I have been working in the restaurant industry since 1994. I began my career at Legal Seafoods and moved on to great Boston restaurants including No. 9 Park, B & G Oyster and Craigie Street Bistro. I have also taught cooking classes throughout the South Shore and catered parties and events of up to 500 people. It was in these kitchens where I began learning about the value of local ingredients. For me, being a chef has fostered a deep connection and respect for every ingredient I use. Good food does not require a lot of editing. Using seasonal food at the right time ensures we are getting the most nutrients and the most flavors out of our ingredients.
I also volunteer with local farms on the South Shore including Holly Hill Farms in Cohasset http://www.hollyhillfarm.org/hhf/f?p=hhf:hhfhome:5700500552263 and Glastonbury Abbey in Hingham http://www.glastonburyabbey.org/. While working on these farms, I have had the opportunity to get my hands dirty; from milking goats to weeding carrots, I understand the work required to bring good food to the plate.
Quilliscacut Farm School
In the late Spring of 2011, I visited a little farm school in Rice, Washington. I wasn’t sure what to expect. When I arrived I was greeted by Lora Lea Misterly and her husband, Rick. They were so nice and welcoming. During my twelve day stay on the farm, I learned of their passion for farming, cheese making, and sustainability. Their intense respect for the earth was inspiring. I learned more than I ever thought I would during my stay and made sure to bring a little of their passion home with me. Prior to this trip, I had been searching for the right property and days before leaving, I found exactly what I needed for my dreams to become a reality. I knew that I wanted to do something with farming and education but my vision was not complete until my visit to Quilliscacut Farm. Lora Lea and Rick were so eager to share their knowledge and I thank them for that and am eager to teach all that I have learned and continue to learn.
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