Harvesting the Year Past (by Nina Quirk)

Food had been calling my name, like a moth to a flame; I felt the need to at least test the light.
I started cooking. I contacted a family friend at The Castle Restaurant to learn the basics of classical French, Escoffier driven cuisine. I then tried my hand as an Event Chef for Boston’s most beloved caterer, The Catered Affair. While working for the two, I began immersing myself in the works of the great food writers. You know; Pollan, Nestle, Reichl, Waters, the usual suspects.