Once I had a great staff, led by Andy Sutton, I really loved the complexities of running such a prestigious place. It would take a book to tell all the stories of the people, food, travel and craziness that I experienced at Auberge. Now I am the Executive Chef for the New England Culinary Institute. I ran the Chef's Table Kitchen for three years before being promoted. My focal point is now on the students who will be the great chefs of the next generation.
Food is about two things-properly prepared and properly seasoned.
Once the students understand this and can attractively plate in a timely fashion, then they can go anywhere. Confidently sending them into the greatest kitchens in the country is what really drives me now. The Chef's Table is a food lover's paradise. Innovative and classic American fares celebrating the seasonal ingredients of Vermont and the region. Our cuisine focuses on getting the freshest seasonal ingredients, often from local farmers and purveyors, applying classical cooking techniques, and presenting dishes to you that taste as good as they look.