Chef McKnight graduated from Paul Smiths College with a Bachelor’s degree in Culinary Arts and Service Management. In 2001, while attending school he was the restaurant Chef for Whiteface Mountains Mid-Station Bistro in Lake Placid New York as well as assisting Volume Services America (now Centerplate) in large scale events such as the Belmont Stakes Horse Race on Long Island. During the summer months he worked as head Chef/Manager for a high volume barbeque restaurant where he was able to gain extensive knowledge in large food quantity preparation and service.

 

In 2005, upon graduation, Chef McKnight was chosen by Paul Smiths College to work in Europe at La Hotelier ‘Cesar Ritz’ in Le Bouveret, Switzerland as a Stagiere and Instructor at an international culinary school. Here Chef McKnight was exposed to a world of cultures and cuisines working with and learning from Chefs all over the world. When he returned stateside in 2007, Chef McKnight began working as a Chef Tournade at the Amelia Island Plantation in Florida. After a year, Chef McKnight was promoted to Chef de Cuisine of the Ocean Grill restaurant, their fine dining establishment.

 

Two years later in 2010 Chef McKnight decided to follow a passion that had been with him since Europe…Teaching!  His main goal and reasoning behind teaching is to send out nothing but exceptional Chefs with exceptional work ethic and a solid foundation to develop their culinary careers upon. Courtney has worked as a culinary instructor at Virginia College Culinard for the past five years were he has achieved numerous awards for instructor of the quarter and excellent student satisfaction and student retention.