Drew Schultz of Clover Valley Culinary- Best scones and Focaccia Bread we have ever had!!!

<p>What Up With Rob and Chris:</p> <p>1st of all OMG these were are the Best scones and Focaccia Bread we have ever had!!!</p> <p><br></p> <p>www.Clovervalleyculinary.com</p> <p>www.wck.org (Really check this on out)</p> <p>Instagram- @CloverValleyCulinary&nbsp;</p> <p>Shouts to: @kithcenoflife</p> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;@wckitchen</p> <p><br></p> <p>Nieta Farms in Loomis</p> <p><br></p> <p><br></p> <p>Drew Schultz Bio:</p> <p>I transitioned from the Bay Area to the Foothills of Placer County to connect back to my love of Cuisine. I am bringing everything I’ve learned throughout my career path into an opportunity to share with everyone through wonderful pairings of food and drink. I’ve covered just about every aspect of the Food, Hospitality and Lodging industries, in the capacity of operations, logistics and management.</p> <p>I started my career at the age of 16, baking pizzas in a stone oven and keeping up with the grind as Scullery Boy. An opportunity to learn front of house operations had me spend several years at the Bay Area’s cornerstone French restaurant, Le Virage in Walnut Creek. While there I was taught the three types of traditional service and table side cooking. I spent my days off stocking the wine room for the Sommelier, giving me hands on experience of the wines that Lolek the owner had travelled the World to bring to the customers.</p> <p>My passion to expand my knowledge afforded me to obtain a Hotel-Restaurant Management and Commercial Baking-Pastry degree from Diablo Valley College Hotel &amp; Restaurant program, as well as graduating with Honors from the prestigious California Culinary Academy. My internship from the CCA landed me at the Auberge du Soleil in Rutherford, immersing me into the center of the wine world and “California Cuisine”.</p> <p>After some years in the Bay Area restaurant scene cooking at notables Spiedini and Max’s Opera Cafe’, I moved to our nations capitol in Washington D.C. to cook at the Joc