Wil Edwards, Director of the Food Arts Center at Fedcap, is a committed food professional with over 25 years of experience in international culinary education, food production, and entrepreneurism with a strong background in business development. Wil is a recognized professional food photographer, public speaker, and personal and professional development lecturer.
Wil’s passion for food was created by his family’s tableside mantra, “just try it!”. He started his career in food at an early age in New York City working side by side with his father and uncle at B&G pickles, Breyers Ice Cream, and for food labs testing products for national food companies. Later Wil worked at cafes and restaurants in NYC and the San Francisco Bay Area in the front-of-the-house and as a prep cook. Wil took his diverse culinary experiences from the farm to the classroom and became a sought after independent culinary educator and consultant. Wil developed educational programming for the Culinary Institute of America at Greystone, Guffatni Fomaggi in Arona Italy, Eataly NYC, Slow Food SF, Salon de Gusto Torino and Bra Italy, The Cheese School of San Francisco, the Kitchen-at-Camont in Gascony France, Brooklyn Larder, and a host of culinary experiences for corporate clients such as Google, Sur la Table, SKYY Spirits, Parties that Cook, Gilead, Pfizer and JP Morgan.
In the eighties, during a hiatus from the culinary arts Wil became an assistant photographer at Seventeen Magazine. Eventually he traveled the world as a published writer and freelance food photographer, editor-at-large, and photo editor for Culture Magazine. Wil found his true career path through farmstead cheese making at a nationally recognized goat dairy, Harley Farms, where he was integral in developing the education tour program and event center.
Wil Edwards is HACCP, NYC Food Handlers and ServeSafe Certified and a graduate from the University of Berkeley Business School Entrepreneur Certificate Program.