Monday, April 4, 2011
"Big Night, Big Jobs" DC Chefs Event
Four famous chefs from Washington came to the Jack Morton Auditorium in the School of Media and Public Affairs building Tuesday to discuss an array of issues ranging from sustainable healthy eating and the “Buy Local” food movement to planning menus and satisfying customer demands.
Attending the discussion were the famed José Andrés, the chef and owner of Washington’s Café Atlántico, Minibar by José Andrés, Jaleo, Zaytinya, Oyamel, The Bazaar, José Andrés Catering with Ridgewells, China Poblano and é by José Andrés.; Todd Gray, the chef and owner of Equinox Restaurant and Todd Gray’s Watershed; Spike Mendelsohn, the chef and owner of Good Stuff Eatery and We, The Pizza; and Nora Pouillon, the chef and owner of Restaurant Nora, and a long-term advocate of healthy eating and local food sourcing. The discussion was moderated by Wahsington Post food columnist and independent food writer Jane Black.
The chefs discussed environmental and health issues pertaining to food production. The general consensus was that all things, including meat, should simply be taken in moderation. Chef Andrés noted that Americans should be eating less meat, but of a higher quality.
Nora Pouillon noted that almost all of the food she has been serving at her restaurant for the past thirty years has been sourced from Washington area farmers, and that she prefers grass-fed beef because it does not require the use of antibiotics to counter the health effects of eating grain and corn on cows.
Todd Gray brought up the current threat to U.S. salmon stock developing in Bristol Bay off of the North-West coast of Alaska as a result of efforts to significantly develop mining production there, and they all agreed that building the Pebble Mine near Iliamna Lake could cripple U.S. wild salmon production.
The chefs also discussed their participation in initiatives to improve the quality of school meals, especially at low-income public ones, and to educate parents and children more about the importance of healthy, affordable food choices by emphasizing food education in school curriculums across the country.
Chef Spike Medelsohn discussed his work with the Kipp Academy of Washington, DC through his restaurant Good Stuff Eatery, to revamp the food program there. I asked him what George Washington students could do to get involved in outreach to local schools, and he told me that Good Stuff Eatery is always in need of volunteers and donations.
Chef Andrés discussed with me his burgeoning role as food advisor to University president Steve Knapp. The administration is currently looking into creating a Food Institute here to lobby Congress and raise awareness about the need for improving food education across the country, and develop a better, more sutainable agricultural policy, as well as to improve the quality of food right here on campus.
President Knapp says he is constantly in talks with Sodexo on the issue of food quality at Sodexo facilities such as J Street and Ames Dining Room, generally poorly received by George Washington students.
The event was organized by the George Washington University Urban Food Task Force, which is chaired by President Knapp’s wife, Diane. I spoke with her about this new initiative, formed in the summer of 2010. She told me it comprises George Washington students, faculty, and administration, in order to see what GW can do in all areas of food. She noted the wide array of ways food and food policy relates to the university, such as those involved with African Studies, the Business School, Public Health students, in addition to customers. She said she is a dietician and nutritionist by training and wants all GW students to eat healthier and learn more about opportunities to do so.
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I hope they would also conduct similar events in NYC. This will definitely benefit many of us who are in the food business.
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I agree with you Chris. Attending events like this will definitely give us more information and skills about the latest in the food business.
ReplyDeleteIn expos, you'd see professional catering consultancy personnel awaiting the call of a caterer in need.
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