Deborah Day is a key member and joyous leader in our extraordinary culinary team. Trained at Bauman College, she follows its philosophy of SOUL (Seasonal, Organic, Unrefined, Local) food in planning meals and placing orders for fresh, quality ingredients. Inspired by the produce, Debbie’s culinary style is to prepare delicious dishes with no more than five ingredients, allowing the quality ingredients to stand strongly on their own with minimal fussing and intervention in the preparation process. Debbie is responsible for menu planning, staffing, ordering food and supplies, and often serves as lead chef. Committed to local, fresh, organic products, Debbie is constantly reviewing vendors, products, and costs to help the kitchen continue its outstanding reputation while remaining a cost effective operation.