Doug Langeland

A graduate of Cornell's Johnson School of Business Management, DOUG LANGELAND spent 15 years as a pharmaceutical executive and management consultant, helping large and small companies develop successful business strategies. Always a passionate home cook, he recently took a sabbatical to attend the "La Technique" culinary skills course at the French Culinary Institute in Manhattan. While his experiences at the FCI did not sway him to become a professional chef, they did inspire him to follow his heart and become more involved with food as publisher of Edible Cape Cod, the first Edible Communities pilot.

Doug enjoys shellfishing, kayaking, and entertaining friends and family with home-cooked meals. His eclectic repertoire spans from Buffalo chicken wings and lobster rolls to classic French and, most recently, fusion Asian dishes.