Guest Expert: Middlescence

Leah Caplan is Executive Chef of the University Club in Madison, Wisconsin. She has a broad background in all aspects of the culinary world.

Chef Caplan graduated with honors from the Culinary Institute of America in Hyde Park, New York. She also attended the Universtiy of Wisconsin, Madison and Temple University in Tokyo, Japan. She has lived, worked and traveled extensively throughout Asia, Europe and North America.

Her credits include Chef de Cuisine at The Lodge on Little St. Simons Island, Georgia; Chef Tournant at The Grand Bay Hotel in Miami, Florida (Mobil 5 Star award) and Corporate Chef for Kraft Foods, Inc.

Upon settling in Wisconsin, she discovered the joy and art of cooking the bounty of local farms. As a result she was a founding board member of Home Grown Wisconsin and the Madison chapter of Slow Food.