Quarantine Baker and Former Professional Chef at large. For a little insight on why I started this, check out my first blog post for this blog. My regular bio can be found on my main website but I thought I’d give a quick history of my culinary background:
- Café Biondo/City Fare Catering, Kingston, NY: Prep Cook/Line Cook/Catering Staff (this place is still my most favorite of places I worked and my first cooking job). Under Chef John Beale.
- Rudi’s, Big Indian, NY: Line Cook. Under Chef Marc Schlosberg.
- The White Hart Inn, Salisbury, CT: Line Cook. I don’t remember who the Chef was at the time, I worked lunch and never ran into him, if I recall his Sous Chef had hired me.
- Culinary Institute of America, Hyde Park, NY: AOS Degree (unfortunately the BA program was not available at the time I went).
- Lime Rock Catering at Lime Rock Race Track, Lime Rock, CT: Cook – This was my part-time job my first year at CIA and a total blast, I got to spend all day grilling outside on these huge grills and getting to meet race car celebs, plus all the racing swag we got was awesome.
- Red Feather Lakes Country Club, Red Feather Lakes, CO: Night baker – This was my first disastrous externship from CIA, I lasted about a month, it was supposed to be a day Line Cook job, instead I was assigned to baking at nights (ugh), my only transportation was a bicycle I had to ride several miles to work in the middle of the night. Hello bears and mountain lions!
Trapp Family Lodging, Stowe, VT: Line cook/Sauté– My second CIA externship, I loved this place, I stayed several months longer than my externship called for, and they offered me a job back after I graduated from CIA. Under Chef Michel Martinet.
- Harrison Conference Center, Harrison, NY: Catering Staff – This was my part-time job my second year at CIA.
- Ten Acres Lodge, Stowe, VT: Sous Chef under Chef Erik Bauer.
- Le Cheval D’or, Jeffersonville, VT: Chef de cuisine under Chef Yves Labbe.
- Harvest Market, Stowe, VT: Chef and Catering Chef
- The Cliff House at Stowe Mountain Resort, Stowe, VT: Executive Chef
- Bellini’s Restaurant, Montpelier, VT: Executive Chef
- The Net Result, Burlington, VT: Head Chef and Catering Manager
- The Old Inn and West Dennis, West Dennis, MA: Executive Chef
I’ve also worked at an assortment of other restaurants over the years, part time or on my days off, helping friends out that were short staffed or restaurants who were between permanent chefs, the list is a bit too long to list and 75% of them are long out of business unfortunately.