I was fortunate to have been invited to the James Beard Chef Action Summit 2023 in Houston, Texas. Where chefs from around the country gathered to listen, share, learn, and advocate for policy change for a better food system for all.
Here is my interview at Auburn University College of Human Sciences Chef Ana Plana Participates in James Beard Foundation’s Chef Action National Summit (auburn.edu)
Extremely grateful to the James Beard Foundation (JBF) for inviting me to their Summer 2020 Chefs Boot Camp for Policy and Change. More than ever, advocacy work for a better food world that is diverse, sustainable, equitable, and accessible for all could not be more critical and pressing. Despite it being virtual, JBF did a fantastic job providing the attendees with the tools to be a more effective leader for food-system change.
I’ve joined fellow chef-advocates and completed the Summer 2020 Chefs Boot Camp for Policy and Change. I’ll harness my voice as a chef instructor to create progress in my community and a better food world for everyone.
Thank you, James Beard Foundation!
Ana
Thinking of all the rising variety of issues today, reminds me of the post that I had the honor of being a part of in Auburn University’s website. Where I talked about our food systems and the impact it has on our environment. http://wp.auburn.edu/sustainability/what-is-the-connection-between-climate-change-our-food-system-does-what-we-eat-really-make-a-difference/
Wow, what an amazing day facilitating the James Beard Foundation Full Use Kitchen Lab on March 1st! Over 30 participates gathered together at the Florida International University Chaplin School of Hospitality, where we spoke about reducing food waste in our culinary labs. Then the participates got to work in the kitchen producing dishes with food items that would normally end up in the garbage (unnecessarily) and items that could go for a second run. It was incredible to see the over achievers make so many creative flavorful dishes. Thank you again to James Beard Foundation for seeing the value and importance in culinary education, to Florida International University for hosting the event in their beautiful campus, and Morton Salt and the Rockefeller Foundation for their sponsorship. And a very special THANK YOU to Emily Rothkrug, Impact Programs Manager – Education at James Beard Foundation.
One of the James Beard Foundation’s (JBF) Impact Programs has created the Full Use Kitchen curriculum with the support from Rockefeller Foundation, served up by Morton’s salt and with Food Waste Tracking partner, LeanPath. The Full Use Kitchen Curriculum is an online course providing food waste reduction methods in our culinary classrooms. JBF will be taking this program on the road and introducing this course around the country. The next culinary lab session will be Friday, March 1st at the FIU Biscayne Bay Campus from 2:30pm to 5:30pm followed by a reception. The culinary lab will provide the instructors the tools to reduce food waste in our classrooms and is FREE to participate. Register on the link provided on the attached invite or at https://www.squadup.com/events/food-waste-culinary-lab-fiu and share with other instructors. If you have any questions, please reach out to me.
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Please join me on March 1st and let’s reduce food waste together.
Ana Plana
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The amazing Robert Rauschenberg Residence on Captiva Island, FL was the home for 3 days to 13 Chefs from all over Florida this October; brought together by the James Beard Foundation Impact Programs. Honored and humbled to have been one of the chefs selected to this amazing group. We talked, discussed, got frustrated, listened, cooked and ate together with hopes of making a difference in our world of food to help our community. We hope to continue the momentum and with our leading efforts will inspire those around us. Extremely grateful to the James Beard Foundation and Robert Rauschenberg Foundation.
Photos by ©MarkPoucherPhotography
This week I was in New York for the 2018 Food Tank Summit at the NYU Tishman Auditorium Vanderbilt Hall. Three big take aways from the impressive line up of speakers for me were, one, we know there are numerous issues surrounding our food system and the food movement is growing and addressing all sides. Every effort is helping to connect the dots and all these dots adds up to make a difference. Two, Marion Nestle mentioned “the root cause of our food issues is over production, we need a new food system” – agreed! She also went on to say, “Vote with your fork, Vote with your VOTE” whichever side you are on; VOTE. Three, when working on an a food issue address it with solutions, results and not just relating to financial results but include the community and environmental impact as well.
The 2018 CAFE (Center for the Advancement of Foodservice Education) Leadership conference in Milwaukee this month, was an extremely rewarding and impactful conference. I am extremely appreciative to everyone involved in selecting me as the 2018 Educator of the Year Award recipient.  Many of us in the food industry have attended many food conferences but CAFE always stands out. I had a chance to meet so many amazing people that are not only passionate about food and sustainability like myself but are culinary educators as well as. Being acknowledged for my efforts in food innovations, professional commitment, professional development and my leadership amongst such talented chefs and culinary educators was truly amazing.  Thank you!
*Photo credit to Brent Frei
Honored and thankful once again to Stone Barns Center for Food & Agriculture for featuring me in their Semi-Annual newsletter issue. Â Stone Barns Center for Food & Agriculture Semi-Annual Newsletter Feature #Stonebarns #Sustainablity #educatingouryouth #futureoffood #Unileversponsor #makeadifference #ReneMarion
Chef Ana Plana 