Chefs Collaborative Call To Action

Chefs Collaborative Welcomes New Board Members and Extends Invitation for All Members to Join Specialized Committees

The Chefs Collaborative Board of Overseers gathered in Charleston, South Carolina, on the weekend of October 29, 2005, to welcome four new board members to the ranks of this sustainably-focused organization:

- As food center manager and test kitchen chef for Ketchum Communications, Catherine Pantsios of San Francisco, Calif., brings extensive experience in the culinary arts to the board with her knowledge of testing and developing recipes for clients, such as the California Strawberry Commission and the U.S. Potato Board.

- Texas native Chef Monica Pope has long embraced sustainability at her Houston restaurant, t'afia, where her cooking style is inspired by local farmers, ranchers and food producers. Pope brings the relationships she has formed over the past ten years as a founder of the Midtown Farmers Market to the board.

- A registered dietitian with the American Dietetic Association, Tim Stein of Greenwood Village, Colo., is director of food & beverage operations for Xanterra Parks and Resorts. Stein's passion for sustainability and knowledge of parks and recreation cuisine make him an excellent fit for Chefs Collaborative.

- Jennifer Wilkins of Ithaca, N.Y., is a senior extension associate in the Division of Nutritional Sciences at Cornell University and a current food and society policy fellow. Her extensive studies of the relationship between health, dietary guidance, and the sustainability of agriculture and food systems bring valuable expertise to the board.

"We are thrilled to have Catherine, Monica, Tim and Jennifer join us," says Jennifer Hall, executive director of Chefs Collaborative. "Each brings a different set of skills and a distinctive background that will add diversity of knowledge to the Collaborative and help us achieve our breadth of goals."

"I am drawn to the important educational work that the Collaborative does on a national scale, but also love that I can get my own local community more involved through my role as a board member," says Pope. "To me, the bringing together of all types of chefs, farmers and producers in a local area is what will make sustainable cuisine an enduring movement. I am proud to play an active part in making that happen."

Also on the weekend's agenda was the formation of specialized committees that will allow Chefs Collaborative to meet its goals of leadership in the area of sustainable education. Currently composed of board members and staff, the decided committees are Finance and Fundraising; Membership and Chapters; Board Development; Communications, Public Relations and Marketing; Chefs and the Land, responsible for agricultural and meat initiatives; and Chefs and the Sea, responsible for aquaculture and fishing related initiatives.

Call to action: Chefs Collaborative invites greater creative input from diverse sources as it urges others to join committees of interest to them. The Collaborative aims to increase its leadership pool, as committee participation will allow those with limited time to become more involved, lend their knowledge and show their support. Those interested in should call 617-236-5200 or visit www.chefscollaborative.org. One must be a member or become a member in order to sit on a committee.

Current Board of Overseers
John Ash, Sauvignon Republic Cellars
Carrie Balkcom, American Grassfed Association
Rick Bayless, Frontera Grill & Topolobampo
Amy Bodiker, Benefactors Counsel
Ed Doyle, RealFood, Inc.
Joan Gussow, Columbia University (Executive Committee)
Peter Hoffman, Savoy (National Chair)
Joe McGarry, Bon Appitit Management Company
Catherine Pantsios, Ketchum Communications
Monica Pope, t'afia
Robin Schempp, Right Stuff Enterprises (Executive Committee)
Bruce