Chef Scott Anderson

Scott Anderson developed a love for cooking in the early1980's from his grandmother and great grandmother while in junior high. He would spend summers with his grandmother and grandfather in Pennsylvania learning old family favorites and family holidays in Maryland with his great grandmother where he watched in awe as she worked simple recipes such as an apple pie simply by feel without measuring. Chef Anderson took those times and words of wisdom back home, where he was later handed the key to the family kitchen as his mother slowly worked her way out of the kitchen.

Soon after high school graduation Chef Anderson moved to Flanders, New Jersey with his family and he took a job as a dishwasher at a local Bed and Breakfast called the Publick House Restaurant. There, he worked his way up to sous chef, honing his skills under their corporate Chef Dennis Richmond. At this time he also attended County College of Morris and completed his Associate Degree in Hotel Restaurant Management.

After honing his culinary skills and slicing several fingers during his years at the Publick House he decided to head back to college to work on a BA and MA in History and Political Science at Edinboro University in Northwestern Pennsylvania. Even though he left the kitchen full time he returned to New Jersey during the holidays to assist in menu planning, along with butter and ice carvings for the traditional Christmas and New Years' buffets. It was at that time he realized his true passion for cooking and decided to use his culinary skills full time after his Master's program and applied for and was hired for a summer job in 1991 as a catering employee at then Shepherd College, now Shepherd University. He once again worked his way up from part time catering employee to full time assistant catering manager to catering manager, and finally associate director/chef in 2002. He currently oversees the purchasing, culinary training, menu management and recipe creations for the entire University. Chef Anderson enjoys offering the students at Shepherd University an ever-changing menu based on the latest food trends.

He's currently the Mid-Atlantic Information Officer for the National College and University Food Services, where he has entered two culinary challenges and most recently began working as an R&D chef for Phillips Foods in Baltimore, Maryland in his spare time. This past fall the Shepherd University Foundation sponsored his return to school at the Culinary Institute of America in Hyde Park, New York for a week-long double course to refresh his skills in soups, stocks and sauces and cooking principles. Chef Anderson has been a member of the American Culinary Federation since 2008 and is looking forward to a new local chapter opening up in his Tri-state area.

When he's not at work or on the Civil War Heritage path co-coordinating yearly seminars for Chambersburg's Chamber of Commerce in Pennsylvania he spends his time with his beautiful wife, Kathy and three children, Joe, Jenna and Jaelyn.