Emilie Friedman realized she wanted to be a chef while traveling through organic farms in Spain, Italy and France. There she learned basic growing practices, specifically related to heirloom varieties of vegetables. When she returned to NY, she studied at The French Culinary Institute, concentrating in local, vegetable driven cuisine. She currently works as a private chef, and especially enjoys teaching private classes on how to use local vegetables, and create small gardens in your own urban space.
Learn more at: http://www.emiliefriedman.com/