craft staff /kraft/ /staf/
n. a worker skilled in the artistry of pouring an awesome GIB craft beer. 2. one whose exemplary customer service confirms GIB as being the best part of the middle finger (lake).
The Beer Guy - Patrick Palmer
This is the part where you talk about the brewer and his pedigree along with all of the beer school training he's been to. None of that matters if the beer tastes like swill.
Born and raised in Elmira, NY, Patrick began his brew-career as a craft beer lover turned home brewer. Up until this past December, Pat worked as a CT/PET technologist first at Arnot Ogden Medical Center and most recently at Wilson Medical Center in Binghamton. During the night and weekends and every minute in between he was making beer (and spending time with his two sons of course). It all started with a legit home-brew kit (not Mr. Beer) for Father's Day a few years back...who knew that a kit could have so much power! Years of testing, reading, tasting, brewing, refining, the support and encouragement of family and friends, learning and back again led him to where he is today, at Grist Iron Brewing Company. Never far behind is Patrick's son, Aedan, who is an assistant brewer in training. You're sure to see this little one wandering around the brewery.
For more than 15 years, Pat has devoted most of his spare time during the year to support his family's charity as an active board member, the Josh Palmer Fund, which has raised over $1M to help local cancer patients and their families. Giving back to the community is very important to the whole team here at Grist Iron. This is a philosophy that will be carried throughout the business.
Chef Alex Brown
Also born and raised in Elmira, NY, at young age (too early to admit), Alex started working at Bernie Murray’s as a dishwasher.
Alex worked for Joe Valeant on and off throughout college and summers over a span of about 9 years as a line cook. Alex was accepted to The School of Industrial Labor Relations at Cornell University and his time at Bernie Murray's had ended.
While at Cornell, Alex missed cooking so he landed a job as a line cook for Maxie’s Supper Club and Oyster Bar in Ithaca, NY. After two years, he earned his chops and decided he would re-focus his ambitions to become a Chef. In the spring of 2004, Alex enrolled at the Culinary Institute of America for a 2 year intensive degree program.
Upon graduation, Alex found an opportunity as a Sous Chef back at Maxies. After a year and a half, he was promoted to Executive Chef and stayed in that position for the next 4 years. He also completed a 1-year intensive General Manager training with Maxies working every position in the house from hosting, serving, managing and bartending. After leaving Maxies, Alex spent one year as a Sous Chef for the Statler Hotel on Cornell University’s campus. The following three years were spent working as a Sous Chef for Wegmans in the Johnson City Store.
Throughout Alex's entire career he has volunteered his time with the Share Our Strengths program, been involved with No kid Hungry and has donated his time to local communities to help teach low income families and seniors how to make great meals on a budget. Alex has guest lectured on Food and Wine Tasting: The Effects of Cooking with Wine, for the Food Science Department at Cornell University for the last five years.