DIRECTOR OF CULINARY EDUCATION
LAGNIAPPE
RYAN BEAUDOIN
DIRECTOR OF CULINARY EDUCATION
OCEAN HOUSE WATCH HILL ,
RHODE ISLAND
Contributed by KATE KASBEE
Ryan Beaudoin keeps busy at the New England resort , which offers farm-to-table dining and created the Center for Wine & Culinary Arts , an education space .
HOTELS : Describe a typical day .
Ryan Beaudoin : My typical day consists of teaching a variety of culinary classes in the center ... Some days I spend the afternoon planning seasonal menus for private events and dinners , or I meet with local farmers and fisherman for fresh products or to maintain our relationships in the local area .
H : What inspired you to get into food ?
RB : I had a desire to get closer to the origins of our food and to provide the freshest , most local ingredients possible .
H : How are you disrupting your field ?
RB : At the Ocean House , we take great pride in our culinary education for guests … Personally , I try to illustrate that excellence in my classes by teaching our guests about sourcing and producing fresh local ingredients .
H : What are you reading right now ? What websites do you check regularly ?
RB : I ’ m currently reading “ Salt : A World History ” by Mark Kurlansky . It speaks to how salt shaped civilization from the very beginning as currency to finance wars and establish trade routes
— it ’ s an intriguing read . I check several culinary sites including the New York Times and Kitchen . com that allow me to stay ahead of trends .
H : What ’ s the best part of your job ?
RB : I love working directly with local farmers and fishermen . They produce exceptional ingredients and take such pride in growing their livestock and vegetables . The fishermen always deliver the freshest and most environmentally conscious seafood , so being able to share that passion with guests is truly incredible .
H : Do you grow any of your own ingredients at the Ocean House ?
RB : Yes . We have a small organic farm where we harvest vegetables , fruits , flowers , herbs and even our own honey .
H : Are menu items inspired by what you can find locally ?
RB : The menus in our restaurants , especially at Coast , where we source most of our ingredients locally within 50 miles , reflect what is available seasonally . We also have select ingredients that we seek from local farms to grow and harvest .
H : Where do you find inspiration outside your industry ?
RB : I ’ m constantly inspired by the flora and fauna of the New England area . Whether it ' s the shoreline or the nearby mountains , there ' s something particularly captivating about this landscape .
64 hotelsmag . com October 2018