Kitchen Mission Statement

It is our goal to provide nutritional meals and healthy snacks to the student body of Buxton School by using only wholesome, quality, seasonal and, whenever possible, local ingredients. Read about How We’re Achieving Our Goals.

A Brief History

When Buxton was founded in 1928, food counted. It still does. Today Buxton is in partnership with the New England Culinary Institute, which provides many positive benefits to the nutritional and soulful environment of the school.

Meals are prepared daily by the professional staff of Chef Scott Sanfilippo, a Chef Instructor, and a graduate from the New England Culinary Institute. Dana Roy is the fantastic evening Sous Chef. Marin Iwashko is the beloved morning Chef, and Peter Bresnahan is our Baker. There is constant kitchen support from Linda Lavanway, Mary Goodermote and Donna LaFleur.

Students have kitchen responsibilities as well and, for those interested in learning more, opportunities abound. Everyone has the chance to try his or her hand at various culinary techniques and can learn about foods from various cultures, ingredient pairings, and exciting culinary techniques. Two students also work with the Baker, every week, during the Tuesday Work Program.

If any word sums up meals at Buxton, "extraordinary" does. Chef Scott takes pride in departing from the norm. Take Dinner Theme Nights, for example. Students choose a theme and challenge Chef Scott and his staff to design an appropriate menu. As part of Work Program, a crew of students will help in the kitchen, making foods like homemade pasta and fresh mozzarella cheese from scratch for Italian Night or Phad Thai and chicken satay for Thai Night, or flan, caramel, and corn tortillas for Mexican night. Dining at Halloween? How about Roast Beast and asparaguts? At these events, dinner is transformed into a combination of theater, costumes to fit the occasion, activities like homemade piñatas, and of course the cuisine.