CHEF KEVIN SCHMITZ
Cooking and baking, for me, are all about the challenge of mixing experience, chemistry and creativity. It starts with being respectful to the ingredients and using the finest you can find, from local offerings (High Lawn Farms, Cabot Creamery) to the finest of Europe (Callebaut Chocolate). The goal and the reward are the same — taking those ingredients to another level and then sharing them — like a personal gift.

EXPERIENCE
The Marketplace Kitchen and Berkshire Bark
Sheffield, Mass.

The White Hart
Salisbury, Conn.

Shearson Lehman Hutton
Executive Dining Room
New York, N.Y.

The Riese Organization
New York, N.Y.

Chillingsworth Restaurant
Brewster, Mass.