Chef Curtiss Hemm
Chef Curtiss loves to teach and is passionate about getting people excited and eager to cook.
Chef Curtiss is the former Dean of Culinary Arts and Director of Online Programs at the New England Culinary Institute (NECI).
Prior to NECI Chef Curtiss was a Culinary instructor and program coordinator at Paul Smith's College of Arts and Science.
While at Paul Smith's College Chef Curtiss spent several terms residing and teaching in Burgundy, France. Throughout his tenure as a culinary ambassador for the cultural immersion program he travelled extensively, lived like a local and experienced how the food and wine of France are embedded within the cultural heritage of its people and communities.
Specializing in the artistic presentation and preparation of food, Chef Curtiss is the author of Garde Manger: The Cold Kitchen, a contemporary culinary textbook focused on the preparation and artistic expression of charcuterie, salads, sandwiches, buffets and decorative sculptures.
Chef Curtiss' recipes can be found monthly in Northern Home, Garden and Leisure Magazine and he shares his culinary insights with North Country Public Radio on the first Wednesday of each month on The Eight O’Clock Hour with Todd Moe.
In addition to the Carriage House Cooking School Chef Curtiss is the founder and owner of Pink Ribbon Cooking, a publishing company with a particular focus on helping to prevent, navigate and thrive in the presence of breast cancer.
When not teaching Chef Curtiss serves as the Executive Chef and Food & Beverage Director of the famed View Restaurant at the Mirror Lake Inn in Lake Placid, New York.
Chef Curtiss trimming steaks during a Steakhouse Classics class.
Photo courtesy of Jim Hardman.
Chef Dan Hurlbut
Chef Dan will be a special guest at this spring’s Lake Placid Weekend Getaway at the Mirror Lake Inn with Chef Curtiss.
Chef Curtiss and Dan have had a multi decade friendship, in fact Dan was one of Chef Curtiss’s first students while Dan was attending Paul Smith’s College.
Dan made his presence known in the Hudson Valley and Central NY early in his career, working at several fine dining establishments such as Van Aukens Inn and Aubergine.
Dan later served as an executive chef leading teams at the NYS capitol, GE Global Research & Development and Wellpoint.
Currently Dan is the Food Service Manager at the Honest Weight Food Co-Op in Albany, New York. It was important for Dan to engage the farm to table movement and explore issues related to local foods, sustainability and clean foods.
At the coop Dan oversees the juice & java bar, bakery, cafe, prepared foods section along with two satellite locations one at the Empire State Plaza and the other at Maria College.
Dan is a passionate chef. For the last 15 years Dan goes back to his hometown of Remsen, NY to partake in the Barn Festival of the Arts where he sells his famous Above and Beyond chocolate chip cookies.
Additionally, Dan is the chef consultant for the Farm to School program at his children's school Ravena-Coeymans-Selkirk (RCS). This program looks to bring local and nutritious food to the schools lunch program along with enriching the communities awareness of fresh food.
Barrett Miller
On occasion Chef Curtiss is joined by Barrett Miller.
As a self-proclaimed foodie, Barrett enjoys a wide variety of dishes, but there is a special place in her heart for French cuisine (which is why she fits in perfectly).
Barrett will be a graduate of SUNY Plattsburgh with her degree in nutrition. She hopes to work in clinical nutrition with people of all ages.
Barrett will also be a large presence with Pink Ribbon Cooking’s relaunch this summer!
She is passionate about nutrition and wellness, in addition to cooking and baking.
Reese
Reese is our farm dog; he is almost always by Chef Curtiss's side.
Reese occasionally makes his presence known during a class at the Carriage House Cooking School.
Reese is a rescue dog that we adopted from Golden Huggs Rescue in Vermont.
He loves life at the farm and is a huge part of making every guest feel welcome when they arrive.
Photo courtesy of Greer Cicarelli Photography