Chef Alex Forsythe

Chef Alex Forsythe started his culinary career in 1997 at the Culinary Institute of America, has attended the Cordon Blu in Paris, and the The Apricus in Tuscany.  His unique experiences, passion for food, and varied cooking techniques have been featured at an array of interesting locations; including trains, planes, yachts, and on-land events.  Chef Forsythe is a truly unique and artistic chef providing services for private parties, special events, ship/yacht expeditions, seasonal commitments, as a caterer, and performing product demonstrations.  He also offers experience in healthy cooking, diet modification and substitution, diverse dietary preferences, and extensive gourmet courses, with high presentation expectations and hygiene practices.  He provides efficient preparation and service, pays homage to new, innovative, and organic cuisines utilizing local providers and markets.  He has experience as a steward, hospitality coordinator, entertainer, and home/yacht facilitator.  His vivacious personality, paired with his worldly cuisine involvements makes Chef Forsythe’s productions a jubilant experience.

In 2009, Chef Forsythe envisioned a consortium of culinary enthusiasts that spawned into a position as facilitator of “Executive Chef Services”, a chef based referral service.  This role provides an opportunity to work with a variety of Freelance Chefs, to position them into new culinary opportunities.

Currently, Chef Forsythe has been inspired to delve into his two favorite post war influences.  Helen Corbits of the Zodiac  Nieman Marcus teamed with reflections the world famous “Joy of Cooking” author, Irma Rombauer’s 1939 cookbook, “Streamlined Cooking”.  He is working with a variety of sponsors, brand partners, and natural food manufactures, to offer innovative healthy cookery demos that recognize the food from the past, are in the present, and continue toward the future.  These food demonstrations can be adapted to venues such as Food and Wine Festivals, Green Festivals, Expo’s and sponsored presentations.

Chef Forsythe has credentials as a Rational Certified Chef Trainer, CIA Greystone Demo Teacher, CIA Professional Chef Techniques of Healthy Cooking, and Certified Food Service Manager.  Additionally, Chef Forsythe has undergone professional training in a very unique niche and holds certificates through the Marine Technical Institute in First Aid, Personal Survival Techniques, Personal Safety & Social Responsibility, Basic Firefighting.  He holds a Maritime Professional Training Certificate in Master 200 Tons Course - MARTPT-526, Boat Show Crew Training, FACTS® for Cockpit and Cabin Crewmembers Emergency Training Certified and also holds a US Department Homeland Security Medical Clearance.

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