As the crisis of America's food system grows ever more urgent, we at JBF believe that chefs can be some of most effective voices for change and progress. That's why we established the Chefs Boot Camp, a series of regional programs that provide chefs with policy and advocacy training.
Our next gathering is taking place at Louisville's 21c Museum Hotel from May 12 to 14, and will be attended by more than a dozen chefs from around the country. Activities will include a tour of nearby Woodland Farm, known for its sustainable farming practices, heritage livestock breeds, and biofuel program; and a meeting with Louisville mayor Greg Fischer, whose policy agenda includes strengthening the role of local food in the city.
The Chefs Boot Camp was piloted at Walland, Tennessee's Blackberry Farm last year. Seattle-based chef Maria Hines attended the inaugural retreat and wrote about her experience in this essay.
The James Beard Foundation accepts applications for Chefs Boot Camps on a rolling basis. Interested chefs may apply here.
For more information about the Louisville Chefs Boot Camp and the full list of participating chefs, read the full press release.
