef for the Winnisook Club, private club in the Catskill Mountains dating back to 1886. After finishing his BBA Chris went on to Boston University to attain his Master degree in Gastronomy and Food Studies, he is currently working on his thesis project developing a retail butcher and charcuterie shop to support Garde Manger curriculum in culinary schools
Knowing he wanted to share his passion for food and food preparation, Chris became a culinary instructor at Schenectady County Community College. He taught there for four years and was the President of the American Culinary Federation, Capital District – Central NY.
Chef Tanner is a Certified Executive Chef, WACS Certified Chef, Certified Hospitality Educator, ACF Approved Culinary Judge, and an Approved Certification Evaluator for the ACF. In 2010 Chef Tanner won the Liz Krause Chef Professionalism award and in 2011 he won the Chef of the Year award for the ACF Capital District-Central New York and Chef Professionalism Award. In 2012 Chef Tanner was awarded the Chef Educator of the Year Award.
He most recently accepted a position in Blue Bell, PA as the Director of The Culinary Arts Institute of Montgomery County Community College. The new campus is set to break ground on March 23, 2012 and the new Institute will open for classes in 2013. Chris now resides in Blue Bell, PA with his wife Jessica and their English Mastiff Minus. |
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| My Socials: |
| Email: cheftanner@hotmail.com |
| Website: www.mc3chef.org |
 Visit my ChefDb Profile |
Education
AOS , Schenectady County Community College
Schenectady
Culinary Arts
1997-1999
Bachelor of Bussiness Administration, SUNY Delhi (Delhi)
Hospitality Management
2004-2006 |
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