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<h4><span class="caps">ABOUT</span> US</h4>
<p><strong>Matt Jennings: Master ’Monger, Executive Chef/Owner, “Terroirist”, Decision Making, Vision</strong><br />
Matt, Executive Chef, Co-owner and Master Cheesemonger of Farmstead, has been handling, selling and falling in love with all things cheese since 1995- while at culinary school in Vermont. Since then, he has worked as a Chef, as well as across the country for numerous artisan cheese stores, wholesalers, and producers. Matt has also spent time in Europe studying with Master Cheesemongers and Cheesemakers in the United Kingdom, France and Italy.</p>
<p><strong>Kate Jennings: Owner, Baking, Pastry, Final Approvals, Vision</strong><br />
Kate is a classically trained Pastry Chef and Co-owner of Farmstead, who is most content when her hands are in the flour. Kate describes her style as “Rustic yet refined”. Although she enjoys pushing the envelope with such recipes as “Sausisson and Ricotta Torta”, or “Pumpkin and White Chocolate Cheesecake”, she often defers to the classics. “..There is just nothing better than a chocolate chip cookie and a glass of cold milk”. We couldn’t agree more.</p>
<p><strong>Liam Maloney: Specialty Foods Procurement, Employee Management, Retail Orderly</strong><br />
Liam is a Rhode Island native who left some time ago to study the theatre in New York . As such things happen, ten years later he has gone through theatre school, become a Chef, moved to Brooklyn, gotten married, and moved back to his home state with his lovely wife to be with the cheese at Farmstead. It doesn’t get any better than that. Liam is a skilled Cheesemonger and selects all of our gourmet products, by hand, for the shop.</p>
<p><strong>Benjamin Sukle: Food Geek, Kitchen Logistics, Organization & Menu Development</strong><br />
Since the age of fourteen it has been clear to Ben that the culinary world is one in which he belongs. Through the food he creates, it now becomes clear to those for whom he cooks. His creativity and diligence have earned him the title of Chef de Cuisine at La Laiterie. A recent graduate of Johnson and Wales, Ben has spent the summers throughout his four years at the University spanning the country from east to west coast and into the south, developing his passion for the culinary arts. His authentic yet contemporary cooking style allows for no shortcuts, with a major focus on seasonal, local and sustainable goods.</p>
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h4. ABOUT US
*Matt Jennings: Master 'Monger, Executive Chef/Owner, "Terroirist", Decision Making, Vision*
Matt, Executive Chef, Co-owner and Master Cheesemonger of Farmstead, has been handling, selling and falling in love with all things cheese since 1995- while at culinary school in Vermont. Since then, he has worked as a Chef, as well as across the country for numerous artisan cheese stores, wholesalers, and producers. Matt has also spent time in Europe studying with Master Cheesemongers and Cheesemakers in the United Kingdom, France and Italy.
*Kate Jennings: Owner, Baking, Pastry, Final Approvals, Vision*
Kate is a classically trained Pastry Chef and Co-owner of Farmstead, who is most content when her hands are in the flour. Kate describes her style as "Rustic yet refined". Although she enjoys pushing the envelope with such recipes as "Sausisson and Ricotta Torta", or "Pumpkin and White Chocolate Cheesecake", she often defers to the classics. "..There is just nothing better than a chocolate chip cookie and a glass of cold milk". We couldn't agree more.
*Liam Maloney: Specialty Foods Procurement, Employee Management, Retail Orderly*
Liam is a Rhode Island native who left some time ago to study the theatre in New York . As such things happen, ten years later he has gone through theatre school, become a Chef, moved to Brooklyn, gotten married, and moved back to his home state with his lovely wife to be with the cheese at Farmstead. It doesn't get any better than that. Liam is a skilled Cheesemonger and selects all of our gourmet products, by hand, for the shop.
*Benjamin Sukle: Food Geek, Kitchen Logistics, Organization & Menu Development*
Since the age of fourteen it has been clear to Ben that the culinary world is one in which he belongs. Through the food he creates, it now becomes clear to those for whom he cooks. His creativity and diligence have earned him the title of Chef de Cuisine at La Laiterie. A recent graduate of Johnson and Wales, Ben has spent the summers throughout his four years at the University spanning the country from east to west coast and into the south, developing his passion for the culinary arts. His authentic yet contemporary cooking style allows for no shortcuts, with a major focus on seasonal, local and sustainable goods.