Teach a Chef to Fish: A Roundtable on Seafood Sustainability for Industry Professionals
Monday, September 28, 2009, 3pm to 5pm
Fairmont Battery Wharf Hotel, 3 Battery Wharf, Boston, MA
Cost: $50 (50% of proceeds to benefit the New England Aquarium)
Fact: Almost 90% of diners say they want restaurants to serve only sustainable seafood, but nearly 75% are unaware which fish are close to extinction.
The Teach a Chef to Fish roundtable will be a "roll up your sleeves and learn" session. Attendees will hear from a panel, get introduced to a new state-of-the-art sourcing service, and learn how to redo seafood recipes to include on their own menus just in time for October's National Seafood Month.
- The Fairmont Hotel will open with their story of how the resort chain began to integrate sustainability into their practices 20 years ago, and how the Battery Wharf property in Boston decided to remove bluefin tuna and Chilean sea bass from their menus.
- Attendees will hear about sustainable aquaculture from the example of Australis Barramundi, "The Better Fish". Not all aquaculture is problematic. Attendees will learn why and how this fish is an example of a sustainable aquaculture.
- The New England Aquarium will share insights from its sustainable sourcing initiatives and give examples of what innovative companies are doing to help busy culinary professionals adopt sustainable seafood sourcing practices.
- Attendees will learn about new tools like "Green Chefs, Blue Ocean", a joint venture between the Blue Ocean Institute and the Chefs Collaborative; review their seven-part online tutorial; and walk through their new sourcing service, FishChoice. Now in live field testing, FishChoice aims to give culinary professionals real-time information about sourcing sustainable seafood from a large database of purveyors, many of them already-familiar names. Chefs will have the rare opportunity to shape the service by offering feedback.
- Attendees will gain insights into workable solutions for offering the sustainable seafood that diners prefer. Participants will then work together using the new tools to apply their creativity to redo existing recipes, working through actual menu items to take the first steps toward more sustainable menus.
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Teach a Man to Fish!