![Chef Tony Weibl and Chef Andrew Swartz with Culinary Arts students at the end of the day.](https://s3.amazonaws.com/tririvers_images/wp-content/uploads/2015/04/28111627/Whole-Group.jpg)
Chef Tony Weibl and Chef Andrew Swartz with Culinary Arts students at the end of the day.
Tri-Rivers Culinary Students had the opportunity to learn from two amazing chefs, Anton “Tony” Weibl and Andrew Swartz when the two gentleman shared their expertise during class, Monday, April 27, 2015.
“Thank you Chef Swartz and Chef Weibl for the amazing learning experience,” said Chef Sheila Hamm, Culinary Arts Instructor for Tri-Rivers. “Our students are lucky to have Chef Andrew, a Tri Rivers graduate, donate his skill and knowledge and to bring his friend Chef Tony along to share his bread baking experience. What a day of hands-on learning!”
![Chef Tony Weibl with TRCC Culinary Students. Look at the breads they made!!](https://s3.amazonaws.com/tririvers_images/wp-content/uploads/2015/04/28141358/Tony-and-kids.jpg)
Chef Tony Weibl with TRCC Culinary Students. Look at the breads they made!!
Chef Tony Weibl
Chef Weibl demonstrated pretzel, Vienna rolls and homemade bread making techniques and secrets. Weibl was born in Tovarischovo, Yugoslavia, where his parents lived in a German settlement. When his family was displaced during World War II, the 13-year-old Tony was the oldest child and felt it was up to him to find food, so he became an apprentice for an old German baker. He learned to make bread, fancy pastries and delicacies. He worked mornings, attended school afternoons, and with perseverance, finished his studies and two years of college.
He and his family arrived in America on Christmas Eve in 1951. They chose to live in Mansfield, Ohio. Tony served in the American Army in 1954-55 where he learned English from his fellow soldiers. He then took educational courses, saved his money and purchased Malloy’s Bakery in Galion. Shortly after Tony and his wife, Shirley, moved to Galion to their new “Tony’s Pastry Shop.” The shop was open for 29 years. He said sometimes they—he and his employees— decorated 200 to 300 hundred cakes a week. When he retired he taught at Pioneer Career and Technology Center and did consulting work, including working and sharing recipes with Chef Swartz.
![Chef Andrew Swartz in the TRCC kitchen sharing his expertise.](https://s3.amazonaws.com/tririvers_images/wp-content/uploads/2015/04/28141459/Andrews.jpg)
Chef Andrew Swartz in the TRCC kitchen sharing his expertise.
Chef Andrew Swartz
“I enjoyed spending time at Tri-Rivers doing a baking demo for Culinary Arts students with my good friend, Tony Weibl. “The school has never looked better; it’s clean and organized. The students are focused and disciplined. The staff and administration are paving paths for these kids for college and career. An amazing school for Marion’s youth!”
Chef Swartz, a graduate of the program and an Outstanding Alumni recipient, has an impressive culinary pedigree. He graduated in 1984 from Tri-Rivers Career Center in Marion from Culinary Arts. After working in several restaurants and hotels, including the Wine Cellar and Embassy Suites in Columbus,Ohio, he traveled to Cleveland, working in Sammy’s in the Flats and at Truffles Pastry Shop in downtown Cleveland. In 1986 Swartz headed to the Culinary Institute of America in Hyde Park, New York. Upon graduating from the CIA, Andrew worked in Linville, North Carolina, at Esseola Lodge; and at The Homestead in Hot Springs, VA. He then spent six years working in Washington, D.C. in many prestigious restaurants and with several renowned chefs including Galileo Restaurant, Chef Roberto Donna and Kennedy Center, Chef Gui Gateau.
Born and raised in Cleveland, Ohio, Swartz came to Marion in 1982 when his father bought the Arby’s Restaurant in Marion. On December 7, 1995, Andrew and his wife, Rebecca opened Andrew’s Pastries in the Servex Center in Marion, Ohio. While Andrew works with flour, butter and eggs, his wife handles the business side of the bakery.
Both Chef Weibl and Chef Swartz put the students work helping make the breads, rolls, pretzels and cream puffs. “That is what Tri-Rivers is all about—hands-on learning,” said Chef Hamm. “It’s the only way to learn a skill.”
More photos on Facebook!
Patient Care Technician 2015 Graduation
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Tri-Rivers Future Leaders (TRFL) held their Above & Beyond Day, Wednesday, April 29, 2015. Throughout the day the sophomores and their advisers completed numerous community service projects throughout the three counties that support their education—Marion, Morrow and Union.
Some of the service projects included cleanup and repairs at Busby and Fenmore Parks in Downtown Marion, Richwood Park in Union County, Flying Horse Farms in Morrow County and the Marion County Fairgrounds.
It turned out to be a beautiful day for these AMAZING y0ung people to give back to their communities.
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Chefs Weibl & Swartz share their skills
/in High School News, HS News Archives/by web editorChef Tony Weibl and Chef Andrew Swartz with Culinary Arts students at the end of the day.
Tri-Rivers Culinary Students had the opportunity to learn from two amazing chefs, Anton “Tony” Weibl and Andrew Swartz when the two gentleman shared their expertise during class, Monday, April 27, 2015.
“Thank you Chef Swartz and Chef Weibl for the amazing learning experience,” said Chef Sheila Hamm, Culinary Arts Instructor for Tri-Rivers. “Our students are lucky to have Chef Andrew, a Tri Rivers graduate, donate his skill and knowledge and to bring his friend Chef Tony along to share his bread baking experience. What a day of hands-on learning!”
Chef Tony Weibl with TRCC Culinary Students. Look at the breads they made!!
Chef Tony Weibl
Chef Weibl demonstrated pretzel, Vienna rolls and homemade bread making techniques and secrets. Weibl was born in Tovarischovo, Yugoslavia, where his parents lived in a German settlement. When his family was displaced during World War II, the 13-year-old Tony was the oldest child and felt it was up to him to find food, so he became an apprentice for an old German baker. He learned to make bread, fancy pastries and delicacies. He worked mornings, attended school afternoons, and with perseverance, finished his studies and two years of college.
He and his family arrived in America on Christmas Eve in 1951. They chose to live in Mansfield, Ohio. Tony served in the American Army in 1954-55 where he learned English from his fellow soldiers. He then took educational courses, saved his money and purchased Malloy’s Bakery in Galion. Shortly after Tony and his wife, Shirley, moved to Galion to their new “Tony’s Pastry Shop.” The shop was open for 29 years. He said sometimes they—he and his employees— decorated 200 to 300 hundred cakes a week. When he retired he taught at Pioneer Career and Technology Center and did consulting work, including working and sharing recipes with Chef Swartz.
Chef Andrew Swartz in the TRCC kitchen sharing his expertise.
Chef Andrew Swartz
“I enjoyed spending time at Tri-Rivers doing a baking demo for Culinary Arts students with my good friend, Tony Weibl. “The school has never looked better; it’s clean and organized. The students are focused and disciplined. The staff and administration are paving paths for these kids for college and career. An amazing school for Marion’s youth!”
Chef Swartz, a graduate of the program and an Outstanding Alumni recipient, has an impressive culinary pedigree. He graduated in 1984 from Tri-Rivers Career Center in Marion from Culinary Arts. After working in several restaurants and hotels, including the Wine Cellar and Embassy Suites in Columbus,Ohio, he traveled to Cleveland, working in Sammy’s in the Flats and at Truffles Pastry Shop in downtown Cleveland. In 1986 Swartz headed to the Culinary Institute of America in Hyde Park, New York. Upon graduating from the CIA, Andrew worked in Linville, North Carolina, at Esseola Lodge; and at The Homestead in Hot Springs, VA. He then spent six years working in Washington, D.C. in many prestigious restaurants and with several renowned chefs including Galileo Restaurant, Chef Roberto Donna and Kennedy Center, Chef Gui Gateau.
Born and raised in Cleveland, Ohio, Swartz came to Marion in 1982 when his father bought the Arby’s Restaurant in Marion. On December 7, 1995, Andrew and his wife, Rebecca opened Andrew’s Pastries in the Servex Center in Marion, Ohio. While Andrew works with flour, butter and eggs, his wife handles the business side of the bakery.
Both Chef Weibl and Chef Swartz put the students work helping make the breads, rolls, pretzels and cream puffs. “That is what Tri-Rivers is all about—hands-on learning,” said Chef Hamm. “It’s the only way to learn a skill.”
More photos on Facebook!
Garden Center Sale April 25 & May 2
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The 2015 Annual Tri-Rivers Garden Center Sale is Saturday, April 25 and Saturday, May 2, 9am to 3pm at 2222 Marion-Mt. Gilead Rd., Marion, OH 43302. Read more
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/in High School News, HS News Archives/by web editorNational Robotics Challenge April 9-11
/in High School News, HS News Archives/by web editorThe 2015 National Robotics Challenge http://thenrc.org/ is at the Marion County Fairgrounds Coliseum and Evers Area April 9-11, 2015. Marion County hosts this growing event where around 1200 students from nine states will participate in Robot Mazes, Mini-Sumo contests, Robo Hockey, Bot Ball, and more!
The National Robotics Challenge opens to the public at 10 a.m. Thursday and 9 a.m. Friday and Saturday. Admission is $5 for adults, $2 for students and free for children five and under. Several area teams will be represented.![National Robotics Challenge](https://s3.amazonaws.com/tririvers_images/wp-content/uploads/2015/04/09104326/National-Robotics-Challenge-300x131.jpg)
Consolidated Electric Supports Vex
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