John Ash travels the world teaching cooking classes to both home cooks and professionals. His Passion for teaching has been rewarded most recently in May 2014 when Cooking for Solutions, a sustainable seafood event held annually at the Monterey Bay Aquarium, honored John as "Seafood Educator of the Year." In 2008 He was voted "Cooking School Teacher of the Year" by the International Association of Culinary Professionals. John's 4th cookbook, "Culinary Birds: The Ultimate Poultry Cookbook" was published in October 2013, and won a James Beard award in 2014. "John Ash Cooking One-on-One: Private Lessons in Simple Contemporary Food from a Master Teacher" was published in the Spring of 2004 and also won a 2005 James Beard Award. He still holds true to his philosophy of cooking with ingredients that are ethically grown, created locally and in season. And for John, wine is always considered an essential part of the flavors of a meal.
His most recent book is "Cooking Wild: More than 150 Recipes for Eating Close to Nature."