About Chef Forfeng

The History of Forfeng

The origin of the name Forfëng is from an old Norwegian family name. Forfëng was a champion log roller in the fjords of Norway, who was absolutely fearless when leaping from rolling log to rolling log.  Anyone in the family even five generations later (that would be Heather T.) being regarded as a bit out of the box, was known as a Forfëng.

About Forfeng

Heather Turner a.k.a. Forfeng is a graduate of the Culinary Institute of America and has spent over 20 years in the restaurant business. She trained under one of the PBS Series “Great Chefs of America”, Chef Yves Labbe at 4 Star acclaimed restaurant, Le Cheval D’or and has been the Executive Chef at Bellini’s Restaurant, The Cliff House at Stowe Mt. Resort and Harvest Market in Northern Vermont and at The Olde Inn on Cape Cod.

In 2003 she started her own business which combines hospitality consulting with marketing for a variety of businesses.  She writes a hospitality blog at https://chefforfeng.wordpress.com and is a member of Toastmasters International as well as being a keynote and educational speaker at associations and conferences around the United States.

Forfeng Designs specializes in training, set-up, and hands on business social media plans for businesses with ongoing background support and training available as needed.

Visit our website at http://www.forfengdesigns.com for a list of our workshops and seminars.


5 Responses to About Chef Forfeng

  1. Bill Pithers says:

    Dear Chef, my wife and I enjoyed dining on many occasions at Le Cheval D’or and also at the Cliff House when we were living in Vermont. We have often wondered, and have tried unsuccessfully to discover, Yves Labbe’s career and life after he left Vermont. Might you be willing to share your knowledge of his life after Vermont? With our gratitude, Bill and Alison

    • Chef Forfeng says:

      Hi Bill and Alison, I have been trying to track down Yves for years, and you are not the first person to ask. I talked to his friend who we used to get Focaccia from for the restaurant a few years ago (maybe you remember it was so delicious!) and he said Yves had moved to Florida and was doing wood working. I have unsuccessfully tried to find him as well. If I hear anything I’ll let you know and would appreciate as well if you do!

    • Bill and Alison says:

      I promise we will share any news we might learn of Yves. Amazing how dishes enjoyed 25 years ago remain alive in one’s memory. We wish we could simply let him know.

    • Chef Forfeng says:

      Were any your favorites, happy to send you the recipes, I have still have most of them in my head.

  2. How cool is that? I worked in a Norwegian bakery (Scandia Bakery and Lefse Factory in Stanwood, WA) all through high school so I love that Forfeng finds it’s roots there! 🙂

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