Karl J Wilder

Chef Consultant

Originally from the south, at age 11 my family moved to Minnesota, the land of white people and white food – white bread, white gravy, and white meat. This is a place where rosemary is "spicy." I learned to cook in self-defense. Currently consulting and fixing restaurant menus and recipes, and teaching food improvisation at 'Fusion on the Fly' Among my past professional credits I was the owner Executive Chef of The Country Club in New Orleans. I've worked in Italy, The Dominican Republic and Paris. All travel to me is an opportunity to learn. I am often referred to as 'The Food Stamp Chef' due to my long commitment and activism on food insecurity issues.

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