Rob Dumas: Talking Food in Maine, Intimate Conversations

"Talking Food in Maine: Intimate Conversations" is a free series of one on one conversations between host Cherie Scott of Boothbay and notable culinary pioneers who have made a substantial contribution to the culinary arts in the state of Maine.
Rob Dumas has the most fascinating food story, one that started in the southern state of Louisiana, and ended up in the northern state of Maine. He’s cooked in kitchens large, small and even presidential. From a submarine off the coast of Virginia, to the White House Navy Mess and even cooking for the Obama family while on the road.As the Food Science Innovation Coordinator and Facility Manager for the School of Food and Agriculture at the University of Maine, Rob is responsible for leveraging the resources of the university system to support economic growth in Maine’s food and agriculture sector. In addition to the School of Food and Ag, Rob also works as part of Cooperative Extension and the Office of Innovation and Economic Development, positioning him to facilitate broad-based support for Maine food producers. Rob manages two commercial food production facilities located in Hitchner Hall on the Orono campus that serve as research, education, and support facilities for producers. Rob is a Certified Executive Chef through the American Culinary Federation (currently serving as the President of the Down East Chapter) and a U.S. Navy veteran with service on both nuclear submarines and EA/PQ duty in Washington D.C. Rob earned a bachelor’s degree in culinary arts at the New England Culinary Institute in Vermont.
Cherie Scott - Talking Food in MaineMumbai-native Cherie Scott left India at the age of 16 and moved to Vancouver, BC. After a few stops in New York City and New Jersey, Cherie has been anchored in Boothbay, Maine now for over a decade. In 2015, she launched her culinary blog, MumbaitoMaine.com to share her signature recipes and nostalgic anecdotes of her youth in Mumbai. In 2018, Cherie was invited to join a lineup of notable guest chef instructors at Stonewall Kitchen Cooking School where she curated an exclusive, regional Indian cooking series for 4 years. Cherie is now a guest chef instructor at the Milk Street with Christopher Kimball Online Cooking School, Boston. Cherie is the host of “Talking Food In Maine” a series of intimate one-on-one conversations with notable culinary pioneers who have made a substantial contribution to the culinary arts in the state of Maine. To celebrate Maine’s bicentennial and gastronomic talent, Cherie hosted and produced Mumbai to Maine’s podcast in 2020 showcasing some of Maine’s most accomplished culinary tastemakers. In the heart of the pandemic, Cherie launched her signature line of gourmet Indian simmer sauces: Makhani, Saag and Caldine. Inspired by her family’s heritage recipes, these simmer sauces are masterfully crafted in small batches and simmered for hours with an infusion of freshly roasted and ground spice blends. Mumbai to Maine is Maine’s first Indian-inspired and award-winning culinary brand, available nationwide on www.mumbaitomaine.com and across specialty stores in Maine.
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Wonderful! I loved this.