Breakfast on Golden Pond

Peter Archambault is a senior at NECI (New England Culinary Institute). He is taking an online history class while he finishes up his six month long internship at the Manor On Golden Pond. NECI works in six modules. Instead of going to school for Fall and Summer Semesters--they go to school for six months working in kitchens with chefs and working real cooking lines for the School's restaurant, and then they do an internship for six months. Peter Archambault graduated a year early from High School so his first internship started up just after his 18th birthday. The first internship opportunity he accepted was at the Kennybunkport Inn in Kennebunkport Maine.

After another six month stay at NECI Peter took his 2nd internship at the Manor on Golden Pond. This Manor was an especially convenient opportunity because of its on site housing just a few steps from the kitchen. Peter liked the Manor so much that for his final internship he decided to go back and experience it all over again. One of the only downsides he said was: "Since my chef's name is Peter they had to develop a nickname for me." They took the first syllable of his name and at the manor he is now referred to as "Archie."

The Boy Scouts is where Peter got his first real cooking experience. He used to opt for cooking when he was in the scouts: "I always was the cook, If i cooked I never had to do the dishes." Overtime, Peter became more aware of how to use food and what items go with other food items. He would use this knowledge be creative with school projects. Instead of doing a slide show or presentation for a class he would sometimes find ways to incorporate food: "I needed to research Korea so I made a cucumber Kimchi." Kimchi is a fermented vegetable dish.

Peter's aspirations are to either go back to school to get a Business degree or to work in a butcher shop. One of his passions with food is the deconstruction of animals and meat fabrication. The business degree he might pursue would be if he decides to own his own restaurant: "It would also look good if i were to become an executive chef."

He isn't exactly sure where he will go once his Internship rounds out in April. He plans to migrate back to the Vermont area--Burlington or Montpelier (Where NECI and most of the connections he built back at school sit). All he knows if that one way or another cooking will be in his future.