The Chefs Collaborative National Summit brought together 200 culinary professionals from around the country for conversations and workshops about our food and food systems. The Summit was a great opportunity for chefs interested in sustainability to engage in meaningful conversation, continue their education through practical workshops, and share expertise from the culinary field.
See some of the presentations given by our speakers here!
Click here to see some of the great pictures from our Summit!
The Summit featured:
- Full day at Kendall College on Tuesday, September 15, with plenary sessions and workshops.
- Sustainable Seafood reception at Shedd Aquarium evening of Tuesday, September 15.
- Chicago Green City Market tour and tastings on Wednesday, September 16.
- Lunch and closing session at Café Brauer at the Lincoln Park Zoo on Wednesday, September 16.
Chefs Collaborative would like to thank our generous sponsors.
Plenary Speakers included:
Rick Bayless: Chef/Owner Frontera Grill & Topolobampo Restaurants in Chicago, Illinois; Founder of Frontera Farmer Foundation; Winner of the James Beard Foundation Outstanding Restaurant and Humanitarian Awards: Author of several award winning cookbooks including Mexican Kitchen and Mexico-One Plate at a Time.
Frederick L. Kirschenmann: Distinguished Fellow at the Leopold Center for Sustainable Agriculture at Iowa State University; President of the Board, Stone Barns Center for Food and Agriculture, Manager of Kirschenmann Family Farms in North Dakota.
David Mas Masumoto: Owner & Organic Peach Farmer, Masumoto Family Farms in Fresno, California; Author of Epitaph for a Peach, Letters to the Valley, Four Seasons in Five Senses, and the soon to be released Wisdom of the Last Farmer. Winner of the Julia Child Cookbook Award, and the James Clavell Literacy Award
