Chef Budd Cohen graduated from Baltimore’s International Culinary College in 1990. He's worked the executive chef at The Commissary Restaurant, opened up several restaurants for Neiman Marcus, was executive for the Sheraton Plaza at Valley Forge before joining Williamson Hospitality.
Chef Budd has since dedicated his culinary career to promoting the connection between local farms and the cafeteria. Chef Budd speaks and instructs chefs, food service directors, administrators and community organizations on values of reconnecting the food supply chain to the local farm community.
Here is a link to Chef Budd's website: http://chefbuddcohen.com
Here is a link to Chef Budd's book: http://www.amazon.com/Farm-Table-Schools-Everything-Students/dp/1502489775/ref=sr_1_1?ie=UTF8&qid=1418579292&sr=8-1&keywords=chef+budd+cohen
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