“I really like the food. Every day there is a new style of food. I really like having seafood, and the blueberry pie is so good!”
Alex Li ‘21 – Vietnam
John Bapst Head Chef Seth Fowler ‘09 talks about bringing passion to the plate
With a growing international program serving students from around the world comes the need for a food program that introduces American food while appealing to an international audience. Head Chef Seth Fowler ‘09 and his team work hard to achieve this by offering locally sourced products, creative and innovative recipes, as well as exploring international cuisines. Working together in the kitchen and dining hall of nearby St. John’s Episcopal Church on Bangor’s French Street, Seth attributes the program’s success to having a strong team. “Working in a kitchen is a team effort. I’m lucky to have a crew that is adaptable and hard-working.” Seth ‘09, Kenny Grover ‘00, Shane Mclaughlin, and Justin Grevencamp all work collectively with a shared goal of creating great food.
Local
“Fresh ingredients are vital. The closer the source, the better they taste. And working with the local community to source product and services is, in my opinion, a better business practice. You may spend a little more money, but that money stays local and impacts people in the community.”
Creativity
“The creative process is different for every idea. It might draw from a past experience or dish and is then applied to current cooking styles or ingredients that I’m into. Sometimes, it is completely random, without structure. The creative process can start from one great ingredient or concept, and build from there.”
Experience
“Experience in the kitchen means less to me than passion and commitment. If you’re willing to commit and be open-minded, your potential knows no bounds. I was once told during my apprenticeship by someone who had been cooking longer than I’d been alive that ‘once you become too big for yourself, you stop learning.’”
Growth and Collaboration
“You can always learn something from somebody, which is also why working for this program has been so important for my growth as a chef. The most satisfying feeling as a chef is when you produce something that people love. When the students step out of their comfort zone and try my dishes and enjoy them, that’s the best feeling.”