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HISTORY & BIO
Patricia (Trisha) Hayes, born in Boston, and raised in the seaside community of Cape Cod, Massachusetts, attended New England Culinary Institute for two years earning an Associates Degree in Culinary Sciences. After a two year internship at a fine dining restaurant featuring French style food with the infusion of modern American cuisine under her belt, Trisha opted to stay on at this restaurant for two more years. She studied under Executive Chef, Gilbert Pepin, who is currently regarded as one of the "best" upcoming chefs in New England. He has been featured in 'Boston Magazine' for "best of several" categories over recent years. Trisha successfully completed all stations of the kitchen from the cold side to the hot line.
Trisha went on from the restaurant business to work as chef on private luxury yachts sailing from the Med to the Caribbean and other places in between. Responsibilities included cooking for up to 17 people on a daily basis and shopping in very isolated islands. Local markets and the such made for an interesting afternoon grocery errand. Sailing trips sometimes involved being at sea for a month at a time so provisioning was crucial.
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