Pam Cecere
We’re going to brag a little bit. Our head chef and maker of ice creams, Pam, is pretty darn cool. She’s highly trained, she’s well-traveled, her résumé is illustrious, and she’s cooked for Leonardo Dicaprio… amongst many other more important accomplishments, of course.
She’s also from the Finger Lakes! After being trained in Paris at the prestigious Le Cordon Bleu, spending years on the Hawaiian Islands cooking for private residents, celebrities, and resort guests at the Four Seasons Hualalai, and writing a cookbook, she was drawn back home to help share the story of our local farms and fruits.
To Pam, each Spotted Duck frozen custard flavor has its own journey to perfection, with each custom ingredient influencing the whole. Combined with our unique method of making this uncommon type of custard, and Pam’s devotion to hyper-local foods, she’s the perfect chef to tease out and share these stories.
Pam does things the old-fashioned way, in our small farm kitchen every morning well before dawn, and it’s through this effort that her talents shine brightly. Hand-stirring the custard base and cracking hundreds of duck eggs (thousands?!) by hand, she’s infusing her enthusiasm and passion for sustainable, quality food into all of our frozen custards, cookies, waffle cones, and toppings.
Yes, she really does make all of those things from scratch, and, yes, we do consider our frozen custard food!