Chef Carolyn Wells and her Dream Team
Chef Carolyn Wells has worked as the executive chef at St. Bernard’s for 12 years. The reputation for her food is unmatched, and lunches at St. B’s are a highlight of the day for students, faculty, and staff.
Carolyn Wells is a published poet who is fluent in three foreign languages. She holds a B.A. in French Literature from NYU. After graduating from college, Chef Wells wanted to live in France. She visited her aunt, who lived in the south of France, and after a chance dinner conversation, Chef Wells began working for Continental Waterways, a company offering luxury barge journeys along the Burgundy Canal. The landscape had a deep impact on her, as she traveled by boat from Auxerre to Dijon and from Strasbourg to Nancy.
While living in France, she was impressed by the importance of food in French culture. She noticed the value placed on meals and the direct relationship between the land and food. Weekly food shopping trips included visits to local farmer’s markets and large supermarkets, where she had one hour to purchase supplies for 30 people for one week. Chef Wells felt very comfortable in France, and her love for the language along with her love of food continued to grow. During winters, when she was not working on the boat, Chef Wells worked in two and three star restaurants as an apprentice. She also went to three star restaurants during time off. One of her favorite restaurants in France was Lameloise in Joigny.
After returning to New York, Chef Wells worked as sous chef for Thomas Keller. She then became the executive chef at Berry’s, a small bistro in Soho. Over the years, she has worked as a private chef and caterer. She did the food service for Julliard’s Kneisel Hall Chamber Music Session in Blue Hill, Maine. Her passion for French culture continues to this day, and she returns to France regularly. For ten years, she ran an artist retreat in Tuscany with programs in Sardinia and Burgundy as well. She currently co-hosts tours at Domaine de Cromey with Elden Selections, a vineyard and hotel south of Beaune offering gastronomic tours and wine education.
Chef Wells found her way to St. Bernard’s through Anthony Trentacosti, who was the executive chef at St. Bernard’s for 18 years before founding his company, Cater to You, which offers healthy, innovative, locally-sourced food to 19 prestigious private and independent schools in New York.
Chef Wells and her team start at 7:00 a.m. Each day they prepare lunches, snacks for students and faculty, and food for any special events. Almost all of the menu items are made from scratch. The food is fresh and healthy. Chef Wells has a terrific team of people supporting her.
Jacob Mendez is the sous chef at St. B’s. He has worked here for 16 years. He is very busy from 7:00-11:00 a.m. preparing lunch entrées. In the afternoon he checks inventory and prepares for the next day. He helps keep the kitchen organized, clean, and efficient. He enjoys working at St. B’s and tries to do his best every day.
Domingo Torres works as a station chef at St. B’s and has been here for ten years. Each morning he brings food from the walk-in to the kitchen and starts prepping the ingredients. He also moves completed entrées and side dishes from the kitchen to the dining room. After lunch, he breaks down the salad bar and plans which soup to make for the next day.
Besna Maldonado has worked at St. B’s for ten years. She prepares items for the salad bar, including homemade applesauce, sets up the salad bar, and maintains all salad bar items during lunch. On Friday mornings, she makes a special breakfast for the boys in Grade VIII, including bacon and eggs. She loves Mexican food day at St. B’s.
Hajra Lukac has worked at St. B’s for six years. Hajra sets up the dining room each day, which includes setting all of the tables, preparing the bread station, filling up water pitchers and milk jugs, setting up dessert plates for each table, stocking the dining room fridge, and preparing the hot food serving station. Hajra serves the hot food items each day. She is fond of the boys and teachers and appreciates that everyone in the kitchen helps each other out and works as a team.
William Bigelow has worked at St. B’s for three years. He receives all food deliveries and puts the items away. He works utility and takes care of the many dishes that come through the kitchen each day. He likes the people at St. B’s and has fun joking with them. He loves the short ribs that Jacob makes for special events.
Jennifer Capellan is starting her second year at St. B’s. She helps with salad prep and is the school baker. All baked items are made from scratch. On cookie days, Jennifer bakes 400-500 cookies. Her favorite part of the job is baking and seeing the boys happy.
St. B’s is pleased to recognize Chef Wells, her team, and their important contribution to St. B’s community.
