Awards

Chefs Collaborative Announces
Three New Sustainability Awards

Chefs Collaborative is pleased to establish three new awards to recognize individuals who have played an exemplary role in advancing the Chefs Collaborative mission to promote a national network of chefs fostering a sustainable food system.  Awards will be presented on Monday, October 4, 2010, at the Chefs Collaborative Awards Dinner at Allandale Farm in Boston, MA.

Click below to download a nomination form:
Nomination Form for 2010 Chefs Collaborative Sustainability Award

The Awards

Sustainer
This award will recognize a chef with a demonstrated understanding that food choices emphasizing delicious, locally grown, seasonally fresh, and whole or minimally processed ingredients are good for us, for local farming communities, and for the planet.  This chef continually educates him/herself about sustainable choices and serves as a model to the culinary community and the general public through his/her purchases of seasonal, sustainable ingredients and the transformation of these ingredients into delicious food.

An example is a chef who has walked the walk for many years and has inspired others – as a mentor, by sharing his or her passion with others, or just by example.

The 2010 Sustainer Award Finalists are:

* Chef Greg Atkinson of Seattle’s Organic to Go
* Chef Peter Davis of Cambridge’s Henrietta’s Table
* Chef Sam Hayward of Portland’s Fore Street
* Chef Andrea Reusing of Chapel Hill’s Lantern Restaurant
* Chef Ana Sortun of Cambridge’s Oleana
* Chef Johnathan Sundstrom of Seattle’s Lark.

Pathfinder
This award will recognize a chef, educator, food writer (or other person working in the greater food community) who has been a catalyst for positive change within the food system through efforts that go beyond the kitchen.

An example is a chef who has taken significant steps to help preserve local farming and fishing communities, a culinary educator committed to making sustainability part of the curriculum, or a food writer who has helped to create a market for good food among the culinary community.

The 2010 Pathfinder Award Finalists are:

* Fedele Bauccio, co-founder of Bon Appetit Management Company
* Chef Karen Jurgenson of Seattle Culinary Academy
* Chef Chris Koetke, dean of Kendall College School of Culinary Arts
* Jon Rowley of Taylor Shellfish Farms
* Lyndon Virkler of the New England Culinary Institute
* Alec Webb and Megan Camp of Shelburne Farms

Foodshed Champion
This award will recognize a food producer (farmer, fisher, artisanal producer) committed to working with chefs and who exemplifies these principles:  Good food begins with unpolluted air, land, and water, environmentally sustainable farming and fishing, and humane animal husbandry and who has formed partnerships with chefs.

An example is a farmer who has developed longstanding partnerships with chefs, a food producer who has played a pivotal role in supplying a sustainable product, or a fishing business dedicated to catching fish responsibly.

The 2010 Foodshed Champion Award Finalists are:

*Noah Fulmer of Farm Fresh Rhode Island
*Allison Hooper and Bob Reese of Vermont Butter & Cheese Creamery
*Henry and Lisa Lovejoy, founders of EcoFish
*Eva Sommaripa of Eva’s Garden
*Steve Verrill of Verrill Farm
*Pat and Barbara Woodbury of Woodbury Shellfish

Selection Process:

  • A call for nominations announced to Chefs Collaborative members via email on May 12, 2010.
  • Nominations due to the Awards Committee by May 24, 2010.
  • Awards Judges* will review nominees and select an awardee in each category.
  • Awardees will be notified by June 30.
  • Awards will be announced and presented at the Chefs Collaborative Awards Dinner on Monday, October 4, during the National Summit in Boston.

* Awards Judges include:

  • Rick Bayless, Chef/Owner, Frontera, Topolobampo, XOXO restaurants; Chefs Collaborative Advisory Board Member.
  • Nancy Civetta, Communications Officer, Pew Charitable Trust Environment Group’s Campaign to End Overfishing in New England; Member of 2010 Chefs Collaborative National Summit Host Committee.
  • Ed Doyle, President and Founder, Real Food Foodservice Consulting; past Chefs Collaborative Board Member.
  • Rebecca Goldberg, Director of Marine Science at Pew Charitable Trust’s Environment Group; Chefs Collaborative Advisory Board Member.
  • Joan Dye Gussow, Professor Emeritus at Columbia University; Chefs Collaborative Advisory Board Member.
  • Fred Kirschenmann, Distinguished Fellow at the Leopold Center for Sustainable Agriculture; Chefs Collaborative Advisory Board Member.
  • Theresa Marquez, Vice President of Marketing, Organic Valley.
  • Joe McGarry, Chef, Bon Appétit, Intel Corporation; Chefs Collaborative Board Member.
  • Dan McGovern, Publisher, Sustainable Food News.
  • Gary Nabhan, Renewing America’s Food Traditions (RAFT).
  • Michel Nischan, Chef/Owner, Dressing Room; Chefs Collaborative Advisory Board Member.
  • Robin Schempp, President of Right Stuff Enterprises; Chefs Collaborative Board Member.