Parker Bosley

Chef in Residence

Parker Bosley was the founder and co-owner of Parker’s New American Bistro in Cleveland before retiring at the end of 2006.  He worked as a chef and local foods advocate for more than 20 years.  He now works full time with small scale farms throughout Ohio.  He is a consultant to people interested in sustainable food and farming.  As a chef and restaurant owner he focused on local, seasonal food.  After more than 20 years in the restaurant business he was able to boast of nearly 100% local, seasonal products being used in his establishment.  Several of the young chefs who trained under his direction are now following his example.  Bosley’s work and advocacy have been featured in The New York Times, Gourmet Magazine and the Wall Street Journal as well as numerous agriculture publications. For eight years Bosley worked for North Union Farmers Market, a non-profit organization that manages producer-only market sites in the Greater Cleveland area.  He served as a farmer recruiter and trainer.  He organized, opened and managed the farmers’ market at Crocker Park for three years.    Bosley was graduated from Baldwin-Wallace College.  He lived and worked in France during several periods of time from 1965-1983.  It was the influence of French regional cooking based on local ingredients that inspired him to promote sustainable food and farming in the U. S.  He grew up on a dairy farm in Trumbull County and is now very comfortably returning to his work in rural Ohio.  His work has made him one of the most important advocates of local food and local agriculture is theMidwest.  He believes that local, small scale farming can flourish if farmers focus on the growing consumer base that is seeking good, safe, nutrient dense foods which are available only from real farms.  He believes that grass production has become as important to the consumer as organic production once was.  He suggests that grass production will become the leader in local foods.  He is an advocate of specialty breeds and advocates for the revival of old style pure bred stock.  He is a member of the American Livestock Breeds Conservancy.  Recently, he was appointed as program director of Innovative Farmers of Ohio.  He organized and implemented   Ohio:  Our Farms Our Food.  This program addresses issues of consumer education and training of farmers for specialty production and direct marketing. As the interest in local seasonal food continues to increase Bosley believes that he can lead cooks back to the kitchen where great meals and great nutrition can send our food dollars back to Ohio farms while bring family and friends to the family dinner table where they will be nourished by healthy food, good conversations and a really sense of belonging to America’s food revolution.
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