Kathryn Vanderminden
Kate (KT) McShane Vanderminden (AOS Culinary Arts 2006) and I have gotten to know each other over the past few weeks. Instead of writing a long profile, she put her story in her own words to share with you.
"I had no money, so I put in a garden. I started in March, seedlings tucked safely near the wood stove. Three months later I served my first salad and the idea for Village Roots was born. I loved to garden and I loved to feed people, why not combine the two in a catering business? Also, when you pull the food from your own garden, the check at the end of the catering gig seems a bit bigger. My name is Kathryn (KT) Vanderminden and I graduated from NECI in 2006. My husband Adam and I own Village Roots catering. We specialize in seasonal, local, homegrown, heirloom Vermont catering.
"I got my first job in a swanky little coffee and sandwich shop at age 15. I waited tables in sleazy bars my first few years away from home and by the end of college I was managing some pretty nice places. When I graduated the winter of September 11th and was pushed out into the world with a collapsed economy, I ran straight back to the kitchen where I felt safe. I landed a culinary arts co-teaching position at a technical center, not because I was a good chef but because I had worked in and managed so many restaurants. I spent so much of my time there trying to convince the students to go on to school at NECI, that one day I realized that I wanted to go to NECI. So I signed more papers plunging myself further into debt, packed my bags, kissed my boyfriend (now husband) good-bye and left.
"I did my first internship in Seattle at a place called Lark. It was happening. Wine Spectator, Gourmet, Food and Wine...we got press in them all and then some. My 1,400 hours ended and I cried like a baby when I left. Toward the end of my last six months at NECI I got a phone call from my chef in Seattle, Johnathan Sundstrom (AOS Culinary Arts 1989). I still remember his words, 'Lark got invited to cook at the Beard house shortly after you left. You helped us get that invitation, I'd like for you to come...'
"I graduated NECI and worked in several more restaurants until we found out a baby was on the way. I left the management position I had to stay home once Finley was born. Three months later Juli Eekoff of the Wells Country Store asked me to join the store as the chef and start my own catering business. I cooked and Fin sat by my feet. Two years later, another baby was coming. I couldn't have two babies with me, one was hard enough. We moved the business to our house and ran with it. We started getting gigs. We catered a wedding on a farm that was 99% local; olive oil, salt and mayonnaise being the only exceptions.
"Adam designed our logo and brochures. Together we handed out 1,500 the first summer. We started a Facebook page and pummeled it with pictures. We tagged whoever we could and we friended our idols.
"We grow our food, we shop at our friends farms, we raise our children, we hire others who do the same, we work hard and we feel pretty darn good about it at the end of the day."
I spoke with Kate to fill in some of her story. She grew up in a very resourceful family. Her great-grandparents had a farm in East Poultney, Vermont and her grandmother grew up poor, learning to grow and can all their own food. Those skills were passed down to Kate's father who did all the cooking in the family, with the canned goods from the farm. Having extremely busy parents, Kate found herself in the kitchen helping to get dinner on the table on a regular basis.
Kate tells you that she worked her way up the management ladder at some local places. What she doesn't tell you is that by the time she graduated from University of Vermont, she was managing the dining room at the Inn at Shelburne Farms, certainly one of the finest dining establishments in Vermont, but also very seasonal.
Her next steady job was as a co-teacher at the Stafford Technical Center, specializing in the management side of the business. Kate took it upon herself to research the three primary culinary schools so she could encourage any student who had a glimmer of talent to consider school. And of course, finally figured out that it was she, who wanted to attend NECI.
As Kate worked her way through NECI, she was also beginning to plan for her future - and having a family. Because this was important to her, she chose catering as a way to be a chef and to have the flexibility to raise children. Gardening was the second connection to her future. Her husband's family were known for their garden and produce. Family members sold their vegetables at all the local farmer's markets. Kate learned all she could from her husband's family on growing and growing practices in Vermont.
Kate prides herself in having a catering operation that supports local. Her menus change not just by the season, but nearly every week - always depending upon what is available at the local farmer's market. The Poultney Farmer's Market is held on Thursday mornings - a perfect schedule for a busy weekend caterer. After shopping at the market in the mornings, she could tweak her recipes and prepare everything for the weekend. Kate cannot remember entering a grocery store all summer!
Supporting local - whether it be farmers, family or friends - is a way of life for Kate and her growing catering business. It's a good life. No wonder they feel good about it at the end of the day!