A CULINARY INTENSIVE AT THREE LILY FARM: Reconnecting with the seasons and our natural diet. Fast paced lifestyles, industrialized foods, and fad diets have pulled us away from our traditional diets and led us to believe that someone else knows what's best for us to eat. This cookery intensive is a training strongly focused on building culinary technique, learning to prepare traditional diets, and merging the forest & the farm for optimal health and wellness. Spanning over 5 days, we will spend lots of time in the kitchen as well as outdoors, enjoying the garden, spring fed pond, and the forest.
a Culinary Intensive At Three Lily Farm
Slowing down. Reconnecting with the Seasons. Cooking from Scratch.
Fast paced lifestyles, industrialized foods, and fad diets have pulled us away from our traditional diets and led us to believe that someone else knows what's best for us to eat. Ingredients with a long history of use are now being demonized and people are becoming fixated on kale and cauliflower. This cookery intensive will cut through the bullsh*t and teach you how to cook from the ground up. It is a training strongly focused on building culinary technique, understanding traditional diets, and merging the forest & the farm for optimal health and wellness. Spanning over 5 days, you will receive up close and personal training from Chef Frank Giglio.
July 20th through 24th, 2016 (5 days)
Join us for this premier culinary intensive, unlike no other event. Learn from Chef Frank and his 20+ years of experience in the food world.
Get immersed in this 5 day training focused on traditional diets, wild foods, and seasonal eating.
Early on in my career, I had a chef who would often say, "Good food takes time." While I mostly agree, I don't feel people need to spend hours in the kitchen on a daily basis. That being said, you do need to put in the time! My goal for this intensive is to help you hone your skills and inspire you to enjoy the creative process around cooking.
For over 20 years now, I have worked in various kitchens around the globe and have seen firsthand, how the food we eat can nourish us, or how it can send our health on a steady decline. Having come full circle in my own health journey, I now look out my back door for the most beneficial ingredients to feed myself and my family. I believe we must honor our past and have a good understanding of traditional cooking methods, yet still be open to modern times. By understanding how to best prepare ingredients, we can more deeply prepare food in a way that will be joyful, celebratory, and good for us.
I am a firm advocate that locally sourced food is the best food we can eat and applaud my community’s farmers, fisherman and food producers.
What You Will Experience:
Learn the Core of Traditional Cookery
The Importance of the Kitchen Sweep
Working with Organic and Locally Centered Ingredients
Wild Foods and How to Incorporate into Your Culinary Repertoire
Proper Meat & Fish Cookery
Cooking Over an Open Fire and Other Primitive Cooking Methods
The Art of making Pasta from Scratch
Food Preservation & Advanced Fermentation Techniques
Fresh Spring Water and Trip to our local Spring
Fields Trips to Local Bio-Diversified Farm and Local Charcuterie Shop
Camping under the Stars at Three Lily Farm (other options available)
Swimming in our Spring Fed Pond
Recipe Book including all recipes and meals
Learn how to harvest & prepare wild foods
Have you been wanting to improve your culinary skills, but don't know where to start?
Spend the week in Maine with Chef Frank and team, and get fully immersed in taking your traditional foods culinary skills to the next level. Information that will stay with you for a lifetime. This is the most comprehensive workshop that Chef Frank has ever taught.
Learn tried and true traditional foods culinary techniques
Learn, Explore, Share
“...The way we eat represents our most profound engagement with the natural world. Daily, our eating turns nature into culture, transforming the body of the world into our bodies and minds.”
– Michael Pollan
"Frank is a naturally dynamic instructor who uses a multi-sensory approach to teaching. Therefore, he made it possible to acquire these skills—under his direction—through whichever learning style suited each individual best. For example, every lesson involved Franky talking about what he was doing, while doing what he was teaching, then allowing us to perform the task, and lastly (best of all) tasting what we made! Additionally, he made himself available to answer questions at all times—one of the most approachable human beings I have ever met."
- J.M. Three Lily Farm Student
About Chef Frank
Frank Giglio wears many hats. At age 15, he fell in love with the fascinating world of food. Eager and intrigued, he began apprenticing directly under some of the top chefs in the US, which instilled a deep understanding of the creative process in working with food. He became a classically trained chef at the New England Culinary Institute in Montpelier, VT, Years later would go on to graduate from The Institute for Integrative Nutrition in NYC, a program would deepen his love for health and nutrition.
While Giglio’s culinary offerings are based in classic technique and traditional foods preparation, he has also been immersed in using food as medicine. Wearing his chef’s hat, he focuses on sustainable cuisine, seeking the highest quality foods grown locally and harvested in season, supporting the crucial farm to table method of preparing food. He remains deeply connected to the earth in his daily life, using wild harvesting as a way to ReWild himself by consuming foods found naturally on the landscape. Frank creates innovative dishes that are wholesome, full of vitality and have a very small ecological footprint. He is blessed to share this passion with his students and also with his wife Camille and their young son Wilder.
Frank and his family live off-the-grid in midcoast Maine, where enjoys spending as much time as possible outdoors, which he believes directly influences his time in the kitchen. He competes in endurance events through the mountains, prowls the woods for wild edibles, seeks out and collects spring water, seamlessly blending his love of nature with his love for food and authentic nourishment.
Giglio's adventurous culinary offerings have been showcased throughout the health community as Frank is the featured chef for Dr. Alejandro Junger’s NY Times Best-Selling Clean Eats Cookbook. Frank has catered weddings, special events, and weekend workshops across the country and regularly feeds guests at Daniel Vitalis and Arthur Haines ReWilding courses. Through his many ventures and projects, Frank Giglio is helping to bring the local and sustainable food movement to communities everywhere, making it extremely accessible and incredibly delicious!