Good cooking has nothing to do with fancy equipment, complicated recipes, or trendy, hard-to-find ingredients. The fundamentals are really quite simple: it’s about instinct, technique, and freshness. Annemarie Ahearn, dubbed by Food & Wine Magazine as someone “changing the way America eats,” believes that developing these essential skills can lead to a greater sense of confidence and fulfillment in the kitchen.
ANNEMARIE AHEARN founded Salt Water Farm in 2009, a cooking school for home cooks on Maine’s Penobscot Bay.
She is a graduate of Colorado College and the Institute of Culinary Education and has worked at Saveur Magazine, Slow Food, Maine Magazine, and Downeast Magazine.
As a chef in New York City, she trained under Dan Barber at Blue Hill Restaurant and was a personal assistant to Tom Colicchio of Craft Restaurants. She has worked in cooking schools and kitchens in Barcelona and Paris.
In 2011, she was named one of Food & Wine magazine’s “Top 40 Under 40, Changing the Way Americans Eat.” In 2013, she opened Salt Water Farm Cafe & Market in Rockport Harbor, Maine and garnered acclaim in Bon Appétit, The New York Times and The Wall Street Journal.
Her first book, Full Moon Suppers at Salt Water Farm: Recipes from Land and Sea, was published by Roost Books in 2017.