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 practices
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 and environmentalists
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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