Executive Chef | Pennsylvania Pathways

Explore one professional’s journey to becoming an executive chef. Tory Glossner had an interest in cooking from a young age before deciding to go to a culinary school. Since then, he’s worked in kitchens all over the country from D.C. to San Francisco before coming back home to Pennsylvania. Not all professional chefs decide to go to culinary school to start their careers. Some start off peeling potatoes in kitchens and work their way up to head and executive chefs. The industry has also changed over the years to become more diverse and inclusive.