Jackie takes care of food for educational programs, prepared foods and farm cart preparations. She also spends time in the Market Garden, deeply connecting to how the food is grown prior to cooking.
Jackie has spent the last 22 years of her life in local foods. She was formerly the chef at Butch + Babes, in Burlington. After Butch + Babes closed, she spent more than three seasons on Pomykala Farm in Grand Isle, reconnecting with produce and the land. She says she always expected to take some time out of the kitchen in her 20s to farm, but it took until her late 30s to make it happen. Earlier in her career, she cooked in restaurants and private cheffed in Maine, and trained in New York City restaurants like Savoy and Blue Hill, early icons of the farm to table movement.
When she's not cooking, Jackie enjoys gardening, kayaking, reading sci-fi and suspense novels and vintage cookbooks, antiquing, and hanging out with her family and dog.
Staff & Board