"It didn't take him long to realize he wasn't cut out to follow the traditional path of a culinary student, and work his way up the ladder from line cook to sous chef to executive chef of a fancy restaurant. Just two years after graduating, while working at Brackenridge Heights Country Club following a couple early jobs in Pittsburgh restaurants, he got engaged to wife, Nikki. Of his career trajectory, he thought: This is not where I want to be."
""I needed insurance," Sweetland, 51, admits. So he left his chef job and took a less prestigious position as a cook for the Presbyterian Senior Care Network at its campus in Oakmont. Turns out, you can't keep a good chef down. Within nine months, the New Kensington native was promoted to a supervisory position overseeing the facility's evening staff of eight dietary aides, a cook and a cook's helper."
Adam Sweetland graduated from IUP Academy of Culinary Arts in 1998 and initially worked in Pittsburgh restaurants and Brackenridge Heights Country Club. He left fine-dining career aspirations for a cook position at Presbyterian Senior Care Network in Oakmont to obtain insurance and stability. Within nine months he was promoted to supervisory oversight of evening dietary staff, and later became director of dining at Elmcroft of Allison Park for 15 years. His responsibilities included menu planning, purchasing, enforcing food safety and dietary regulations, and ensuring restaurant-style meals satisfied residents. A former Army National Guard food service specialist, he enjoys making specialized assisted-living diets taste good.
Read at Boston Herald
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