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
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
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
Chef Ana Plana 