Chefs Kris Reid (left) and Vera Samuels.
By JILL STIERLI
One back-to-school project I always remember doing each fall was writing an essay about “how I spent my summer.” With fall finally upon us, I have been reflecting on what I learned this summer volunteering at the Davidson Farmer’s Market chef demonstration tent. I assisted and watched Kris Reid and Vera Samuels, two professional chefs who received their training at Johnson & Wales in Charlotte. If you were lucky enough to catch one of their demos, you also saw firsthand how knowledgeable these chefs are, not only in their craft but also about local foods.
