Brunswick, GA – Recently, the College of Coastal Georgia signed a Memorandum of Understanding (MoU) with Sea Island, recognizing Chef Daniel Zeal, Executive Chef for The Lodge at Sea Island, as the College's first Executive Chef Scholar in Residence in Culinary Arts.
Replicating the framework of the Artist in Residence Program, the culinary-based residency aims to "connect business and industry more intentionally and directly with students and programs," said Dr. Tracy Pellett, Provost and Vice President for Academic Affairs.
"Our Culinary Arts program is already successful as reflected by our accreditation by the American Culinary Federation. However, connecting students with a 5-star kitchen is an opportunity of a lifetime and we are greatly appreciative of Danny and Sea Island for allowing this partnership to commence," Dr. Pellett added.
Serving in the capacity of advisement, Chef Zeal will be involved with guest lecturing, student/faculty project consultation, mentoring, and public presentations during his residency, which began May 1 and is anticipated to end on June 1, 2018.
"It's an opportunity for him to teach and collaborate with our chefs to enhance program activities, and an opportunity for our students to work with other chefs on Sea Island, visit facilities, and potentially work events and be engaged in the life of Sea Island," Dr. Pellett said.
Chef Zeal's participation in the residency further expands and enriches the DNA of the Culinary Arts program into the campus community, and offers students expert, on-site assistance and continuous support while putting into application real-world experiences with the academic fusion of a 5-star program, said CCGA President Greg Aloia.
"It is our hope that this program expands into a much broader and richer relationship with Sea Island in the near future. We are appreciative of Casey Lavin, Vice President of Operations at Sea Island, and Scott Steilen, President and CEO of Sea Island, for their willingness in working closely with us as Chef Zeal begins his residency," stated Dr. Aloia.
For Chef Danny Zeal, this is a great opportunity to continue his passion for cooking and teaching. "My early career was teaching informally so for me, operating at a 5-star level helps me bring real-world experience to the theoretical and practical applications students are exploring in their coursework," Zeal noted.
CCGA Chef Steve Ingersoll added, "I'm looking forward to Danny giving students a different perspective on their careers, offering them real-world experience and getting them thrilled to go to class," he said.
While the program is beneficial to faculty, staff and students, Dr. William "Skip" Mounts, Dean of School of Business and Public Management and Professor of Economics, said the School of Business and Management benefits as well.
"This is a nice way to acknowledge a very important partner in what we do here, and a special opportunity to have Sea Island partner with us," Dr. Mounts said.
Chef Zeal came to Sea Island in 2006 as Sous Chef of the Georgian Room, and then became Chef de Cuisine in 2009. He moved into his current role, Executive Chef of The Lodge, in 2016.
Pictured in first photo, from back row left, are Dr. Skip Mounts, Dean of School of Business and Public Management; CCGA Chef Carl Miller; Casey Lavin, Vice President of Operations at Sea Island Company; CCGA President Greg Aloia; CCGA Chef Steve Ingersoll; and seated front row, are Chef Daniel Zeal, Executive Chef & Scholar in Residence in Culinary Arts; and Dr. Tracy Pellett, Provost and Vice President for Academic Affairs.
Pictured in second photo, from left, are Chef Daniel Zeal, Executive Chef & Scholar in Residence in Culinary Arts; and Dr. Tracy Pellett, Provost and Vice President for Academic Affairs; Casey Lavin, Vice President of Operations at Sea Island Company; and CCGA President Greg Aloia.
Contact: Brittany Tate