What: Chefs Collaborative National Summit: Bringing Sustainability to the Table
When: Sept. 15 through 16
Description: The Chefs Collaborative National Summit will bring together leaders from around the country for conversations and workshops about our food and food systems. The Summit provides a great opportunity for chefs interested in sustainability to engage in meaningful conversation, continue their education through practical workshops, and share expertise from the culinary field. Featuring:
- Full day at Kendall College on Tuesday, September 15, with plenary sessions and workshops.
- Sustainable Seafood reception at Shedd Aquarium evening of Tuesday, September 15.
- Chicago Green City Market tour and tastings on Wednesday, September 16.
- Lunch and closing session at Café Brauer at the Lincoln Park Zoo on Wednesday, September 16.
Rick Bayless: Chef/Owner Frontera Grill & Topolobampo Restaurants in Chicago, Illinois; Founder of Frontera Farmer Foundation; Winner of the James Beard Foundation Outstanding Restaurant and Humanitarian Awards: Author of several award winning cookbooks includingMexican Kitchen and Mexico-One Plate at a Time.
Frederick L. Kirschenmann: Distinguished Fellow at the Leopold Center for Sustainable Agriculture at Iowa State University; President of the Board, Stone Barns Center for Food and Agriculture, Manager of Kirschenmann Family Farms in North Dakota.
David Mas Masumoto: Owner & Organic Peach Farmer, Masumoto Family Farms in Fresno, California; Author of Epitaph for a Peach, Letters to the Valley, Four Seasons in Five Senses, and the soon to be released Wisdom of the Last Farmer. Winner of the Julia Child Cookbook Award, and theJames Clavell Literacy Award