Chef members

The Chefs Consortium consists of professional chefs from the Hudson River Valley whom met each other at various “foodie” functions. All of them recognized a common bond to each other. It’s through their passion and commitment to the local food movement that they work together, spreading the joy of good food.

At a Bannerman’s Island fundraiser, they decided to join together with their respective talents to form a collaboration. It’s their love of food, community and fun that brings them to historic landmarks, farmers markets and remote locations throughout the New England area.

Events are scheduled throughout the year and include fundraisers, farmers markets, conferences, corporate, governmental, private and educational demonstrations. Each of the chefs have extensive backgrounds in retail, government, private and corporate catering.

“In addition to being healthier and more delicious, buying food locally sustains our local economy and reduces our collective carbon footprint.” — Noah Sheetz

NOAH

Originally from El Paso Texas, Noah Sheetz settled in the Hudson Valley to attend the Culinary Institute of America in Hyde Park, New York. While living in New York, Noah has worked in fine dining restaurants, owned a bakery, and enjoyed teaching as a culinary instructor in a federal correctional institution.  In April of 2004, Noah was hired as an Executive Chef to the Office of General Services in Albany New York. Noah is involved in community outreach to educate youth in the community with healthy cooking presentations and interactive workshops that promote organic gardening and eating locally.

Noah’s philosophy is to buy fresh, local, and seasonal foods. His mission is to work with fresh, high quality produce, buying the same day it is harvested if possible. Noah spends time networking with farms in the area to support and promote local agriculture and to increase awareness of the benefits of eating locally. Noah is currently attending graduate school at the University of Albany in Albany, New York.

DANDaniel Berman, a west coast transplant now living in Albany, is applying his communication strategy background to food writing with the ultimate goal of improving the culinary landscape in the Capital Region. He writes the FUSSYlittleBLOG and contributes regularly to All Over Albany.  Daniel’s product reviews for Chefs Consortium continue to garner love and attention from both readers and local producers.

NICCINicole Cagan is a Director of From The Ground Up, a school garden based wellness initiative committed to nutrition, environmental awareness, sustainability, and facilitating the serving of fresh local produce in school cafeterias. A healthy food advocate, chef, and community organizer, she worked previously with Dr Deepak Chopra on his “Path to Wellness” program, co-founded a CSA, and founded and directed a cultural arts center. Nicci currently serves on Slow Food Hudson Valley’s steering committee, coordinates the Farm to School wing of the Rondout Valley Growers Association, and develops farm to school curriculum.

BECSRebecca Joyner is a chef and culinary director with more than 20 years experience in all areas of the food service industry. Since 2005, Rebecca has worked for Brock & Company as the Director of Dining Services at the Darrow School, a progressive independent school in New Lebanon, NY. As part of her job, Rebecca oversees all aspects of Dining and Catering for the school community. In keeping with the school’s Shaker history and commitment to sustainable practices, Rebecca has worked hard to De-institutionalize the dining experience, and she actively promotes sustainable agriculture through on-campus teaching and community outreach. Her commitment to sustainability reaches far beyond campus; her husband Wyn is a second-generation family dairy farmer producing for Agrimark and Cabot. In addition to her management responsibilities, Rebecca teaches Individualized Independent Studies in Culinary & Hospitality focusing on sustainability; her students have had a 100% acceptance rate to prestigious culinary arts programs including The Culinary Institute of America, Johnson & Wales and University of Central Florida. Prior to joining Darrow School, Rebecca was the Catering & Events Manager at the Blanchard Campus Center at Mt Holyoke College, and the Chef Owner of a Catering Company & restaurant. She has worked on numerous regional and national events. She is deeply committed to the intertwining values of great food, family, and education for all.

Style: "Portrait B&W - high key"Ric Orlando is a man with a colorful past. He’s been a punk-art-powerpop-funk musician in New Haven and Boston back when it was fresh, a model, a published poet, a super 8 film maker, a music video producer and performer, and now an accomplished chef, author and restauranteur. He is the owner and creative force behind Woodstock NY’s beloved New World Home Cooking Cafe and the chef/consultant of New World Bistro Bar in Albany, NY. He also hit nation-wide this summer on the Food Network’s popular show CHOPPED where he won the first time , and was invited to participate in the unprecedented 50k championship. He won the playoff round, and was finally chopped at the 50K finale, like Ned Kelly in the Iron Suit, by overcooking his Wild Boar. Ric has worked at the Harvest Restaurant in Cambridge, Massachusetts, The Wild Goose and the European in Boston, Sugar Reef in Manhattan and the kitchens of Bob Kinkead, Jake Jabobus and Emmett Fox. He has written, guitared and sung for New Haven’s Hot Bodies (1978-80), TV Neats (1980-81)and Boston’s Psychedelic Funksters (1982-88) SKIN.

NOELWSNoel Conklin is a natural foods chef who trained at the Natural Gourmet Institute in New York City. She worked at the Omega Institute for Holistic Studies, the Center for Discovery, Davenport Farm, and the Garden Cafe in Woodstock. She does educational cooking demonstrations at the Kingston Farmers market as part of the Healthy Living series. As a graduate of the Institute for Integrative Nutrition she believes that natural food is the pathway to good health. She enjoys inspiring people to learn simple and healthy ways to prepare seasonal and nutritious foods.

ellie markovitch may 2012Ellie Markovich is a multi-media storyteller. She received an MFA in Electronic Arts from Rensselaer Polytechnic Institute in December 2011. She has worked in New York City and Paris, France. Born in Brazil and now a resident of Troy, she is fluent in four languages with extensive experience producing on-the-street interviews. Ellie carries a camera and recipes with her at all times—the tools she uses to communicate with, and build community. Some of her recent work includes DIY SnackShop, Heat it Up Dinner, and Flying Feast. Learn more about Ellie Markovitch on her website – Story Cooking.

LAPIPROFILEMichael Lapi is a chef at the Rensselaer Polytechnic Institute and former chef/owner of the Church and Main Restaurant in Canajoharie.  Whether he is preparing Northwind Farms’ rabbit gumbo or fresh duck egg pasta with braised Gordon Farms’ oxtails, his food is always delicious. Michael has long been a champion of cooking with local ingredients and sources many of his ingredients from the farms throughout Schoharie and Albany counties and, many times, from his mother’s garden.  He is also an expert mushroom forager.

JoshColettoJosh Coletto is the former chef of the Flying Chicken in Troy, where he was instrumental in establishing award-winning recipes for perfect fried chicken.  He is a Culinary Institute of America graduate with a diverse history, which includes work as a cheese maker at Old Chatham Sheepherding Company in Chatham.  Currently Josh is a chef at Finnbar’s Pub in Troy.

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  1. Ellie Markovitch Resume | Story Cooking - March 16, 2013

    […] Multi-lingual: fluent in English, Portuguese, Spanish and French • Member of Chefs Consortium, organization that raises awareness of local food systems • Artist/Educator, food workshop at the […]

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