Pascal
was formerly executive chef of a large hotel (over 400 rooms ) in Washington
D.C. It sounds crazy to leave a fully equipped kitchen with a staff
of 30 cooks, but in today's world, executive chefs are doing less and
less cooking, this is one of the reason why he moved to the Deer
Park Inn Here, by love and by necessity everything has to be made
in house, from his multi grain bread, to the delightful chocolate
pate, going thru his confit de canard. He is using as many
local products as possible, and after three years, he is finally
able to get local farmers to grow the vegetables he needs for his cooking
The season in the Deep Creek Lake area is very short however
it is plentiful. Corn, squash, tomatoes, beets,
peaches, and many other fresh fruits and vegetables are grown
for The Deer Park Inn.. Then it is time to work like before,
which is with the seasons, here we are not eating berries that was harvested
a couple weeks ago, 5,000 miles away. This is a lot of work but it is
very rewarding.
Sandy also is French, she has the ability to adjust to any situation, she was a hairstylist in Paris, she was a painter in Bermuda, she taught pottery and stained glass in Washington area, now she joggles between the books, the Kitchen and the Dinning Room. She is the fairy of The Deer Park Inn, her knack of being very creative is challenged everyday, her smile and her warmness make the most difficult guests at ease right away. She is the really true artist of The Deer Park Inn.