How was the transition from bustling NYC to a more tranquil lifestyle in Maine?
I loved it- we lived in a beautiful (and cheap) apartment on the east end of Portland overlooking Casco Bay and I walked to work every day. I learned how to ski and mountain bike, and made lots of good friends. You clearly missed NYC soon, as you moved back not long after to become the pastry chef at Della Femina. What propelled that move? My husband, Bobby, had a great opportunity to open his own business here (which is Pierless Fish- a wholesale seafood purveyor). It was a little scary, because it is a very comfortable lifestyle up there, but we both missed New York restaurants- and there were a lot more opportunities for me here as well. Looking back, I think we made a great decision. Your current position rests within Tom Colicchio’s Craft-iness, assuming head manager of Craft and Craftbar’s pastry kitchens. How did this opportunity come about? I had worked for Tom and Claudia Fleming at Gramercy Tavern before moving to Maine and I absolutely loved it. When I first moved back from
