Support Adam Monette's Culinary Dream
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Hi, my name is Adam Monette. I'm currently a Culinary Arts Instructor at the Northwest Career and Technical Center. I've been working at the school for 13 years and before that have worked in various restaurants, inns, resorts, and bakeries as well as an adjunct instructor at New England Culinary Institute, which is also where I received my training. I'm very proud to have New England roots, as well as starting a family in Vermont.
While working at the Tech Center I have continued my work in the industry taking on various roles. I've had an opportunity to model and inspire the next generations of cooks and industry professionals during that time. In 2021 I was contacted by a former student and he gave my name to a casting agency for a TV show. I was honored to have former students not only looking back and thinking positively about my ability but also believing I had a chance to win. I went down to the Discovery Studio and participated in the Holiday Baking Championship season 8 and won! This was an incredible moment, one that has helped with my career and aspirations.
For years I wanted to take the program from the tech center and move it on to main street to better serve the community that we reside in. I met with so many people and had several opportunities with different spaces, but nothing was right. It wasn't until I was contacted by a building owner and the city about starting a project that things started to come together. My dream has always been to own my own establishment. What makes this dream even better is that I'm partnering with two former students Henry Long and Tyler Comeau ( The student who gave Food Network my name).
Teaching has been a large part of my career and I want to continue that and have a venue that supports that mission as well. This establishment will be a restaurant and a training facility to help support passionate individuals who want to start a career in food service and hospitality. I'm currently working with Academie Culinaire de France to also start a pilot training facility with their support. I can't think of a better location than St. Albans VT which has given me so much. We are aware of the risks associated with opening a restaurant. We feel very confident in what we bring to the table, as well as years of experience.
We are in the process of building out the project. Currently, it is in the early stages of framing, but with the increase of everything we are starting to come up short in some areas. We are creating a space that we hope to revitalize Downtown Saint Albans and make it a shining hub for food. We have some of the best producers and farmers around the area. We intend to highlight these individuals and showcase just what Franklin County and Vermont have to offer. The menu is staged, and the space is getting closer every day, we are ready to provide wonderful hospitality to locals and beyond. We will have desserts but we are really excited to offer dinner and brunch service as well!
USE OF DONATIONS
1. Interior Design: 99 Congress and Main is a blank slate. A lot of work goes into contractors, plumping, and electrical. Just getting the space ready.
2. Permitting & Fees: Opening a restaurant requires abundant permitting and fees. Part of your donation goes directly toward getting the doors open.
Organizer
Adam Monette
Organizer
Saint Albans, VT