Kortnee Bush has enjoyed a successful career for twenty years in hospitality. She began her career in Chicago, helping at her family’s catering and banquet business. Since then, she has worked in various segments of the industry including: E.A.T. restaurant in Manhattan with Eli Zabar, Chelsea Market in NYC with Mary Cleaver (Cleaver Co. catering & The Green Table restaurant), and Twin Farms five-star boutique resort in Barnard, Vermont.
Kortnee spent two years cooking for the Burlington School Food Project. Simultaneously, she created and taught a culinary job training program for New Americans through the Association of Africans Living in Vermont.
She graduated from the Professional Culinary Arts Program at the International Culinary Center in New York City and has a bachelor’s degree in business from DePaul University in Chicago.
Kortnee is a wife & mother. She enjoys hanging out on the lake, cross-country skiing, spinning classes, yoga & reading old cookbooks.
Jaclyn’s passion for regionally sourced ingredients and simple, delicious food started right out of culinary school. As Sous chef for the much-lauded Savoy, in the heart of New York City’s SoHo district, she fell in love with season extension — developing an expertise in preserving, pickling, and sausage making.
A desire to be closer to the ingredients inspiring her cooking led Jaclyn to Maine, where she focused on cooking as a tool for youth and community education. She then joined the kitchen at Barrio Bakery and explored a love of bread baking.
In February 2015, Jaclyn became an integral part of the team at Butch + Babes. In January 2018, she took on the role of chef.
Jaclyn is excited to share a menu inspired by the thriving food culture of Burlington. B+B diners can expect polished comfort food that is playful and delicious, with a focus on celebrating the best Vermont’s farmers have to offer.
Jaclyn is also a mom & wife that enjoys gardening, records, and antiquing.