Student Spotlight: Franco Ramos

Plymouth Whitemarsh High School senior Franco Ramos is well on his way to becoming a master chef after being a chef at the Masters.

Fresh off a 10-day, “once-in-a-lifetime” experience at the nation’s most famous professional golf tournament, Franco is now settling back into regular school life. But word about his trip to the Augusta National Golf Club has spread among Plymouth Whitemarsh High School students, faculty, and staff–many of whom stopped by to look at his Masters merch and ask him questions as he talked about serving as a Masters “stand cook.”

Franco said he was originally supposed to make the trip through Central Montco Technical High School (CMTHS), where he is enrolled in the Culinary Arts

program. His teacher, Ricky Steadman, was raised in Augusta and has worked at the Masters for 16 years.

“Because of that, I’m able to recommend students I feel are ready for that level, but they still have to go through the proper hiring and onboarding process like everyone else. My role is really preparing them, making sure they understand the pace, expectations, and standards before they even get there,” he said. “Before teaching, I worked at golf properties all over the country–Pebble Beach in California, Samoset Resort in Maine, and I was the Executive Chef at Jeffersonville Golf Course in Norristown. I’ve been able to bring those connections with me to CMTHS and use them to open doors for students to work events like this.”

Unfortunately, the plan to bring a CMTHS group to the Masters fell through due to logistics. But Franco and two fellow CMTHS students from Norristown Area School District decided they weren’t going to let this opportunity pass them by. They scrambled to find their own accommodations and transportation, making the 12-hour drive to Georgia, stopping only once on the way to experience Bucc-ee’s.

“We made it happen,” he said.

They arrived April 1 to be trained and prepared for the Masters Tournament, which took place from April 11-13. In the days leading up to the tournament, he and his fellow chefs were instructed on the proper way to make some of the menu items the Masters is known for, such as the pork barbecue, tomato pie, and, of course, the pimento cheese sandwich (don’t ask for the recipe, he is sworn to secrecy). 

Chef Steadman, who served as a Culinary Supervisor supporting the concession stands during the most recent Masters, said the job is about much more than serving people at a break-neck pace.

“There’s a big focus on presentation,” he said. “Even something as simple as the tomato hand pies, which go into a sleeve similar to a McDonald’s apple pie, has to be done the exact same way every time. It’s fast-paced and can be a little nerve-wracking at first, but once they settle in, it’s a great experience and they start to understand what that level really looks like.”

Even before the golfers and crowds arrived for the tournament, things were busy at the club, because they were serving people who were there for practice rounds and setting up for the event. 

“We made 10,000 sandwiches a day, and our shifts would begin at 3 a.m. and go until 5:30-6,” said Franco. 

On the first day of the tournament, Franco said they served so many people that they ran out of sandwiches, prompting a mad dash to get more prepared. 

“Everyone was focused and everyone felt a sense of urgency (to get back on track),” he said. “For a moment I felt a little stressed, but I know in the end, this is something I want.” 

Franco, who is also a part-time line cook for the Union League in Lafayette Hill, said he came to the Masters having already had a significant amount of culinary experience, so prepping and cooking the food felt relatively comfortable. But he did learn quite a bit about the serious nature of working an event with such prestige and history behind it, and also about the welcoming and well-mannered ways of Southern hospitality. 

“Professionalism [was something I learned from being there],” he said. “There’s a very high standard. You cannot be disrespectful and you have to always have that in mind.”

Chef Steadman said he hopes that the students took away how important standards are, as well as being able to maintain them. 

“It’s not about doing something great once – it’s about doing it right every single time. There’s a strong emphasis on uniformity in everything, from the food to how you carry yourself. That’s something you can’t really replicate in a classroom the same way,” he said.

Despite the high expectations, Franco fit in plenty of fun. He was in the crowd to watch the trademark green jacket being presented to two-time Masters champion Rory McIlroy, and also got to see almost all the other professional golfers, as well as comedian Kevin Hart, and the ESPN personalities who were there to cover the event. 

“It was amazing,” he said. “Everything was green and I loved the scenery.”

He has no photo evidence, however, since tournament workers are not permitted to carry cell phones. In order to stay in touch with his family back home while working such long hours, he had access to a bank of landline phones (which meant he had to write down all his important numbers and bring them with him to make calls). 

Franco said his love for cooking was inspired by his mom, who always prepares meals for the family. When he was younger, Franco took up family meal preparation on occasions when his mom was not able to. Through his cooking, he discovered that he really enjoyed the creativity of the work.

“I would say the art of cooking [is what I like the most],” he said. “It’s so diverse. If you have one certain protein, you can mix it with so many different ingredients.”

Franco also enjoys bringing Mexican flavors to the table. One of his favorite things to make is carne asada, and it’s even better when he gets to do so for his family. It brings him joy to see them “eat and experience” what he prepares.

Now that he’s back in Pennsylvania, Franco is preparing to take a swing at his next golf outing by cheffing at the PGA Tournament scheduled at Aronimink Golf Club in May. Following graduation, he is set to attend the Institute of Culinary Education in New York City.

“Franco is a motivated student who’s willing to go after opportunities outside of the classroom,” said Chef Steadman. “He’s shown that he can step into these environments and handle himself well. As he keeps developing, staying consistent and focused day-to-day in class is what’s going to keep pushing him forward.”