“Now, with the leadership of the James Beard Foundation, chefs have even more of an opportunity to become educated and empowered to help advocate for the change we have spent our careers striving for. I have yet another reason to be a chef: because I want to create a food system in which it is a right, not a privilege, for everyone on the planet to enjoy healthy, sustainable food.”
–Maria Hines, JBF Award–winning chef of Golden Beetle and Tilth in Seattle
Background
Since 2012, Chef Bootcamp for Policy and Change has inspired and trained chefs around the country to mobilize in support of policy decisions that impact our food system. Hundreds of chef-advocates have successfully lobbied to provide nutritious school meals, protect SNAP recipients, support American fisheries, reduce food waste, and fight for safer, more regenerative food production across the United States.
Sign up for our industry support newsletter for updates on Boot Camp, and to be notified when the expression of interest form opens for our next program.
Past Programs
The James Beard Foundation’s Chef Bootcamp for Policy and Change provides a unique opportunity for civically and politically minded chefs to become more effective leaders for industry and food-system change. During thematic retreats around the country, participants receive advocacy and media training while learning about important issues, policies, challenges, and opportunities facing the food system.
Each Bootcamp includes:
- A geographically, culturally, and demographically diverse group of approximately 15 chefs
- A unique destination to facilitate group cohesion
- Policy and media training by industry and political experts on specific food-system topics
- Hands-on activities that engage chefs with local natural resources, such as harvesting and visits to local farms, slaughterhouses, fisheries, and other producers
- A collaborative dinner prepared by the participating chefs
- Educational sessions about pressing food-system topics, such as the Farm Bill or sustainable fisheries
- Exposure to campaigns of partner organizations, such as the Pew Charitable Trusts’ campaign against antibiotic overuse in livestock
- Strategic brainstorming about effective action points and next steps
October 2024: Carnation Farms, WA
At the 27th JBF Chef Bootcamp for Policy and Change, 16 chefs from 12 states gathered at Carnation Farms, to receive intensive policy and advocacy training centered around the upcoming Farm Bill and our Climate Solutions for Restaurant Survival campaign.
Participating chefs for this Bootcamp included:
- George Azar, Detroit, MI
- Carrie Baird, Denver, CO
- Juan Barajas, Woodland, CA
- Denella Belin, Phoenix, AZ
- Andrea Borgen-Abdallah, Los Angeles, CA
- Jezabel Caraega, Philadelphia, PA
- Kiah Gibian, Baltimore, MD
- Jazmin Johnson, New York, NY
- Aaron Lopez, El Centro, CA
- George Madasky, Washington, D.C.
- Dean Neff, Wilmington, NC
- Diego Oka, Miami, FL
- Joy Parham, Philadelphia, PA
- Halo Perez-Gallardo, Hudson, NY
- Sarah Simmons, Columbia, SC
- Ben Vaughn, Olive Branch, MS
August 2024: Glynwood Center for Regional Food and Farming
At the 26th JBF Chef Bootcamp for Policy and Change, 15 chefs from 15 states gathered at Glynwood Center for Regional Food and Farming, to receive intensive policy and advocacy training centered around the upcoming Farm Bill and our Climate Solutions for Restaurant Survival campaign.
Participating chefs for this Bootcamp included:
- Kenneth Baker, New York, NY
- Jamie Barnes, Charlotte, NC
- D’Andre Carter, Evanston, IL
- Nadia Casaperalta, McAllen, TX
- Stacy Deetz, Pawtucket, RI
- Dianne DeStefano, Pittsburgh, PA
- Diego Galicia, San Antonio, TX
- Byron Gomez, Denver, CO
- Micah Klasky, Bentonville, AR
- Lana Lagomarsini, New York, NY
- Jessica Robertson, Des Moines, IA
- Ashland Tann, Randallstown, MD
- Brandon Velie, Ridge Spring, SC
- David Viana, Old Bridge, NJ
- Chi Walker, Detroit, MI
October 2023: Carnation, WA
At the 25th JBF Chef Bootcamp for Policy and Change, 18 chefs from 12 states gathered at Carnation Farms in Carnation, Washington, to receive intensive policy and advocacy training centered around the upcoming Farm Bill. Chefs learned about the JBF Policy Agenda and the many ways to advocate for crucial policies that affect the restaurant industry and their local communities.
Participating chefs for this Bootcamp included:
- Ashfer Biju, New York, NY
- Patrick Combs, Harrisburg, PA
- Valerie Chang, Miami, FL
- Sonya Cote, Austin, TX
- Shanel DeWalt, Detroit, MI
- Evelyn Garcia, New York, NY
- Marissa Gencarelli, Kansas City, MO
- Lamar Moore, Chicago, IL
- Justin Pioche, Upper Fruitland (Doolkai), Navajo Nation, NM
- Jacqui Pressinger, Jacksonville, FL
- John Russ, San Antonio, TX
- Amanda Saab, Dearborn, MI
- Stephani Sandoval-Kanawi, San Clemente, CA
- Tonya Thomas, Baltimore, MD
- Sophina Uong, New Orleans, LA
- K.N. Vinod, Washington D.C.
- Lawrence Weeks, Louisville, KY
- Patricio Wise, Roseville, CA
May 2023: Albuquerque, New Mexico
At the 24th JBF Chef Bootcamp for Policy and Change, 15 chefs from 13 states across the country gathered at Los Poblanos Historic Inn & Organic Farm in Albuquerque, New Mexico. Chefs received training on focusing their efforts on the expansion of the Supplemental Nutrition Assistance Program (SNAP) and support for BIPOC farmers, both critical issues that will be addressed in the upcoming Farm Bill in 2023.
Participating chefs for this Bootcamp included:
- Bleu Adams, Provo, UT
- Michael Diaz de Leon, Denver, CO
- Shayla Felton Dorsey, Philadelphia, PA
- Geoffrey Kie, Casa Blanca, NM
- Adrian Lipscombe, Austin, TX
- Paula Endara Lowe, Lexington, KY
- Tim McDiarmid, San Antonio, TX
- Ricky Moore, Durham, NC
- Jordan Rubin, Portland, ME
- Amy Salcedo, Oklahoma City, OK
- Eric See, Brooklyn, NY
- Ashleigh Shanti, Asheville, NC
- Austin Sumrall, Biloxi, MS
- Allison Vick, Raleigh, NC
- Crystal Wahpepah, Oakland, CA
November 2022: Avery Island, Lafayette, LA
At the 23rd JBF Chef Bootcamp for Policy and Change, 15 chefs from 13 states gathered at TABASCO® Brand headquarters on Avery Island in Louisiana and received intensive policy and advocacy training that included an introduction to the Farm Bill—due for renewal in 2023; the pivotal role that chefs play in policy and advocacy; how to engage networks and policy makers through messaging; and how to use social media as a tool for change. Conservation and sustainability challenges served as thematic focus points.
Chef Bootcamp for Policy and Change was initiated with founding support by Osprey Foundation (now Orange Door Fund) on behalf of Chris and Meredith Powell and is sponsored by Deloitte, Distinguished Vineyards, Lavazza, Tequila Patrón, TABASCO® Brand, and YETI. The James Beard Foundation’s programs are also supported by American Airlines, the official airline of the James Beard Foundation; Capital One, the official credit card and banking partner of the James Beard Foundation; and Windstar Cruises, the official cruise line of the James Beard Foundation.
Participating chefs for this Bootcamp included:
- Amanda Dixon, Anchorage, AK
- Shenarri Freeman, New York, NY
- Nelson German, San Leandro, CA
- Ederique Goudia, Detroit, MI
- Cleophus Hethington Jr., Miami, FL
- Lauren Ivey, Raleigh, NC
- Dan Jacobs, Milwaukee, WI
- Carlo Lamagna, Portland, OR
- Ryan Manning, Orlando, FL
- Joe Romero, Albuquerque, NM
- LeGenevieve Squires, Detroit, MI
- Chutatip Nok Suntaranon, Philadelphia, PA
- Elena Terry, Wisconsin Dells, WI
- David Thomas, Baltimore, MD
- Cesar Zapata, Miami, FL
March 2022: Hendersonville, NC
The twenty-second JBF Chef Bootcamp took place at Horse Shoe farm, in Hendersonville, NC, March 27-29, 2022. Programming focused on the Farm Bill, Child Nutrition Reauthorization, and Universal Free Lunch. This Chef Boot Camp was conducted with support from Best Made, Deloitte, Distinguished Vineyards, and Yeti. Founding Bootcamp member chef Michel Nischan attended and provided policy advocacy training and support to the chefs.
Participating chefs for this Bootcamp include:
- David Bancroft, Auburn, AL
- Sara Bradley, Paducah, KY
- Rohani Foulkes, Detroit, MI
- Jerome Grant, Sweet Home Café, DC
- Michael Kann, Boston, MA
- Steven McHugh, San Antonio, TX
- Ryan Nitschke, Fargo ND
- Monica O’Connell, PhD, Conyers, GA
- Annie Pettry, Fairview, NC, (returning alumna)
- Brit Reed, Tulalip, WA
- Kevin Scharpf, Dubuque, IA
- Henry Wesley III, Louisville, KY
Fall 2019: Shelburne, VT
The nineteenth JBF Chef Boot Camp returned to Shelburne Farms, in Shelburne, VT, September 8 - 10, 2019. Programming focused on protecting SNAP – the Supplemental Nutrition Assistance Program – which helps food insecure households in need. Participating chefs learned the tools and skills they need to advocate for Good Food for Good. This Chef Boot Camp was conducted with support from the Orange Door Fund, JBF board member Eric Kessler, and Shelburne Farms.
Participating chefs for this Bootcamp include:
- Charleen Badman, Scottsdale, AZ (returning alumni)
- Clayton Chapman, Omaha, NE
- Greg Collier, Charlotte, NC
- Lauren DeSteno, NYC
- Jeff Fournier, Jackson, NH
- Carolyn Johnson, Concord, MA
- Kiki Louya, Detroit
- Robynne Maii, Honolulu
- Misti Norris, Dallas
- John Patterson, Shelburne, VT
- Ming Pu, Louisville, KY
- Dejuan Roy, Jacksonville, FL
- Chris Scott, Bridgeport, CT
- Joe Tripp, Des Moines, IA
June 2019: Cold Spring, New York
The eighteenth JBF Chef
Bootcamp returned for the fifth time to Glynwood Farm, outside Cold Spring, NY, June 16-18, 2019. Programming focused on protecting SNAP – the Supplemental Nutrition Assistance Program – which helps food insecure households in need. Participating chefs learned the tools and skills they need to advocate for Good Food for Good. Expert training and education was provided by: Sarah Salem, Dutchess Outreach; Adrienne Elrod, Elrod Strategies; and Tricia Griffin, PVG LLC. This Chef Boot Camp was conducted with support from the Orange Door Fund, JBF board member Eric Kessler, and the Glynwood Farm.
Participating chefs for this Bootcamp include:
- Liz Alpern, NYC
- Nettie Colon, Minneapolis
- Caitlin Corcoran, Kansas City, MO
- Cassidee Dabney, Walland, TN
- William Dissen, Asheville, NC (returning alumni)
- Roshni Gurnani, Houston
- Ann Kim, Minneapolis
- Mike Lata, Charleston, SC
- Joshua Lewin, Somerville, MA
- Brother Luck, Colorado Springs, CO
- Sean Mendes, Charleston, SC
- Clayton Rollison, Hilton Head Island, SC
- Mavis-Jay Sanders, NYC
- Elle Scott, Boston, MA
- Saralyn Smith Collingwood, Bellevue, IA
March 2019: Chatt Hills, Georgia
For our seventeenth Bootcamp, the James Beard Foundation returned to the Inn at Serenbe, Chatt Hills, GA, March 3 -5, 2019, to focus on food access and SNAP. Food brings families and communities together. The proposed changes to SNAP would take assistance away from hundreds of thousands of Americans. On December 20, 2018, President Trump signed a bipartisan Farm Bill into Law. It is an $867 billion piece of legislation that provides billions of aid to US farmers, and supports food, nutrition, and environmental programs. Included in the Farm Bill is policy governing SNAP - the Supplemental Nutrition Assistance Program - which helps food insecure households in need. While the Farm Bill passed with support for protecting SNAP a proposed rule of our the US Department of Agriculture seeks to restrict eligibility for some adults to receive benefits. The chefs learned more about this vital issue. This Chefs Bootcamp was conducted with support from the Orange Door Fund, JBF board member Eric Kessler, and the Inn at Serenbe.
Participating chefs for this Bootcamp include:
- Kim Alter, San Francisco
- Jameeale Arzeno, NYC
- Daniel Asher, Boulder, CO
- Jimmy Bannos Jr., Chicago
- Nic Bour, Chatt Hills, GA (Host Chef)
- Esther Choi, NYC
- Samone Darden-Lett, Atlanta
- Tiffany Derry, Houston (Returning Alumni)
- Mary Dumont, Groton, MA
- Katharine Elder, Wichita, KS
- Angela Garbacz, Lincoln, Nebraska
- Michael B. Haskett, Sioux Falls, SD
- Adam Hegsted, Coeur d'Alene, ID
- Preeti Mistry, Oakland, CA
- Dominica Rice, Oakland, CA
- Gregory Silverman, NYC
September 2018: Shelburne, Vermont
For our sixteenth Bootcamp, the James Beard Foundation returned to the Inn at Shelburne Farms, Shelburne, Vermont, September 9-11, 2018. With a focus on the upcoming Farm Bill, participating chefs learned the tools they need to advocate for a more delicious, nutritious, and sustainable food world for everyone. The Farm Bill, a nearly trillion-dollar piece of legislation, is scheduled to come up for consideration in September of 2018. The bill has wide reaching effects, from farms and forestry, to SNAP and other nutrition programs. This Chef Bootcamp was conducted with support from the Osprey Foundation, JBF board member Eric Kessler, and Shelburne Farms.
Participating chefs for this Bootcamp include:
- Nyesha Arrington, Los Angeles
- Ashley Christensen, Raleigh (Returning Alumni)
- Howard Conyers, New Orleans
- Santana Diaz, San Diego
- Lisa Donovan, Nashville
- Kristen Essig, New Orleans
- Kristen Hall, Birmingham, AL
- Sarah Hymanson, Los Angeles
- Edouardo Jordan, Seattle
- Tony Maws, Boston
- James MacPherson, Shelburne, VT
- Jeff Osaka, Denver
- Alex Raij, NYC
- Sasha Raj, Phoenix
- Martin Rio, Santa Fe
- Kate Williams, Detroit
June 2018: Cold Spring, New York
Our fifteenth Bootcamp brought chefs back to Glynwood Farm, outside Cold Spring, NY, June 10-12, 2018. The focus was again on the upcoming Farm Bill. The Farm Bill, a nearly trillion-dollar piece of legislation, is scheduled to come up for consideration in September of 2018. The bill has wide reaching effects, from farms and forestry to SNAP and other nutrition programs. Participating chefs learned the tools they need to advocate for a more delicious, nutritious, and sustainable food world for everyone. This Chef Bootcamp was conducted with support from the Osprey Foundation, JBF board member Eric Kessler, and Glynwood Farm.
Participating chefs for this Bootcamp include:
- Sanaa Abourezk, Sioux Falls, SD
- April Anderson, Detroit
- Tavel Bristol-Joseph, Austin
- Tracy Chang, Cambridge, MA
- Suzy De Young, Cincinnati
- Brandon Foster, Denver
- Mark Gandara, NYC
- Cheetie Kumar, Raleigh, NC
- Patrick Mulvaney, Sacramento, CA (returning alumni)
- Mark Mason, Provo, UT
- Judy Ni, Philadelphia
- Carlos Salazar, Indianapolis
- Jim Smith, Mobile, AL
- Carrie Summer, Minneapolis
More information on participating chefs.
March 2018: Chatt Hills, Georgia
For our fourteenth Bootcamp, the James Beard Foundation returned to the Inn at Serenbe in Chatt Hills, Georgia, March 18-20, 2018. With a focus on the upcoming Farm Bill, participating chefs learned the tools they need to advocate for a more delicious, nutritious, and sustainable food world for everyone. The Farm Bill, a nearly trillion-dollar piece of legislation, is scheduled to come up for consideration in September of 2018. The bill has wide reaching effects, from farms and forestry, to SNAP and other nutrition programs. This Chef Bootcamp was conducted with support from the Osprey Foundation, JBF board member Eric Kessler, and the Inn at Serenbe.
Participating chefs for this Bootcamp include:
- Karen Akunowicz, Boston
- Marco Canora, NYC
- Maneet Chauhan, Nashville (returning alumni)
- Christine Cikowski, Chicago
- Kelly Fields, New Orleans
- Gregory Gourdet, Portland, OR
- Tanya Holland, Oakland, CA
- Meherwan Irani, Asheville, NC
- Sara Kramer, Los Angeles
- Ed Lee, Washington D.C.
- Brian Moll, Chatt Hills, GA
- Kevin Nashan, St. Louis
- Roshara Sanders, Bridgeport, CT
- Deborah VanTrece, Atlanta, GA
- Greg Vernick, Philadelphia
September 2017: Shelburne, Vermont
Our thirteenth Bootcamp took place at Shelburne Farms in Northern Vermont, September 11-13, 2017. Participating chefs learned effective advocacy skills while exploring the multifaceted issues around the upcoming Farm Bill. The nearly trillion-dollar food and agriculture bill will come up for consideration and approval in 2018. Chefs learned about the different agriculture and feeding programs included in the legislation and explored ways to get involved in the debate. During the intensive three-day training, chefs honed the skills they need to be effective champions for the food-system issues they feel most passionately about. This Chef Bootcamp was conducted with support from the Osprey Foundation, JBF board member Eric Kessler, and Shelburne Farms.
Participating chefs for this Bootcamp include:
- Shaun Brian, St. John, USVI
- Suzanne Cupps, NYC
- Mike Friedman, Washington, D.C.
- Bryce Gilmore, Austin
- Mourad Lahlou, San Francisco (returning alumni)
- Danielle Leoni, Phoenix
- Sheila Lucero, Denver
- Wes Nicoll, Shelburne, VT (host chef)
- Duane Nutter, Mobile, Alabama
- Chris Pandel, Chicago
- Todd Richards, Atlanta
- Jodie Rogers, Park City
- Sheldon Simeon, Maui, Hawaii
- Rebecca Wilcomb, New Orleans
June 2017: Cold Spring, New York
Our twelfth Bootcamp took place at Glynwood in New York's Hudson Valley, June 11-13, 2017. Thirteen civically and politically minded chefs from across the country participated in an intensive three-day program, learning effective advocacy skills while exploring the multifaceted issues around food waste reduction. This is the third time the prestigious program took place at the agricultural nonprofit’s 225-acre farm. During the training, chefs honed the skills they need to be effective champions for the food-system issues they feel most passionately about. This Chef Boot Camp was conducted with support from the Osprey Foundation, Hungry Harvest, JBF board member Eric Kessler, and Glynwood.
Participating chefs for this Bootcamp include:
- Jennifer Booker, Lilburn, GA
- Lisa Carlson, Minneapolis
- Renee Erickson, Seattle
- Sarah Grueneberg, Chicago
- Ben Hall, Detroit (returning alumni)
- Howard Hanna, Kansas City, MO
- Nick Leahy, Atlanta
- Jamie Leeds, Washington, D.C.
- Jay Lippin, Chappaqua, NY
- Anthony Myint, San Francisco
- Hugo Ortega, Houston
- Michael Scelfo, Cambridge, MA
- Katsuji Tanabe, Los Angeles
March 2017: Chatt Hills, Georgia
Our eleventh Bootcamp took place at the Inn at Serenbe near Atlanta, GA, March 12-14, 2017. Participating chefs learned effective advocacy skills while exploring the multifaceted issues around food waste reduction. During the intensive three-day training, chefs honed the skills they need to be effective champions for the food-system issues they feel most passionately about. This Chef Bootcamp was conducted with support from the Osprey Foundation, Hungry Harvest, JBF board member Eric Kessler, and Serenbe.
Participanting chefs for this Bootcamp include:
- Matt Adolfi, Chatt Hills, GA
- Greg Baker, Tampa, FL
- Thaddeus Barton, Chatt Hills, GA
- Janine Booth, NYC
- Matthew Dolan, San Francisco
- Duskie Estes, Sonoma, CA (alumni chef)
- Debbie Gold, Kansas City, MO
- Brenda Langton, Minneapolis
- Marjorie Meek-Bradley, Washington, D.C.
- Jose Mendin, Miami, FL
- Michael Nelson, New Orleans
- Paul C. Reilly, Denver
- Kevin Sbraga, Philadelphia
- Justin Severino, Pittsburgh
- Kevin Sousa, Pittsburgh
- Kwame Williams, Newark, NJ
September 2016: Shelburne, Vermont
Our tenth Bootcamp took place at Shelburne Farms in Northern Vermont, September 11-13, 2016. Participating chefs learned effective advocacy skills while exploring the multifaceted issues around food waste reduction. During the intensive three-day training, chefs honed the skills they need to be effective champions for the food-system issues they feel most passionately about.
Participants included:
- Abra Berens, Chicago
- JBF Award Winner Paul Berglund, Minneapolis
- Jamilka Borges, Pittsburgh
- Amy Brandwein, Washington, D.C.
- Michael Corvino, Kansas City, KS
- Joy Crump, Fredericksburg, VA
- Kenny Gilbert, Jacksonville, FL
- Asha Gomez, Atlanta (returning alumna)
- Jim McCarthy, Shelburne, VT (host chef)
- Ouita Michel, Lexington, KY
- Keith Rhodes, Wilmington, NC
- Michael Sabourin, Seattle
- David Tallent Bloomington, IN
- Kelly Whitaker, Boulder, CO
May 2016: Greenough, Montana
Our ninth Bootcamp took place at The Resort at Paws Up in Greenough, Montana, May 22-24, 2016. Participating chefs learned effective advocacy skills while exploring the multifaceted issues around food waste reduction. During the intensive three-day training, chefs honed the skills they need to be effective champions for the food-system issues they feel most passionately about. This Chef Bootcamp was conducted with support from the Osprey Foundation and JBF board member Eric Kessler.
Participants included:
- Katie Button, Asheville, NC
- Elizabeth Falkner, NYC
- Jennifer Jasinski, Denver, CO
- Ben Jones, Greenough, MT (host chef)
- Josh Kulp, Chicago
- Mourad Lahlou, San Francisco
- Rob McDaniel, Alexander City, AL
- Ryan Nelson, Indianapolis, IN
- Kwame Onwuachi, Washington, D.C.
- Doug Ruley, Fenwick Island, DE
- Steven Satterfield, Atlanta (returning alumnus)
- Ryan Smith, Atlanta
- Bryant Terry, Oakland, CA
- Jason Weiner, Bridgehampton, NY
September 2015: Shelburne, Vermont
Our eighth Bootcamp took place at Shelburne Farms in Northern Vermont, September 13-15, 2015. Participating chefs learned the policy and advocacy skills they will need to be effective champions for their chosen food system causes. The chefs had the opportunity to tour and learn more about Shelburne Farms' work and onsite farm-to-school education programs. This Chef Boot Camp was conducted in partnership with the Chef Action Network® (CAN), with support from Shelburne Farms, the Osprey Foundation, and JBF board member Eric Kessler.
Participants included:
- Charleen Badman, Scottsdale, AZ
- JBF Award Winner Maxime Bilet, Seattle
- JBF Award Winner Tim Byres, Dallas
- Maneet Chauhan, Nashville
- Ann Cooper, Boulder, CO
- Piper Davis, Portland, OR
- Paul Fehribach, Chicago
- David Hugo, Shelburne, VT (host chef)
- Joseph “JJ” Johnson, NYC
- JBF Award Winner Mary Sue Milliken, Los Angeles (returning alumna)
- Mario Pagan, San Juan, Puerto Rico
- Annie Pettry, Louisville, KY
- Derek Wagner, Providence
- JBF Award Winner Bill Yosses, NYC
June 2015: Cold Spring, New York
Our seventh Bootcamp took place for a second time at Glynwood in New York's Hudson Valley, June 7-9, 2015. Participating chefs learned the policy and advocacy skills they will need to be effective champions for their chosen food system causes. The chefs had the opportunity to tour and learn more about Glynwood's operations on their 225-acre nonprofit farm. This Chefs Bootcamp was conducted in partnership with the Chef Action Network® (CAN), with support from Glynwood, the Osprey Foundation, and JBF board member Eric Kessler.
Participants included:
- JBF Award Winner Rick Bayless, Chicago
- Jodi Cummings, Cold Spring, NY
- Tiffany Derry, Dallas
- Adam Evans, Atlanta
- Kevin Fonzo, Orlando, FL
- Eric Gabrynowicz, Armonk, NY
- Ruben Garcia, Washington, D.C.
- Evan Hanczor, NYC (returning alumnus)
- Mark Noguchi, Honolulu
- Bradley Ogden, Menlo Park, CA
- JBF Award Winner Ryan Prewitt, New Orleans
- Anthony Sasso, NYC
- Steven Satterfield, Atlanta, GA
- Alex Seidel, Denver
- Matt Weingarten, NYC
March 2015: Avery Island, Louisiana
Our sixth Chefs Bootcamp took place on Avery Island, home of the world-famous Tabasco® sauce, March 15-17, 2015. Participating chefs learned the policy and advocacy skills they will need to be effective champions for their chosen food system causes. The group toured Avery Island and learned about its history and the process of making Tabasco®. This Chef Bootcamp was conducted in partnership with the Chef Action Network® (CAN), with support from the Osprey Foundation, the Irene W. and C.B Pennington Foundation, and JBF board member Eric Kessler.
Participants included:
- Victor Albisu, Washington, D.C.
- David Carson, Atlanta, GA
- Michael Leviton, Boston, MA
- JBF Award Winner Emily Luchetti, San Francisco, CA (returning alumna)
- Jud McLester, Chicago, IL, Tabasco's Executive Chef (host chef)
- Kevin Mitchell, Charleston, SC
- Seamus Mullen, New York, NY
- Jamie Simpson, Milan, OH
- Bill Telepan, New York, NY
- Christian Thornton, Martha's Vineyard, MA
- Lee Anne Wong, Honolulu, HI
- JBF Award Winner Sherry Yard, Los Angeles, CA
September 2014: Bentonville, Arkansas
Our fifth Chef Boot Camp took place at 21c Museum Hotel in Bentonville, Arkansas, September 7-9, 2014. Participating chefs learned policy and advocacy skills through the lens of access and affordability of food. The group made a visit to Ewe Bet Farms, a lamb farm in Cave Springs, Arkansas, and took a tour of the Crystal Bridges Museum of American Art. This Chef Bootcamp was conducted in partnership with the Chef Action Network® (CAN), with support from the Osprey Foundation, the Walton Family Foundation, and JBF board member Eric Kessler.
Participants included:
- JBF Award winner Hugh Acheson, Atlanta (returning alumnus)
- JBF Award winner Ashley Christensen, Raleigh, NC
- Erika Davis, Atlanta, GA & Nassau, Bahamas
- Case Dighero, Bentonville, AR (host chef)
- Scott Drewno, Washington, D.C.
- Dan Kluger, NYC
- Anthony Lamas, Louisville, KY
- Jordan Lloyd, Easton, MD
- Bill Lyle, Bentonville, AR (host chef)
- Matt McClure, Bentonville, AR (host chef)
- Rob Nelson, Bentonville, AR (host chef)
- JBF Award winner Ana Sortun, Boston
- Digby Stridiron, Christiansted, U.S. Virgin Islands
- Eric Wadlund, Palm Springs, CA
April 2014: Pescadero, California
Our fourth Chef Bootcamp took place at Costanoa Lodge in Pescadero, California, April 27-30, 2014. Participating chefs learned policy and advocacy skills, with a focus on sustainable seafood. The group also traveled to Half Moon Bay for a fishing excursion and additional training. This Chef Bootcamp was conducted in partnership with the Chef Action Network® (CAN), and with support from the Osprey Foundation and the Waitt Foundation.
Participants included:
- 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 (returning alumnus)
- Michael Leviton, Lumière Restaurant, Boston
- Morgan L’Esperance, Cascade Bar & Grill at Costanoa Lodge, Pescadero, CA (host chef)
- 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
September 2013: Cold Spring, New York
The third Chef Bootcamp took place September 15-17 at Glynwood in New York's Hudson Valley. Participating chefs developed their policy and advocacy skills while learning about Oxfam America’s GROW campaign, which brings people together to create solutions for food, fairness, and the future of our planet.
Participants at this Chef Bootamp session included:
- Michael Cimarusti, Providence and Connie and Ted’s, Los Angeles
- Craig Deihl, Cypress, Charleston, SC
- Agnes Devereux, The Village TeaRoom Restaurant & Bakeshop, New Paltz, NY
- William Dissen, The Marketplace Restaurant, Asheville, NC
- Ben Hall, Russell Street Deli, Detroit
- Evan Hanczor, Parish Hall and Egg, Brooklyn, NY
- Mathew Jennings, Farmstead, Inc., Providence, RI
- JBF Award Winner, Emily Luchetti, Farallon and Waterbar, San Francisco
- Dena Marino, MC Kitchen, Miami
- Mary Sue Milliken, Border Grill, Los Angeles
- JBF Award Winner, Andrea Reusing, Lantern, Chapel Hill, NC (returning alumna)
- Nick Wallace, Historic King Edward Hotel, Jackson, MS
- Jeff Zurofsky, ‘wichcraft and Riverpark, NYC
May 2013: Louisville, Kentucky
The second Chef Bootcamp took place at Louisville's 21c Museum Hotel from May 12-May 14, and focused on regional food systems. Activities included 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 James Beard Foundation is continually working to take the conversation about our food system to the next level," says JBF president Susan Ungaro. "Our Chef Bootcamp fills a critical need for hands-on policy and advocacy skills training that allows participating chefs to bring messages for constructive change out into the culinary world.”
Participating chefs at the May 2013 Bootcamp in Louisville included:
- Timon Balloo, SUGARCANE raw bar grill, Miami
- Kathy Cary, Lilly’s, Louisville, Kentucky
- Dominique Crenn, Atelier Crenn, San Francisco
- Jose Gutierrez, River Oaks, Memphis
- Chris Hastings, Hot and Hot Fish Club, Birmingham, Alabama (JBF Award winner)
- JBF Award Winner, Maria Hines, Maria Hines Restaurants, Seattle (returning alumna)
- Sara Jenkins, Porsena, NYC
- Phil Jones, Colors Restaurant, Detroit
- Cormac Mahoney, Madison Park Conservatory, Seattle
- Kyle Mendenhall, The Kitchen Community, Boulder, Colorado
- JBF Award Winner, Tory Miller, L’Etoile, Madison, Wisconsin
- Naomi Pomeroy, Beast, Portland, Oregon
- Hari Pulapaka, Cress Restaurant, DeLand, Florida
- Bruce Sherman, North Pond Restaurant, Chicago
- Levon Wallace, Proof on Main, Louisville, Kentucky (host chef)
July 2012: Walland, Tennessee
The first Chef Bootcamp for Policy and Change was held in the summer of 2012 at Blackberry Farm in Walland, Tennessee. Support was provided by the Pew Charitable Trusts.
Participating chefs at the July 2012 Chefs Bootcamp included:
- Hugh Acheson, Five & Ten, Athens
- Michael Anthony, Gramercy Tavern, NYC
- Jeremy Barlow, Tayst, Nashville, TN
- Jeremy Bearman, Rouge Tomate, NYC
- Sean Brock, McCrady’s, Charleston, SC
- Josh Feathers and Joseph Lenn, Blackberry Farm, Walland, TN (host chefs)
- Colby Garrelts, Bluestem, Kansas City, MO
- Rock Harper, DC Central Kitchen, Washington, D.C.
- Maria Hines, Tilth Restaurant and Golden Beatle Restaurant & Bar, Seattle
- Ed Kenney, Town, Honolulu
- Andrea Reusing, Lantern Restaurant, Chapel Hill, NC
- Sam Talbot, AOL’s GMC “Trade Secrets,” NYC
- Cathy Whims, Nostrana, Portland, OR
- Alex Young, Zingerman’s Roadhouse, Ann Arbor, MI
Additional Information
This program is conducted under the direction of Michel Nischan, chef and co-founder of Wholesome Wave, and James Beard Foundation trustee Eric Kessler, founder of Arabella Advisors.
For information about supporting Chef Bootcamp, please contact Kris Moon, JBF's vice president, at kmoon@jamesbeard.org or at 212.627.5252.
Sponsors
Program Sponsors
Official James Beard Foundation Partners
