Derek Bissonnette
Photographer & Chef
Born in Hartford, Connecticut and raised in Maine, Derek showed a passion for food from an early age. Beginning with a small bakery in Maine, formal training at The Culinary Institute of America, then Pastry Chef at The White Barn Inn in 1999 under the tutelage of Jonathan Cartwright, Executive Sous Chef and then appointed Executive Chef... Derek has been a long-time part of the culinary world in Maine and beyond. He joined the Edible Maine team to pursue a career outside of the kitchen while still maintaining a connection to food.
Smokin’ Cocktails at Home
Three Techniques for Smoldering Winter Sippers
Dec 1, 2020
Soup
The quintessential winter food
Dec 15, 2018
Wellness in the Morning
Recipes for a quick and healthy or slow and soul-food start to the day
Mar 15, 2020
Four Courses in Winter Comfort
An edible lesson for cold-weather cooking
Dec 15, 2019
From Their Farms to Your Table
Colorful Stories and Vibrant Dishes from Every Corner of Maine
Jun 6, 2021
Maine Artisan Pastas
And the sauces that love them
Mar 2, 2021
Zero-Proof Springtime Sippers
Build a mocktail bar should booze become uncomfortable
Mar 2, 2021
Tying Up the Loose Ends
Suggestions on How to Use Up All the Edible Bits and Pieces
Sep 1, 2020
The Spirits of Fall
Maine Distilleries Create Cocktails to Reflect Local Harvest
Sep 1, 2020
Strong Coffee, Stronger Women
Portland Roaster’s Cups Brim with Social Justice
Jun 15, 2020
Sarah Jackson: Mover and Shaker
The Fastest Female Bartender in New England
Jun 15, 2020
Saffron Grows in Maine
Local farmers are learning how to grow this expensive, exotic spice
Mar 15, 2020
Escaping the Gray
Maintaining Connections with Colorful Cocktails
Jun 5, 2021
Simple Comforts
Biscuits & Company’s Johannes serves them up as a matter of course
Mar 2, 2021
Stacked, Packed, and Hasselbacked
New-Fashioned Party-Ready Maine Potato Dishes
Dec 1, 2020
The Secret to Home Vegan Baking for the Masses?
Don’t Mention the Vegan Part
Sep 1, 2020
Tying Up Loose Ends
Ways for using up all the edible bits and pieces
Jun 15, 2020
Honeybee Helper
State Apiarist Jennifer Lund keeps Maine hives buzzing
Jun 15, 2020
Berry Delicious Summer Pies
When Maine berries are ripe for the pickin’, making pies keeps eaters grinnin’
Jun 15, 2020
Maine Grains Rise to the Occasion
Ancient varieties restore terroir to local bread
Dec 15, 2019
The Salt and Pepper Chef
Chef Rebecca Charles Reflects on Color and Her Pearls
Jun 5, 2021
Tying Up Issue 16's Loose Ends
Suggestions on how to use up all the edible bits and pieces
Mar 2, 2021
Ham Bones and Ice Cream
Chaval's Ilma Lopez dishes on sweet innovation
Dec 1, 2020
Cooking, Consistency and Connections, and Cooking
Northern Union’s Chef Romann Dumorne Discusses Comfort Zones in an Uncomfortable Time
Sep 1, 2020
Pitcher Perfect
Balanced cocktails make for smooth summertime sipping
Jun 15, 2020
The Last Bite: Keep Them Fishing
Jun 15, 2020
Wellness in the Morning
Recipes for a quick and healthy or slow and soul-food start to the day
Mar 15, 2020
Four Courses in Winter Comfort
An edible lesson for cold-weather cooking
Dec 15, 2019