Nourishing More Than Just Meals
Aric Eaglestone is a natural in the kitchen—his grandmother noticed his efficiency starting at a young age. After graduating from culinary school and working in 11 different restaurants across New York, Florida, and Vermont, Eaglestone joined Mountain Valley as chef. Unlike the hectic, impersonal world of restaurant life, he says Mountain Valley’s people and atmosphere make all the difference.
And for the staff and residents, Eaglestone’s expert cooking is one of the top perks of living and working on campus.
“Eric knows how to feed our mouths—and in doing so, he feeds our hearts,” one resident shared.
What brought you to Mountain Valley?
“The only real jobs I’ve ever had were cooking. At my first real restaurant job, they told me that I should go to cooking school, and I took off,” Eaglestone explains. “After working in the industry for many years, finding Mountain Valley was a godsend. I’ve had parents come back on graduation day and thank me personally, and that really hits home.”
What does a typical day look like for you?
Eaglestone starts most days with some shopping. About 75 to 80 percent of the center’s produce is ordered from a purveyor, but he hand-selects the rest to keep things fresh. He often swings by McNamara’s Dairy for local ingredients before heading back to prepare lunch.
“The food’s delicious,” said one resident. “I like that we’ve got a schedule, but he still mixes it up. Like that time he did mac and cheese for Taco Tuesday? That was awesome.”
Eaglestone makes it a point to offer healthy choices, especially in the summer, when he avoids steam tables and rotates in fresh salads once or twice a week. He personally serves both lunch and dinner, which gives him regular, face-to-face interactions with every resident and staff member.
After lunch, he cleans up, receives deliveries if they’re scheduled, and starts prepping for dinner. On the evening of this interview, he had brisket and ribs smoking outside and was deciding whether mac and cheese would be the best side dish.
“Best brisket I ever had. No question,” one resident said.
Another added, “Anxiety’s never tasted better.”
He typically wraps up by 6 p.m. and is home in time to be with his family—weekends off being another bonus of the role.
What are some of the most popular meal requests?
Eaglestone keeps a whiteboard in the kitchen where residents can write in their cravings and favorites. For new residents who haven’t made their way to the board yet, he’ll often ask what foods they miss from home.
“Eric makes kick-ass food,” said a resident. “But it’s more than that—he somehow caters to everyone individually, which I’ve never seen one person do before.”
If there’s nothing new on the board, he falls back on a semi-rotating menu planned three to four weeks ahead. Crowd-pleasers like chicken tenders and mac and cheese are frequent requests, but he also introduces variety through themed dinners and Friday’s Farm to Table session, where residents help prepare weekend meals.
“I really enjoy all of Eric’s cooking and everything he helps us out with throughout the day,” said another resident. “It’s always fun to chat with him when I’m grabbing food. I really appreciate him.”
Theme nights keep things fun and familiar—Taco Tuesdays, pasta Wednesdays (when the full staff is on campus), and frequent comfort-food favorites. One upcoming Friday, Eaglestone and the residents will be making a big batch of chicken curry together.
What’s the best part of your job?
“My favorite part is when someone who doesn’t really open up will respond to food—that’s a win for me,” Eaglestone shared. “Especially if I ask what they like, I make it for them, and they have a positive reaction.”
It’s that quiet connection—through something as simple as a meal—that makes his work meaningful. “When the parents come back at graduation and say, ‘thanks for making a difference,’ that makes it all worthwhile for sure,” he added. “I would love to retire here. I don’t see myself working anywhere else.”
For families visiting the Upper Valley, Eaglestone recommends checking out:
– Tuk Tuk Thai
– Harpoon Brewpub
– Windsor Station
– Worthy Burger
– Worthy Kitchen
– Redcan
– Wolf Tree
