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EXECUTIVE CHEF BRENT GORMAN TAKES ON AN APPRENTICE FOR A DAY
 Executive Chef Brent Gorman was
working with a couple of extra hands
on Monday, Nov. 22. Eric Baemayr, a
19-year-old aspiring chef, was in
the kitchen learning the tricks of
the trade from Chef Gorman and the
rest of the UH Dining Services
staff.
Baemayr got the chance to work with
Chef Gorman through a recommendation
from a nurse at Texas Children’s
Hospital where he receives treatment
as he awaits a heart transplant.
Having dreamt of becoming a
professional chef for years, Baemayr
especially wanted to see how things
work in a large-scale, commercial
kitchen. With two large dining halls
and a full-service catering
department, the University of
Houston kitchens were the perfect
place for him to dip his feet in the
water.
 
“The biggest thing that surprised me
was the amount of students that this
one kitchen serves and that
everything is made fresh from
scratch every day,” says Baemayr.
“That takes a lot of hard work.”
During the day Eric helped make
pizza dough at Fresh Food Company in
Moody Towers, learned how to roll
sushi and helped prepare burgers for
a catering event.
Chef Gorman certainly appreciated
the help for the day as well.
“Eric was awesome to work with,”
said Gorman. “He had done his
homework for sure and had a great
beginner’s knowledge of kitchen
preparation, ingredients and general
food recipes. He was also willing to
jump in and do anything, which
really impressed me and reminded me
why I love to work with food so
much. I can’t wait to have Eric back
for the next phase of his ‘chef for
a day’ training.”
For more information about UH Dining
Services, visit
www.uh.edu/dining.
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