If you
ever ask Chef Steve Cory to see his portfolio, you’re in for a treat.
Literally. The pages will never stop turning and your mouth will never
cease to water. Your eyes will widen as you examine intricate ginger-bread
villages, a 12-foot chocolate dragon cake that fed 5,000 people, and a
banquet table boasting 1,000 scrumptious cheesecake tarts.
Q:
The first word some of our Sweet Berry Farm guests associate you with
is just plain “jam.” We all know your jams and fresh preserves are a
favorite of many. Why did you start with jam, of all things? A: It really became a necessity for my family when I was growing up. My
grandmother lived through the Depression and saw canning as an
opportunity to help our family make ends meet. We lived on a farm and
couldn’t afford to let some of our crops just perish. Why not do
something wonderful with a few ingredients that are at our fingertips? I
experienced the entire process involved with creating the jams and have
a fond sense of nostalgia during every fall harvest. Years later, I
started making my own and would give my jam to friends and family for
Christmas gifts. I would design a handmade label and have a ball doing
it! Everyone loves receiving homemade gifts.
Q: How did you develop the relationship you have with Jan and Michelle Eckhart, the owners of Sweet Berry Farm? A:
I came to Jan and Michelle in the early 90s when I was Executive Pastry
Chef at St. George’s School. I was on a hunt for local strawberries in
preparation for making strawberry shortcake to serve the students. At
that time Sweet Berry Farm consisted of basically a tent, and from what I
understood, Jan was the “grower” and his wife, Michelle, the “picker.”
They kindly gave me a bushel of strawberries that were not of quality
to sell and that they planned to compost. The next day, I showed up with
fresh strawberry preserves. I think a light bulb turned on. As time
went on, we found ourselves collaborating on the design of the farm
stand and the kitchen to be built downstairs.
Chef Steve Cory
Chef Steve Cory and His Jams
Q: As the Head Chef and Owner of Cory’s Kitchen at Sweet Berry Farm, you work closely with eight other chefs in the kitchen, including Johnson & Wales students and interns. You’ve come a long way from canning your own preserves in the family kitchen! A: It’s pretty incredible to think that my first days at the farm consisted of just Chef Lenny, my dishwasher, and myself, and now I can’t imagine surviving without my eight other counterparts. I love working with young people and the feeling of giving back what was ultimately given to me. I never had any professional training or schooling—this has always been a true passion of mine. I can honestly say that I wake up every morning genuinely loving what I do and can’t imagine doing anything other than creating in the kitchen. Q: It’s apparent that much of your life is centered around creating in the kitchen. Some might wonder if you ever even leave it! What could we find you doing outside of the kitchen? A: I would spend every moment outside of the kitchen playing with my nine-year-old daughter. Although I gave up my other passion, which is music, I would want to be a rock star in my next life. I was a professional musician in a few folk-and-roll bands prior to my cooking.
Steve’s creativity and can-do attitude has become the essence of his approach to cooking. When asked what he might like to add to the famous Thanksgiving Catering Menu in the coming years, he responded with instant enthusiasm, “What can’t we do?!” Reviewing the last few pages of his portfolio, you can believe him. Look for Steve’s array of baked goods and pies at Sweet Berry Farm and, who knows, maybe himself on the cover of Rolling Stone. – Steve did move on from the Sweet Berry Farm kitchen at the end of 2014, leaving us a warm legacy of great food preparation. Best of luck, Steve!
