Unique Eats, Diners, Drive-Ins and Dives, No Reservations, Masterchef, The Great British Bake Off... you know the shows, you watch the shows; if you're like me, you started with just one, but before you know it, it's 3:00 AM, you're not tired but you are hungry. Why? Because food is life and the production of it is the only art form that involves all of the senses: taste, touch, sound, smell and sight. It doesn't matter if you're going out with friends or family, loved ones or colleagues, sharing a meal brings people together. This was the sense I got when I sat down for a one-on-one with Chef Kevin Timm, the newest member of the High Peaks Resort and Dancing Bears Restaurant team.
His mother a Chef, his father a restauranteur, Chef Kevin has been immersed is the world of culinary delights since childhood, beginning his amateur journey at seven years old when he asked his mother if he could make Thanksgiving dinner with her. So succesful a foray into the most important meal of the year that he would be responsible for it for years to come and his parents were left doubtless that food was in their blood. Since then he has followed his taste buds all over the world, absorbing every bit of culinary wisdom he has been exposed to; from his earliest positions as a line cook in small cafe, to traveling abroad and exploring kitchens from Thailand to France, to his first supervisory position with Bar Louie and then as Executive Chef with Hilton Worldwide.
Whether he is speaking of the first time he got a dish on a menu, or the smell of candied crickets in Thailand (much like the smell of chestnuts roasting on an open fire, in case you were wondering), watching the practiced and perfect technique of a French Chef, or attending a public lecture series on food science presented by the likes of Wyle Dufrane and David Chang, Chef Kevin's excitement for food is almost tangible. Just as some can reach out and touch cherished moments and memories of their past through music and others through art, when you speak with Chef Kevin, you can see that food is not only Chef Kevin's thoroughfare to nostalgia, where nothing is better than "Mom's Spaghetti", but also an expression of himself, the vibrant colors that pair perfectly with his expansive zest for life.
Perhaps the most notable characteristic that accompanies Chef Kevin everywhere he goes is an omnipresent sense of joy and laughter, evident in his playful outlook on the dining experience. Food should be fun, it should be unexpected, it should amuse and delight. Maybe it is the bright pink color beet lends to potato, maye it is a play on honeydew and cantaloupe with unexpected heirloom varieties; Chef Kevin's sense of frivolity in food lends itself perfectly to the spirit of celebration at Dancing Bears Restaurant.
We're excited to welcome Chef Kevin to Lake Placid and High Peaks Resort and hope you'll join us in welcoming him to Dancing Bears Restaurant.