Building a culinary arts program in Rwanda provided a firsthand look at the people living farm-to-table, because they have no other choice.
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Author: Matthew Beaudin
After earning his associate degree in culinary arts from the Culinary Institute of America, Matthew Beaudin pursued his passion for cooking by working around the globe, holding chef positions in the Caribbean, China, the West Indies and Rwanda, as well as each geographical food region within the United States. Matthew has run kitchens at jungle base camps, on private islands and at restaurants perched 10,000 feet up the side of a volcano. He currently works as the executive chef of the Monterey Bay Aquarium.