Chamber offering: A "Taste for every Season" at Okemo

Through his career, Jason had the unique opportunity to spend time working in some of NY's finest kitchens including an apprenticeship at Jean George at Trump International, and work at Daniel, Vong, JoJo and Aquavit. Jason's many culinary accomplishments include participation in three James Beard dinners and as a featured host chef invited to celebrate Julia Childs 90th birthday.

Another participating restaurant comes from the Echo Lake Inn. In 1984 Chef Kevin Barnes graduated from Johnson and Wales Culinary school with honors and then worked for 2 prestigious hotel chains before finding his true vocation - cheffing at a country inn. After graduation, Kevin worked as a sous chef at one of Vermont's most luxurious country inns and then as executive chef for two other historic inns before taking the position as executive chef for the Echo Lake Inn in early 1989. During these past twenty one years, Kevin's culinary achievements have been featured in numerous magazines including Gourmet, Bon Appetit, Vermont Magazine, Okemo Magazine and published in many travel books and newspapers. His recipes can be found in country inn cookbooks as well. Once you have dined at the Echo lake Inn you will understand why his food is featured so often. One of Kevin's recipes was used as part of a "Taste of Vermont" campaign to promote the many flavors of Vermont. Kevin utilizes many products from local farms on his menu and is a firm believer in "farm to table" practices.

The Fullerton Inn in Chester is proud of their Head Chef, James Beliveau. James started his career in Massachusetts, helping his mother in the kitchen preparing the family dinner. He is inspired by the memory of is mother saying, "You have a real knack for cooking." After that he was a constant fixture in the kitchen. As a teenager James worked summers in a Manchester, Vermont restaurant. With the patience, respect and guidance from the owner, James developed his desire to become a chef.

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