Several years ago, Eddie was working on his multiple undergraduate degrees at UGA and realized that his true passion was not academics but food. So, he switched paths and began working at various jobs in the food industry. Eventually, he ended up working the line at the highly acclaimed Five & Ten for about three years, then became the pastry chef there for the next two years. Regardless of his extensive academic career, he will tell you that his time working with Hugh Acheson at Five & Ten was (by far) the most educational he had experienced yet. Through shared passions and mutual friends, he met Randy and Damien in 2005 and began cooking with them each Saturday at Damien’s place. He left Five & Ten in 2007 to become co-head chef at the Farm 255 with fellow-Courseman Matt. Eventually, he took a brief break from Athens to work at Stephen Satterfield’s Miller Union in Atlanta, but now he’s indulging his curiosity again by butchering meat at Earthfare.
