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STANLEY N. REINHOLD
- Male
- Peoria, AZ
- United States
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- Relationship Status:
- Married
- About Me:
- Executive Chef of ATCA Lufthansa FLight Training USA
Stanley N. Reinhold
A second generation chef, Stan started his culinary training in 1965 working for his father, Donald N. Reinhold, Executive Chef of Cobly-Sawyer College, New London, New Hampshire. In 1968 Don opened the Ox-Bow Restaurant, Northwood, New Hampshire and Stan worked as a line cook to learn and fine tuned his authentic regional German Cuisine.
From June 1970 until he retired from active duty on June 1990 Stan served in the United States Navy. Qualified in Submarines (SS), Qualified Second Class Diver (DV) and Qualified Deep Submergence Crew Member (DS). After completing Machinist Mate “A” school in Great Lakes, Illinois he was assigned to U.S. Naval Communication Station Harold E. Holt, Learmouth, Western Australia.
He attended United States Naval Submarine School in Groton, Connecticut the late summer of 1972. He attended U.S. Naval Underwater Swimmers School, Key West, Florida from February - March, graduating March 2, 1973. Assigned to U.S.S. John Marshall operating out of U.S. Naval Station, Rota, Spain. Stan qualified on board U.S.S. John Marshall SSBN-611 Gold crew June 13, 1973 one day short of half-way night on his first deterrent patrol.
Hand selected in Sept 1974 to U.S. Naval Submarine Development Group One, assigned to Bathyscaph Trieste II (DSV-1) in overhaul at Mare Island Naval Shipyard, Vallejo, California. He Qualified Deep Submergence Crew Member on board Bathyscaph Trieste II (DSV-1) on December 4, 1975.
While assigned to U.S. Naval Submarine Base, Pearl Harbor, Hawaii he assisted in building the Diving Locker at the submarine base. The fall of 1978 he did an underwater survey of the U.S.S. Arizona BB-39 for the National Parks Service accompanied by Photographers from National Geographic Society. In the Nov 1979 issue of National Geographic Magazine he appeared in an article on Oahu, Hawaii.
His next billet was U.S. Naval Submarine Development Group One Detachment Mare Island, California. Where he served on board U.S.S. Seawolf SSN-575 as special projects auxiliary and hydraulics operator.
Selected for U.S. Naval Recruiting Command he attended school in Orlando, Florida graduation honor man of his class Nov 1982. Stan was in U.S. Naval Recruiting District One, Los Angeles, CA at U.S. Navy Recruiting Station San Luis Obispo, CA. He earned the Naval Achievement Medal for his superior performance as a top one percent Navy Recruiter. He took over as Recruiter in Charge of San Luis Obispo, CA the fall of 1983. Recruiter in Charge of Lompoc, CA near Vandenberg Air Force Base, spring of 1985.
He attended Class “C” School, U.S. Naval School of Cryogenics, Dam Neck, Virginia. Then assigned to U.S.S. Nimitz CVN-68, Engineering Department home ported in Norfolk, VA. He retired from U.S. Naval Shipyard, Bremerton, WA summer of 1990.
While working at the Rhode Island Country Club, Barrington, Rhode Island
as a roundsman. Stan applied and was accepted to the College of Culinary Arts at Johnson & Wales University, Providence, Rhode Island. He graduated in May 1992 Summa Cum Laude with an Associate of Occupational Science in Culinary Arts. After completing his Bachelor of Science in Food Service Management May 1994 Magna Cum Laude he accepted a contract as Retail Food Service Operations Manager with Marriott Management Services, Corporate Division, Chandler, AZ. While Retail Food Service Operations Manager at Intel Chip Manufacturing Facility C-5 Chandler, AZ another facility was constructed at Ocotillo, AZ that doubled the food service capacity from 12,000 to 25,000 meals per day.
Stan was Director of Food & Nutritional Services; opening the Arizona Heart Hospital, Phoenix, AZ in January 1996. The dedication ceremony for Arizona Heart Hospital was a plated dinner for 500 guests and celebrities. In 1999 he accepted the Food & Beverage Controller position at the Wigwam Resort & Golf Club, Litchfield Park, AZ. In 2002 he joined Morrison Management Specialist and is currently Director Dining Service / Executive Chef with Airline Training Center of Arizona (A.T.C.A.) Lufthansa Flight Training. Where he feeds 350 – 500 staff, Lufthansa student pilots, IP’s (Instructor Pilot’s), 3rd German Air Force Training Squadron personnel assigned at Goodyear, AZ, students and staff of Oxford Airline Training Center.
Stan is active in the Chef’s Association of Greater Phoenix; American Culinary Federation, he is secretary of the chapter. He was nominated as Chef of the Year October 2003, October 2004 and again in October 2007. He is active in Peoria Lodge # 31, Free and Accepted Masons and St. Christopher’s Episcopal Church in Peoria, AZ. The United States Submarine Veterans Incorporated (USSVI) and is the current Base Commander of Perch Base.
Stan lives in Peoria, AZ with his wife of 33 years Jane. They have three grown children and six grandchildren who reside in the valley.
- What is your favorite recipe creation?
- Tenderloin ala duetche
- When did you enter the Culinary Profession?
- 1968
- Who is your favorite Musical Artist?
- The Beachboys
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I just wanted to introduice myself. I am a retired "MS" USN. I retired in 96.
please join my group on Pieronymus Art Network.
PAN Cuisine Group is for people interested in food and cooking. Pan artists are from six continents. I hope you use this forum regularly to share recipes, and learn something new.Website: http://pieronymuskosch.ning.com/group/pancuisine
best regards
Pieronymus
Good to see you on the web. Also log into our Phoenix Chapter page. See you at the board meeting.
Best wishes, Garry