Next week, more than a dozen chefs from around the country are gathering for our fourth Chefs Boot Camp for Policy & Change at Costanoa Lodge in Pescadero, California. The three-day series of workshops, which will focus on sustainable seafood, will provide chefs with policy briefings, advocacy strategies, and other training geared toward food-system causes and campaigns. Attendees will also participate in a group harvest at Green Oaks Creek Farm and a fishing excursion on Half Moon Bay. This session's chefs include:
Cathal Armstrong, Restaurant Eve, Alexandria, VA
Kathleen Blake, The Rusty Spoon, Orlando, FL
Kirsten Dixon, Winterlake Lodge, Anchorage, AK
Duskie Estes, Zazu Kitchen + Farm, Sebastapol, CA
Ed Kenney, Town Restaurant, Honolulu
Michael Leviton, Lumière Restaurant, Boston
Morgan L’Esperance, Cascade Bar & Grill at Costanoa Lodge, Pescadero, CA
Jamie Malone, Sea Change, Minneapolis
Spike Mendelsohn, Béarnaise, Washington, D.C
Patrick Mulvaney, Mulvaney's B&L, Sacramento, CA
Sisha Ortúzar, Riverpark, NYC
Nico Romo, Fish Restaurant, Charleston, SC
Jonathon Sawyer, The Greenhouse Tavern, Cleveland
Barton Seaver, Author of For Cod and Country, Freeport, ME
Ari Taymor, Alma Restaurant, Los Angeles
This Chefs Boot Camp will be conducted in partnership with the Chef Action Network (CAN), and with support from the Osprey Foundation and the Waitt Foundation. Read the full press release.
