Fiinalists for the 2011 Chefs Collaborative Sustainability Awards!
An esteemed panel of 21 judges with impressive culinary credentials has selected 15 finalists for the 2011 Chefs Collaborative Sustainability Awards. The awards will be presented on Monday evening, October 24, at the Riverview Room in New Orleans, during the 3rd Annual Chefs Collaborative National Summit.
Each finalist is deserving of special recognition for their contributions to both food and sustainability. "The field of nominees was especially competitive this year, which indicates the growing commitment to sustainable sourcing and food production," said Chef Michael Leviton of Lumiere and Area Four restaurants and chair of the Chefs Collaborative board.
Chefs Collaborative initiated its Sustainability Awards in 2010 to recognize individuals who have played an exemplary role in changing the sustainable food landscape. More than 300 chefs, food professionals, producers and food writers from around the country will applaud these leaders' achievements at the Chefs Collaborative National Summit.
Last year's winners were: Chef Peter Davis of Henrietta's Table in Cambridge, MA; Chris Koetke of Kendall College, Chicago, IL; Allison Hooper and Bob Reese of Vermont Butter and Cheese, Webstervile, VT. For more information about the awards and the process, please visit our website.
The 2011 finalists in three categories are:
This award will recognize a chef who has been both a great mentor and is a model to the culinary community through his/her purchases of seasonal, sustainable ingredients and the transformation of these ingredients into delicious food.
Chef/owner, Brigsten's, New Orleans, LA
Chris Ivens Brown
VP of Culinary Development, executive chef of Eurest, Compass Group, Charlotte, NC
Chef/owner, the Farmhouse, Kansas City, MO
Executive Chef, Fore Street, Portland, ME
Chef/Partner, FIG, Charleston, SC
Executive chef, University of Notre Dame, IN
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