Chef Lyndon Virkler is dean of faculty at New England Culinary Institute. He holds a Master’s Degree in Adult and Higher Education from Vermont College of Union Institute and University, a BA in American Literature from Middlebury College, and an Associates of Occupational Science from The Culinary Institute of America. Since joining New England Culinary Institute in 1988, Chef Virkler has been active in a number of issues related to food and agriculture. He is a founding member of the Vermont Fresh Network and the Vermont chapter of Chefs Collaborative. He currently serves as co-chair of the food education committee of the Central Vermont Food Systems Council, an organization focused on developing a sustainable food system within Washington County. He is an avid skier, home gardener, and composter and has been involved in incorporating the sustainable food systems component into New England Culinary Institute’s curriculum. He has also worked on a number of recipe development projects for food companies including Bruegger’s Bagels, Cabot Cheese, and the Vermont Apple Grower’s Association. Lyndon lives in Waitsfield, Vermont with his wife, Joanne, and has two daughters and two grandchildren.