I became interested in cooking at a very young age……inspired by my mom throwing things together to feed a family of six, and lots of play time with an Easy-Bake Oven! Years later, I’ve become so grateful for these experiences which allow me to bridge my love of food & cooking with my profession!
As a 1990 Culinary School graduate, Carolyn’s professional experiences include restaurant cook and caterer, corporate chef, private chef, production kitchen manager, start-up bakery owner, recipe developer, and culinary instructor. She serves as an independent farm bakery consultant for the Massachusetts Department of Agriculture, and sells her line of farm products at local farms and markets.
How I became a farm chef…….
Over the years I found myself drawn to the simplicity of fresh local foods and the beauty of the farms in the area. It was only natural I ended up working for numerous Massachusetts farms, using the fruits and vegetables from their very own fields to create signature recipes to share from the farm kitchen.
Like most New Englander’s I thrive on the changing seasons, allowing each one to inspire, teach, and navigate my way to delicious happenings in the kitchen. It still thrills me seeing bushels of steaming corn or flats of sweet berries coming in from the fields, my mind racing with excitement and asking myself the same questions each season….. How many new recipes can I create? How much can I put up? What strange crops will be at the farmer’s market? What will I do with all of the garlic scapes this year? Mother Nature sets the pace, leaving us to collect, savor, and appreciate the bounty of the harvests before it’s time to move on.
Farm cooking is about celebrating the seasons, sourcing local farm foods, creativity and continued education in the kitchen, and keeping it all simple along the way!
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