3 minute read

Chef Profile: Colgate Inn

from 2020 Madison County Inspiration Guide

from 2020 Madison County Inspiration Guide, page 16

SHOPPING

The Colgate Inn welcomes a diverse clientele throughout the year. Their visitors include Hamilton and area locals, as well as diners from all over the world visiting Colgate University, with which the Inn is affiliated. The Inn’s restaurant, “The Tavern,” works hard to earn their Executive Chef, Jay Minckler praise, and no one works harder than its Executive Chef, Jay Minckler.

Being a chef at the Colgate Inn also carries an immense historical weight. The Inn was built in 1925, replacing Hamilton’s first hotel, Park House, which had stood on the same site for more than a century. Years later, Colgate University undertook a major restoration of the property, and today, the local institution continues to act as the symbolic front door to the University. The Colgate Inn is managed by highly respected Charlestowne Hotels.

So when Minckler took over as Executive Chef at the Inn he took his role very seriously. Jay knows that many of his customers come to him because they’re staying at the Inn, and he wants to honor that trust by having the food, atmosphere, and attentive staff live up to the image that this beautiful landmark promises. “The Colgate Inn is a special place,” Jay says. “It is so important to this community in a social and historical way, so we engage fully in the community. Charlestowne Hotels encourages us to buy locally, and they have contributed to many important community events. Their values are the same as ours. I believe Charlestowne truly defines what hospitality is about.”

Minckler grew up locally, on a hobby farm in Waterville, where he says, “I ate my veggies, or else!” His mother’s tuna noodle casserole and bananas were favorites as a child, though his desire to become a chef came later.

Needing a job 21 years ago, Jay walked into a kitchen and applied. The manager at the time asked him what he wanted to do, and he simply replied, “Whatever you tell me to do.” He started washing dishes, and after 6 months of watching chefs create food—and often burning pans he was tasked with washing—he became very interested in the idea of cooking.

“WHAT I LOVE ABOUT MY JOB IS THE ABILITY TO CREATE WHAT I WANT TO

CREATE AND THE SUPPORT

AND ABILITY TO DO SO.

Jay says he was trained at the school of hard knocks. “I have learned so much from so many professional chefs, hobby chefs, dishwashers, servers, managers, and directors,” he adds. “A little from Julia Childs as well, most likely!”

At his first professional cooking position, Minckler found inspiration from many sources and developed his craft. He says, “You get inspiration from smell, sight, taste, trends, and people. The more you understand food and flavors, the more you just know what ingredient fits where. That’s where the fun is.”

Jay loves cooking with food that has a story. He believes that locally sourced products found right here in Madison County all have a story. He considers it a privilege to be able to interact and form relationships with store owners and farmers, and bring their hard work to the table.

His personal preferences? He likes IPA beers, and Syrah wine, though he tends to cook with ports. He laughs when asked about his favorite food at home: “Cereal. I eat a very unhealthy amount of cereal!” And he loves to cook.

“What I love about my job is the ability to create what I want to create,” Jay says, “and the support and ability to do so.” n

Visit MadisonTourism.com/Dine for all dining options. Critz Farms: For Every Age & Season The Critz Farms tasting room features farm brewed beers, hand crafted ciders, and tours. Open March to December, this award winning farm offers seasonal activities, festivals and special events as well as live music, playgrounds and animals. Enjoy farm fresh maple syrup, apple & pumpkin picking, and cut your own Christmas trees. Gift shop and Cafe open September to December. Visit often!