ISSUED: 15 November 2024
MEDIA CONTACT: Hans Fogle
SHEPHERDSTOWN, WV — Shepherd University Hospitality hosted an unforgettable evening with their latest supper club event.
Chef Todd Geisbert brought the “Wild Flavors of Fall” to attendees in the former main dining hall of Shepherd University.
General Manager of Aramark Collegiate Hospitality, Katy Mong-Waldeck, said the evening was a blend of flavors and experiences for students, faculty, and staff.
“This event brought guests together in a space filled with memories for some and fresh charm for others,” Waldeck said. “The evening saw this wonderful building come to life once again, filled with conversation, laughter, and the flavorful, enticing aromas of a fall-inspired menu.”
Geisbert, who was recently named the campus chef manager at Shepherd, curated a menu featuring an assortment of canapés, stone fruit caprese salad, duck confit and bison strip steak, and pumpkin cheesecake with a gingersnap crust.
Waldeck said Hospitality is excited to have his expertise.
“Todd Geisbert is a talented and dedicated culinary professional,” she said. “He enjoys showcasing his passion for cooking, especially in his favorite style, new American cuisine.”
As campus chef manager, Geisbert oversees campus-wide culinary efforts.
His culinary journey includes working under the renowned Chef Wolfgang at the Bavarian Inn in Shepherdstown, West Virginia, where he served as kitchen manager.
Geisbert joined Shepherd University Hospitality in August 2022.
He served as sous chef before being named to his new role.
Waldeck said their supper clubs feature special menus and themes to create a unique dining atmosphere on the Shepherd campus.
She credits the hospitality team for the success of the dinners, offering a special note of appreciation to the catering/concessions manager, Tiffani Sheppard.
“She [Tiffani] brings a unique gift for creating an atmosphere where our students feel truly welcomed, valued, and encouraged to explore new things,” Waldeck said.
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