Breaking News

Chef Alan Scheidhauer helped build Greenville Tech’s culinary program

It’s 10 a.m. on a Wednesday in November, and Alan Scheidhauer is standing in the front of a group of people, doing what he has for most of his life. He is cooking, but more so, the chef and director of operations at the Truist Culinary and Hospitality Innovation Center is teaching.

The class before him today is not the typical student he sees, but an Osher Lifelong Learning class seeking direction about breads and rich dough.

Scheidhauer, for his part, looks entirely calm. He vacillates between jokes and rules and warnings and factoids about yeast, flour and baking.

This is the last time he’ll stand in a classroom. After 28 years of shaping and leading the culinary program at Greenville Technical College, Scheidhauer is stepping away from the classroom. At the age of 58, he is young, but the seasoned chef is nothing if not astute at understanding timing, and for him, now is the time to go.

Scheidhauer steps away from nearly three decades of teaching, leaving behind a career that has included building the Culinary Institute of the Carolinas and shaping the curriculum and within the past five years, building the Truist Culinary and Hospitality Innovation Center (CHI). Both have evolved from needs Scheidhauer saw in the community. The former, a need for more professional culinary training in the Upstate, and the latter, a need for quick jobs training and continuing education to fill a need within a growing industry.