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Heather Turner

Heather graduated from the Culinary Institute of America and has spent 20+ years in the Foodservice industry. She trained under one of the PBS Series “Great Chefs of America”, Chef Yves Labbe at 4 Star acclaimed restaurant, Le Cheval D’or and has been the Executive Chef at Bellini’s Restaurant, The Cliff House at Stowe Mt. Resort and Harvest Market in Northern Vermont and at The Olde Inn on Cape Cod.

Beg, Borrow, Or Blow Your Food Cost

In a restaurant, especially a newly started or taken over one, it is highly recommended you get to know the other area food facilities and develop good relationships with them. While this may seem quaint, sort of like moving into a new neighborhood and making nice with the neighbors, there …

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Culinary Alumni Unite!

Alumni Helping Alumni, a place where New England area culinary alumni can come together and help each other in business. Two culinary alumnus have joined together to create an online public marketplace to help fellow New England area, culinary alumni network and take advantage of the skills and offerings that other …

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