The Art of the Plate: Chef Kevin Mitchell Attends James Beard Foundation Chefs Boot Camp

Wednesday, April 1, 2015

Chef Kevin Mitchell Attends James Beard Foundation Chefs Boot Camp

Group shot at the Tabasco factory.

Cooking the collaborative dinner.

From March 15^{th -}17^th, Chef Kevin Mitchell attended the invitation-only James Beard Foundation Chefs Boot Camp for Policy and Change. This is program offers a unique opportunity for civic and politically minded chefs to become more effective leaders for food-system change. During thematic retreats around the country, participants receive advocacy and media training while learning about important issues, challenges and opportunities facing the food world. The goal is to build a growing network of like-minded chefs, provide support for personal interests and passions and give tools and guidance that will help them act as influential advocates. The Boot Camp provides:

A geographically, culturally, and demographically diverse group of 15 chefs
A unique destination to facilitate group cohesion
Policy and media training by industry and political experts on specific food-system topics
Hands-on activities that engage chefs with local natural resources, such as harvesting, visits to local farms, slaughterhouses, fisheries and other producers
A collaborative dinner prepared by the participating chefs
Educational sessions about pressing food-system topics, such as the Farm Bill or sustainable fisheries
Exposure to campaigns of partner organizations, such as the Pew Charitable Trusts’ campaign against antibiotic overuse in livestock
Strategic brainstorming about effective action points and next steps

In addition to Chef Mitchell, attendees were:

Jamie Simpson, Milan, OH
Bill Telepan, New York, NY
Christian Thornton, Martha's Vineyard, MA
Lee Anne Wong, Honolulu, HI
JBF Award Winner Sherry Yard, Los Angeles, CA
Victor Albisu, Washington, D.C.
David Carson, Atlanta, GA
Michael Leviton, Boston, MA
JBF Award Winner Emily Luchetti, San Francisco, CA
Jud McLester, Chicago, IL, Tabasco's Executive Chef
Seamus Mullen, New York, NY

The Boot Camp took place on Avery Island, home to the McIlhenny Company, producer of Tabasco.

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