About Chef Budd Cohen

I was born at Reading Hospital in Reading, PA.  I  lived in the Pennside section of Berks County and in 1973 moved to Exeter Township.  I graduated from Exeter High School in 1982 and was already on my way to a career in culinary arts.  In 1988 I married my lovely wife Stacey. I graduated from Baltimore’s International Culinary College in 1990.  In 1991, we moved back to Philadelphia and I worked as the executive chef at The Commissary Restaurant.  After leaving the Commissary, I opened up several restaurants for Neiman Marcus, was executive for the Sheraton Plaza at valley Forge and ended up joining Williamson Hospitality in 1998 which was eventually bought by Culnart Inc. I currently work for CulinArt.

I have dedicated my culinary career to promoting the connection between local farms and consumers. My focus has been feeding healthy nutritious local farm direct foods to schoolchildren. My ability to build relationships with farmers, consumers, producers and distributors has helped me change the culinary landscape in schools.  In my book, I use my culinary journey as a teaching point to instruct other chefs, food service directors, administrators and all interested parties about how to alter their culinary journey, rerouting them to the local farm community. 

MY RESUME:

Professional Experience:     

Williamson Hospitality Services, a Division of CulinArt, Inc. Malvern, PA

Food Service Director  Philadelphia College of Osteopathic Medicine (June 2013 – Present)

Directly responsible for all food operations of this 1500 student private Medical school in Philadelphia

  • Train, develop and supervise a full time staff of 12
  • Plan and direct all special events.
  • Increase participation by updating menus and implementing successful marketing strategies.

Food Service Director Sanford School (August 2011 – June 2013)

Directly responsible for all food operations of this 650 student private school in Delaware

  • Train, develop and supervise a full time staff of 6.
  • Plan and direct all special events including Head of School dinners and cocktail reception, Alumni fundraisers and New Parent dinners.
  • Increase participation by updating menus and implementing successful marketing strategies.

 Food Service Director William Penn Charter School (September 1998 – August 2011)

Directly responsible for all food operations of this 800 student private school in Philadelphia.

  • Train, develop and supervise a full time staff of 12.
  • Plan and direct all special events including Head of School dinners and cocktail reception, Alumni fundraisers and New Parent dinners.
  • Increased participation by updating menus and implementing successful marketing strategies.

Food Service Manager Chilton Publishing, (October 1997 – September 1998)

Directly responsible for all food service operations serving over 800 associates breakfast and lunch.

  • Regularly exceeded operational commitments.
  • Developed and implemented marketing strategies to increase revenue

IKEA, Plymouth Meeting, PA  Food Service Manager, (September 1996 to October 1997)

Directly responsible for the management of the 100 seat Restaurant serving breakfast, lunch and dinne

Designed and implemented new seasonal menus.Hired, trained and supervised a staff of 12.                      

Neiman Marcus, King of Prussia, Pa  Chef-Manager, Zodiac Restaurant, (June 1995 To May 1996)

Sheraton Valley Forge Hotel, Valley Forge, Pa Executive Chef (September 1991 to May 1995)

 Commissary Restaurant, Philadelphia, Pa Executive Chef (June 1990 to September 1991)

 Education:             

Baltimore International Culinary College, Baltimore, Maryland

Associates of Art Degree, Restaurant Food Service Management

 Associates of Art Degree, Restaurant Cooking

 ServSafe Certification

 Current Corporate Duties:

Regional Director of Sustainability-

  • Plan and direct all local food purchases for all Delaware Valley Region Accounts
  • Train and direct all Delaware Valley Region managers in the philosophies and implementation of sustainability Practices
  • Source local foods and conduct research on local food sheds
  • Represent CulinArt at local Sustainability conferences, as guest speaker
  • Educate students and faculty at Regional School Accounts
  • Work with Delaware Department of Agriculture on a collaborative to bring local foods into schools across the Delaware Valley

 

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