Other formats

    TEI XML file   ePub eBook file  

Connect

    mail icontwitter iconBlogspot iconrss icon

The New Zealand Railways Magazine, Volume 4, Issue 3 (July 1, 1929)

Restaurant Experts

Restaurant Experts.

The staff of supervisors and instructors in the new Chicago Commissary School is composed of men of wide and varied experience, not only in railroad dining car work, but also in the largest and most popular hotels and restaurants of Europe and America.

William Arthur Williams, instructor, has not only had 16 years experience with the Pennsylvania Railroad as steward, inspector, commissary agent, and instructor, but has also spent considerable time as steward for Canadian railroads. Coming from a family of practised restauranteurs, Mr. Williams has given years of study to his profession. Since 1923, when he began writing the menus for the Pennsylvania Railroad dining car system, west of Pittsburgh, Mr. Williams has done much to systematize the work as well as to make the menus more attractive.

Under the supervision of expert chefs. Chefs demonstrating the preparation of canaloupe ball salad and proper methods of cutting beef on the Pennsylvania Railroad.

Under the supervision of expert chefs.
Chefs demonstrating the preparation of canaloupe ball salad and proper methods of cutting beef on the Pennsylvania Railroad.

Carl Schiller, instructing chef, has had long experience in famous English restaurants, on some of the finest ships of the Cunard Line, and in many American hotels and restaurants. His father was managing director of A. and S. Gatti and Co., of London, one of the most famous eating places of that city. Mr. Schiller served as an apprentice in the kitchens of this European landmark for three years. He went to Canada and there served as chef for Nasmith Co., of Toronto, who operated a chain of restaurants there. Later, he was chef of the King Edward Hotel of Toronto and chef de cuisine of the Royal Canadian Yacht Club. For four years he was assistant chief steward on the S.S. “Lusitania,” S.S. “Carpathia,” and S.S. “Mauretania,” respectively.

Walter Jack is the instructing waiter. He has been in the service of the Pennsylvania Railroad for five years and has had much experience in hotel and catering work, including service at the Palmer House, Chicago. He is also an expert cook.