Passiflora's New Chef
Lisa Auclair
I have always loved food. Eating different things and cooking has always intrigued me. There wasn't much I wouldn't eat. When I was young, I used to cut recipes out of magazines and create my own cookbook, and almost all of my jobs were in the restaurant business. I have also always enjoyed working with the public and found no greater pleasure than to prepare meals and talk to guests. I was able to enjoy many years as an innkeeper at The Manor House, in Norfolk, where I could do both.
But, I wanted to learn more about different cuisines and cooking techniques and decided to attend the Connecticut Culinary Institute, in Farmington. It was a tremendous experience to be among those who shared the same passion. From that I realized that I specialized mostly in "home style" cooking.
Directly out of school I took a job at Two Sister's Cafe in Canaan. It was the epitomy of home style cooking. We prepared soups, big sandwiches, big muffins, and cakes. (Everything was big, and I gained 20 lbs.)
I then heard of a place up in Lenox, MA called Kripalu. It is one of the largest Yoga and Meditation retreats in the country. I accepted a position there, as I wanted to learn how to work out of a large commercial kitchen. I was one of 7 chefs and that experience really changed my opinion of eating and the preparation of food. I was told there, that we were the center of the whole building. Not only was our kitchen located in the middle of this massive estate, but also, that what we made there, and how we made it, directly affected everyone. It was a powerful concept and it was then that I really began to understand how everything had energy and how we all affect each other. Every morning, everyone in the kitchen joined hands, and we would pray over the clay, and the food, and did our best to let go of any unwanted stresses. I also learned there that we could consume all the vitamins and minerals we needed, and that it was available in our food. No supplements, no diet drinks, or power bars. It took me quite awhile to believe that people would eat seaweed soup for breakfast but we offered so much more. The food there was not only exceptional in taste, but in quality of nutritional content. It was a big change for me, from roasts to tofu, but it was there that I really felt as though I were close to home.
I knew there had to be some middle ground, were I could prepare "home style" food, that not only was delicious, but nutritious as well; where I could incorporate organic ingredients that come straight from our local farms and prepare them with a passion that comes straight from the heart. I made that prayer request awhile back and it has finally come to light. I couldn't be more thrilled to be working in my hometown, with such a knowledgeable and versatile group at Passiflora. We will aim to educate you and delight you all at the same time, and I so look forward to sharing what I learn and what I love.
