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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.

Organic Wine Tasting

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

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