Tag Archive for: Marion

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

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

“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!