Chef Barry Strand

Chef Barry Strand, National Cattlemen’s Beef Association, was raised on a farm and dairy in Brush, CO. During that time, he showed both beef and dairy cattle, along with other livestock as part of 4-H, providing a depth of knowledge in the agricultural industry. He earned his Bachelor’s of Science in Health and Exercise Science with a Health Promotion Concentration from Colorado State University. After a decade working as a healthcare consultant in Denver, Atlanta, and Washington D.C., he attended culinary school focusing on food, wine and pastry. In the kitchen, Barry is interested in developing healthful consumer recipes, food photography and styling, as well as staying on top of restaurant food trends.