Chef Kent Cummings

Chef Kent Cummings began his cooking career at the young age of 15. Throughout the years, Chef Cumming's career has been concentrated in the northeast at fine dining and resort establishments. He has been mentored by high-ranking graduates of the CIA, Johnson & Wales and the New England Culinary Institute, which is located in Burlington, VT. His self-proclaimed cooking style is a product of both French and Italian influences.

While working at the Inn at Shelburne Farms, Chef Cummings was the breakfast cook and served a variety of hearty breakfast fare. The Inn is located by the shores of Lake Champlain in Shelburne, Vermont. The 1,400-acre working farm celebrates natural and agricultural resources. The chef and staff follow that tradition by featuring ingredient combinations such as the featured recipe: locally raised Smoked Turkey and Fennel Hash.