Nico Romo Selected for JBF’s Sustainable Seafood Boot Camp

James Beard Foundation

James Beard Foundation

Reflecting the increasingly common understanding that sustainable seafood isn’t merely a coastal concern, the roster for the James Beard Foundation’s upcoming Chefs Boot Camp for Policy & Change includes chefs from Cleveland, Minneapolis and Sacramento.

Nico Romo of Fish is also joining the group of 15 chefs, which will convene later this month in California for a three-day series of workshops “designed to provide chefs with tools and support to be effective leaders and advocates for food-system change.”

The Beard Foundation in 2012 launched its Chefs Boot Camp at Blackberry Farm in Walland, Tenn. The holistic program includes media coaching; brainstorming sessions; policy briefings and other workshops meant to help chefs develop and deliver messages pertaining to the camp’s specific topic.

Chefs are required to apply to participate; Cypress’ Craig Deihl last fall attended the third Chefs Boot Camp.

Sustainable seafood is the emphasis of the Camp’s fourth edition.

“It’s  a perfect fit for Chef Nico,” says Fish spokeswoman Laura Park, citing Romo’s  “commitment to local fishermen, and his recent recognition as a 2014 Monterey Bay Aquarium Sustainable Seafood Ambassador.”

When that honor was announced earlier this year, Romo was quoted in the release as saying, “As a chef, I can help others make responsible dining decisions – by sourcing local ingredients, supporting our Charleston fishermen and letting Fish restaurant guests know what’s on their plate.”

Romo will return to California in mid-May to accept the award and cook for the Monterey Bay Aquarium’s food-and-drink festival.

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