Chef Budd Updates – Revisiting 2016 and Beyond

March 19, 2017 / No Comments

Chef Budd’s Updates -February is not too late to do a wrap up of last year, is it? Events I hosted and participated in 2016, and the beginning of 2017 Traveled to New Orleans to study Culinary Medicine at Tulane University in July. We have plans to run a program at PCOM and I have […]

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Farm 2 Table at Home Series, Spring City Library

March 26, 2016 / No Comments

July 23rd, 2016 Event, 4PM Summer is here! Do you know what is being harvested at your local farm? Would you like to learn how to turn it into five-star food? Join us at the Library as Chef Budd shares how to purchase and prepare the products of local farms. There will be a general lecture, cooking demonstration, and plenty of mouth-watering [&h...

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Chef Budd Talks Farm to Table with Preston and Steve on 93.3 WMMR

November 7, 2015 / No Comments

On November 2, 2015, Chef Budd Cohen from the CulinArt Group had the opportunity to talk Farm to Table with Preston and Steve in the Morning on 93.3 WMMR. Chef Budd talked about his upcoming event with the American Heart Association at the Comcast Center, as well as his book “Farm to Table for Schools”. […]

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Click HERE or on THE BOOK to order Chef Budd's new Publication on Farm to Table for Schools.

Chef Budd has been at the cutting edge of the farm to school movement through his experience in educational food service, his insatiable curiosity about local food production and his love of tasty food.

He is currently the Food Service Director at the Philadelphia College of Osteopathic Medicine and consults with  organizations that are interested in exploring the farm to table experience.  He lives in Audubon, PA with his wife and two children.

"Chef Budd's Enthusiasm, cheerful personality, and motivational approach to the farm to School movement have transformed many schools across Pennsylvania and Delaware.  In the book, he has designed and perfected the instruction manual for a cafeteria conversion to healthier farm-sourced ingredients, while supporting your local community and economy."  ~ Dr. Timothy Lynch, Science at William Penn Charter School and Researcher at University of Pennsylvania.

Budd, Thank you so much for participating with us on National Eating Healthy Day. We received so many compliments on the food and your presentation, and it all fit in so well with our mission. We hope to work more with you in the future!

~ Jennifer Litchman & Lauran Rose / American Heart Association

Chef Budd Cohen has documented of one of the most exciting chapters in the Local Foods Movement, helping to ensure a long-term transformation. Farm to Table for Schools adds an inspiring personal story and an instruction manual for taking action.

~ Mary Ann Ford, Co-Founder & Co-Owner / Harvest Local Foods, Lansdowne, PA

Chef Budd Cohen's love for food is deeply rooted in his family. While his grandparents instilled a love of cooking and inspired Budd, today he generously shares his wealth of knowledge so that your children can benefit from recent healthy food movements.

~ Dr. Darryl J. Ford, Head of School / The William Penn Charter School

Budd Cohen has been at the forefront of the movement to transform school food.  In our [Philadelphia] region, he is a leader in promoting the idea that school cafeterias can serve healthy, local and delicious food. I recommend this book to anyone interested in learning how to implement a successful Farm to School program at their school.

~ Tatiana Garcia-Ganagos, Co-Founder & Executive Director / Common Marketplace Philadelphia

by Deb Bentzel

culinart 1Meet Chef Budd Cohen: Budd loves local. No, really: Budd loves LOCAL! And he gets to pass on his passion for supporting our local farmers every day at Sanford School in Hockessin, Delaware.

Fair Food member, CulinArt, is committed to sustainable dining and local food procurement. CulinArt manages all aspects of food service at the Sanford School and like many of his fellow CulinArt colleagues serving students across the region, Budd is dedicated to scratch cookery with sustainably grown and raised local ingredients for his school community. From the farmers serving the Lancculinart 2aster Farm Fresh Co-op to Common Market to working directly with SIW Farm in Kennett, PA, Budd is working hard to both serve his students the very best and serve his farmers by voting with his food budget dollar.

But it doesn’t end there—local food is a celebration for Budd and his colleagues and his deep commitment to sharing the fun goes well beyond the kitchen. From Earth Day blow-outs on campus, to educating his fellow chefs, buyers (and even his bosses!) through coordinated farm tours, to building partnerships with state agriculture officials. If that doesn’t take school food service to a new level, then I don’t know what does. Way to go CulinArt and way to go, Chef Budd!

Photos by Deb Bentzel Top: Budd (left) and Mother Earth Mushroom farmer Tim Hihn talk organic mushroom cultivation. Bottom: CulinArt farm tour to LFF member Henry Stoltzfus' farm

Fifer Orchards

Chef Budd’s Past

Chef Budd’s new book