I was taking a gap year. She could not even say the word culinary.
Two years later, I was standing in the prep kitchen at Bellamy’s in Fairfield, Connecticut, peeling 30 lbs of butternut squash at 5 in the morning. Bellamy’s was special. A converted 1920s bank building with exposed brick, original tin ceilings, and a 68 seat dining room that smelled continue reading …
