Dear World at JBF Chefs Boot Camp for Policy and Change

 

There was no shortage of enlightening moments at the sixth JBF Chefs Boot Camp for Policy and Change this month, but a visit from Robert X. Fogarty and Jonah Evans at the end of a long day was completely invigorating.


Fogarty and Evans introduced us to Dear World, a photography project that started in 2009 when Fogarty began documenting New Orleans residents’ love letters to their city. Since then, Dear World has told the stories of survivors of the Boston marathon bombing and Syrian refugees, and has featured recognizable people like Nobel Peace Prize winner Muhammad Yunus, Susan Sarandon, and the late Stuart Scott.

 

The chefs participating in Boot Camp were invited to create a message about something they care about—and to become a part of the ever-growing, inspirational,... Read more >

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14 Inspiring Quotes from Our 6th Chefs Boot Camp for Policy and Change

Photo by Ron Calamia

 

At last week’s sixth JBF Chefs Boot Camp for Policy and Change, 14 chefs gathered on Avery Island in Louisiana to take part in intensive workshops to learn how to use their powerful voices to help create a more fair, just, nutritious, sustainable, and delicious food system for everyone. Here are some of the most inspiring quotes from the two-day retreat:


"Food is the cornerstone of health and wellness. It shouldn't be a privilege just for the wealthy."--Seamus Mullen @SeamusMullen

 

“There is no place for hunger in our world. It’s a travesty that must be eradicated.” --Asha Gomez @AshaGomez

 

“If you eat a chicken finger every day for ten years it's poison. If it poisoned and killed you instantly... Read more >

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JBF Hosts Sixth Chefs Boot Camp for Policy & Change

Partiicpants at the James Beard Foundation's Chefs Boot Camp in Bentonville, Arkansas

 

More than a dozen chefs from around the country will convene for the sixth Chefs Boot Camp for Policy & Change on Avery Island, Louisiana, home of the world-famous Tabasco Sauce. The three-day, multi-faceted program, taking place March 15–17, will provide chefs with the policy and advocacy skills they need to be effective champions for their chosen food-system causes. The chefs will participate in an intensive series of workshops programmed in partnership with the Chef Action Network (CAN), and made possible with support from the Osprey Foundation, the Irene W. and C.B. Pennington Foundation and Eric Kessler, JBF Board Member and Managing Director of Arabella Advisors.

 

The upcoming Chefs Boot Camp for Policy & Change will immerse... Read more >

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Chef Op-Ed: How to Feed the World, Hari Pulapaka

 

From health professionals and farmers to chefs and activists, it seems like the food system is on everyone's minds lately. How can we channel this widespread concern into meaningful action? Below, Katherine Miller of Chef Action Network, our partner organization behind our Chefs Boot Camp for Policy & Change, and chef and Boot Camp alum Hari Pulapaka propose a more collaborative approach to debating policy.

 

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Can every person in the world be fed? Yes. But only if the conversation and actions about food are realigned.

 

Later this week, leaders from over 190 governments will gather at the International Conference on Nutrition in Rome to debate, consider and, hopefully, commit to finding ways to provide healthy, delicious, sustainable and just food for all.... Read more >

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Ask the Chefs: Healthy Eats

 

For kitchen pros, it can’t be all foie and filet mignon all the time. Below, attendees at our recent Chefs Boot Camp for Policy & Change share their favorite healthy eats. 

 

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What’s your favorite healthy snack?

 

Anthony Lamas,  Seviche Restaurant, Louisville, KY
“I love to make a Mexican fruit salad of watermelon, jicama, and pineapple seasoned with a squeeze of lime, chile powder, and salt."

 

Jordan Lloyd, Bartlett Pear Inn, Easton, MD
“Anything fresh from the garden or sliced charcuterie—I feel that feeding the soul is a healthy decision.”
 

Ana Sortun, Oleana, Boston
“My favorite organic, sugar-free chocolate bar with a spoonful of sunflower butter, or a frozen banana and almond milk in the blender to make a quick soft-serve.”

 

 

When you give in to an... Read more >

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On the Menu: The Fifth Chefs Boot Camp for Policy and Change

 

 

 

At JBF's upcoming Chefs Boot Camp for Policy and Change, taking place September 7 to 9 at the 21c Museum Hotel in Bentonville, Arkansas, there will be a few stock chef activities, like a collaborative dinner prepared at the hotel's restaurant, as well as an introduction to a local purveyor. In Bentonville, chefs will spend an afternoon at Ewe Bet Farms, home to pasture-raised and grass-fed lambs.

 

Primarily, though, the three-day session will provide chefs with a unique opportunity to grow and refine their skills in the policy and advocacy arenas. The 15 participants (see the complete list here) have a schedule of presentations, workshops, and... Read more >

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JBF Hosts Fifth Chefs Boot Camp for Policy & Change

 

From September 7 to 9, 2014, more than a dozen chefs from around the country will convene for the James Beard Foundation’s fifth Chefs Boot Camp for Policy & Change at 21c Museum Hotel in Bentonville, Arkansas.

 

The multi-faceted program will instruct attendees policy and advocacy skills through the lens of access and affordability of food. The three-day intensive series of workshops, conducted in partnership with the Chef Action Network (CAN) and with support from the Osprey Foundation, the Walton Family Foundation, and JBF board member Eric Kessler, is designed to provide chefs with the tools they need to be effective advocates for food-system issues they believe in.

 

The intensive program will also feature content expertise from K. Rashid Nuri, one of the country’s foremost... Read more >

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JBF Hosting Fourth Chefs Boot Camp Next Week

JBF Hosting Fourth Chefs Boot Camp for Policy & Change Next Week

 

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,... Read more >

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JBF Hosts Third Chefs Boot Camp for Policy and Change

 

More than a dozen chefs from around the country will convene for the James Beard Foundation's third Chefs Boot Camp for Policy and Change at Glynwood in Cold Spring, New York, from September 15-17. The program, which was launched at the James Beard Award–nominated Blackberry Farm in Walland, Tennessee in July 2012, is designed to provide chefs with the tools and support they require to be effective leaders and advocates for food-system change. 

 

"Our Chefs Boot Camp fills a critical need for hands-on policy and advocacy skills training that allows participating chefs to fine-tune their strengths and realize the difference they can make,” said Mitchell Davis, Ph.D., executive vice president of the James Beard Foundation. "Our goal is to expand... Read more >

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Letter from the President: Why Leadership Matters in the Food World

 

You only have to read the front page of a newspaper, flip through a magazine, or even glance at your Twitter feed to know that the world’s food system is in crisis. In our country alone, almost 15 percent of households are food insecure, American farmland has been disappearing for decades, and in the past 30 years childhood obesity has more than doubled.

 

Over the past several years, we have expanded our Foundation’s mission to address some of these issues and to establish and support links between the culinary arts, the community, and the key sustainability and public health issues of our time.

 

 

To encourage conversation about making our food world a healthier, safer, and more sustainable place, our Foundation gathered thought leaders three years ago for the premiere of... Read more >

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