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Maine cuisine is best represented by the decadent crustacean, the lobster. Local fishermen prepare it in salt water, local families prepare it as part of secret recipes, and local restaurants prepare it anyway you like. But hundreds of recipes exist for the lobster as well as all the Maine seafood, each boasting to provide a more succulent dish than the last.
As a culinary student, and eventually a chef, in Maine you will need distinct and specific knowledge of seafood, from locally available choices to its preparation and then its presentation. Whether you decide to work in a large establishment’s kitchen or that of a smaller, family run restaurant, the diners will most likely recognize the subtle nuances and variations in quality and taste. Be prepared to defend your stuff! Mainers are fiercely proud of their lobster dishes and soon, you will be, too.
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Andover College (Lewiston, Portland) Travel & Hospitality Management, Travel Operations
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