Hermitage Lodge’s eating places turn into locations

Hermitage Lodge’s eating places turn into locations

It was a coup for Nashville when internationally famend chef and restaurateur Jean-Georges Vongerichten introduced he was bringing his model of wonderful eating to the historic Hermitage Lodge.

Nevertheless, the imaginative and prescient of Jean-Georges (as he’s finest recognized) is just as viable because the staff supporting it. That’s, cooks who can execute it with finesse. That’s the place his appointments of Kelsi Armijo as government chef and Stacy Day as government pastry chef come into play.

Below the steering of the 2 girls, the food and drinks that distinguish a Jean-Georges restaurant come to life. They lately shared tales about their background and work in making Drusie & Darr and The Pink Hermit eating locations for locals and guests alike.

Executive pastry chef Stacy Day, left, and executive chef Kelsi Armijo sit outside The Pink Hermit, a Jean-Georges concept inside the historic Hermitage Hotel.

What sparked your ardour for the cooking life?

THE: I got here to it in a roundabout method. I grew up in Las Vegas and was a super-picky eater with an enormous candy tooth. I credit score my stepmom, who would have me cook dinner along with her. She taught me primary kitchen expertise, and alongside the way in which, I’d attempt some completely different meals.

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