Food Waste Curriculum Culinary Instructors
As part of its mission to create a more sustainable, equitable, and delicious food system, the James Beard Foundation (JBF) is developing a food waste prevention training program for culinary school instructors. With support from The Rockefeller Foundation, JBF will develop and test a food waste reduction curriculum with instructors working across a wide range of institutions—from technical schools to community colleges to four-year universities. The program will offer skills training and the curricular tools needed to inspire current and future generations of culinary students to minimize waste, and maximize use of ingredients.
To help shape and test the curriculum outline, the James Beard Foundation has invited a group of culinary educators from diverse institutions across America to serve on our Culinary Instructor Pilot Group. See the full list of the participating instructors, below.
Culinary Instructors 2017
- Maria Anna Campbell, Cooks Who Care
- Stefani Bardin, NYU
- Tara Rodríguez Besosa, El Departamento de la Comida/The Department of Food
- Stella Bernard, Johnson & Wales University
- Elizabeth Boehm, Coastal Alabama Community College
- Joseph Bonaparte, Horry Georgetown Technical College-The International Culinary Institute of Myrtle Beach
- Jennifer Hill Booker, The Cook's Warehouse
- JoAnn Bowditch, FareStart
- Patricia Bowman, Johnson & Wales University
- Bridget Charters, Tom Douglas Restaurants/Hot Stove Society Cooking School
- Annmarie Chelius, The Academy of Culinary Arts
- Kate Cole, Warren County Career Center
- Joseph Cuccia, 17 Summer Restaurant
- Toni D'Onofrio, Westchester Community College
- Anton W. Doos, St. Croix CTEC
- Lisa Falso-Doherty, Boston University
- Samuel Glass, Centennial College
- David Goldberg, Kingsborough Community College
- Deborah Grant, Maxwell High School
- Benjamin Grebel, International Culinary Center
- Anthony Head, David H. Ponitz Career Technology Center
- Angela Hughes, Venice High School
- Bruce Johns, Atlantic Cape Community College Academy of Culinary Arts
- Sasha Johnson, Science Hill High School CTE
- Dalia Jurgensen, Institute of Culinary Education
- Stephen Latona, Montgomery County Community College
- Andy Lehmann, Franklin High School
- Michael Leviton, Boston University
- Glenn R. Mack, Brightwater: A Center for the Study of Food
- Wendy Mah, George Brown College and Centennial College
- Herve Malivert, International Culinary Center
- Lincoln Marquis, Bridging Communities Regional Career and Technical Center
- Daniel J. Matt, Atlantic Cape Community College, Academy of Culinary Arts
- Jeff Miller, Colorado State University
- Giovanna Mingrone, Cuyahoga Community College
- Kevin Mitchell, Culinary Institute of Charleston
- Daniel Moccia-Field, Yale School of Forestry/School of Management
- Stephen J. Moir, Perth Amboy Tech
- Matthew Palamara, Coastal Alabama Community College
- Potter Palmer, Boston University
- Lauren Peiser, Brightwater: A Center for the Study of Food
- Deborah Rivera Pittorino, Greenporter Hotel and AgroTourism Council
- Sharron Raymond, Bristol-Plymouth Technical School
- Scot Rice, Florin High School Culinary Program
- Cathleen Ryan, Jacobson Culinary Arts Academy at Tarpon Springs High School
- Valerie Salter, Northwestern State University
- Sabrina Sexton, Institute of Culinary Education
- Doug Silva, American River College
- Scott Singer, Rosemont High School & American River College
- Anupama Srivastava, AHLA
- Maureen Stockmann, Lake Washington Institute of Technology
- Naama Tamir, Lighthouse Brooklyn
- Vincent Tedeschi, Atlantic Cape Community College Academy of Culinary Arts
- Peter Tobin, Inland Northwest Culinary Academy
- Melanie Underwood, The Institute of Culinary Education
- Dermot Walsh, Centre-For-Food Durham Collage Oshawa Ontario
- Linda Wohlman, Atlantic Cape Community College
- Patrick Zemba, Maysville Community & Technical College