For this week’s edition of Chef’s Corner, we caught up with Heather Cash, a sous chef for Delaware North at Skyland Resort in Virginia’s Shenandoah National Park.
Skyland Resort’s Pollock Dining Room serves regional specialties with farm-to-fork flavors and sumptuous views of the Shenandoah Valley. And considering the elevation of Skyland Resort – the highest point along the park’s Skyline Drive – it’s only natural that Mile-High Blackberry Ice Cream Pie is a house specialty.
Skyland Resort encompasses 36 acres in Shenandoah National Park with 28 buildings situated on 16 of those acres along the crests and wooded areas.

Words that describe you
Even-tempered and “mild-ish” with a good sense of humor.
Words that describe your food
Inventive, interesting, creative and daring.
Your favorite moment at Delaware North
Working beside some of the company’s most talented and strong chefs at the Albright-Knox Art Gallery in Buffalo during the 2014 Delaware North Food and Beverage Summit.
The craziest food you have eaten
Rattlesnake. Some of the cooks I used to work with in Lubbock, Texas, brought me some as a gift.
Your favorite food
Easy – mac and cheese.
Your least-favorite food
Also an easy one – cream of wheat.
The hardest lesson you have received in cooking
That nobody is perfect. Your cooking will never please everyone; the best you can hope for is to always do your best and never stop learning.
Hero – cooking or otherwise
This may sound cheesy, but the truth is my hero is my mother. She has always taught me to be honest and fair…to always be kind in an often cruel world…to always help those in need. These lessons have helped me in life and in the kitchen.
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