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Keynote by Omni Bedford Springs Executive Chef Inspires Baking Students at Toque Ceremony

Chef Noto, Bataglia and DeManeChef David Noto, executive chef at the Omni Bedford Springs Resort and Spa, was the keynote speaker at the IUP Academy of Culinary Arts Baking and Pastry Arts Toque Ceremony on May 9, 2014.

Over 350 guests, including 28 students and their families, faculty, staff, administrators, and friends, listened to Noto’s words of wisdom as he shared stories and advice from a food service career that spans over two decades.  

The Omni Bedford Springs Resort, located in Bedford, Pennsylvania, is a AAA Four-Diamond property as well as a national historic landmark. Chef David Noto is responsible for all dining operations at the site, including six restaurants and food outlets, as well as room service, banqueting, and special events. 

Prior to taking the helm at Bedford Springs, Noto was executive chef of the AAA Four Diamond-rated Hilton Dallas Lincoln Center for seven years. In addition, he has held the position of executive chef at the Petroleum Club in Fort Worth, executive sous chef of the Fairmont in San Francisco, banquet chef at the Worthington Hotel in Fort Worth, and garde manger chef at the Homestead in Hot Springs, Virginia. Chef Noto was a culinary instructor at the Art Institute of Dallas from 2006 to 2010.

In addition to Chef Noto, the 2014 Baking Toque Ceremony featured student speakers Philip Dorn, Victoria Roenigk, and Jessica Startari. The students reflected on their two years of learning at the IUP Academy of Culinary Arts and on the possibilities of what the future might bring for themselves and their fellow classmates.

The toque ceremony celebrates the students’ completion of their IUP classroom instruction and recognizes their accomplishments. 

  • 86 percent of the students made the dean’s list, including two with 4.0 GPAs
  • Eleven students received awards for perfect attendance
  • Eight students earned awards for excellent attendance (missing less than two days) 

Other awards received by the students include Craftsmanship (for artistic skill in pastry production), Professional Growth (marked improvement in academic and/or technical skill), and Professional Character (exhibiting strong work habits, teamwork, and courtesy).

Following the toque ceremony, each student will complete a 450-hour, paid externship in the food service industry. Students are headed to jobs at 11 different sites. Some of those sites include the Biltmore Estate in Ashville, N.C., Mountain Air Country Club, Burnsville, N.C.; Nemacolin Woodlands Resort, Farmington, Pa.; Pinehurst Resort, Pinehurst, N.C.; Vanilla Pastry Studio, Pittsburgh, Pa.; the Broadmoor, Colorado Springs, Col., and the American Club, Kohler, Wisc.

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