The Vermont Cheese Council has hired its first-ever executive director — and it’s plucked him from the top of the Vermont food world.
“I am very excited to be working with Vermont Cheese and cheese makers,” writes Bivins in an email. “I have long been a consumer [of cheese], both in a wholesale capacity and a retail capacity.”
Bivins graduated from the New England Culinary Institute in 1991 and worked in various high-profile Vermont kitchens, including the Inn at Shelburne Farms and the Pitcher Inn. Before he opened Crop, he spent eight years as NECI’s executive chef and served as the Vermont Fresh Network’s board chair.
The original print version of this article was headlined "Parting Curds"
Justin Turcotte: Gotta love our little food Mecca!
Roy: Meh. They can't compare to Red Hen and dealing with Hunt is often not worth the trouble.
Tammy Goughnour: This will be AWESOME!! Their pastry is out of this world!!
Old Vermonter: Amazing they lasted so long with such terrible business acumem
Bryan Bouchard: It wasn't that good before. Of they didn't reopen it wouldn't be a great loss to the Burlington…