Meet Our Team
THE RESEARCH BEHIND OUR FIELD NOTES
We're two school and industry educated chefs who are looking to gain a better appreciation for where the food we cook with comes from, and who grows it. In order to evolve and learn, we've teamed up with the Lansing family to do dinners on the farm each week, using crops from the surrounding fields. We hope to better understand what goes into growing the produce we use everyday, by not only cooking with it, but also by being a part the process from beginning to end.
JOAN PORAMBOCHEF / OWNERJoan brings a lifelong love of cooking and years of culinary experience (not to mention heaps of passion and plenty of talent) to Field Notes. Growing up in Jim Thorpe, Pennsylvania, Porambo's first memories in the kitchen started at a young age creating soups from scratch for her family, and baking as many brownies and cakes as they could handle. She graduated from the Culinary Institute of America in 2012, and began working at New World Bistro in Albany.
As the former Sous Chef at Prohibition Pig in Waterbury, Vermont, what excites you the most about your new venture? I'm not only excited to work with people who are so passionate about growing produce that's the best quality, but also about the opportunity to show case the level those ingredients can be taken to. What was your first cooking job? At FLOW Restaurant in my hometown of Jim Thorpe, where I quickly learned that if I couldn't do a little bit of everything, perfectly, while going 100mph, I wasn't going to last long in the restaurant industry. How would you describe your food? I enjoy playing with flavors with cooking and preservation methods. Each ingredient should be good on its own, but enhanced in a dish. |
KYLE MACPHERSONCHEF / OWNERKyle hails from Laconia, New Hampshire and grew up with a family who embraced the New England culture of food, which influenced MacPherson's cooking style immensely. The experiences of his youth, whether baking bread with his grandmother or fishing lobster off the coast of P.E.I. with his uncle, left an indelible imprint on the sensibility of his style. He graduated from the New England Culinary Institute in 2005, and began working at Spire in Boston.
As the former Executive Chef of The Cliff House at Stowe Resort in Vermont, what excites you the most about your new venture? The ability to see, touch, interact and appreciate the produce in real time as it's grown, brings a child-like wonder back which becomes extremely creative. That plays a prominent factor in the way we approach dishes at Field Notes . What was your first cooking job? Dishwasher and prep cook at "Christmas Island Steakhouse" in Laconia How would you describe your food? Flavor forward, seasonal, and hopefully memorable. |