1. THE DAY FOOD CHANGED MY LIFE (I HOPE) THE FUTURE OF FOOD
&
(I HOPE) THE FUTURE OF FOOD

2. MY EARLY FOODIE RÉSUMÉ
Domestic Michelin Star Restaurants (Stars, Location)
Daniel (3, NY), Eleven Madison Park (3, NY), Jean Georges (3, NY), Per Se (3, NY), Atera (2, NY), Marea (2, NY), Café Boulud (1, NY), Gramercy Tavern (1, NY), Gotham (1, NY), Peter Luger (1, NY), Sixteen (2, IL), Alinea (3, IL), L20 (1, IL)
Michelin Star Restaurants Abroad
Acqua (2, Germany), Waldhotel Sonnora (3, Germany), Crissier (3, Switzerland)
Culinary Experiences in Countries not recognized by Michelin
All 50 states of the United States (excluding Wyoming), Argentina, Chile, Canada, Norway, Sweden, Switzerland, Austria,
“Weekend Wine School” classes at Chelsea Market, New York
Culinary classes
Sourdough Bread (Brooklyn Kitchen, Summer 2012), Sushi & Chinese Dumplings (Taste Buds Kitchen, Summer ’13), Pasta Making (Institute of Culinary Education, Fall 2009)
Have been cooking for 15 years recreating dishes and practices of renowned chefs

3. BLUE HILL AT STONE BARNS Pocantico Hills, New York
August 10, 2013
Opened in spring 2004
“Farm-to-table of the highest quality and integrity”
Blue Hill farm located in Great Barrington, MA
138 acres
Originally a dairy farm, converted to cattle-grazing in 1960 based on the “belief in the importance of land preservation and the intimate connection between great farming and delicious food”
“Know Thy Farmer” program, farms within 250 miles of restaurant
Jamison, PA (sheep), Mountain Sweet Berry, NY (fruit), Migliorelli Farm, NY (vegetables/fruit), Violet Hill, NY (livestock), Halloran Farm, NY (venison), Paffenroth Gardens, NY (root crops), Herondale farm, NY (livestock), Forest Harvest, MA (mushrooms), Cherry Lane, NJ (vegetables)

4. THE BLUE HILL MISSION
Video embedded