Buddy Westbrook

Glenn "Buddy" Westbrook grew up in London, Kentucky. Home cooked foods were prepared with great care from the rich tradition of Kentucky and Southern hospitality. Memorable meals were prepared with locally grown vegetables and meats from recipes of friends and families. Some Sundays, after church his family would drive to Colonel Harland Sander's Restaurant and enjoy his chicken dinner.

When Buddy was called to military service during the Korean War he lived on army chow. He soon realized why Southern home cooking was appreciated around the world. During this time, in 1953, Buddy had the opportunity to enjoy famous French cuisine in Paris, later in Provence, Monte Carlo and the Riviera. Later he toured Italy and was introduced to real Italian cuisine. His first pizza was served in a small German restaurant in Wurtzburg in Bavaria. In later years he has enjoyed the interesting cuisines of China, Costa Rico, Mexico and the Caribbean countries. Food was literally a passport to friendship with people in each country.

Later in his business in London, Kentucky he designed kitchens for homes, horse farms, schools, colleges, hospitals, and Kentucky Resort Parks. Buddy, an instrument rated pilot, would fly his workmen in a 6 passenger airplane to the installation sites. He had to cook in these new kitchens to train the cooks. Buddy would attend the National Restaurant Shows in New York and Chicago to learn about new developments in cooking equipment and techniques. In 1976 at the Chicago Restaurant Show a competition was conducted to select the United States Culinary Olympics team which was to compete in the World Culinary Olympics in Frankfort, Germany (every four years). Buddy met, talked with and observed the work of some of the competing chefs. They were coached by John L. Sullivan the third. Buddy has developed a life long interest and appreciation of good food. He still enjoys learning new recipes which feature healthy and nutritious foods.

He fears that young adults growing up today are not aware of the foods that have given Kentucky hospitality world renown. Buddy realized that these heirloom recipes could be on the "endangered species list". Reviving some interest in and appreciation of these treasured recipes is his primary interest in producing this sampler cook book. Buddy still prepares some of his favorite meals at home for his chief test taster, daughter Leann, friends and family on a forty year old Chambers Gas Range.