While our instructors take care of nourishing our minds, Meg and Michelle take on the equally important task of nourishing our bodies! Not only do they provide us with nourishing and healthy meals, they also keep our taste buds happy with their delicious entrees and desserts. Cooking at Yestermorrow means so much more than putting food on the table. We sat down with Meg and Michelle to learn more about what drives and inspires them in the kitchen and beyond.

Meg Reinhold

What drew you to Yestermorrow?

I was new to the valley when I interviewed for the cook position, but after touring the campus and seeing the beautiful kitchen space I'd be working in, I knew Yestermorrow was a place where I wanted to spend more time. I was also excited by Yestermorrow's mission of sustainable design, and by the prospect of being able to take classes here.

What is your background?

I have a bachelor's degree in fine arts with a focus in painting. I love working with my hands, and creativity is my greatest motivation. I've always enjoyed cooking wholesome meals for friends and family, so in many ways this job was a perfect transition for me. I have a lot of freedom when it comes to menu planning, and I get to spend my days creating whatever inspires me.

What is your favorite thing about being a chef at Yestermorrow?

I've really enjoyed building new friendships with the students and instructors - I've had so many fun and inspiring conversations with people while prepping food or sitting down for a meal together. I feel like I'm always learning, whether I'm in the library reading a book about permaculture in landscape design, or in the woodshop carving my first wooden spoon, or in the kitchen experimenting with a new gluten free lemon square recipe.

What is your favorite food/meal to cook?

Honestly, I'm a fan of simple meals done well. I like a hearty loaf of homemade bread with herb butter and a steaming bowl of soup (I love summer in Vermont, but I do get excited when "soup season" comes around!)

What connection do you see between Yestermorrow's education and providing nourishing meals?

Classes can be mentally rigorous and physically challenging, and I think it's so important to be able to step away and process that information. Meals are a time for students to slow down and absorb what they've learned while they nourish their bodies and recharge. It's nice not to have to worry about grocery shopping, meal planning, washing dishes, etc. We've got that covered, so students can focus on what they came here for - to learn in an immersive environment.

How does the Yestermorrow kitchen help to create a community on our campus?

Everyone wants to hang out in the dining room - it's where the best conversations happen! It's such a natural gathering place, where people can share ideas and make new connections. Plus, there's usually a plate of cookies sitting around ;)

Michelle Lee

What drew you to Yestermorrow?

Yestermorrow has the kicked back Vermont vibe that I have yearned for in my career. When I stepped on campus for my interview, I knew I was home. After working in hotels and retail and working  a grueling schedule centered around holidays and tourism, I was more than ready to let that go.

What is your background?

I have an associates degree in Culinary Arts and a bachelors in Food Service Management from Johnson and Wales University. I have lived in VT since 1988. I spent 13 years at the Woodstock Inn holding various positions and learning and growing. I honed my management skills at the Woodstock Farmers Market where I managed a team of nine.

What is your favorite thing about being a chef at Yestermorrow?

The open kitchen which allows us to mingle with students and faculty. There is so much opportunity for creativity, the Yestermorrow team is such a cool staff to work with, and the schedule is great.

What is your favorite food/meal to cook?

Can’t say I can pinpoint just one! I tend to stick with classic New England comfort fare. To quote Julia Child, “You don’t have to cook fancy or complicated masterpieces- just good food from fresh ingredients".

What connection do you see between Yestermorrow's education and providing nourishing meals?

Making people happy with food is incredibly satisfying to me. Tying that into feeding students who are attending Yestermorrow’s intense courses is a win win. A well nourished body is a well nourished mind!

How does the Yestermorrow kitchen help to create a community on our campus?

Our open kitchen and communal dish cleaning system gives me the opportunity to speak to each student. I’ve met so many great people here. Students, faculty and staff have the opportunity to eat together, network, share stories. I can’t tell you how many people have told me should do a cookbook and have cooking classes. I feel very fortunate to have stepped onto the Yestermorrow campus.

How did we get so lucky to have such an incredibly talented and dedicated kitchen team?! Meg and Michelle -  we are all so thankful for everything you do for us!

Want to be part of the kitchen team? We're hiring for a kitchen intern in 2018!

Want to learn more about the meal plan options? Click here!