Classically trained Chef Marcie Kaufman graduated New England Culinary Institute, Montpelier, Vermont in 1992. She began her career in 1987 as an apprentice Boulanger/Patissier. Four years later she completed her externship at The Breakers Hotel and Resort, Palm Beach Florida. The position of tournant followed at The Cortina Inn, Killington, Vermont where a request for a qualified culinarian positioned Marcie as personal chef for The Burrows family of Beverly Hills, California. When she felt it was time to perfect her craft, she returned to the restaurant industry and committed more than a decade to careful planning, networking and ladder climbing from Chef du Patissier at D'artagnon, Lyme, New Hampshire to Sous chef, at The Antero Grill, Salida, Colorado and full circle to Executive Chef, Sangrita, Westcliffe, Colorado.