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:
Come aboard and join a movement of chefs working to change how we source and eat seafood in the US!
Good, clean and fair food news sent to your inbox once a month, plus special announcements.
We’ll add your name to the Slow Food USA subscriber list and share with the chapter you select, if you please!