“'Field to Fork' is the brainchild of chef and school teacher Ryan Redmond, a 2006 high honors graduate of the Cambridge School of Culinary Arts...[Redmond] says his love of teaching motivated him to use his decade of classroom experience in the kitchen. Why? Because he's crazy about food.”
"Field to Fork," Carbon Footprint: A Community Newspaper Special Supplement, Week of March 25, 2009, page 5
Chef/Owner:
Ryan Redmond
ryanredmond@gmail.com
617.458.1577
Somerville, MA
Cost
A Field to Fork dinner party includes a per person cost for instruction as well as ingredients. During the initial consultation, Chef Ryan and the host will discuss the desired menu and ingredients: ingredient cost - and therefore overall cost - will vary, depending upon the menu and season. Please contact Chef Ryan to discuss the options.
Photo Credit: Jen Dadagian