If you’ve ever marveled at the stunning cakes and specialty desserts in the bakery case, you already know a little about Tom, our in-house pastry chef. He’s extraordinarily talented and creative.
But Tom’s a pretty quiet guy. So here are a few things you (and most of our staff) might not know about him:
Q. Why did you decide to become a chef?
A. Born in Drogheda, County Louth, Ireland, I was first introduced to the idea of being a chef when asked in technical school, “Who wants to travel?” My hand went up, and many decades later, I am still at it.
Q. Where did you attend school?
A. Educated in Maynooth College Catering School, followed by working stints in Ireland, Bermuda, England and the U.S.
Q. Where did you receive your pastry training?
A. After many years working as a chef, I decided to try my hand as a pastry chef. Albert Cumin, an international pastry guru, was my greatest teacher and influence. I continued my education at the Chocolate Academy in Quebec and many courses throughout my career.
Editors note: If you’re not familiar with Albert Cumin, he was a renowned pastry chef who passed away in 2016. His work experience included creating signature desserts for the Four Seasons and Windows on the World in New York City; serving as Pastry Chef at the White House during the Clinton era; and training many up-and-coming chefs, including our beloved Tom. Here’s an interesting article about his life.
Q. Where did you work prior to joining the Farmers’ Market?
A. From 1990 to 2010 I owned and operated Morning Star Bakery in Cavendish, VT. Woodstock Farmers’ Market was a great customer then, and a great place to keep doing what I love doing now.
We’re so lucky to have you on our bakery team, Tom! Thanks for sharing your story with us!
If you’d like Tom to create a cake for your special occasion, you can reach the bakery at 802-457-3658, ext. 245.