Martha Kimmerly

• Opened Market/cafe first year sales of $170.000
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Checked refrigerator prior to each shift to verify correct temperatures.
• Prepared meals from scratch using authentic, original recipes to generate repeat business.

• Hands on Vegetables and Livestock Farmer
• Selected and purchased supplies and equipment such as seed, farm machinery and livestock.
• Visited fields regularly to inspect and estimate maturity dates of crops and damage due to weather.
• Monitor crops in 3 greenhouses.

• Creating and cooking seasonal from scratch menus
• Oversaw kitchen staff of 3 permanent employees
• Planned all custom catered menus and catered to special dietary needs for guests
• Serving breakfast, lunch, and dinner and also catered functions up to 250 guests.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Prepared meals from scratch using authentic, original recipes to generate repeat business.

• Developed culinary arts program to enhance existing curriculum
• Covered ages K-12 thru adults
• This program highlights importance of local and sustainable farming
• Classes cover baking, canning, cooking techniques, and identifying produce
• Cooked and hosted monthly Sunday Brunch that highlights farm products
• Worked directly with farm staff for vegetables and also what meat was going to be available.
• Supervised students in kitchen lab setting to maintain safety and efficiency targets.
• Directed college-level instruction along with full-service restaurant and catering management and operation.
• Developed and implemented creative lesson plans to reach diverse student audience.

• Created seasonal, all natural, from scratch menus using local and New York State products
• Oversaw kitchen staff of 12 seasonal and permanent employees
• Planned all custom catered menus and catered to special dietary needs for guests
• Serving breakfast, lunch, and dinner and also catered functions up to 650 guests.
• Developed kitchen staff through training, disciplinary action and performance reviews.
• Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
• Estimated food consumption and requisitioned food selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.

Small farms can help build human capacity, revitalize communities, supply regional food systems, and foster ecological resilience in a changing world. Since 2001, the Cornell Small Farms Program has fostered programs that support and encourage the sustainability of diverse, thriving small farms.

We commit to ensuring, to the greatest extent possible, that our time, energy, and financial resources are committed equitably to all people. We will continue to be actively engaged and involved in relationship building, collaboration, and support of efforts to build diverse, equitable and just food systems.

The road to organic certification. I took the course and helped a farmer get their farm certified.

The mission of the Hawthorne Valley Farm Place Based Learning Center is to inspire, strengthen and transform the connection between people and the living land. We seek to provide opportunities to children and adults for place-based, artistic experiences within the context of a working biodynamic farm, and to offer professional education in sustainable agriculture to those who choose farming as a vocation. a

• Professional Development:
• Externship under master chef to open St. Andrews Cafe one of the restaurants at the Culinary Institute of America