Pascal Baudar

Pascal Baudar (he/him) is a forager, wildcrafter, and teacher for most of his life. Pascal views his connection to the environment and nature as an intimate relationship and an art form. His current work with wild edibles and the use of materials collected from the environment blends culinary and visual arts into a cohesive and unique personal aesthetic.

Aside from being recognized for his wild food expertise, Pascal is also considered one of the top fermentation masters in North America, with a unique focus on using yeast and bacteria that can be found in the local wilderness.

Author

He is the author of 4 bestselling books: Wildcrafted Vinegars (2022), Wildcrafted Fermentation (2020), The Wildcrafting Brewer (2018), and The New Wildcrafted Cuisine (2016).

Sustainability

Most of his work focuses on non-native and invasive wild edibles, finding ways to turn them into nutritious, delicious, and healthy tasty food. One of these goals is to inspire a cuisine that is not just sustainable but beneficial to the environment. 

Nomadic Wildcrafter & Pottery

2020 was the transition to a more nomadic lifestyle and a couple of years exploring North America, collecting wild clays, meeting other foragers, and learning new plants while traveling in an RV.  In 2022, while still living in his RV and traveling, he opened an Art Studio in the San Gabriel Mountains (Southern California) to continue his research on wild edible, traditional food preservation techniques and also focus on the artistic side of wildcrafting.  

Teacher

A self-described “culinary alchemist,” he leads classes in traditional food preservation techniques and wild food. He has introduced thousands of home cooks, celebrity chefs, and foodies to the flavors offered by their wild landscapes. Los Angeles Magazine has named him one of the most influential local tastemakers.