Meet the Chef
By Paul Giorgio
August 2005 - Adam Towne, the Executive Chef at Rutland’s
Tavern on the Common, is a graduate of the Culinary Program at New Hampshire
College, but the 26 year old has been cooking since he was 15. He started
off at Pleasant Valley Country Club in Sutton and then did stints at Puffin’s,
the Marriott in Westboro, and the Tatnuck Country Club.
Pulse: What is your favorite flavor?
AT: I like a lot of flavors but finding new flavors is important. I like
to combine old with new to create new flavor. Like putting Italian &
French ingredients together. I use a lot of alcohol in cooking. I make
all my sauces from scratch.
Pulse: What is your favorite ingredient?
AT: Beef and steaks. I pan sear them or cedar roast them.
Pulse: What is your favorite spice?
At: Black pepper.
Pulse: What is your culinary philosophy?
AT: Giving the freshest food prepared with the greatest love. And making
sure customers understand that food made with no preservatives can taste
great.
Pulse: Who is the most famous person you cooked for?
AT: Bob Cousy. He was member of Worcester Country Club.
Pulse: What was your most embarrassing moment in the kitchen?
AT: At culinary school, I was doing tableside cooking, flambéing
something and I lit my face on fire.
Pulse: What was your greatest achievement?
AT: Becoming an executive chef by the age of 25. I told my mother I was
going to do it and I did.
Pulse: Name 3 things in your home refrigerator.
AT: Steaks, Worcestershire sauce and lettuce.
Pulse: Name three people you would like to have join you for dinner.
AT: Mario Batali, my mother Gail Towne, and Chip Dufault, the former chef
at Worcester Country Club, who showed me how to express myself in the
kitchen.
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