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Jon Gatewood
Cooking Style : Mexican Cuisine
 
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Hi, I am Chef Jon Gatewood. When I moved to Danby, Vermont from Denver, Colorado I knew I was in for a change of lifestyle. Honestly, from a large urban metropolis of some 550,000 people surrounded by a sprawling suburbanite playground of some 1.5 million souls more to a small rural township of about 1400. Markets that supplied me with fresh produce and foods from around the world to a market that carries fresh cans of beef stew and baked beans. From having restaurants of every ethnicity and caliber located on every city block to one single farmhouse restaurant within 15 miles. Can you say culture shock? I knew you could.



Instead of curling up into a ball and sucking my thumb as I rocked myself to sleep at night I embraced my new surroundings. The sights, smells, sounds and tastes were overwhelming. They helped me understand what “fresh” really means. Fresh is the egg that was laid this morning. Fresh is the tomato harvested that afternoon under the summer sun. Fresh is the fish caught in the early evening under a canopy of flickering lightning bugs.



Courtsey:http://chef2chef.net/news/club/vol10/v10-101-foodservice-daily.htm

 
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Jon Gatewood
Hi, I am Chef Jon Gatewood. When I moved to Danby, Vermont from Denver, Colorado I knew I was in for a change of lifestyle. Honestly, from a large urban metropolis of some 550,000 people surrounded by
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