Chefs Collaborative’s educational and community-building programs help chefs run more sustainable kitchens, whether it’s through informative materials we provide or peer-to-peer networking that we facilitate.
Our annual Sustainable Food Summit, a national conference that convenes 300 chefs and culinary professionals together for two days of networking, demonstrations, panel discussions and workshops, is our big educational and community-building event of the year. In 2012, we’ll be in Seattle—and we hope you’ll join us and over 300 like-minded peers from around the country. Learn more…
Green Chefs/Blue Ocean, a web-based sustainable seafood training program, is the cornerstone of our Seafood Solutions program. Designed with a chef’s perspective in mind, the tool is aims to teach culinary students and chefs all aspects of seafood sustainability—from marine conservation to fisheries management to working with your purveyor and designing sustainable seafood menus. Our Seafood Solutions program also includes regular reports and primers on current issues and specific types of sustainable seafood. Learn more…
The development of local networks is also a big focus for Chefs Collaborative. Our chef-led networks focus on sustainable food issues of interest to the network members and the communities where they’re located. Our networks are also vehicles for peer-to-peer learning—whether it’s providing a forum for learning about new ingredient sources or learning more about whole animal butchery.
To learn how you can get more involved in Chefs Collaborative’s programs, please contact our program director, Leigh Belanger at leigh@chefscollaborative.org.
