Edward Forster’s work in progress restaurant, The Workshop, is an exciting embodiment of a life’s travels and travails.

Meet the man
Edward Forster is a Western New York native with great pride in the city and the direction in which it is headed. Starting humbly as a dishwasher, Edward realized he wanted to cook professionally after cooking a simple meal for his high school sweetheart and watching the smile that his creation brought her.

Studying at the Culinary Institute of America gave Edward a great base of knowledge with which to begin his culinary education. Needing to learn at the stoves of the best, Chef Forster worked for Jean Georges in London at his Vong. After completing culinary school, he returned back to Buffalo where he worked at Oliver’s and fortuitously met Chef Mike Andrzejewski.

The itch to travel, learn, and grow led him to three years with Georges Perrier’s fleet of restaurants in Philadelphia and Atlantic City. The final move in his culinary travels led him to the center of innovation in the U.S, Chicago. With positions leading Michelin starred Graham Elliot and Paul Kahan’s Blackbird, Edward was really able to carve out a culinary style all his own.

Today, he is back in Buffalo, trying to raise the culinary bar one plate of food at a time. Having opened Mike A at the Lafayette Hotel, with uber restauranteur Mike Andrezejewski, the food scene of Buffalo was shown a new style of cuisine. He led the restaurant to the Buffalo News’ first perfect 10 rating, as well as accolades from the Boston Globe’s Steve Jermanok, mentions by the New York Times, and press galalore in WNY. Today Chef Edward is working on The Workshop Restaurant in downtown Buffalo.

During this exciting transitionary period, Chef Edward is available to lend his 15 years of culinary expertise. Skills include food writing, culinary classes, food styling, menu and restaurant consulting, private catering, and guest chef dinners.

Salmon salad 8251

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