Chef Profiles: Bradley Ogden and Robert Strum

Bradly Ogden - Born: Traverse City, Michigan
Education: CIA graduate with honors, 1977
Most Recent Award:
Unipro Cully Hall of Fame
Lifetime Achievement
Current Occupation:
Chef/Co-owner of Lark Creek Inn, Lark Creek Cafes,
One Market Restaurant
Favorite Non Profit: Project Open Hand
Author: "Breakfast, Lunch and Dinner"
Winner of International Association Of Culinary Professionals

About Bradley Ogden: Bradley Ogden worked closely with Joe Baum, whom he considers his primary mentor, and Barbara Kafka and James Beard. Mr. Ogden has a strong reputation as a teacher, having developed a number of successful chefs including Charlie Trotter, Brian Whitmer, George Marrone, Jan Birnbaum, Steve Simmons, Chris Hastings, Christopher Majer and Clifford Pleau. He is a founding member of the Society for American Cuisine. Bradley and his wife Jody live in Marin County and have 3 children.

ROBERT STURM

ROBERT STURM - Born: Cincinnati, Ohio
Education: University of Alaska
American Culinary Federation
Westin Hotel Management
Academe Culinaire de France
Appellations du Cote de Rhone
Univeristy of Cincinnati
La Varrene Ecole de cuisine
Most Recent Award: Bocuse d'Or, Master Chef Coup de Monde Current Occupation: Corporate executive Chef
Custom Foods Most Interesting Assignment: Appointed by the United Nations as a Consultant for the Russian Embassy.

About Robert Sturm:
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Robert, Master Chef and author, is the Senior Corporate Chef of Custom Food Products in Chicago, Illinois, USA. He has been in the Food Service Industry for more than 25 years serving as Corporate Chef for H. S. Pogue's, Omni Hotels F. H. G., Westin and Hyatt Hotels and Resorts. Robert was formally educated at the University of Cincinnati and the University of Alaska. His culinary training comes from the courses of La Varenne Ecole de Cuisine in Paris, France, the Culinary Institute of America, as well as extensive training throughout the United States, Europe and Japan.

Awards: Robert is the three-time winner of the U.S. Chefs Open and has won many National and International Culinary titles. He has been a member of the US Culinary Olympic Team as well as winning numerous regional and national ice sculpting competitions. Robert has also represented the United States in the World Cup Ice Sculpting Championships in Asahikawa, Japan, winning a Gold and a Bronze medal.

Robert has been featured in many publications, appeared on television and radio, and has been a featured chef at the United Nations, the White House and the Kremlin. Robert has consulted for many national and international food service companies along with the governments of Russia and Senegal. He has an honorary doctorate in the culinary arts as well as being a registered chef with the American Culinary Federations, the Academe de France and the Research Chefs of America. Robert is a native of Cincinnati, Ohio, USA and resides in Sonoma County, California, USA along with his wife and family.