The Chefs Collaborative is a network of
chefs, restaurateurs and other culinary professionals
who promote sustainable cuisine by teaching children,
supporting local farmers, educating each other & inspiring
their customers to choose clean, healthy foods. The
organization is headed up by a number of chefs and hospitality
professionals including the likes of; Rick Bayless (Frontera
Grill and Topolobampo - Chicago), Peter Hoffman (national
chair of Savoy in New York City), and Greg Higgins (
Higgins in Portland, Oregon) - to name but a few.
The Chefs Collaborative offers memebership which aims
to join together chefs, restaurateurs and other culinary
professionals to make a difference in our community.
Through the Collaborative, you can find inspiration
and education on issues that are important to us all:
Sourcing the best artisanal products
Partnering with local producers
Deciphering complex environmental and bio-tech issues
Striving toward sustainability in your food and business
Participating in local economies, traditions and habitats
The Collaborative was founded in 1993 and is the only
chef-managed organization advocating sustainable cuisine.
While celebrating the pleasures of food, Collaborative
members recognize the impact of food on our lives, on
the well-being of our communities and on the integrity
of the global environment. And they celebrate the joys
of local, seasonal, sustainable cooking.
All Members Receive:
Subscription to Quarterly Newsletter
Listing in on-line Membership Directory
Four Public Affairs Communiques
Networking opportunities and national connections to
leading chefs, farmers, purveyors, artisanal producers
Invitation to Annual National Conference
Access to Members-only areas of Collaborative website
Visit their website to find out more about the organization
and how to become a member. www.ChefNet
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