Two Florida chefs, including one from Tampa Bay, are part of the James Beard Foundation’s upcoming Chefs Boot Camp for Policy and Change.
Immersive as well as intensive, the Chefs Boot Camp, now in its 11th year, will bring Greg Baker of Seminole Heights’ Refinery and Fodder & Shine, Jose Mendin of Miami’s Pubbelly Restaurant Group, and 13 other chefs from around the country together to learn, explore and, of course, cook. Georgia’s Inn at Serenbe is set to host the JBF program for the first time from March 12 to 14.
Over the course of three days, Katherine Miller, JBF senior director of food policy advocacy, will lead the participating chefs through policy and advocacy training on food-world issues (think classroom work, mock interviews and hands-on activities) — with a focus on food waste reduction and prevention, recovery and recycling solutions. Sessions include “Creating a Fair, Just, Sustainable, Nutritious, and Delicious Food System; and Why Chefs Matter,” “Reducing Food Waste” and “Power of Networks.”
A collaborative dinner will also allow the chefs to tour Serenbe and prepare a meal using ingredients sourced from the farm, local purveyors and partners.
“Our goal is to continue building a network of civically-minded chefs, while providing support for their personal food system interests and giving them the tools and support that will help them act as influential advocates,” said Kris Moon, JBF vice president, in a statement.
More than 150 chefs, representing regional and topic interest diversity, have attended Chefs Boot Camp, which started five years ago. A full list of past participants is available online.
