JBF Hosts Third Chefs Boot Camp for Policy and ChangeJBF Editors
September 11, 2013
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 these chefs’ leadership abilities beyond the kitchen.”
Over the course of two days, chefs will develop 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.