Noah Sheetz offers Culinary Consulting & Education by examining how clients fit into the bigger picture of their communities. In the true spirit of team building, every service that he provides — whether it be a seed saving workshop in a school garden or a retraining seminar for an institutional kitchen staff — utilizes the knowledge and skills of food, farming and sustainability experts within the client’s community. Creating partnerships with these experts allows everyone to collectively leverage shared missions and talents for the benefit of the client.
Noah Sheetz is a chef, urban farmer, local food advocate and culinary consulting specialist. 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. Noah worked 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 is the director of Chefs’ Consortium, a collaboration of creative and talented chefs who are committed to promoting local agriculture.
With so many beet varieties available at farmers markets, there seem to be just as many ways to cook them. This recipe features cooked and pureed beets which are then pureed and spiced up in a traditional hummus style.read more
Need a break from the same boring salad blends? Try mixing things up with sprouts, grains, kale and shredded winter roots.read more
A healthy no-bake cookie with quinoa, oats, chia seeds and chocolate. A great recipe to introduce youngsters to quinoa.read more