Tessa Holmes

Artist Statement

I became a chef by accident on my way to pursuing a career in fine arts. When a position in the kitchen at the commune I was doing work exchange at opened up I took it and discovered a world where my skills, passions and personality traits intersected. A wonderful insular place where precision and science meet art and chaos. A realm where timing and organization support play, creativity and beauty. I also love that I’m able to artistically express myself while simultaneously nourishing others. I quickly found that, like fine art, I could learn the basic tools and rules before taking what interested and excited me in any direction. I have come to understand that the craft of cooking for oneself and/or others is indeed another form of art that incorporates all the senses while combining aesthetics, community, pleasure and consumption. To me it covers all the basic human needs. It is an art form that is love itself, full of constant decay and where no finished product will last. What a happy surprise to have found such high level of creative expression and inspiration for myself. What a gift to to have and share.

Tessa Holmes -Tomato Dill Goat Cheese Tart with Walnut Oat Crust - Made, Photographed and Eaten 2021

Bio

Tessa Holmes has been cooking professionally for over 24 years. She specializes in vegetarian comfort whole food meals inspired by dishes from around the world. In California, she was a Head Cook in the kitchen at Heartwood Institute, a healing arts school in Garberville. She moved back to her home state, Vermont, and was the Kitchen Coordinator and Head Chef at Common Ground Center for 10 years before holding the same title at Farm and Wilderness Camps for two summers. In 2012 she started the hot lunch service and helped to launch the Farm Food Forest program at The Schoolhouse Learning Center in South Burlington. In 2015 Tessa decided to start her own business, Blossom Whole Foods Kitchen and Catering, that began with a Meals to Go pick up service and soon led to opening her own store front serving lunches and a weekly Community Dinner in WInooski, VT. In 2019 she decided to move her kitchen to a flower farm to focus on personal chef jobs, business lunches, retreats, farm events, and cooking experiences. Today Blossom is based out of Common Ground Center, again, where Tessa is mainly a retreat chef for hire, hosting events and teaching plant based/vegetarian cooking classes. Tessa is proud to be a seventh generation Vermonter who was born and raised in South Burlington and now lives in Hinesburg. When she is not cooking she runs a photography business specializing in portraiture. She is also a professional artist who paints with oils.

www.blossomholmes.com