Gregory Farrell, of White River Junction, has been promoted to the position of executive chef at The Woodstock Inn and Resort, overseeing the culinary operations. Farrell has been with the 142-room resort for eight years, working as the executive sous chef. He will now oversee the creation and design of the menus at the inn’s four restaurants and catering operations, a news release said. Prior to joining The Woodstock Inn, Farrell was the executive chef at Smoke Rise Village Inn in New Jersey and at Maxwell House, a Clarion Hotel in Tennessee. He also was the acting executive chef at Mariner’s Inn in South Carolina and at the Hilton Inn and Conference Center in Danbury, Conn. He’s a graduate of the Cordon Blue School of Culinary Arts in New York.
Lisa Battilana, of Woodstock, executive chef and partner at the Woodstock Farmers’ Market, has been awarded American Cheese Society’s certification as a cheese professional. The newly created designation was awarded to 121 individuals from across the United States and Canada who attended the inaugural course and passed a national exam administered in August in Raleigh, N.C. The certification is based on a person’s knowledge of cheese, service and production, and the testing encompasses a broad range of topics including raw ingredients, cheesemaking, nutrition, sanitation and marketing.
Susan M. Sorensen, of Hanover, recently graduated from the Laird Institute of Spa Therapy in Manchester, having completed a 900-hour advanced esthetics program. She received certification to perform skin therapy services including chemical peels, ultrasonic facials, manual and machine microdermabrasion, manual lymphatic drainage, LED light therapy and eyelash extensions. In addition, her licensure includes European and specialty facial services, hair removal, camouflage and corrective makeup,and pedicuring. Sorensen is the licensed aesthetician at Vivo Salon and Day Spa in Lebanon.
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