Chef Budd’s new book
Medical Students Trade in Their Scalpels For Chefs’ Knives
April 15, 2018 / No CommentsIn late March 2018, at the Philadelphia College of Osteopathic Medicine, a pilot program program was started in the field of Culinary Medicine. CulinArt’s Chef Budd Cohen directed 16 Three hour classes of first and second year medical students in the art of cooking. The program, based on a model formulated at Tulane University, included ...
Read MoreChef Budd Updates – Revisiting 2016 and Beyond
March 19, 2017 / No CommentsChef 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 […]
Read MoreFarm 2 Table at Home Series, Spring City Library
March 26, 2016 / No CommentsJuly 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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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.
Schools that Love Local Profile: CulinArt, Inc. at Sanford School
by Deb Bentzel
Meet 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 Lanc
aster 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