meet two chefs and three farms
After graduating from UNH, with a degree in Psychology, Alissa spent 7 years in Boston sampling all the amazing food the city has to offer and decided to make a change to pursue a career as a pastry chef. Alissa returned to school and received a degree in Baking and Pastry Arts from Paul Smith’s College. She worked as an intern and then the Executive Pastry Chef for Putnam Market in Saratoga Springs, NY for 8 years. Alissa then moved on to establish her business Cake which is located in Schuylerville NY. Cake creates custom cakes and cupcakes, primarily for weddings and events. They also supply cakes, cupcakes and desserts to local markets and restaurants. PLAN is thrilled to feature Chef Alissa Woods at this year’s Feast of the Fields.
Originally from Syracuse NY, Kareem studied Business Management at Villanova University before moving to New York City and attending The French Culinary Institute (now the International Culinary Center), focusing on classic culinary arts, intensive wine training and restaurant management. For the next several years, Kareem worked a professional cook, performing events for the famed Le Cirque restaurant and spending time in the highly acclaimed kitchens of Daniel Boulud (Bar Boulud) and Einat Admony (Balaboosta), before becoming a Private Chef for some of New York City’s elite. Wanting to enter in to restaurant operations, he took a position as restaurant manager for the extraordinarily popular ilili restaurant in the Flatiron District of Manhattan, where he also assumed the role of Beverage Director. In the years since, Kareem has managed, owned and operated several high-profile establishments throughout New York City, such as Spasso in the West Village of Manhattan, The Pennsy in Midtown Manhattan and Sugarcane Raw Bar Grill in DUMBO Brooklyn. Kareem is now Chef/Owner of Tatu, a Yucatecan inspired restaurant and tequila bar in downtown Saratoga Springs NY, while concurrently operating Sperry’s Restaurant.
Hudson Valley Fisheries was inspired by commitment to food security and environmental stewardship. They pair expert husbandry with groundbreaking technology to provide the best growing environment for NY steelhead from egg to harvest. They dub their Hudson, NY raised fish “salmon’s tastier cousin”.
Old World Farm’s produce is organic and homegrown without the use of pesticides. As practicing chefs, they know the difference quality ingredients make. From farm to table, they grown good health
Anderson Acres, located in Charlton, is a family-owned farm proudly offering beef, tomatoes, melons, corn, potatoes, other produce, hay and more. Their motto is Real Quality, Real Honest, Real Local.