Personal Appearances

Philadelphia Chef Budd Cohen Joins American Heart Association’s National Eating Healthy Day Celebrations on November 4th

The American Heart Association teams up with local farm to table chef and author Budd Cohen to encourage healthy eating for Philadelphians this season! Notorious for our top ranking on the most unhealthy cities list year after year, Philadelphians are really making strides when it comes to healthy cooking and eating. With a much more dramatic focus on farm to table ingredients and eating local and fresh, chefs like Budd Cohen are making a difference! Chef Cohen is the Food Service Director at Philadelphia College of Osteopathic Medicine and author of Farm to Table for Schools: Everything You Need to Know to Serve Farm Fresh Foods Your Students and Faculty Will Rave About.

 Statistically, more than two-thirds of American adults and one in three children and teens are overweight or obese, putting them at risk for heart disease and stroke, as well as many other chronic illnesses and conditions. AHA’s National Eating Healthy Day offers people across the country, at home, work or in their community an opportunity to make a healthy change in their lifestyle.

 Chef Budd Cohen will offer healthy cooking demos and samples at the Market & Shops at Comcast Center, 1701 JFK Blvd. at noon on November 4th. Chef Cohen will use local, farm fresh, seasonal ingredients for a tasty heart healthy apple, butternut squash & spelt berry soup with fresh herb foam. Featuring ingredients from Weaver Orchards of Berks County and Castle Valley Mill of Bucks County, Chef Cohen will talk about the importance of healthy cooking and how making significant changes in your diet is crucial to health and wellness – plus mixing it up in the kitchen can be fun!

The public is welcome to learn more about National Eating Healthy Day here:

MEDIA CONTACT: Lauren Rose, American Heart Association at

Do you want a speaker for your next event who can entertain the crowd, tell a few jokes, cook live and educate all at the same time. You came to the right place. I would love to come out to your location and speak to your group about nutrition, sustainability, the farm to table movement, and healthy eating in general.

 I’ve hosted events at :The Art Institute of Philadelphia ,Spring  City Public Library, Philadelphia College of Osteopathic Medicine, leap Academy in Camden New Jersey, Sisters of the Blessed Sacrament, and Temple Brith Achim in King of Prussia PA.  I’ve done lettuce wraps at a gala in Chicago with Emeril and cooked local sirloin sliders with the farmer who raised the beef at the Delaware State Fair.  I am available for personal appearances as a guest speaker , panelist or for cooking demonstrations. Past engagements have included many demonstrations with liquid Nitrogen field to plate cooking demonstrations, where we gather the products and then prepare the food live, after school cooking classes for grades kindergarten through 12th, nutrition talks for college students, Boy Scout troops, and residents of nursing homes, and cooking and tasting demonstrations for local Community groups.

Here is a short list of Programs.

  • Cooking Local Foods with Seasonal Products   —  This works well with small or large groups.  I throw in a couple of jokes, press and cook one or several dishes, and Speak about the origin of the ingredients, Health benefits and cooking techniques. I will prepare whatever foods are in season, from asparagus and rhubarb in the spring, to mushrooms and root vegetables in the winter, Garden fresh gumbo or gazpacho in the summer, and celebrate orchard fruits in the fall. In small groups this project can be run as a hands on activity or it can be done just as a demonstration and tasting.
  • Ice Sculpting for Educational Purposes — Everyone gets to touch the ice and try their hand at sculpture.  I have has hosted ice carving programs at Please Touch Museum  and William Penn Charter School.  I have also co taught a class on subtractive sculpture and has done summer day camp projects.
  • Liquid Nitrogen Experiments — I will create a scientific experiment before your very eyes using molecular gastronomy techniques. Some of the products I have made before include : homemade ice cream with local cream and strawberries, frozen coffee drinks using locally roasted fair trade coffee, frozen popcorn, and frozen fruit smoothies.
  • Build Your Own Spring Rolls —  Works well with a small group we layout lots of fun ingredients and wrap up spring rolls. And cook them to order and we will enjoy Nice Asian food.
  • Flat Breads and Pizzas —  Works well in the group we layout lots of fun Italian ingredients to make  flatbreads and pizzas, while talking about the origin of the ingredients, nutrition, and environmental sustainability.

Let me customize a program optimized for your environment. Contact me for more information. (


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