MEET RESIDENT CHEF AND INSTRUCTOR DEVIN LAMMA

This series highlights our amazing team members at The Seasoned Chef and The Gourmet Spoon.  In this series, each member will also highlight their favorite recipe, along with the story of how it became important in their lives.  The heart of the home is always in the kitchen.


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MEET DEVIN LAMMA!

Born and raised in Virginia, food and family was central to Devin’s upbringing. As a 30-year veteran of cooking and food service, his career has taken him to Italy, France, Spain, and Antarctica. After having cured prosciutto and salami in Tuscany in 2009, his focus became cheese and he earned the title of Certified Cheese Professional in 2013.

Keep reading to learn more about Devin and his love for every cheese under the sun…

WHAT INSPIRED YOU TO JOIN THE SEASONED CHEF AND HOW LONG HAVE YOU BEEN A PART OF THE BUSINESS?

I have been working for The Seasoned Chef since 2002 and was fortunate enough to have Dan offer me the chance to assist with classes.  Eventually I earned the opportunity to lead my own courses and events, which has been an incredible experience.

The entire team’s passion for teaching life-changing cooking skills is what attracted me to this business, and it’s one of the many elements that has convinced me to stay.

WHAT ARE YOU RESPONSIBLE FOR AT THE SEASONED CHEF? WHAT DOES A TYPICAL DAY LOOK LIKE FOR YOU?

My primary role at The Seasoned Chef is leading corporate and private team building events. I’m also the resident maitre fromager and teach classes ranging from knife skills to Italian cuisine and cheese-based classes.

I’m passionate about learning and teaching and exploring the world by reading and through travel.  With that in mind, my typical day involves reading and writing about food, researching menu ideas, and preparing for the challenge of a culinary team building event.

WHAT IS YOUR FAVORITE PART OF WORKING AT THE SEASONED CHEF?

My favorite part of working at The Seasoned Chef and The Gourmet Spoon is the extended family I’ve created in the form of Dan and the staff. There is a caring commitment to each other and the mission, and lots of handshakes and hugs between staff members.

I also embrace the challenge of teaching people new skills that can change their lives, as well as engaging with people from all over the world.

TELL US ABOUT YOUR FAVORITE RECIPE

Being a cheese expert, my favorite thing to prepare for friends and family is definitely a cheese board.  There is so much variety in the ingredients you can include, and it’s incredibly simple to prepare and share with a group.

There have been many laughs and stories shared around my cheese boards, and I hope that you get to enjoy the same experience when you make your own, customized version at home, too!

CUSTOMIZED CHEESE BOARD

INGREDIENTS

There are several different ingredients that you can include in your cheese board.  I’ve included a list of some of my favorite ingredients below, just to provide some inspiration.  But feel free to adjust the ingredients you include based on your personal preference and the preferences of those in your company.

  • Hand-selected cheeses

  • Fresh and dried fruits

  • Cured meats

  • Olives

  • Nuts

  • Honey or an artisan fruit spread

  • Crackers or artisan bread

  • Optional: Don’t forget a delicious bottle of wine on the side!

DIRECTIONS

Typically, the more unorganized your cheese board is, the more rustic (and photo-worthy) it tends to look.  So my primary suggestion is to stick with separating each of the ingredients you’ve selected in slightly unorganized piles.

I typically start by placing the cheese evenly around the board, followed by placing the salty foods (nuts, olives, and charcuterie), then the sweet foods, and lastly using the crackers or bread to fill in any available empty space.

DID YOU KNOW…

Our signature course, Basic Skills Every Cook Should Know is coming up soon.  This two-day course will help every chef cook healthy, tasty meals (helping you save money and time, too!)

Learn all of the details and sign up for this course here.