It was a big leap for Broomall native John Patterson to go from executive chef at Fork in Old City Philadelphia to executive chef at the Inn at Shelburne Farms in Vermont, writes Michael Klein for The Philadelphia Inquirer.

But it was a leap well worth it. Shelburne Farms on the shores of Lake Champlain is a sustainable 1,400-acre nonprofit working farm.

The mission of the scenic farm is to teach and build a sustainable future.

Patterson started at the farm several months ago. He credits his wife, Leah, with finding the ad, prompting his first-ever trip to New England to scout it out. Now he calls it a dream job.

“They’re on the forefront of farm to table,” said Patterson, who’s been talking the talk for years at not only Fork but at previous stops Gramercy Tavern in New York and Talula’s Table in Kennett Square.

Being on a farm, amid dozens of other farms, has been an education.

“There are all these little ecosystems up here — all these locally supported businesses working together,” he said.

He plans to start teaching at the farm after the high season winds down in October.

Read more about John Patterson’s move to Vermont here.

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