Since 1977 when Chef Ed Gully showed me how to carve a bird of paradise out of an apple, the kitchen has been my home. I apprenticed in French & Italian kitchens in and out of NYC, then worked in schools and universities. The Farm-to-Fork dining program at The Unquowa School is a nationally recognized, sustainable dining program that emphasizes regional/seasonal menus using mostly organic fruits and vegetables, baking all of its own bread, uses grass fed and free range meats and, of course, The Farmer’s Cow dairy products.
The Unquowa School
981 Stratfield Rd.
Most recently Chef Gully developed a resident chef program at Unquowa so that the school and he can participate in the education of a generation of school chefs who understand the importance of a dining program that combines nutrition, environmental impact and ethics. Towards that same effort he was asked to join the “Chefs Move to School” program and have adopted New Beginnings Academy in Bridgeport, CT to guide their move to a similar food philosophy for children.
Why Peter Gorman Chooses to Use The Farmer’s Cow Products
“Local” and hormone free was the initial intent, but for the students, taste is now the reason.