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Learn more about Aubergine's green and sustainable tableware and gift products that help to reduce, reuse and recycle by visiting information about name David Cecere Full Name It’s a really exciting place.” More informationįor more about Pamela Cecere's book and her recipes, visit. “The Finger Lakes I remember years ago is not the same as it is now. “It’s been so nice to be in the Finger Lakes and see what’s going on,” Cecere said.
And so by way of Hawaii, Cecere is back home, again praising the benefits of eating local, although local now means sweet corn rather than papaya. The pandemic prompted another move for Cecere, as the island was shut off to travelers. “You have to be aware of the ramifications.” “That said, I would happily eat a ribeye right now. Mary Ellen West, who owns Aubergine, said she now thinks of the animals raised for food and not only their impact on the land they graze but also the land used to raise their feed. Oh, and the gases they emit and the travel required to bring the meat, if it’s not locally produced, to the market - just so many things to think about. “I’m not saying it’s wrong to eat meat, but it’s wrong not to be aware of where that’s coming from and the toll that that takes on the Earth.” “When we think about having a big steak for dinner, we don’t really think about the ramifications of all of the stuff that goes into that,” Cecere said. Will saving a pineapple core and using it for a drink save the world on its own? No, but doing little things to change habits is beneficial for your own pocketbook as well as for the planet, Cecere said. “You have a lovely, infused water where normally people just throw away that waste,” Cecere said.
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“I couldn’t stop coming up with recipes and I thought they deserved to be somewhere, so that’s where the cookbook came in.”Īt the Canandaigua store, she offered tasty examples, including samples of a pineapple tea with the fruit’s core and outside skin steeped in boiling water and then cooled. “At first, I thought I would not have enough ingredients to go with, but actually, it was the opposite,” Cecere said. Required to prepare three meals a day for 50 people a day, she learned to be more creative about how she was sourcing and preparing food. No waste, no fuss, only good and healthy eats. Mostly a collection of her island-based recipes – among them King Kamehameha dressing, Hawaiian tacos and Pele the Fire Goddess Bowl – Cecere also shares her experiences of plant-based eating and cooking while taking only ingredients she needed in various ways and dishes and composting the rest. Her time spent in Hawaii resulted in a book, “30 Days in the Jungle,” published just before the COVID-19 pandemic hit. “The job came about and I was living out of a duffle bag at the time anyway, so I thought, why not?” “Looking back, how do I wind up anywhere? It just sort of happens,” Cecere said. That's right, Victor to Hawaii, via Paris, France. But after graduating from the famed culinary institute, she embarked on a new career as a private chef, winding up in Hawaii at a plant-based, gluten-free meditation retreat.
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“Literally the hardest thing I’ve ever done was go to France and learn how to cook,” Cecere said, laughing.
When Cecere makes a decision, she makes a big decision – she set out to study at Le Cordon Bleu in Paris, which might have been an easier experience if she was more fluent in French. “What would I do if I could do whatever I wanted?” Cecere said. “It’s very easy to cook healthy and to be conscientious of your own footprint in the Finger Lakes because you can just drive down the street and pass by five different farmstands and talk to farmers and literally have farm-to-fork experiences in your own home,” said Cecere, who recently prepared vegan food samples and discussed how food choices affect the environment as part of an Earth Month celebration at the Aubergine store in downtown Canandaigua.įor Cecere, care for the environment and sustainable food is as natural a pairing as wine and cheese at a happy hour party at a house on Canandaigua Lake.Ĭecere started in the work world as an environmental consultant and shifted to oil and gas before deciding she “hated it,” prompting a question to herself. Perhaps consider yourself lucky that you live in a region where nutritious food is readily available, and maybe the next time you sit down and eat you will have taken advantage of it. For a moment, stop and think about where your food comes from and consider the impact your meal has on your community, country and Earth. In fact, do the rest of the planet a favor while you’re at it. Before you dig into whatever you’re having for dinner, do Victor native Pamela Cecere a favor.
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