Bill Leib :: CHEF'S ROLL :: The Professional Chef Network

Bill Leib

Training tomorrows chefs today. I believe you have to have a strong foundation in the classical techniques but if you don't push yourself you get stagnant. I like to use classical flavors with modern techniques.
Cryo Fried Bacon Wrapped Filet, Crispy Potatoes, Sprouts, Red and Golden Beet Mash, Garlic Demi
Pleasures of the Palate Catering. Williamsport, PA
On Site Sous Chef
Johnson & Wales University. Providence, RI
Associates of Science in Culinary Arts
Rillo's Italian Restaurant. Carlisle, PA
Line Cook
Hotel Hershey. Hershey, PA
Line Cook
Leib Catering. Mechanicsburg, PA
Executive Chef/ Owner
National Military Park and Museum. Gettysburg, PA
Executive Catering Chef
Shippensburg University. Shippensburg, PA
Director of Catering
Production Chef
Oklahoma State University Institute of Technology. Okmulgee, OK
Chef Instructor
Modern Cuisine
Recipe development
TV/radio guest appearances
Time management
Product ordering
Ingredient sourcing
Food/menu costing
Competition judging
Kitchen management
Food industry consulting
Safe food handling
Hot line cookery
Knife skills
Staff training
Chef Bill specializes in modern cuisine techniques. He likes to add Asian flavors into classical mid-western meat and potatoes. He has a vast knowledge in International cuisines and specifically Japanese, Thai, and Indian cuisines.
Oklahoma Restaurant Association
American Culinary Federation
Bill Leib
Bill Leib
Okmulgee, OK
United States

Oklahoma State University Institute of Technology
Chef Instructor

My grandmother was the best cook I have ever known. As a youngster growing up I was always in the kitchen learning and helping her where I could. This is when I developed my desire to become a chef so I could make people happy with my food daily. So at the age of 11 I started taking some classes at a local gourmet food shop and met a chef who would become my first mentor. He took a young farm kid and allowed me to work and train under him at his catering business. After graduating high school it was off to Johnson & Wales to refine my craft.

As my love for this industry continued to grow I built my cuisine as a chef imparting new flavors and techniques. Now that I have the opportunity to share my passion with like minded students who have that raw desire I once had. It always makes me smile when my students come back and share their successes with me. I feel more accomplished knowing they are keeping the industry that I love heading in the right direction with a bright future.