Robert Giesman got a taste of his future in high school. “When I saw Scarlet Oaks for the first time, it really appealed to me. I knew I loved cooking and going to Scarlet would give me a head start in that field. My family was extremely supportive of my decision to attend. They were happy to see me focus in on a career direction,” said Giesman.
The 1992 graduate of Norwood High School and the Great Oaks Culinary Arts and Hospitality Services program credits his focus on food to his home economics class in 9th grade. Today, he is an executive chef at Brinkley’s in Norwood.
After high school, Giesman went on to the Culinary Institute of America (CIA) in Hyde Park, New York. “When I was co-oping during high school, I was out in the real world and this confirmed that I was heading down the right path with my education,” he added.
Giesman remembered the strong influence of retired campus administrator Tim Hunter, “He provided me with a caring yet firm hand. That made all the difference!”
Another guiding aspect for Giesman was the method of teaching. “Learning at Scarlet was so hands-on; I wasn’t sitting behind a desk forcing myself to keep still!” he said.
Giesman believes so strongly in the training provided to Scarlet Oaks students that he works with the Culinary program as one of the business advisory members. He also frequently employs Great Oaks graduates.
Speaking to future students, Giesman offered these words of advice: “Try it! Great Oaks helps you find direction in life. It opens your eyes to life beyond high school and connects you to so many wonderful chances – so many undefined opportunities.”
