Chef Paul Seaman, Executive Chef, PJBJ, LLC
Chef Paul Seaman Chef Paul is a longtime advocate of healthy, holistic, natural foods. Having graduated in 1988 from the California Culinary Academy in his hometown – San Francisco, Chef's experiences with vibrational foods, 'farm to table', and organic initiatives continue to shape his culinary journey and lifestyle, influencing those around him. Beginning with vibrational cuisine at "The Inn of the Seventh Ray" in Topanga, CA, and the Farm-to-Table movement in the '80's with pioneers such as Jessie Cool, Brad Ogden and Jerimiah Tower, Chef took the initiatives (and his family) to Iowa. Chef Paul helped start the Farmer's Market and the Culinary Program at Western Iowa Technical College in Sioux City. During the 1990's, Chef Paul and his family ran a Retreat Facility in the scenic Loess Hills – specializing in Culinary Training for at-risk youth and for groups combating addiction. For the last twenty years, Chef Paul and Sproutstream Food Trailer – his converted Airstream– brought organic, sustainable, local and provincial foods to the Midwest using collaborative efforts with restaurants, the local Farmer's Market, and the city's Art Center. Chef's voice was regularly heard in the Siouxland area: on radio stations, teaching elementary and adult learners, engaging at-risk youth, consulting with restaurants. Chef Paul exhibited his unique style as Executive Chef for Briar Cliff University, for Centerplate locally and in New York, and for an assisted living complex, – and now as Culinary Director and Executive Chef for PJBJ, LLC. Chef obtained his Bachelors of Continuing Adult Education from Bellevue University, Bellevue, Nebraska, and his Ayurvedic Consultant's certification from Bohananda Vedic Institute, Kalamazoo, Michigan. Currently, Chef resides in Missouri with his wife, Beverly, where through PJBJ, LLC, they are growing their own vegetables, raising grass-fed beef on Bev's family farm, providing catering services, and teaching. They work together to provide Ayruvedic consultations – assisting people looking to heal themselves and their communities through proper nutrition and lifestyle. Chef Paul provides individualized food consultations and recipe development based on doshic constitutions.