Justin Balmes, 32 (Marietta, Ga.), a graduate of the Art Institute of Atlanta with a degree in Culinary Arts, has worked almost every level in the kitchen including line cook, sous chef and executive chef. When he’s not concocting organic recipes with local ingredients, this adventure seeker takes it outside for competitive cycling. In his current position as farmers’ market specialist at a large organic retailer, Justin is the jack-of-all-trades as a fish monger, a butcher and an instructor.
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