January 6, 2012 3:01 pm ET
Sparrows Point Country Club General Manager, Paul Glomp, likes to say he baked his way into a suit.
Glomp graduated from the Baltimore International Culinary College in 1989 and honed his skills in some of the finest eateries in Baltimore such as the Elkridge Club and the Johns Hopkins Club. He continued his education studying Classical French Cuisine under Master Chef Peter Timmins in Ireland.
After 15 years Glomp changed hats in a sense from that of a chef to a general manager, thus his reference to the suit remark.
Glomp came to the Sparrows Point Country Club in 2010 and took over as general manager, still dabbing into the dough, as they say.
This brings us to this baker’s delight of a story that will culminate in all of Paul’s work when he donates this beautiful gingerbread house masterpiece to charity right after New Years.
Speaking of work; Glomp put in 50 hours of his own time and money, around $500 into this masterpiece.
The ingredients include 70 lbs. of icing, 40 lbs. of candy, and 30 lbs of gingerbread. No, Glomp did not use glue or a hammer and nails.
“I thought it was fabulous,” said long time member Rose Reece. “My grandchildren loved it,” she said adding with a laugh, she was tempted to eat part of the roof.
Another long time member Stu Shinnick called it a work of art and was impressed in the amount of work that went into the gingerbread house. Stu also liked the idea of the cake being slated for a local charity.
How’s this for a perfect ending to this gingerbread story. As I was finishing up this blog my phone rang and it was Paul. I could tell by the tone of his voice he found a home for his labor of love.
The new home for this bountiful treasure will be Heart’s Place Shelter and this quote from the director, Catherine Hudson says a – pardon the pun – a mouthful. Ms. Hudson said, “It will put a smile on our faces and warm up our lives.”
Now that is what I call a New Years resolution.