Schuylerville—Mr . and Mrs. John T. Still, Broad St., announce the birth of a son, Jeremy Jay, born in the Saratoga Hospital Sunday. Mrs. Still is the former Miss Jean Cross, daughter r of Mrs. Ethel Cross of Oneida and the late Harold Cross. The couple has two other sons.
(Pub. in The Saratogian, Saratoga Spgs., N. Y., Monday, June 7, 1954, Page 2)
Chef is survived by his wife, Ruth Cannon Still. He grew up with his three brothrs in the village of Schuylerville, NY along the Hudson River, having fond memories of life-long friends there, and the mischief they wrought. He was voted "Class Clown" at his high school, not surprisingly. Chef Still attended the Culinary Institute of America, Hyde Park, NY, graduating in 1980. He worked in a number of resorts including Lake Placid. NY during the 1980 Winter Olympics, Jamaica, The Virgin Islands, Lake Tahoe, NV, The Essex House in New York City and Marriott in Hilton Head Island, SC, before accepting a position as Executive Chef for the Marriott in Charleston, WV. In 1994, he accepted the same position with the Edgewood Country Club, Charleston, where he remained for 21 years. He enjoyed his time at Edgewood, getting to know the members, and their families. He had many stories about the kids, throwing their arms around him dripping wet from the pool, and lining up to go to the kitchen with him for ice cream while their parents dined, always told with his infectious smile. Twice selected by his peers as "West Virginia Chef of the Year", Chef Still worked with young aspiring culinarians to ensure the restaurants of the future were led by trained and motivated professionals. He was a "Certified Executive Chef" by the American Culinary Federation and a 2005 inductee into the "American Academy of Chefs." Perhaps the achievement that provided him the most satisfaction was his involvement in the food ministry at Cross Lanes (WV) United Methodist Church, where he was a member. With his direction, the church organized a program to provide free meals on Wednesday nights, a mission he was passionate about. Above all, he was an outstanding person, husband, father and friend. He put others above himself without fail, and his genuine concern for everyone was apparent and magnetic. He was vibrant, personable and caring, with an unquenchable thirst for life that drew others to him. He treated everyone with dignity and made them feel special. wvgazettemail.com/Obituaries
(Pub. in The Saratogian, Saratoga Spgs., N. Y., Monday, June 7, 1954, Page 2)
Chef is survived by his wife, Ruth Cannon Still. He grew up with his three brothrs in the village of Schuylerville, NY along the Hudson River, having fond memories of life-long friends there, and the mischief they wrought. He was voted "Class Clown" at his high school, not surprisingly. Chef Still attended the Culinary Institute of America, Hyde Park, NY, graduating in 1980. He worked in a number of resorts including Lake Placid. NY during the 1980 Winter Olympics, Jamaica, The Virgin Islands, Lake Tahoe, NV, The Essex House in New York City and Marriott in Hilton Head Island, SC, before accepting a position as Executive Chef for the Marriott in Charleston, WV. In 1994, he accepted the same position with the Edgewood Country Club, Charleston, where he remained for 21 years. He enjoyed his time at Edgewood, getting to know the members, and their families. He had many stories about the kids, throwing their arms around him dripping wet from the pool, and lining up to go to the kitchen with him for ice cream while their parents dined, always told with his infectious smile. Twice selected by his peers as "West Virginia Chef of the Year", Chef Still worked with young aspiring culinarians to ensure the restaurants of the future were led by trained and motivated professionals. He was a "Certified Executive Chef" by the American Culinary Federation and a 2005 inductee into the "American Academy of Chefs." Perhaps the achievement that provided him the most satisfaction was his involvement in the food ministry at Cross Lanes (WV) United Methodist Church, where he was a member. With his direction, the church organized a program to provide free meals on Wednesday nights, a mission he was passionate about. Above all, he was an outstanding person, husband, father and friend. He put others above himself without fail, and his genuine concern for everyone was apparent and magnetic. He was vibrant, personable and caring, with an unquenchable thirst for life that drew others to him. He treated everyone with dignity and made them feel special. wvgazettemail.com/Obituaries
Schuylerville—Mr . and Mrs. John T. Still, Broad St., announce the birth of a son, Jeremy Jay, born in the Saratoga Hospital Sunday. Mrs. Still is the former Miss Jean Cross, daughter r of Mrs. Ethel Cross of Oneida and the late Harold Cross. The couple has two other sons.
(Pub. in The Saratogian, Saratoga Spgs., N. Y., Monday, June 7, 1954, Page 2)
Chef is survived by his wife, Ruth Cannon Still. He grew up with his three brothrs in the village of Schuylerville, NY along the Hudson River, having fond memories of life-long friends there, and the mischief they wrought. He was voted "Class Clown" at his high school, not surprisingly. Chef Still attended the Culinary Institute of America, Hyde Park, NY, graduating in 1980. He worked in a number of resorts including Lake Placid. NY during the 1980 Winter Olympics, Jamaica, The Virgin Islands, Lake Tahoe, NV, The Essex House in New York City and Marriott in Hilton Head Island, SC, before accepting a position as Executive Chef for the Marriott in Charleston, WV. In 1994, he accepted the same position with the Edgewood Country Club, Charleston, where he remained for 21 years. He enjoyed his time at Edgewood, getting to know the members, and their families. He had many stories about the kids, throwing their arms around him dripping wet from the pool, and lining up to go to the kitchen with him for ice cream while their parents dined, always told with his infectious smile. Twice selected by his peers as "West Virginia Chef of the Year", Chef Still worked with young aspiring culinarians to ensure the restaurants of the future were led by trained and motivated professionals. He was a "Certified Executive Chef" by the American Culinary Federation and a 2005 inductee into the "American Academy of Chefs." Perhaps the achievement that provided him the most satisfaction was his involvement in the food ministry at Cross Lanes (WV) United Methodist Church, where he was a member. With his direction, the church organized a program to provide free meals on Wednesday nights, a mission he was passionate about. Above all, he was an outstanding person, husband, father and friend. He put others above himself without fail, and his genuine concern for everyone was apparent and magnetic. He was vibrant, personable and caring, with an unquenchable thirst for life that drew others to him. He treated everyone with dignity and made them feel special. wvgazettemail.com/Obituaries
(Pub. in The Saratogian, Saratoga Spgs., N. Y., Monday, June 7, 1954, Page 2)
Chef is survived by his wife, Ruth Cannon Still. He grew up with his three brothrs in the village of Schuylerville, NY along the Hudson River, having fond memories of life-long friends there, and the mischief they wrought. He was voted "Class Clown" at his high school, not surprisingly. Chef Still attended the Culinary Institute of America, Hyde Park, NY, graduating in 1980. He worked in a number of resorts including Lake Placid. NY during the 1980 Winter Olympics, Jamaica, The Virgin Islands, Lake Tahoe, NV, The Essex House in New York City and Marriott in Hilton Head Island, SC, before accepting a position as Executive Chef for the Marriott in Charleston, WV. In 1994, he accepted the same position with the Edgewood Country Club, Charleston, where he remained for 21 years. He enjoyed his time at Edgewood, getting to know the members, and their families. He had many stories about the kids, throwing their arms around him dripping wet from the pool, and lining up to go to the kitchen with him for ice cream while their parents dined, always told with his infectious smile. Twice selected by his peers as "West Virginia Chef of the Year", Chef Still worked with young aspiring culinarians to ensure the restaurants of the future were led by trained and motivated professionals. He was a "Certified Executive Chef" by the American Culinary Federation and a 2005 inductee into the "American Academy of Chefs." Perhaps the achievement that provided him the most satisfaction was his involvement in the food ministry at Cross Lanes (WV) United Methodist Church, where he was a member. With his direction, the church organized a program to provide free meals on Wednesday nights, a mission he was passionate about. Above all, he was an outstanding person, husband, father and friend. He put others above himself without fail, and his genuine concern for everyone was apparent and magnetic. He was vibrant, personable and caring, with an unquenchable thirst for life that drew others to him. He treated everyone with dignity and made them feel special. wvgazettemail.com/Obituaries
Family Members
Sponsored by Ancestry
Advertisement
Explore more
Sponsored by Ancestry
Advertisement
