Bridget Bueche

Bridget Bueche has a diverse and extensive work experience spanning over several industries. Bridget is currently working at Straus Family Creamery as a Business Development Manager/Chef, where they are responsible for promoting the brand's organic dairy farming practices. Prior to this, Bridget worked at Axten Family Farms as a Regenerative focused Chef and Farmer Envoy, where they focused on selling high-quality whole grains, legumes, and seeds to companies.

Bridget also has their own consulting business, Bridget Bueche Consulting, which they started in 2017. As an Independent Consultant/Executive Chef, they work on various projects with appliance manufacturers, food service providers, chefs, farmers, and consumers. Bridget is known for advocating and teaching consumers about the importance of choosing the right appliances and food for their cooking and eating needs.

In addition, Bridget has experience as a Professional Speaker for the National Kitchen & Bath Association (NKBA) from 2018 to 2021. Bridget was hired to engage NKBA members through demonstrations, lectures, and presentations about luxury kitchen and bath appliances.

Before starting their own consulting business, Bridget worked as the Culinary Director and Executive Chef at PIRCH from 2009 to 2018. Bridget played a key role in developing the cooking and lifestyle selling experience for the company, expanding it to 10 locations across the country. Bridget also worked at Sub Zero Wolf, Inc as an Executive Chef & Marketing Manager from 2006 to 2009, where they marketed the brand and represented SZW brands at trade shows and events.

Bridget's career in the industry started in 2001 at Purcell Murray Company, where they began as a demonstration specialist for Thermidor products and quickly moved up to become a Territory Sales Manager. Prior to that, they worked as a Culinary Professional, taking on various roles as an Organic Chef Talent and demonstrating their skills in organic cooking, event planning, and marketing.

Overall, Bridget Bueche brings a wealth of experience and expertise to their work, with a strong focus on sustainable and organic practices in the culinary industry.

Bridget Bueche attended The Culinary Institute of America from 1991 to 1993, where they obtained an Associate of Occupational Studies (AOS) degree in Culinary Arts/Chef Training. In 2000, they obtained a certification in SafeServ from the California Department of Public Health. Additionally, Bridget has a certification in ServeSafe manager, but no specific information about the institution or the date of obtaining is available.