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    September 27, 2014

Who’s Who: H3 Culinary Team

H3 Culinary Team

Week after week here at Hilton Head Health (H3), we hear from Guests who are astounded with how delicious and filling our 1200 calorie meal plan is—which is why we feel it’s important for you to meet the culinary masters behind these gourmet dishes. Back in May, you met H3 Executive Chef Jen Welper, the head of our Culinary Team—and today we’d like to introduce to the other H3 Chefs who add their own flavor and experience in the nutritious dining experience here.

Chef Marvis HinsonChef Marvis Hinson, Chef Educator
Marvis’ passion for cooking began with watching her mother bake biscuits when she was a young girl. Her interest continued to grow in high school when she took culinary arts classes. Marvis went on to earn a bachelor’s degree in education at Fort Valley State University and her master’s from the University of Georgia. Upon receiving her master’s, Marvis moved to Savannah, where she was a high school home economics teacher for eight years. Then in 1981, she received a rare opportunity to help launch the food management production and service program at the Savannah Technical College. As Program Director, Marvis played an integral role in Savannah Tech’s culinary arts associate degree program, as it was accredited by the American Culinary Federation. After more than 25 years at Savannah Tech, Marvis retired and today acts as Chef Educator here at H3. Her knowledge of food and passion for cooking are evident in every cooking demonstration she facilitates.


Anuschka SchurrChef Anuschka Schurr, Chef de Cuisine
Anuschka’s love for culinary arts began as a young child, enjoying lavish German cuisine at family dinners. Anuschka earned her associate of applied science degree from Johnson & Wales University in Providence, RI and later earned her bachelor’s in Restaurant & Resort Management with a minor in German from Colorado State University. She has extensive experience in the hospitality and food service industry, holding a variety of positions ranging from Assistant Manager at an upscale restaurant in Providence, RI, to Sous Chef at a prestigious club in Portsmouth, RI, to Executive Chef at a catering company in Fort Collins, CO. Her diverse experience over the past 20 years has prepared her for the challenge of creating healthful and delicious food while catering to our Guests’ individual dietary needs.

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