As a chef, learning about where food comes from is a vital foundation of our work in the kitchen. The opportunity to “live off the land” is something one should never take for granted and this has been a good part of my experience while working at The Glasbern Inn.
The appreciation for wholesome foods began for me at a young age. Gardening and supplying delicious and nutritional food to the dinner table each evening was a real achievement; in fact, it seemed to be the focal point of all our activities around my house from spring through summer. Tilling the soil, planting the seeds and watching living organisms come to life gave me such a sense of accomplishment. It played a big part in my decision to become a chef. Working with simple ingredients and giving them new life in a dish that stimulates your senses is rewarding.
While attending culinary school, an internship brought me into New York City. I was privileged to work in a high end restaurant with every possible ingredient at my disposal. It was a fascinating learning experience. But dealing with the daily congestion and pace of the city formed in me a new appreciation for rural America and the simplicity that it breathes.
After graduating one of my goals was to find a restaurant that practiced a farm to table cooking philosophy. After researching and applying to a few establishments, the Glasbern Inn came to my attention. What better place could there be than a historic country inn set on a secluded 130 acre working farm? From the amazing accommodations to the incredibly fresh produce and livestock, the Glasbern was the perfect place to begin the next chapter of my culinary endeavors.
Now, it’s springtime here at the Glasbern Inn and I find myself a student once more as I watch the seasons continually change and the Glasbern evolving along with nature. Here on the farm Mother Nature’s presence is obvious everywhere … a presence felt in the dozens of lambs that were born early last week and the bright green watercress growing in our neighboring streams, soon to be harvested for vibrant spring salads. The Glasbern is a perfect example of sustainability with a little help from the staff. As my first year comes to an end I’ve concluded that for a farm to table chef the work in the kitchen is only a small portion of the day to day, and I wouldn’t want it any other way.
Yianni Arhontoulis is the Executive Sous Chef at the Glasbern Inn, in Fogelsville Pa.
He is a Culinary Institute of America graduate whose career has evolved from New York City to Philadelphia. He now resides in Fogelsville, Pennsylvania. www.glasbern.com