career titles

  • Cheese Maker
  • Executive Chef
  • Food Broker
  • Food Manufacturer
  • Food Safety Inspector
  • Garde Manager
  • Grocery Store Manager
  • Pastry Chef
  • Restaurant Manager
  • Saucier
  • Sommelier (Wine Expert)
  • Sous-Chef
  • Wholesaler

featuring:

MARK GILMAN & ELIZABETH MACALLISTER

Cato Corner Farm

Cato Corner Farm is a small family farm in Colchester, Connecticut. There, the mother-son team of Elizabeth MacAlister and Mark Gilman raise 40 free-range Jersey cows without the use of hormones or sub-therapeutic antibiotics. About 10 years ago, Elizabeth decided to use her family’s farm land to start milking milk cows and making cheese. Mark quit his 7th grade teaching job to come work with his mother and learn the art of cheese making. Cato Corner is now one of the top artisanal cheese farms where over a dozen styles of cheese are hand-made by Mark and Elizabeth. Their quality cheeses are sold in many leading New York City restaurants and cheese shops.

Read Interview with Mark Gilman and Elizabeth Macallister For more information go to: www.catocornerfarm.com

DAN BARBER

Co-owner, Blue Hill Restaurant

Dan Barber is the well known chef and owner of Blue Hill Restaurant in New York City and Blue Hill at Stone Barns in Tarrytown, NY. Dan grew up with a passion for food and cooking. After spending several years in France learning the trade, he came back to New York City to train under several popular chefs including David Bouley. In 2000, Dan along with his brother, decided to start their own restaurant, Blue Hill. Making a name for himself through his cooking and philosophy of using locally-grown foods, the Stone Barns Center for Food and Agriculture approached the Barbers to open a restaurant at its center near Tarrytown, N.Y., in the spring of 2004.

Read Interview with Dan Barber For more information go to: www.bluehillnyc.com

online resources