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. Continue reading