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)
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.
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
Chef Ana Plana 