The second annual Chefs Collaborative National Summit, Redefining our Culinary Traditions, will bring together chefs and members of the food community from around the country to share expertise and ideas, while inspiring action towards a more sustainable food system! We expect 300 chefs, culinary professionals, and members of the food media to join us at Bunker Hill Community College in Boston, October 3-5, 2010, for this educational and community-building conference focused on the theme of integrating sustainable principles into regional culinary and agricultural heritage.
$250 for non-members
$200 for members
Register now!
**A limited number of scholarships for culinary students are available. Please call our office for details at 617-236-5200.
**For more information, see workshops, field trips, and general sessions!
Featured speakers include:
Jane Black
Jane Black is a food writer at The Washington Post where she covers food politics, trends and sustainability issues. Her reporting has taken her from Immokalee, Florida, where she wrote about tomato pickers’ struggle for better working conditions to Monterey Bay, where she attended a “secret meeting” of the Sardinistas, a group of environmentalists who advocate culinary joys of small, sustainable fish. Jane started off her career as a business and political reporter. In 2003, she switched directions and attended culinary school in London. Before moving to Washington, she served as food editor at Boston Magazine. Jane’s writing has received many awards including two James Beards for the Washington Post Food section. Her work has also been featured in the collections of Best Food Writing in 2008 and 2009.
Corie Brown
Corie Brown is the co-founder and general manager of Zester Daily. A former editor and writer with the Los Angeles Times, she received the 2008 University of Missouri Lifestyle Award for her article about climate change and wine, A Scorching Future, and currently is writing a book on that subject. In 2006, she won both first and second prize for news reporting from the Association of Food Journalists. Corie recently was awarded a fellowship by the Foreign Press Center of Japan and worked in Japan this June. Previously, Corie was West Coast entertainment correspondent with Newsweek and a columnist for Premiere Magazine. On staff with BusinessWeek in Boston and other McGraw-Hill publications in New York City and Washington, D.C., she has written about energy, the environment and healthcare.
Annie B. Copps
Annie B. Copps is the senior food editor for Yankee Magazine. Annie oversees the magazine’s food coverage, both as an editor and as a contributor of feature stories and columns. She appears frequently as a guest on NBC’s Today show and other TV and radio shows including WGBH’s Daily Dish and WBZ’s Connoisseurs’ Corner. Prior to joining Yankee, she served as food editor of Boston Magazine and features editor of Concierge and was also widely known for her work as WTKK’s Table Talk with Annie Copps. As a television producer, she made her mark with two popular PBS series, Cooking with Todd English and Julia Child’s Kitchen — where she was an assistant to the legendary grande dame of French cuisine. Before beginning her media career, Annie honed her skills as a cook at several notable Boston-area restaurants, including Olives, Jasper’s, The Harvest, and Michela’s. She also writes “Eating New England”, a blog about New England food.
Betty Fussell
Betty Fussell is the author of eleven books, ranging from biography to cookbooks, food history and memoir. Over the last 50 years, her essays on food, travel and the arts have appeared in scholarly journals, popular magazines and newspapers as varied as The New York Times, The New Yorker, The Los Angeles Times, Saveur, Vogue, Food & Wine, Metropolitan Home and Gastronomica. Her memoir, My Kitchen Wars, was performed in Hollywood and New York as a one-woman show by actress Dorothy Lyman. Her most recent book is Raising Steaks: the Life and Times of American Beef, and she is now working on How to Cook a Coyote: A Manual of Survival in NYC.
Chef Sam Hayward
Sam Hayward is a chef and partner at the award winning Fore Street restaurant in Portland, ME. Hayward, who won the James Beard award as the Northeast’s best chef in 2004, describes his cooking style as “…unembellishment.” Hayward says he’s often skeptical about new cooking innovations. “But I’m never skeptical about a beautiful artisanal cheese or a perfect head of Maine lettuce.” He works hard to support Maine producers as exclusively as he can.
Rowen Jacobsen
Rowan Jacobsen writes about food, the environment, and the connections between the two. Whether visiting endangered oystermen in Louisiana or cacao-gathering tribes in the Bolivian Amazon, his subject is how to maintain a sense of place in a world of increasing placelessness. He has written for Harper’s, the New York Times, Newsweek, Eating Well, Outside, and others. He is the multiple–James Beard award-winning author of A Geography of Oysters, Fruitless Fall, The Living Shore, and American Terroir. He lives in rural Vermont with his wife and son and speaks frequently on the subjects of food, wine, and sustainability.
Corby Kummer
Corby Kummer’s work in The Atlantic has established him as one of the most widely read, authoritative, and creative food writers in the United States. The San Francisco Examiner pronounced him “a dean among food writers in America.” Julia Child once said, “I think he’s a very good food writer. He really does his homework. As a reporter and a writer he takes his work very seriously.” His book, The Joy of Coffee, based on his Atlantic series, was heralded by The New York Times as “the most definitive and engagingly written book on the subject to date.” The Pleasures of Slow Food celebrates local artisans who raise and prepare the foods of their regions with the love and expertise that come only with generations of practice. Kummer was restaurant critic of New York Magazine in 1995 and 1996 and since 1997 has served as restaurant critic for Boston Magazine. He is also a frequent food commentator on television and radio. He is the recipient of five James Beard Journalism Awards, including the MFK Fisher Distinguished Writing Award.
Francis Lam
When he finally did it, Francis decided he would get three tattoos, one for each of the things most important in the world: food, art, and love.”But what about politics? What about justice?” he later fretted. His friend said, “My politics all come out of love.” And so he stuck to the three tattoo plan.
Before he was telling you about his tattoos, Francis worked with nonprofit organizations and taught writing and literature to students in the woods. He is currently a Senior Writer at Salon.com, and provides what might be called color commentary for the Cooking Channel show Food(ography). He was a Contributing Editor at Gourmet magazine (RIP), a frequent contributor to the Financial Times, and was honored to be nominated for a James Beard Foundation Award and several International Association of Culinary Professionals awards, winning one. He is a member of the James Beard Foundation Journalism Awards Committee, and his work has also appeared in the 2006 – 2009 editions of Best Food Writing. He believes that, in professional football that would count as a dynasty; in ancient China, not so much. He is a graduate of the University of Michigan and the Culinary Institute of America, and makes the meanest ratatouille.
Tom Philpott
Tom Philpott is food editor at grist.org, where he writes the Victual Realities column, the only regular food-politics column in the national media. He also blogs regularly on food and agriculture for gristmill, Grist’s group blog. Philpott is a co-founder and core-group member at Maverick Farms, a center for sustainable food education in Valle Crucis, North Carolina. Before moving to the farm in 2004, Philpott worked as a financial journalist in Mexico City and New York City, most recently holding the title of equity research editor for Reuters, where he wrote daily dispatches on the stock market. His work on food politics has appeared in Gastronomica, The Guardian, Mother Earth News, New Farm, and Sojourners. Maverick Farms has been featured in Gourmet and The New York Times, and in September 2008, Food & Wine named Philpott one of “ten innovators” who “will continue to shape the culinary consciousness of our country for the next 30 years.”
Chef Ana Sortun
Chef Ana Sortun opened the acclaimed Oleana restaurant in 2001. A long-time champion of local, sustainable foods, Ana was one of the founders of the original Boston chapter of Chefs Collaborative. Ana won the coveted James Beard Best Chef Award in 2005 and authored the best-selling cookbook “SPICE: Flavors of the Eastern Mediterranean” in 2006. Ana was recently a contestant on Bravo TV’s Top Chef Masters… (more)
Chef Jasper White
James Beard Award winning chef and restaurateur Jasper White is regarded as a pioneer in building Boston as a culinary destination. Jasper’s extensive research into the historical and cultural aspects of New England foodways, as well as his more than 30 years of cooking experience, have made him a trusted authority on New England foods, especially seafood… (more)
*If you’re interested in becoming a sponsor of the 2010 Chefs Collaborative National Summit, please contact Melissa Kogut, Executive Director, at 617-236-5286 or melissa@chefscollaborative.org.
