As I wait for students to arrive for their dinner meal I thought it would be a great time to reflect on my eight-year stint as the Kitchen Manager for Yestermorrow.  I have stated often that I have found my happy place.  This still holds true. I believe in longevity and can only think of one job where I had one foot out the back door.  I think back to day one when I arrived for my shift in full-blown Chef clothing and was chuckled at.  A formality so ingrained in me that I was taken aback.  It’s been t-shirts ever since!

Our open kitchen/dining room design has been a joy to work in.  We have just the right amount of alone time in which to prepare our meals with time to mingle with staff, students, and instructors.  I have met (and work with) so many amazing, cool, and talented people.  I have never been amidst a group of such environmentally and socially conscious, sustainably-minded, goal-driven folks.  It has been great for me to see the universe outside the kitchen walls.  

During my Yester-tenure, I have seen many changes happen to our school.  I am very proud to say I get to work in a newly renovated kitchen.  This past winter some of our talented staff members designed and implemented said design and gave the kitchen a much-needed makeover.  The old wooden cabinets and cupboards were replaced with brand-new stainless steel tables and shelving.  We purchased a new convection oven and a water and ice dispenser, both of which have been indispensable.  We certainly adapted to not having these items but now I wonder how we ever got by without them.  I can’t thank the team who made this possible enough.  Proof that “ good things come to those who wait”.  

Lastly, I feel the need to speak of my staff, past and present.  I have truly been blessed to always have staff. When one departs, another has fallen into my lap with little effort.  I feel that everyone brings a different spin and flavor and I let them have full reign to make what they are comfortable cooking.  We are also incredibly fortunate to live and work in a state with endless local ingredients available to us.  Vermont does food (and beer) well!

Getting thanked and appreciated every single day is something not every chef gets to hear. I do! Cheers to another eight years!

Rapid Fire Q&A with Michelle:

Q: Favorite recipe to cook at Yestermorrow?

A: I don't have a favorite meal I enjoy cooking. I prepare meals that I would enjoy eating. Bonus points if I can slip in butter and heavy cream!

Q: Favorite spot on campus?

A: The kitchen, obviously! (or firepit)

Q: Go-to cooking soundtrack?

A: 80s tunes

Q: Best Yestermorrow memory?

A: Seeing our kitchen renovation come to fruition.

Q: Favorite “Michelle-ism”?

A: “Go to your room,” or “Better late than pregnant!”