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Bryant Long

RC Baker and Corporate Trainer

Raised in an Army family with the privilege to travel across the United States and Europe, he developed a growing desire to learn and experience the local and regional cuisine. Further driven by his experiences with family cookouts and celebrations in the close-knit diverse military community and the seasonal festivals and traditions of Europe.

His passion for food came from a desire to help his mom having to cook for himself, brother, and his father. With support from his family, he continued learning to cook from his mom and his grandmothers, eventually enrolling in community college to major in Culinary Arts.

Choosing to become a baker after he left school, he pursued it for six years to become a Baker Trainer with a well-known bakery franchise, assisting to open new locations and training new bakers to have a passion for the craft. Wanting to develop himself more, he left baking and started as a Prep Cook with the National Emergency Training Center in Emmitsburg, Maryland, where he would eventually become Sous Chef. After a foray in Higher Education as Sous Chef at Hood College in Frederick, Maryland, Bryant is excited to be with the Rosendale Collective and pursue his Culinary development even further.