<p> David Ross worked in a diner throughout high school cooking bacon and eggs. When his parents suggested he look at attending culinary school, David recalls,&quot;I thought they were crazy.&quot; He decided on a traditional college education, but his curiosity for food never waned. He remembers the pivotal moment when he tasted a marinated duck dish &mdash; created by a chef friend &mdash; that was simply of a different caliber. This served as the catylist that inspired him to attend culinary school at the Culinary Institute of America. From there, he gained experience working in restaurants on the West Coast as well as Boston and New York. David met his wife (a native of Maine) and opened <a href="http://www.localkennebunk.com/">50 Local</a> in Kennebunk. He forages for wild, edible mushrooms and takes advantage of the amazing natural food products and resources that Maine offers, which are reflected on his menu.</p>

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