Educating Chefs on Sustainability
Tuesday, October 8
11:05AM - 11:20AM
Austin Convention Center Austin Suite
The International Culinary Center - Chef Instructure
Great food begins beyond the four walls of a kitchen. It begins in the fields, pastures, and the sea. 21st-century chefs need to know more than culinary technique and kitchen management, they need to personally experience the whole ecosystem of the food they are serving: how it is seeded, nourished, and harvested, and what conditions create the best possible ingredients, flavors, and lightest possible impact.
Chefs have to become intimately familiar with the dairy farms, vineyards, and markets so they can understand and recognize the finest, most sustainable ingredients at their source. This presentation focuses on the importance of chefs fully understanding the process of sourcing sustainable ingredients; farming/production; how to adapt to a changing marketplace sourced by both large-scale producers and small-scale artisans; and the associated short and long-term environmental, commercial and health implications.
- Event Type:
- Straight to the Point
- Food & Agriculture
- Supply Chain Farming
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