James Beard Foundation Creating a Full Use Kitchen Culinary Lab

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.


Please join me on March 1st and let’s reduce food waste together.

Ana Plana


Food, Advocacy & Passion Bring Florida Chefs Together

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.


New friendships!

Photos by ©MarkPoucherPhotography