Amy Cotler

Amy Cotler

Author/Freelance Culinary Professional/ Farm to Table Consultant

Pittsfield, Massachusetts Area
Food & Beverages

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Amy Cotler's Overview

  • Culinary Coach at Amy Cotler
  • Speaker and Tasting Director at Amy Cotler
  • Recipe Developer, 1998-present at Amy Cotler
  • Media Appearance at amy cotler
  • Author, The Locavore Way (Storey, November 2009) at Amy Cotler
  • Farm to Table (and school) Consultant at Amy Cotler
  • Cooking Teacher and Food Writing Teacher at Amy Cotler
  • Food Writer at Amy Cotler
  • Berkshire Grown Director at Amy Cotler
  • Chef-Caterer at Amy Cotler

414 connections


Amy Cotler's Summary

Amy Cotler brings 3 decades as a culinary professional (AKA food fanatic) and farm to table advocate to her books and other offerings.

A longtime advocate of seasonal cooking local eating, she is the founding director of Berkshire Grown, which became an early model for local farm and food advocacy. She consults, teaches and lectures nationally on food and farm to table issues.

Ms. Cotler worked as the web food forum host for The New York Times and her food articles have been published in periodicals, including Fine Cooking, Kitchen Garden, Cook’s and Orion. She has written 5 cookbooks, including Fresh from the Farm: The Massachusetts Farm to School Cookbook, a training tool for schools, which was distributed to every school Massachusetts and is now available free on-line.

Her new book, published November 2009, brings together her culinary and local food advocacy experience. The Locavore Way, Discovering the Delicious Pleasures of Eating Fresh Locally Grown Foods is a people’s solution to The Omnivore’s Dilemma, a hands-on guide to becoming someone who seeks out and savors local foods.

A veteran chef and cooking teacher, Ms. Cotler has taught home cooks and professionals at Institute for Culinary Education and Culinary Institute of America, where she also researched and wrote text for their professional cookbook.She has developed close to 1000 recipes, including many for the Joy of Cooking. Her media appearances include The Television Food Network and National Public Radio.

Amy Cotler's Experience

Culinary Coach

Amy Cotler

2004Present (10 years)

Working with individuals and families over an agreed upon timeframe to develop a tasty, healthy and realistic diet. Sessions focus empowering clients to adapt and improvise recipes using seasonal foods and simple techniques. Consulting in person or via phone and email. Work in partnership with nutritionist, Debbie Phillips.

Speaker and Tasting Director

Amy Cotler

1998Present (16 years)

Culinary topics and farm to table advocacy: Cornell Sustainability Program, The Baum Forum on Food and Agriculture, Radcliff Culinary Historians, International Association of Culinary Professionals, National Restaurant Association, Williams College environmental program, Berkshire Botanical Gardens, Massachusetts College of Liberal Arts Teachers Training Program, Institute of Culinary Education.

Recipe Developer, 1998-present

Amy Cotler

1998Present (16 years)

Developed and tested close to 1000 recipes, most with head notes. Clients include Meredith Publications (Better Homes and Gardens), Scribner’s for The Joy of Cooking (hundreds of recipes), as well as recipes for restaurants, magazines, farmers markets, CSAs and my blog.

Media Appearance

amy cotler

1998Present (16 years)

Guest, Television Food Network. Radio Commentary, Guest and Panelist, Local (WAMC) and National Public Radio (syndicated).

Author, The Locavore Way (Storey, November 2009)

Amy Cotler

1996Present (18 years)


The Locavore Way,Discovering the Delicious Pleasures of Eating Fresh Locally Grown Food (Storey Publications, November 2009)

Fresh from the Farm: The Farm to School Cookbook (MA Department of Education, 2007) Free on-line at

The Secret Garden Cookbook (Harper Collins, 2000)

Wrap it Up (3 Rivers Press,1998)

One Pot Vege

Farm to Table (and school) Consultant

Amy Cotler

1993Present (21 years)

Project and program consultant: The Chefs Collaborative (year-long project developing regional farm to restaurant networks), Community Initiative for Sustainable Agriculture (CISA), Finger Lakes Culinary Bounty, Regional Farm and Food Project, Dutchess County State Extension Agency.

Farm to school program consultant and food service training jobs, using the Fresh From the Farm: The MA Farm to School Cookbook. Get Fresh, Get Local Project, training MA Food Service staff to cook with farm fresh foods, as well as providing them with a context for doing so. Linked with local food procurement opportunities. MA Farm to School Project, Tufts University: The Balance Project at Falls River,MA School District. Project Sprout at Berkshire Hills Regional School District in MA (school garden to kitchen).
Event Coordinator, Northeast conference on local farm and food initiatives (2 years), Berkshire Grown harvest extravaganza (4 years), Chefs Collaborative educational events (several) and numerous education and fundraising events, large and small.

Cooking Teacher and Food Writing Teacher

Amy Cotler

1989Present (25 years)

Institute for Culinary Education (ICE) in Manhattan: designed and taught a wide variety of classes, including farmers market, ingredient-oriented, topical and international cooking classes for home cooks and professionals. Created first health-oriented cooking curriculum for professionals. Culinary Institute of America (CIA) in Hyde Park, NY: writing for chefs class for matriculating students. New York Restaurant School (NYRS) in Manhattan, designed and taught professional catering class. Classes in my home kitchen.

Food Writer

Amy Cotler

19842009 (25 years)

Media: Blog: Started 09/09 http:; The New York Times on the Web, forum host, 4 forums (8 years).

Periodicals: Fine Cooking, Kitchen Garden, Gastronomique, Self, Orion, Family Fun,The Berkshire Eagle.

Teaching culinary text: Joy of Cooking and The Culinary Institute of America’s Professional Chef Series.

Non Profit Writing on Food and Agriculture: Extensive grant writing and organizational literature and press releases for Berkshire Grown, a non-profit supporting food and farms (see below), as well as The Chefs Collaborative.

Berkshire Grown Director

Amy Cotler

19972004 (7 years)

Initiated, directed and funded Berkshire Grown, in Massachusetts, a non-profit local farm and food advocacy organization, built on the shoulders of a local innovative agricultural leaders, including Robyn Van Eyn, founder of the North American CSA movement. Berkshire Grown continues to bring local food to the front burner in the region through programs connecting farmers and community members. One of its programs, Share the Bounty, collects donations to fund CSA shares for food pantries. Lobbied for current state budget earmark. Work included extensive community and media outreach and education. Winner of Glynnwood Award, highlighted in periodicals, including Slow Food International.


Amy Cotler

19831994 (11 years)

Cotler Catering, was my Manhattan firm specializing in farm-fresh foods and large corporate and private events. Executive dining room chef for several corporate clients, both full and part time.

Amy Cotler's Skills & Expertise

  1. Recipes
  2. Creative Writing
  3. Food Writing
  4. Books
  5. Culinary Skills
  6. Non-profits
  7. Food
  8. Cooking
  9. Food Service
  10. Recipe Testing
  11. Blogging
  12. Public Speaking
  13. Food Safety
  14. Catering
  15. Event Planning
  16. Food Science
  17. Menu Development
  18. Baking
  19. Cuisine
  20. Press Releases
  21. Event Management
  22. Culinary Education
  23. Chef
  24. Restaurants
  25. Cookbooks
  26. Gourmet

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