|
Michael J Staver holds a BS and MS in the Biological Sciences and a Culinary Degree from Kendall College.
He retired from his first career at Abbott Laboratories where he was a research Molecular Biologist specializing in Cancer Research and wrote 30 publications and was awarded two US Patents.
After obtaining his Culinary Degree from Kendall College opened a catering business which he has successfully run for 10 years. He is also an award-winning BBQer.
He is passionate about local, sustainable, and organic foods and supports the Slow Food Movement. He is also very interested in the genesis of flavor.
He is currently a Chef Instructor at Kendall College, where he teaches Food Science, Fermentation, Cheese Making, Vegetarian Cuisine, The Art of BBQ, Environmental Science, and Biology, I also teach Foods, Culture and Food and Food Science in the Nutrition Department at the University of Illinois at Chicago.
He and his wife own an Organic Farm in Stockton, Illinois where they raise cut flowers and vegetable starts and herbs. Their produce is sold at Whole Foods and Grand Street Gardens. He is also a chef for several organic farms.
|
