About Chef Bud
Bud became a Certified Sous Chef through the American Culinary Federation in 1995 after apprenticing for several years under several well known chefs, He was the Executive Chef at the Eagle Mountain House, a 96 room “Historic Hotel of America” for 5 years. In 1999 Bud was awarded the American Culinary Federations New Hampshire Chapter’s “Chef of the Year” award. He also has held the positions of Chapter secretary and vice president as well as Chair Person for the Chef and Child program for the past 10 years. He also has worked closely with the American Culinary Federations New Hampshire Chapter’s Junior program.
“Working closely with a lot of talented Chefs has given me a well rounded back ground enabling me to utilize this knowledge in helping develop some of my recipes” say’s Bud.
I have always been a lover of Hot and Spicy food items. For years I grew my own Hot Peppers. Back in 2000 a close friend introduced me to friends of his who had started an online Pepper Plant business – Cross Country Nurseries. That year I purchased some plants, had a bumper crop of Habaneros, and then had to do something with a whole bunch of peppers. So I made a batch of sauce, gave away a bunch and also sold some. 6 weeks later the sauce was all gone. The next summer I purchased a green house and a whole bunch of pepper plants and started our business. We continue growing most of our own hybrid Habanero peppers.