After decamping last year to Louisville for an urban edition of Chefs Boot Camp for Policy and Change, the James Beard Foundation this month returned the advocacy program to a farm setting, giving its 13 participants the opportunity to become better acquainted with the foods they serve. But as Cypress’ Craig Deihl learned when he posted unapologetic photographs of the chefs slaughtering a goat and processing chickens, many diners aren’t yet as willing to think about where their favorite dishes originate.
“What I took away from it was life and death is part of our food,” Deihl says of the three-day experience in upstate New York. “I fully accept that. I want the people who come into the restaurant to accept that.” Continue reading