Nation’s Good Food Leaders Gather in NYC for 7th Annual Chefs Collaborative Summit

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Chefs Collaborative, in partnership with New York University’s Department of Nutrition, Food Studies, and Public Health, will host the 7th Annual Chefs Collaborative Summit, Good Food is Smart Business, in New York City April 10-12th, 2016.

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The Chefs Collaborative Summit is organized by chefs for chefs. It is the annual must-attend event bringing chefs together from across the country for two days of inspiration, education, and community celebration.

Chefs Collaborative, in partnership with New York University’s Department of Nutrition, Food Studies, and Public Health, will host the 7th Annual Chefs Collaborative Summit, Good Food is Smart Business, in New York City April 10-12th, 2016.

The national conference will bring more than 350 chefs, producers and food professionals together in the heart of Greenwich Village to explore intersections of good food, the environment, finance, workers rights, technology, and public policy. The Summit program features more than 50 top food leaders from across the country, including chefs, growers, ranchers, purveyors, elected officials, business owners, finance professionals, nonprofit partners, and thought leaders to explore solutions for operating businesses with good food principles at heart.

“The Chefs Collaborative Summit is organized by chefs for chefs. It is the annual must-attend event bringing chefs together from across the country for two days of inspiration, education, and community celebration,” said Chef Matt Weingarten, Board Chair of Chefs Collaborative and Culinary Director for Dig Inn Seasonal Market. “I’m so excited to welcome hundreds of chefs to my hometown this April, and to get down to the business of scaling better food.”

U.S. Senator Kirsten Gillibrand (NY) kicks off the Summit on Sunday, April 10th at NYU’s Kimmel Center in the Rosenthal Pavilion. The welcome address is followed by a cocktail reception overlooking Washington Square park featuring tastes of the five boroughs of Manhattan, prepared by five local and nationally-known chefs including Chef Michael Anthony (Gramercy Tavern, Untitled).

The Summit’s chef-curated program focuses on food conversations shaping food in 2016 and beyond, such as the future of wages and tipping in the restaurant industry, defining sustainable seafood, and the staffing crisis in the restaurant industry. Kim Severson of The New York Times will return to emcee the Summit. The keynote roster features more than 50 seminal food and thought leaders, including:

●    José Andrés, ThinkFoodGroup (Washington, DC)
●    Rick Bayless, Frontera, Tompolobampo, Xoco (Chicago)
●    Michael Cimarusti, Connie & Ted’s, Providence (Los Angeles)
●    Amanda Cohen, Dirt Candy (New York)
●    U.S. Senator Kirsten Gillibrand (New York)
●    Evan Hanczor, Egg (New York)
●    Saru Jayaraman, Restaurant Opportunities Center (ROC) United (Berkeley)
●    Kimbal Musk, The Kitchen (Boulder, Chicago, Denver)
●    Marion Nestle, New York University (New York)
●    Michel Nischan, Wholesome Wave (Bridgeport)
●    Andrea Reusing, The Durham, Lantern (Raleigh)
●    Barton Seaver, Center For Health and the Global Environment; Harvard School of Public Health (Portland)
●    Andrew Tarlow, Marlow, Reynard, Diner & more (New York)
●    Bill Telepan, Telepan (New York)
●    Jeff Tripician, Niman Ranch (Denver)
●    Ari Weinzweig, Zingerman’s (Ann Arbor)

Seven intimate hands-on workshops in Manhattan’s top restaurant and culinary kitchens offer summit participants a deep dive into topics such as Underutilized Fish Butchery at the Institute for Culinary Education and Chefs At Work for Policy and Change: Taking on Food Waste in 2016 hosted at the James Beard House. Summit regional field trips include a trip to Blue Hill at Stone Barns and Stone Barns Center for Food & Agriculture for an intimate farm tour and butchery session.

The Summit celebrates chefs and food professionals through collaborative meals that stretch beyond traditional definitions of networking. These meals are set in iconic locations across New York City, including a reception at Pier A Harbor House featuring six top seafood chefs cooking six different species of underutilized fish as part of the launch of “Eat These Fish!”, a new campaign created by the Environmental Defense Fund that is being promoted in partnership with the National Restaurant Association’s Conserve Campaign, Chefs Collaborative, and other industry leaders.

Summit program and media pass information, may be found at chefscollaborative.org/summit and by contacting Summit Director Alisha Fowler: alisha(at)chefscollaborative(dot)org

About Chefs Collaborative: Chefs Collaborative, founded in 1993, is a national nonprofit network with a mission to inspire, educate, and celebrate chefs and food professionals building a better food system. Find Chefs Collaborative online at chefscollaborative.org, and on social media by visiting Facebook.com/ChefsCollaborative and following @chefscollab.

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Emily Smith
Fresh Ideas Group
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Alisha Fowler
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