Seven Days | Vermont's Independent Voice | Comment Archives | stories | Food + Drink | Grilling the Chef

Narrow Search

  • Show Only

  • Category

  • Narrow by Date

    • All
    • Today
    • Last 7 Days
    • Last 30 Days
    • Select a Date Range

Comment Archives: stories: Food + Drink: Grilling the Chef

Re: “Grilling the Chef: Adam Woogmaster Talks Tacos and Food Trucks

Ive been going about twice a week since he opened the food truck in this spot. The tacos vary from very good to blow your mind good. At least half the pleasure of the experience is getting to hang out and talk with Adam. That, and the sun seems to shine there, a little more than it has been everywhere else.

I am fully convinced that half the reason that Adam wanted to do this was to give his friends an excuse to come visit him more often.

Posted by Bennett Shapiro on 06/26/2019 at 7:20 AM

Re: “Grilling the Chef: Adam Woogmaster Talks Tacos and Food Trucks

Adam's tacos are amazing and well worth a trip out Route 2, especially on a sunny day. Whatever you're thinking of paying, double it! His payment scheme is a genius mix of pure capitalism and socialism.

1 like, 1 dislike
Posted by bert53 on 06/19/2019 at 9:06 PM

Re: “A Burlington Chef Caters Cannabis Cuisine

I'm a stickler for "cannabis." I'll use slang terms every once in a while. I prefer not to call it marijuana, because the term is steeped in racist history. And I think referring to it by its scientific name is a big step in destigmatization."


2 likes, 0 dislikes
Posted by AllFourSeasons on 05/15/2019 at 3:44 PM

Re: “Dedalus Chef Michael Judy Has an Appetite for Feeding People

I'd love to know what other area chefs have to say about this profile.

2 likes, 1 dislike
Posted by The Oracle on 01/24/2019 at 11:27 AM

Re: “Knead Bakery's Rob Blum Talks Cooking and Creativity

Knead Bakery is a great addition to Burlington and I'm glad Seven Days featured Rob Blum but the writers and editors continue to treat vegan food like some weird hippy food fad. The reality is many people see the health and environmental benefits of choosing plant-based foods and the double digit growth in plant-based meat, cheese and milk is proof of that. Using quotation marks when talking about nut based cheese is unnecessary and behind the times. If the writers don't feel the need to use quotation marks for gluten free "pasta" and peanut "butter", then they shouldn't be using them for cashew cheese.

Posted by mandi49 on 08/23/2018 at 10:15 AM

Re: “Grilling the Chef: A Single Pebble's Chiuho Duval

If this was parked in Williston I would have a hard time not going often.

2 likes, 1 dislike
Posted by Melissa Humphries on 05/09/2018 at 5:57 AM

Re: “Grilling the Chef: Jackie Major of Butch + Babe's

Hey Ski Pepsi, The American Culininary Federation certification process seems to say otherwise,

Certified Executive Chef Certification Requirements
Minimum Education and Continuing Education Hours: High school diploma/GED plus 150 hours of continuing education. If you do not have a high school diploma/GED, 250 hours of continuing education are required. Hours earned for mandatory courses and/or refreshers are included in the minimum CEH requirement.
Mandatory Education: In addition to the requirements listed above, you must provide documentation of four 30-hour courses-one in Nutrition, one in Food Safety and Sanitation, one in Cost Control Management, and one in Supervisory Management. If these courses were taken more than five years ago, an 8-hour refresher course is required in each topic, except for Cost Control Management. These courses are available through ACF approved providers or any academic institution. Note: the ServSafe certificate may only be used to meet your sanitation refresher requirement.
Minimum Work Experience: Five years as a Chef de Cuisine, Executive Sous Chef or chef in charge of food production in a foodservice operation. Must have supervised at least five fulltime people in the preparation of food. Experience must be within the past 10 years*. Employment Documentation Forms
* If the experience is not within the past 10 years but applicant is currently employed in the culinary industry, additional documentation is required to verify work experience that meets the requirements. Please contact the certification department for more information.

2 likes, 0 dislikes
Posted by xmasboyvt on 04/13/2018 at 6:14 AM

Re: “Grilling the Chef: Jackie Major of Butch + Babe's


You cant be an Executive Chef of a free standing restaurant. This person is a great chef but not an Executive Chef. I hate how free standing chefs try to use this title and its not fair to the real Executive Chefs

A Traditional Executive Chef is an executive of a large hotel or an organization such as a convention center. They tend to operate several restaurants, room service, large conference and on premise catering operations. In addition they are members of the Hotel executive committee and they typically carry the largest financial responsibilities of anyone in there organization and they are usually number 2 in the organization chart and in many cases they are the highest paid individual in the company.

Executive Chef are delegators who will have several layers of managers.... restaurant chefs, sous chefs, stewards etc... In addition to at least 100 rank and file employees in most large hotels.

Executive Chefs are competent professional cooks but usually not the most creative. They are leaders and administrators and are knowledgeable business persons

If you are a working chef be a working chef and be proud..... because you are typically the food innovators

1 like, 4 dislikes
Posted by ski pepsi on 04/11/2018 at 3:05 PM

Re: “Grilling the Chef: Adam Longworth, the Common Man

I'm very proud of you Adam Longworth! Congratulations on all your accomplishments and successes!! I will always remember your high school graduation when the last time I saw you. What a wonderful young man you still are!! Hug your parents and sisters for me. Love you bunches nephew! Aunt Pat :-)

Posted by Silver Chariot2016 on 12/05/2016 at 9:55 AM

Re: “Grilling the Chef: Matt Corrente of Two Brothers Tavern

It's awesome to see this sort of mentality and food progress being pursued in Middlebury.

"I would love to see is a farmers market delivery network." This is a perfect statement for what is needed to improve our restaurants' year round access to fresh local food; it will take a lot of planning, trust, and infrastructure from both chefs and farmers to implement something of this nature, but it can certainly be done!

Thanks for the great insights, Matt... sounds like it is time to stop back by Two Brothers and check out the menu!

3 likes, 0 dislikes
Posted by Middlebury Chocolates on 09/28/2016 at 12:42 PM

Re: “Pingala Café Chef Trevor Sullivan on Going Vegan

awesome profile

2 likes, 0 dislikes
Posted by Joanna Grossman on 03/15/2016 at 6:40 PM

Re: “Grilling the Chef: Adam Longworth, the Common Man

No Joke, This is no Common Man.
This is THE Common Man
No association with any new hampshire family dining chain.
This is the original one and only Sugarbush Landmark that remains true to quality.
Adam and Lorien are always working to set the bar higher and higher, as the two exude pride of ownership and the concept of "Never Resting On Ones Laurels"
That being said, they acquired something with a quality reputation and built on it!
Making the Common Man a must for any true skier, diner, valley lover, or Mad River Devotee!
You Will Not Be Disappointed, Just Make a Reservation or pony up at the bar. well worth it.
Sincerely, A guest of three previous owners of the Common Man, saying "Best One Yet!"

4 likes, 0 dislikes
Posted by burgerbeerlovevt on 10/14/2014 at 7:15 PM

Re: “Grilling the Chef: Adam Longworth, the Common Man

Adam and Lorien ROCK! Best food anywhere! We had a fantastic dinner party at the Common Man and it could not have been better!

4 likes, 0 dislikes
Posted by Paul Jones on 10/14/2014 at 12:54 PM

Re: “Grilling the Chef: Matt Sargent

Good catch, Tina. Thanks!

Posted by Andrea Suozzo on 06/25/2014 at 9:12 AM

Re: “Grilling the Chef: Matt Sargent

Nice piece. Good luck to Matt. And there's no 'w' in Farro.

1 like, 0 dislikes
Posted by Tina M. Rocchio on 06/25/2014 at 3:33 AM

Recent Comments

Keep up with us Seven Days a week!

Sign up for our fun and informative

All content © 2019 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401
Website powered by Foundation