Rising Tide Chefs Camp NOLA

What does sustainable seafood sourcing look like to you?

Every chef who serves seafood should ask themselves this question. Given global supply chain complexity, those sourcing decisions affect your customers, independent fishermen who support their communities, and your restaurant. How can you source seafood with values that consider all of these complexities?

Here’s your chance to dive into that question with fellow chefs, local fishers and Slow Food and Slow Fish. Join us to get serious about sustainable seafood!

WHAT: Slow Fish Rising Tide Chefs Camp: NOLA

WHEN: Nov. 13 10 a.m. to 3 p.m.

WHERE: Dillard University, 2601 Gentilly Blvd New Orleans, LA  70122, Room: PSB 112

WHO: Area chefs, Slow Fish North America, Slow Food USA, Dillard University, Carmo 

HOW: Admission is FREE, but you MUST reserve your seat. There is a limited quantity, so reserve now!

DETAILS: During this interactive conversation, you’ll:

• Share your story of sustainable seafood sourcing
• Explore common challenges such as: supply chain visibility, uneven product consistency, aquaculture choices, how to connect with local fishers and customer education;
• Brainstorm solutions to some of those challenges;
• Learn about what sourcing seafood with values might look like and how that roadmap might apply to your menu;
• Hear tips for educating customers about the sustainable seafood you serve.

 Come aboard and join a movement of chefs working to change how we source and eat seafood in the US!