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“Most cooks come to Blue Hill looking to be inspired, searching for the reason to become a chef in the midst of the pressurized world of a restaurant kitchen.”

“Some, like Owen Clark (Culinary Arts Graduate), arrive nearly fully formed, with a base set of skills and confidence gained through the proper training. They are the ones who instead of seeking to be inspired are themselves inspiring.”

— Chef Dan Barber, Executive Chef & Co-Owner, Blue Hill and Blue Hill at Stone Barns, New York, New York; 2009 James Beard Foundation Award Winner; Time Magazine’s 100 Most Influential People of 2009Read More

Dan Barber

“Most cooks come to Blue Hill looking to be inspired, searching for the reason to become a chef in the midst of the pressurized world of a restaurant kitchen. Some, like Owen Clark (Culinary Arts Graduate), arrive nearly fully formed, with a base set of skills and confidence gained through the proper training. They are the ones who instead of seeking to be inspired are themselves inspiring.”

— Chef Dan Barber, Executive Chef & Co-Owner, Blue Hill and Blue Hill at Stone Barns, New York, New York; 2009 James Beard Foundation Award Winner; Time Magazine’s 100 Most Influential People of 2009