Gracie Gardner
Chef
When you feel uncertainty descend or the rug pulled out from under you, the only guarantee is that you’ll need something to eat sooner or later. And when the time comes you may need to cook it, and that requires some momentum, and that momentum may even spark joy, and off you go from there. The workshop will begin with Gracie sharing some of her own writing around the theme of food and momentum. She’ll then discuss how menu writing and storytelling go hand in hand. Writers will then have time to reflect on their own relationship to food and momentum. To close out the session we’ll share our thoughts with each other and maybe even some snacks…
Gracie Gardner is the chef and co-owner of Nellie's, an artisanal food business located on SSI. She attended Kenyon College and graduated with a degree in History. An odd choice for a chef, she figured it was the only discipline in which she could focus most of her essays around food. She taught cooking classes to children first at the Sylvia Center in New York City and then at Stone Barns Center for Food and Agriculture in upstate New York. She began as an intern in the kitchen at Blue Hill and went on to cook there for over three years. She is in the process of writing a narrative cookbook about Nellie’s with her partner, Henry Wright.