Where did you grow up and/or where have you traveled to that has helped inspire and shape your cooking philosophy?
I grew up on a small family farm in southwestern Massachusetts. We raised just about every farm animal you can think of, and also had vegetable gardens, orchards, even berry bushes. My family would also go out foraging for black caps and wild concord grapes, and went fishing often. I was raised with an incredible sense of connection to the land, and every day I lived the reality of the hard work that goes into preparing food. My mother cooked simply, but with the absolute best ingredients, and I didn’t really know what artificial flavors were. I ate fruits off the vine, warm goat’s milk with my breakfast cereal, bacon with hair on it, and we always waited until the meal was mostly prepared before we would go and pick the corn, for fear it would lose one iota of its sweetness. This is absolutely what shapes my values as a chef: the best, freshest local ingredients treated simply, and elevated to showcase the beauty of the farmer’s hard work.