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Matthew Raiford (CheFarmer) |
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CheFarmer Matthew Raiford is currently the Executive Chef of
Little St. Simons Island a private resort located off the coast
of Georgia accessed only by boat. He is also a farmer who has
returned home to Brunswick, Georgia to become a sixth generation
farmer on his families’ land that they have owned since 1874. He
has a Bachelor’s of Professional Studies degree in Culinary Arts
from The Culinary Institute of America in Hyde Park, New York.
CheFarmer also holds a certificate in Ecological Horticulture
from UC Santa Cruz and The Center for Agroecolgy and Sustanable
Food Systems (CASFS). He will be returning to UC Santa Cruz
this year to help with the annual FARM 2 FORK Scholarsahip
Fundraiser.
CheFarmer Raiford is trained in classic French cuisine and has
an affinity for Mediterranean flavors, yet is capable of
preparing dishes from around the world. With over 15 years of
formal experience in the Food and Hospitality Industry, he has
worked and traveled extensively and taught culinary arts in
community and technical colleges in Georgia, Maryland and Texas.
He is a strong manager and teacher, and joyfully shares his
knowledge about the delights of food and wine.
CheFarmer Raiford is a Chef Rôtisseur of the Chaîne des
Rôtisseurs USA, a Food and Wine Society and a co-owner of
Gilliard Farms, LLC. His last position he served as the
Executive Chef of Haute Catering in Washington, D.C. at the
House of Representatives. He was responsible for a total of five
properties National Defense University, National Archives,
Pentagon Conference Center and Library, and the Canadian Embassy
where he developed recipes, menus and the execution of
wonderful, delectable dining experiences with a staff of 75
people. He enjoys collecting menus, planting roses, traveling,
dining and teaching. His passion lies in creating a memorable
dining experience by preparing local, organic and flavorful
foods. CheFarmer Raiford lives in Brunswick, Georgia. |
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