American Chef, restaurateur and cookbook author Judith Henderson, has spent her professional life dedicated to the culinary crafts. Chef remains an early proponent using regional seasonal whole foods, organics, clean meats, mountain and wild sea foods in her signature recipes.
Ms. Henderson speaks on behalf of the food and beverage profession discussing the unique relationship shared between today's Restaurateurs, Vintners, Brew Masters, Forager, Grower, Rancher, Fishermen and Cottage Craftsmen. Judith writes and records ad segments talking about food and wine pairings and is an authoritative guide on "Trending the Millennial," her current guest talk on radio, national food symposiums and chef demonstrations.
Judith is creator and columnist for the weekly syndicated food and wine column, "Wine & Country Living, Discovering Our Regional Foods & Wine Parings" published in newspapers and magazines. Judith creates recipes and endorses manufactures of kitchen tools and equipment, manufacturers of specialty foods, wine, food brochures, labels, and calendars.
Chef Judith Henderson is recipient of the Brown and Forman 2005 Napa Valley Chef of Excellence award, Toast of The North Coast 1998 and Best Burger on the Monterey Bay 1988. Chef remains an active member of The American Craft Council, The International Association of Culinary Professionals and The James Beard Foundation.
A line of Souvenir Cookbooks by Chef Judith Henderson, distributed by Wine & Country Living Cookbooks, the publishing house developed by Henderson, can be found across the Western States sold in wine tasting rooms, culinary gift shops and boutique bookstores. Other cookbooks by Henderson can be found posted on Amazon Kindle Book Store.
To book talks and hear Ms. Henderson engaging her audience on "The Way We Eat and Think About Food Today," or to book classes in Kitchen Craft and Demonstrations lead by Chef Henderson, contact: firstname.lastname@example.org.