|
Culinary
Institute of America, Hyde Park, N.Y. |
Chef
Collaborative 2000
The
Chef Collaborative 2000 met
this past September at the Culinary Institute of America in
Hyde Park. The topic was "The Restaurant of the Future",
and the goal was to foster in depth discussions on some of the
most important food, agricultural and environmental issues facing
the restaurant business today.
|
Rick
Bayless, chef/owner Frontera Grill |
|
|
Author
Faith Willinger,
& contributing editor
of Gourmet Magazine |
|
|
Catherine
Terry, Griffith Laboratories |
|
Notables
in the food industry were on hand to discuss such topics as
organic companies vs. multinational global networks, the Future
of our food supplies, the chef-farmer connection, and a series
of hands-on workshops to learn how to make sausages, cheese,
and Mexican food. Chef Collaborative's, Rick Bayless
was on hand to pass the torch to incoming President
Peter Hoffman, owner of New York's Savoy Restaurant,
who did a superb job of monitoring the panels throughout the
three day process. Food Arts Magazine founders Michael
and Arianne Batterbury offered stimulating dialogue
into the issues at hand, and authors Clifford Wright,
Michael Pollan, Faith Willinger,
Dr. Andrew Weil and Nina Simonds
were on hands to contribute to the panel discussions.
Jean Georges, of Vong Restaurant offered his
views on regional and global cuisine in restaurants, and the
role of organics in the future was thoroughly explored. The
debate on the GMO controversy was not to be missed.
Restaurant
owners and chefs who take their food supply seriously will love
being a member of this non profit organization.
|
Michael
and Arianne Batterberry, Middle and right |
|
|
Peter
Hoffman,
of Savoy Restaurant & incoming Pres. of
Chef Collaborative |
|
|
Carrie
Balkan,
Chef Collaborative Member, and Marketing
A La Carre |
|
|
Ruth
Murphy, Exec. Director of Community Design Center
of Minnesota and Bergh Prescott, organic beef
and pork producer of River Falls, Wisconsin |
|
|
Our
own Kim Miner,
Food & Beverage
Food editor and writer |
|
|
Street
Desserts,
Caron J. Kavanaugh,
West Coast Rep & Staff |
|
|
Western
Foodservice
and
Hospitality Expo 2000 |
|
|
Corporate
Chef Robert Sturm of Custom Foods visiting us
all |
|
|
Chick
Magnet, Hobbs Shore of Hobbs Applewood Meats |
|
|
Food
& Beverage's pick for one of most interersting
products at show – high quality designer
pasta sheets Cafferata Owner Rich Hirsh, right
and Staff |
|
|
Dorie
Castle,
Robert Torrance, Sara Lee
& David Freestone of Freestone Sales |
|
|
Carl
Sharffengerber, left and Barry Colletti,
Food Sales West |
|
|
Dave
Lyons & Staff at
Food Sales West |
|
|
Gerry
Donovan of Newfoundland Seafood
Market Council |
|
|
Terry
Singer,
Berg & Company |
|
|
The
Party Scene,
Bay Brokerage Company,
L to R, Marshall Mares,
Mark Crane &
Gordon Sloane |
|
|
Blue
Diamond Folks— Christine McGlasson, middle,
& staff |
|
|
The
Fabulous crew of
Caffe D'Amore |
|
|
President
Michael Walsh & Pres. In Training son, Arthur,
Food & Beverage International |
|
|
Bruce
Stuppi,
Mcllhenny Company Tabasco, looks like he's
hit the sauce |
|
|
Martinelli's,
Tony Robinson |
|
|