Lindsay attended The Culinary Institute of America in Hyde Park, New York, where she received an associate’s degree in Occupational Studies in Culinary Arts and a Bachelor of Professional Studies in Culinary Arts Management. She currently works as a Sous Chef at The Barn at Blackberry Farm®. She has also worked at The Glass Onion in Falmouth, Massachusetts, The Conservatory Restaurant in St. Helena, California, and The Bocuse Restaurant in Hyde Park, New York.
What was the first big milestone during your experience?
Working at The French Laundry, meeting Danny Meyer, as he is NYC restaurant royalty, and going to Williams Selyem Winery in Healdsburg, California.
What piece of advice were you given during your fellowship that you’re keeping with you as you continue to grow?
I was chatting with David Breedan, who is the chef de cuisine at The French Laundry, when I mentioned that I was nervous because it was my first time in a Michelin 3-star restaurant. He told me not to be because the three Michelin stars shouldn’t matter as long as you operate at a high level. They would still be doing what they are doing if they didn’t have them.
Tell us about something that happened, whether it was just during your travels or during one of your work experiences, that you’ll never forget.
When I got to sit in “the box” at The French Laundry, which is essentially the chef’s office that looks out into the kitchen. I got the most special treatment in there: special courses to sample, flipping through special books (several of which I got to take home) and I even met Thomas Keller.
What was biggest challenge you overcame during this experience?
Culture shock in New York City! It was so different than the other destinations (Tennessee, California and Colorado) I visited during the program. It took me two weeks to take the subway, I couldn’t believe how busy Manhattan’s Trader Joe’s was, and I even got stuck at Shake Shack in Madison Square Park in the rain! I was just a bit out of my comfort zone there.
What is your advice for future Sam Beall Fellows?
Do as much as possible. Explore as much as you can during your free time. Ask questions, and remember you are not on stage, and you will not be treated like you are.
