Drew Schultz of Clover Valley Culinary- Best scones and Focaccia Bread we have ever had!!!

What Up With Rob and Chris:

1st of all OMG these were are the Best scones and Focaccia Bread we have ever had!!!

www.Clovervalleyculinary.com

www.wck.org (Really check this on out)

Instagram- @CloverValleyCulinary 

Shouts to: @kithcenoflife

                @wckitchen

Nieta Farms in Loomis

Drew Schultz Bio:

I transitioned from the Bay Area to the Foothills of Placer County to connect back to my love of Cuisine. I am bringing everything I’ve learned throughout my career path into an opportunity to share with everyone through wonderful pairings of food and drink. I’ve covered just about every aspect of the Food, Hospitality and Lodging industries, in the capacity of operations, logistics and management.

I started my career at the age of 16, baking pizzas in a stone oven and keeping up with the grind as Scullery Boy. An opportunity to learn front of house operations had me spend several years at the Bay Area’s cornerstone French restaurant, Le Virage in Walnut Creek. While there I was taught the three types of traditional service and table side cooking. I spent my days off stocking the wine room for the Sommelier, giving me hands on experience of the wines that Lolek the owner had travelled the World to bring to the customers.

My passion to expand my knowledge afforded me to obtain a Hotel-Restaurant Management and Commercial Baking-Pastry degree from Diablo Valley College Hotel & Restaurant program, as well as graduating with Honors from the prestigious California Culinary Academy. My internship from the CCA landed me at the Auberge du Soleil in Rutherford, immersing me into the center of the wine world and “California Cuisine”.

After some years in the Bay Area restaurant scene cooking at notables Spiedini and Max’s Opera Cafe’, I moved to our nations capitol in Washington D.C. to cook at the Jockey Club in the Ritz Carlton. Under World renowned Chef Hidemasa Yamamoto, I built a solid foundation of seasonal cuisine with high attention to detail and flavor. My time there was capped off with a promotion to Hotel Garde’ Manger, to lead the Banquet team through the elections and into inauguration for many of the “who’s who” about town. I was honored to be asked to move over to the new Ritz Carlton in Pentagon City to be Saucier for Two Stars Michelin Chef Gerard Pangaud. At the time, he was the youngest chef to achieve 2 stars and mentored me on all aspects of how a Chef is to conduct Cuisine in a top kitchen.

The opportunity to lead my own kitchen and prepare regional Virginia Cuisine as our founding Fathers had done, brought me to the historic Bailiwick Inn, in Fairfax VA. As Chef there, I partnered with the Historical Society at Monticello as well as being asked to cook a dinner at the James Beard House in New York. The highly acclaimed Washington Post Food Critic, Phyllis Richman, wrote about the food as a place Thomas Jefferson would have stopped on his way to and from his home while President.

A strong pull to get back to family had me back in the Bay Area with stints at the Pleasanton Hotel and Wente, then a 20 year career learning a whole new aspect of the industry with Diversey and Ecolab. My success there in sales and running a multi-million dollar business, opened up the opportunity to settle under the ageless oaks in Clover Valley. I hope to get to know many more of my neighbors here in Placer County so we can enjoy the bounty together!

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