1 / 6

UMass Chef’s Culinary Conference

Join Chef Barton Seaver as he explores low-cost sustainable Alaska seafood options and debunks myths around seafood sustainability. Learn cooking methods to reduce waste and improve the appeal of fish. Don't miss this exciting workshop!

joycel
Télécharger la présentation

UMass Chef’s Culinary Conference

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. UMass Chef’s Culinary Conference Jann Dickerson and Chef Barton Seaver Alaska Seafood Marketing Institute June 11, 2012

  2. What Species Come from Alaska? • Five species of salmon - King, Sockeye, Coho, Keta and Pink • Whitefish Varieties - Cod, Alaska Pollock, Halibut, Black Cod, Sole/Flounder, Rockfish, Surimi • Shellfish - King, Snow and Dungeness Crab; Weathervane Scallops, Spot Prawns, Oysters

  3. All Alaska Seafood is WILD & SUSTAINABLE

  4. Alaska Seafood on Campus Objectives: • Teach Gen Y to eat more fish and seafood • Use Campus sustainability initiatives to get the message across: • Create an on-campus event to make a fun, teachable moment • Develop media opportunities that create visibility for the school’s foodservice department and ASMI

  5. Introducing: Barton Seaver • Chef, author, speaker and National Geographic Fellow • Author of “For Cod and Country” • CIA, Chef/owner of Hook in DC • Esquire Magazine– Chef of the Year • StarChefs.com awarded him Community Chef of the Year • Sits on the Board of the School Nutrition Association • Regular Lecturer at Harvard Medical School • Travels the world with National Geographic expoloring how food and conservation are interlinked • . 

  6. Chef Barton Seaver • Barton Seaver’s workshop this afternoon Low cost sustainable Alaska seafood opportunities; High quality frozen and canned Pink Salmon “New” Alaska species: Cod, Alaska Pollock, Rockfish Cooking methods to reduce waste, improve holding capabilities and increase the appeal of fish • Chef Barton Seaver will unravel the myths around seafood sustainability

More Related