ATE - All Things Epicurean, Distinguished Restaurants of North America, James Beard Foundation, Flavor & The Menu, National Eagle Scout Association

Props

Kudos to all

I have had the privilege of working with exceptionally talented people and companies throughout the course of my career and am very appreciative of the collective passion and spirit. The perpetual pursuit of exploration, learning & development; has garnered the appreciation from peers and the community.

ATE lives the philosophy of “a chef is only as good as their last meal.” Meaning - recognition for past accomplishments is nice…but; the positive impact on tomorrow and what one does in the future is the most important and is what I am focused on.

A sampling of Chef Corliss’s honors include:

  • Eagle Scout: Age 13
  • Community Service:
    • Business Volunteer of the Year 2013 - Chef Corliss (ATE) was awarded this honor by the Nixa Public Schools Board of Education.
    • SUAC Board Member – Springfield Urban Agriculture Coalition
    • SHAC Member – School Health Advisory Council; Nixa Public Schools
    • Executive Chef of Wellness – volunteer role with Nixa Public Schools
    • Avid supporter of local food, farmers market, farmers & wellness programs
    • Designed & implemented multiple culinary/school garden programs in schools throughout the Springfield & Nixa Missouri area
    • Springfield Herb Society – educational culinary demos & lectures
  • Industry Recognition:
    • The Masters 2013 - Chef Corliss had the honor of being invited to cook at The Masters for 12 days, helping to lead the culinary for the Augusta members/professional players tent areas. This high level area produced 800 meals/day; breakfast, lunch, snack & dinner.
    • Flavor & The Menu Magazine 2013 – ATE selected as one of Flavor & The Menu’s Panel of Experts (the panel of contributing R&D experts provides valuable tips, strategies and insights on the magazine’s trends)
    • James Beard House – guest chef 1996; The White Hart Inn
    • James Beard House – guest chef 1999; The Granary Restaurant at Spring Creek Ranch (1st Wyoming chef/property to receive this honor)
    • James Beard Olympics Event – feature chef; Salt Lake City 2002 Winter Olympics
    • DiRona Award – 1st time a Wyoming restaurant received this honor; the Granary Restaurant at Spring Creek Ranch 1997-2000
    • ACF-Virginia Chefs Association – Chef of the Year and The Presidents Award 1995
    • Chefs Collaborative June Member Spotlight feature, June 2011 – Chef Corliss was the featured chef
    • ACF national website , Chefs on the Move, March & September 2011 – ATE community culinary work with kids was featured
    • Johnson & Wales University Magazine, April 2011 – ATE was featured
    • Flavor & The Menu Magazine, Aug 2011 – Unforked & Chef Corliss featured
    • Jamie Oliver’s Food Revolution website, Sept 2011 - Chef Corliss’s article “Food is Caring!” featured
    • ACF National Culinary Review “A Toast…to outstanding contributors of the culinary world and beyond, Oct 2011 – chef Corliss was featured
  • TV, Radio, Print, Speaking Engagements:
    • Chef Corliss has been featured in regional & national media and industry conferences/events

Contact ATE to have a conversation and learn how we may join passions; crafting a partnership that raises the bar.

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