Chefs Learn to Influence Food-Systems Policy

Monday, September 25, 2017

Chefs Learn to Influence Food-Systems Policy 

The 14 American chefs who gathered last week at Shelburne Farms have collectively earned an impressive list of awards, starred restaurant reviews, media features and TV cooking show appearances. But the main goal of their two days in Vermont did not involve knives or whisks, split-second timing or juggling a deluge of orders.

Instead, it demanded less familiar tools and skills: sitting still for several hours of PowerPoint presentations, trying to grasp how Congress works and wrestling with some of the thorniest policy issues in the food system.

The diverse group came from 12 states, one U.S. territory and Washington, D.C., to participate in a James Beard Foundation Chefs Boot Camp for Policy and Change. The New York City nonprofit was established in 1986 to honor the legacy of Beard . . .

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