Kathryn Vanderminden
Pawlet, VT
AOS Culinary Arts 2006
Chef/Owner - Village Roots Catering, Pawlet
Since my NECI graduation I worked my way up in various kitchens until I was the head chef and managing one.
When I left that job for maternity leave, I decided to start catering and didn't return. I worked out an agreement with the local country store to cater through them until I could move the business to my home and be on my own.
In May of 2010 we launched Village Roots. We worked with the Department of Health to get our house certified. We grow much of the produce we use and we raise our own free range eggs from heirloom chickens. Anything we don't produce ourselves we try to get locally. We have several long term goals that we work towards each day. We are working to establish a large network of professionals to work with and gain knowledge from.
Remembering NECI:I always joke that at NECI instead of watching a chef bone a chicken, you bone at least a hundred by yourself! Hands on learning, I love it. I left NECI with confidence and knowledge.
Nearly 5 years after my graduation I am still in touch with many of the chefs I studied under — some of whom I hear from weekly. Vermont is a wonderful place to study. There are many cutting-edge farming, cheese-making, beer-brewing and baking opportunities just to name a few. I was born and raised here. I have traveled all over this country and this is the place I came back to. NECI opened doors for me I could not have gotten to myself, like cooking at the James Beard House.