FoodLove 11: Chef Kevin Kincaid and Rufina C. Garay

Tables turn in this episode as ACF accredited, Executive Chef Kevin Kincaid of Escoffier Culinary Institute interviews FoodLove host and New England Culinary Institute alumna, Rufina Garay.

Chef Kevin is mentor, friend, and culinary family to Rufina. Listen to a deeper discussion of terroir, culinary leadership, the spirit with which we put food on the plate, and the belief that food is a stand-alone language of love that has been omitted from the famous list for too long.

In conversation with Chef Kevin, Rufina describes how Saxon Farms in Wisconsin was the birthplace of the concept of terroir and the Tao of Food in the FoodLove podcast. While building relationships with the farm family as a faculty member and Associate Dean, Rufina tasted award-winning cheese which reflected the unique complexity and richness of the glacial lands near Lake Michigan. The family’s commitment to land stewardship had deep and lasting impacts on the way Rufina views and tastes food today. The farm itself holds a special place in the hearts of many alumni of the former culinary institute where Chef Kevin and she served as faculty together. Each year, they oversaw students in catering the Saxon Farms community Chataqua event. Chef Kevins asks Rufina to share advice with his wonderful Garde Manger students about two of her favorite topics, the preservation of foods and culinary artistry.

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