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2/25/2008
EXECUTIVE CHEF JASON POPE ACHIEVES CEC CERTIFICATION
MACUNGIE, Pa. –Executive Chef Jason Pope of Bear Creek Mountain Resort & Conference Center has achieved his Certified Executive Chef (CEC) designation from the American Culinary Federation.
The stringent requirements for earning the CEC designation include three years as a Chef de Cuisine or Executive Sous Chef, high school degree or equivalent, 150 continuing education hours, written and practical exams.
Pope, a native of Columbia, South Carolina, relocated to the Lehigh Valley just over two years ago. He has worked in the culinary field for 19 years. Prior to his current position at Bear Creek, he was Executive Chef for Montana Grille and Rafferty's Restaurant in Gainesville, Fla.
He has also served as Executive Sous Chef at Saucon Valley Country Club in Bethlehem, Legal Seafoods in Baltimore and The Conch Republic Seafood Company in Key West, Fla.
Pope attended Baltimore International College, School of Culinary Arts and as the Executive Chef at Bear Creek works for Boston Culinary Group, the food service operator. He has overseen Bear Creek's kitchens for nine months, during which time word of his talent and passion for food has rippled through Lehigh and Berks Counties and the surrounding areas. Bear Creek Resort’s dining options include The Grille at Bear Creek, Trail’s End Café and The Mountain Eatery.
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About Bear Creek Mountain Resort & Conference Center
Nestled on 330 lush acres in Macungie, Pennsylvania, Bear Creek Mountain Resort & Conference Center offers skiing, snowboarding and snowtubing winter activities and hiking, biking, fishing and boating from spring through fall. The resort has expanded its facilities to include 116 hotel rooms and suites, as well as indoor and outdoor pools. In addition, the resort features 26,000 square feet of meeting and conference space, including two ballrooms, two executive boardrooms and a business center. Guests can relax at The Spa at Bear Creek, a new, full service salon and spa for both men and women.
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