JESSE SCHENKER has amassed an impressive culinary history as executive chef and owner of recette and The Gander in New York City. His contemporary approach to creating American classics is a reflection of his devotion to highly-refined technique combined with his passion for comforting and satisfying food.
Over the years Schenker has received a number of awards and accolades, including a spot on Forbes’ “30 Under 30” list in the food and wine industry in December 2011 and inclusion in Details magazine’s “America’s Best Young Chefs” list in August 2011. Schenker was also victorious in his battle on Food Network’s Iron Chef America in 2010.
Most recently, Schenker wrote his first book, All or Nothing: One Chef’s Appetite for the Extreme (Harper Collins, September 30, 2014, $25.99). In his memoir, Schenker reflects on his insatiable appetite for the extreme, which has led to his biggest triumphs and failures.
SHELLEY BORIS began her career in the food business in 1979 in the cheese department at Dean & DeLuca in NYC. Trained as a painter, Shelley has cooked for years as a professional chef.
Shelley is partner, creative director, and executive chef at Fresh Company. Fresh Company runs the food service at Storm King Art Center and the Garrison Institute, as well as off-premise catering for private and corporate clients. Shelley is inspired by a diversity of regional cooking styles and has cooked for such personalities as the Dalai Lama and Mikhail Gorbachev.
In the kitchen, Shelley’s warm, relaxed sensibility is an extension of her love of a leisurely stay at the table and her belief in the elemental value of eating and drinking well.
A board member of Cold Spring’s Farmers’ Market, Shelley has long worked to support sustainable agriculture in the Hudson Valley. Shelley has written for publications such as The New York Times and Food & Wine, and has participated in panels at Pace University and the New York Public Library among others. Shelley curates an annual Earth Day meal open to the public at the Garrison Institute with speakers sharing insights into environmental issues.
In 2014, Shelley published Fresh Cooking: A Year of Recipes from The Garrison Institute Kitchen (Monkfish Book Publishing, 2014). Her cookbook received praise and added to the evolving dialogue of eating well and responsibly. Her book emphasizes cooking with attention to detail, combined with the everyday need to feed oneself and others. Visit Fresh Company’s website: freshcompany.net