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In my restaurant, it has to be local and in-season in order to be on my menu. Many chefs ask me, 'How can you do that?' The answer is that it has to begin with a mindset. You have to be committed to let the land and the season dictate what you offer and what you consume, and you have to establish the right relationships to help make that happen.
Paul Lynch, AOS Culinary Arts 1990
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New England Culinary Institute
56 College Street
Montpelier, Vermont 05602
Phone 877.223.6324
New England Culinary Institute is accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
Member: Association of Vermont Independent Colleges.
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