Derek Bissonnette

Photographer & Chef

Derek Bissonnette

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

Smokin’ Cocktails at Home

Three Techniques for Smoldering Winter Sippers

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Dec 1, 2020

Soup

Soup

The quintessential winter food

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Dec 15, 2018

Wellness in the Morning

Wellness in the Morning

Recipes for a quick and healthy or slow and soul-food start to the day

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Mar 15, 2020

Four Courses in Winter Comfort

Four Courses in Winter Comfort

An edible lesson for cold-weather cooking

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Dec 15, 2019

From Their Farms to Your Table

From Their Farms to Your Table

Colorful Stories and Vibrant Dishes from Every Corner of Maine

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Jun 6, 2021

Maine Artisan Pastas

Maine Artisan Pastas

And the sauces that love them

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Mar 2, 2021

Zero-Proof Springtime Sippers

Zero-Proof Springtime Sippers

Build a mocktail bar should booze become uncomfortable

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Mar 2, 2021

Tying Up the Loose Ends

Tying Up the Loose Ends

Suggestions on How to Use Up All the Edible Bits and Pieces

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Sep 1, 2020

The Spirits of Fall

The Spirits of Fall

Maine Distilleries Create Cocktails to Reflect Local Harvest

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Sep 1, 2020

Honeybee Helper

Honeybee Helper

State Apiarist Jennifer Lund keeps Maine hives buzzing

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Jun 15, 2020

Sarah Jackson: Mover and Shaker

Sarah Jackson: Mover and Shaker

The Fastest Female Bartender in New England

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Jun 15, 2020

Saffron Grows in Maine

Saffron Grows in Maine

Local farmers are learning how to grow this expensive, exotic spice

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Mar 15, 2020

Escaping the Gray

Escaping the Gray

Maintaining Connections with Colorful Cocktails

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Jun 5, 2021

Simple Comforts

Simple Comforts

Biscuits & Company’s Johannes serves them up as a matter of course

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Mar 2, 2021

Stacked, Packed, and Hasselbacked

Stacked, Packed, and Hasselbacked

New-Fashioned Party-Ready Maine Potato Dishes

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Dec 1, 2020

Cooking, Consistency and Connections, and Cooking

Cooking, Consistency and Connections, and Cooking

Northern Union’s Chef Romann Dumorne Discusses Comfort Zones in an Uncomfortable Time

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Sep 1, 2020

Pitcher Perfect

Pitcher Perfect

Balanced cocktails make for smooth summertime sipping

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Jun 15, 2020

Strong Coffee, Stronger Women

Strong Coffee, Stronger Women

Portland Roaster’s Cups Brim with Social Justice

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Jun 15, 2020

The Last Bite: Keep Them Fishing

The Last Bite: Keep Them Fishing

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Jun 15, 2020

Maine Grains Rise to the Occasion

Maine Grains Rise to the Occasion

Ancient varieties restore terroir to local bread

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Dec 15, 2019

The Salt and Pepper Chef

The Salt and Pepper Chef

Chef Rebecca Charles Reflects on Color and Her Pearls

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Jun 5, 2021

Tying Up Issue 16's Loose Ends

Tying Up Issue 16's Loose Ends

Suggestions on how to use up all the edible bits and pieces

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Mar 2, 2021

Ham Bones and Ice Cream

Ham Bones and Ice Cream

Chaval's Ilma Lopez dishes on sweet innovation

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Dec 1, 2020

The Secret to Home Vegan Baking for the Masses?

The Secret to Home Vegan Baking for the Masses?

Don’t Mention the Vegan Part

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Sep 1, 2020

Tying Up Loose Ends

Tying Up Loose Ends

Ways for using up all the edible bits and pieces

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Jun 15, 2020

Berry Delicious Summer Pies

Berry Delicious Summer Pies

When Maine berries are ripe for the pickin’, making pies keeps eaters grinnin’

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Jun 15, 2020

Wellness in the Morning

Wellness in the Morning

Recipes for a quick and healthy or slow and soul-food start to the day

Read Article

Mar 15, 2020

Four Courses in Winter Comfort

Four Courses in Winter Comfort

An edible lesson for cold-weather cooking

Read Article

Dec 15, 2019