Chefs Collaborative Convenes Experts

After two years as executive director of Chefs Collaborative, Jennifer M. Hall is moving on in 2007 to pursue other endeavors. Her dedication to spearheading the organization's sustainable culinary curricula leaves the Board of Directors inspired and well-positioned to build on the momentum of these initiatives.

"Chefs Collaborative is in an exciting phase of growth, and we are all proud of what we've achieved together," says Eric Stenberg, national chair of the organization and executive chef at The Resort at Paws Up in Greenough, Mont. "With the upcoming development of a sustainable agriculture curriculum, it is clear that our passion and commitment will continue to propel the organization forward. We are so grateful to Jennifer for all of her hard work and leadership."

Hall's accomplishments during her tenure include forming partnerships with EcoTrust, Green Restaurant Association, Organic Valley and OxFam America and securing grant funding from the David & Lucile Packard Foundation and W.K. Kellogg Foundation. She has engaged the Collaborative's member base with new initiatives, such as Collaborative Hosted Education Calls on Kitchen Sustainability (CHECKS), Renewing America's Food Traditions (RAFT) and Seafood Solutions: Sustainable Seafood Culinary School Curriculum. By implementing a five-point strategic plan and organizing committees dedicated to Chefs Collaborative initiatives, Hall has restructured the organization to create an even greater positive impact on the restaurant industry and the food supply at large.

One of Chefs Collaborative's principal goals as part of its strategic plan is to be the leader in sustainable culinary education, and it furthers this mission with two exciting events next month developed by the organization's Chefs & the Land Committee. Led by Collaborative board member Tim Stein, director of food and beverage for Xanterra Parks & Resorts, the Chefs & the Land Committee implements the Collaborative's agriculture-based initiatives, educating consumers and helping form relationships between farmers and chefs.

On the heels of August's sustainable seafood curriculum launch, Chefs Collaborative will host a Culinary Curriculum Development Retreat on December 3, 2006, at the Art Institute of Denver, Colo. Sponsored in part by the W.K. Kellogg Foundation and The National Honey Board, the retreat will allow Stein and fellow board member Carrie Balkcom, executive director of the American Grassfed Association, to meet with educational experts from around the country to begin development of a sustainable agriculture curriculum. Linda Chauncey, associate dean, Seattle Culinary Institute; Joshua Gibbs, chef instructor, New England Culinary Institute; Stephen Kleinman, senior chef instructor, Art Institute of Denver; Mary Peterson, president, Center for the Advancement of Foodservice Education; and Ronald Wolf, instructional program manager/culinary instructor, Florida Community College at Jacksonville, will be in attendance. Organizations looking to support this work, either financially or educationally, should contact Elizabeth Kennedy at 617-236-5200 or elizabeth@chefscollaborative.org.

Chefs Collaborative invites Colorado's producers, culinary professionals and food system organizations to a Farmer-Chef Direct workshop on December 4, 2006, in Boulder, Colo. The gathering, which runs from 8:30 a.m. to 2:00 p.m., is designed to foster collaboration and direct market opportunities for local farmers, ranchers, chefs and other food buyers that are committed to expanding and strengthening local and seasonal food networks. For more information on this event, contact rsvp@chefscollaborative.com.
Chefs Collaborative is currently searching for a new executive director and invites qualified candidates to contact Elizabeth Kennedy at 617-236-5200 or elizabeth@chefscollaborative.org.

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