Brian is a One Community Mentor Team Member and Culinary Project Manager. He has over 14 years of professional experience in the culinary field including: kitchen management, molecular gastronomy, a culinary consultant, a business owner, and as a sushi chef. He grew up on a farm in Northern California and is passionate about sustainability, ethical business practices, and organic farming. The culinary arts and gastronomy have fascinated Brian for years, leading him to become a teacher in food preservation and a mentor to many talented young cooks and chefs. He has worked for over 5 years as a sous chef, also worked as a manager and chef in Japanese kitchens and sushi bars for 4 years, worked at the 3 Michelin Star level, and also run a culinary department in a casino as an executive sous chef with 50+ employees, three restaurants, and a catering operation, all while making the department profitable for the first time. After years of training and learning the industry inside and out, Brian has brought his 14+ years of experience to help finish the Transition Food Self-sufficiency Plan, Transition Kitchen designs, Food Procurement and Storage plan, and related menu and meal plans. Click here for additional information on Brian’s full bio page.
FOLLOW ONE COMMUNITY’S PROGRESS (click icons for our pages)
Category: Basics of One Community, Community, One Community Tags: Brian Storz, Creating global sustainability, creating world change, difference makers, Highest Good collaboration, Highest Good collaborators, Highest Good food, making a difference, menu creation, One Community Announcement, One Community Global, One Community volunteer, recipe creation, solution based thinking, sustainable food, transition kitchen, world change people
"In order to change an existing paradigm you do not struggle to try and change the problematic model.
You create a new model and make the old one obsolete. That, in essence, is the higher service to which we are all being called."
~ Buckminster Fuller ~
One Community operates under a Creative Commons Attribution 3.0 Unported License.