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.
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.
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.