FOR IMMEDIATE RELEASE
Melissa Kogut, executive director
The 5th Annual Chefs Collaborative Sustainable Food Summit
Announces 2013 Food Heroes
— Chef Rick Bayless named National Sustainer 2013 —
CHARLESTON, SC — (November 4, 2103) Hundreds of chefs and food activists from around the country gathered here this week at the sold-out Chefs Collaborative Sustainable Food Summit to connect and share strategies, ideas and practices for transforming our broken food system. The 20 year old nonprofit, whose mission is to make sustainable food choices second nature to chefs everywhere, unveiled its new slogan at the conference: “Change Menus. Change Minds.”
Chef Sean Brock of McCrady’s and Husk restaurants, Chef Michael Ruhlman, author of Soul of a Chef and other books, Chef Rick Bayless, cookbook author and co-owner of Frontera Grill and Topolabampo restaurants, and Kim Severson of The New York Times were among many speakers who addressed the theme: Looking Back, Cooking Forward.
“At the end of the day, we all need to stop making excuses, and make the right decisions,” said Brock, when asked by Severson about his commitment to hyper local ingredients for his restaurants. “We [chefs] have the ability to educate a few hundred people a day, and we do that through the power of food.”
Today, Chef Michel Nischan of Wholesome Wave foundation and Dressing Room restaurant in Westport, CT, announced the 2013 Sustainability Awards honorees at a lunchtime ceremony at Lowndes Grove.
For more information about the Sustainability Awards, visit our website: http://chefscollaborative.org/sustainable-food-summit/national-summit-2013/2013-sustainability-awards/.
The following heroes in the sustainable food movement were recognized with a Sustainabilty Award honoring leaders for exemplary work positively transforming our food system:
Chef Rick Bayless, a founding board member of Chefs Collaborative, is the 2013 National Sustainer.
“All that Rick does, from continuing to reinvent his business to the Frontera Farmer Foundation, makes me feel like I’m not doing enough,” said Chef Michael Leviton, of Lumiere and Area Four restaurants in the Boston Area and chair of the Chefs Collaborative Board.
Chef Anne Quatrano, owner of Bacchanalia, Floataway Café, Star Provisions, Provisions to go, Quinones at Bacchanalia, Abattoir in Atlanta, is the 2013 Southeast Sustainer for mentoring countless young cooks and communicating a strong sustainability ethic.
Will Harris, president of White Oak Pastures, in Bluffton, GA, is the 2013 Foodshed Champion, for setting the gold standard for humane animal production.
Glenn Roberts, founder and partner of Anson Mills, Columbia, SC, is recipient of the Pathfinder Award for being a singular leader in the movement to restore heritage grains to their rightful place as a centerpiece of our food supply.
“There’s never been a better time to be a chef. This is a Golden Age for us,” said Ruhlman.
Next year the Collaborative will host its national Sustainable Food Summit in Boulder, Colo.
For more information about Chefs Collaborative and the national Sustainable Food Summit, please visit www.chefscollaborative.org.