About Noah Sheetz

Noah Sheetz is a chef, urban farmer, local food advocate and culinary consulting specialist. He is also the director of the Chefs’ Consortium.

Over the course of his career, Noah has worked in fine dining restaurants, owned a bakery, taught courses in culinary arts, and served as the Executive Chef at the Governor’s Mansion in Albany through four administrations.

Additionally, Noah worked with fresh-local, institutional, foodservice provider Cura Hospitality at Hudson Valley Hospital Center where he planned healthy, seasonal meals made with local ingredients and conducted cooking demonstrations at the hospital’s bi-monthly farmers’ market.

Noah has worked as a cooking instructor at the Federal Correctional Institution in Otisville New York and SUNY Cobleskill where he taught beginning culinary arts students cooking fundamentals and the importance of working with local and seasonal ingredients. 

Noah travels throughout New York City, the Hudson Valley, and the Capital region where he conducts cooking demonstrations at farmers’ markets and school gardens and assists non-profit organizations and small and large businesses with sustainable foodservice solutions and with procurement systems that feature local ingredients.

Noah has a bachelor of science in Culinary Arts Management from the Culinary Institute of America and an MBA from the University of Albany.

Connect with Noah: Website

 

About Chefs’ Consortium:

Chefs’ Consortium is a collaboration of creative and talented chefs who are committed to promoting local agriculture. Chefs’ Consortium creates partnerships with other non-profit organizations, actively recruits new member-chefs, and coordinates farm-to-table events.

Our Conversation:

Noah and I first met several years ago when I was first dipping my feet into the waters of food photography. Since then, Noah and I have worked  together on a number of events with the Chef’s consortium – including dinners on a the Clearwater, on Bannerman’s Island and even a cook-off with the Food Pantry in Troy.

We discuss:

What exactly Is the Chefs’ Consortium and how they do local food in strange places

Bannerman’s Island – What it is and it’s history

Having fancy dinner events on an island with no running water and electricity, and how it works.

What it’s like to arrive on Bannerman’s Island

Chef’ing for a romantic dating contest on a sand dune

How to give cooking demos without knives

What it’s like to work in prisons and juvenile detention centers, from a food perspective

History of Chefs’ Consortium

What it was like to work for the George Pataki and Elliot Spitzer Administration at the NY Governor’s mansion

and so much more!

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