In order to succeed in the modern culinary and hospitality industries, Chef Daryl Shular says chefs must have business skills, understand the science of cooking, and advocate for sustainability.
Sophia Roe is a celebrated chef, writer, and advocate with a deep understanding that some people have access to nutritious foods, while others simply do not. This duality is the foundation for Sophia’s work: celebrating the beauty and art in cooking while creating resources to advance food justice and build more sustainable, equitable systems.
FoodTank Instagram Live w/ chef and artist Jen Monroe, of Bad Taste.
Chef Rob Connoley is trying to tell a more complete story of the Ozarks with his research and restaurant.
Keeping gourmet meals from going into the trash not only feeds those in need, it can also improve environmental outcomes and help California reach its waste diversion goal by 2020.
Indian Chef Anahita Dhondy cooks with millets, providing people with an opportunity to discover how beneficial smart foods are for their health, farmers, and the planet.
“This is a land where there are too many calories that are available,” says Corcos, noting that 24-hour grocery stores and other conveniences overwhelm people to the point of wasting.
Chefs across the globe are turning to an ancient practice for many of their ingredients: foraging the landscapes around them. By searching for herbs, fruits, roots, petals, and more from the wild, these chefs not only create fresh, flavorful dishes, but can also champion sustainable practices, indigenous produce, and a sense of adventure.