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Georgia Department of Agriculture

Chef Seth Freedman

Chef-Seth-FreedmanChef Seth Freedman
PeachDish

Chef Seth Freedman serves as PeachDish's Culinary Director and develops Southern-inspired recipes each week using the highest quality locally sourced ingredients.

A fifth-generation Georgian, born and raised in Atlanta, Freedman's career in cooking spans over two decades. He began by working as a young teenager in several top kitchens including the Atlanta Fish Market under chef Chris McDonald.

In 1999, he graduated first in his class from the world-renowned Culinary Institute of America. He continued with the Hyde Park, New York, cooking school as a kitchen fellow in their on-campus, farm-to-table restaurant American Bounty through 2000.

Freedman later returned to Atlanta, and in 2004 he earned a degree summa cum laude from the Cecil B. Day School of Hospitality at Georgia State University. During his time there, he worked as a Floor Manager with Atlantic Wine, one of Atlanta's top wine retailers, and honed his understanding and appreciation for food and wine pairings.

His culinary adventures have taken him around the globe and into some of the world's best kitchens. He has cooked with Oceana, March, and Tabla in NYC and the Four Seasons and Star Provisions at Bacchanalia in Atlanta. From 2010 through 2015 he was proprietor of Forage & Flame, a personalized culinary services company that offered everything from in-home dining to large celebrations to private cooking classes.

Freedman is also a respected figure in food and wellness education, having served as chef and program director for Seeds of Nutrition, one of Atlanta's original Farm-to-School programs. He remains involved in Farm-to-School through frequent contact and support of Georgia Organics' programming.

He also continues to support the education and outreach efforts of Community Farmers Markets, where he served on staff as Market Chef from 2010 to 2013. CFM is an organization that works with farmers markets to encourage long-term sustainability and meaningful community impact, while building a stronger local food system.

He lives in Roswell with his wife and two sons, who come along on his many foraging hikes!

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