umass chef’s culinary conference jann dickerson and chef barton seaver alaska seafood marketing...
TRANSCRIPT
UMass Chef’s Culinary
Conference Jann Dickerson and Chef Barton Seaver
Alaska Seafood Marketing InstituteJune 11, 2012
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What Species Come from Alaska?
• Five species of salmon - King, Sockeye, Coho, Keta and Pink
• Whitefish Varieties - Cod, Alaska Pollock, Halibut, Black Cod,
Sole/Flounder, Rockfish, Surimi• Shellfish -
King, Snow and Dungeness Crab; Weathervane Scallops, Spot Prawns,
Oysters
All Alaska Seafood is WILD & SUSTAINABLE
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Alaska Seafood on Campus
Objectives:
• Teach Gen Y to eat more fish and seafood
• Use Campus sustainability initiatives to get the message across:
• Create an on-campus event to make a fun, teachable moment
• Develop media opportunities that create visibility for the school’s foodservice department and ASMI
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Introducing: Barton Seaver
• Chef, author, speaker and National Geographic Fellow
• Author of “For Cod and Country”• CIA, Chef/owner of Hook in DC
o Esquire Magazine– Chef of the Yearo StarChefs.com awarded him
Community Chef of the Yearo Sits on the Board of the School
Nutrition Associationo Regular Lecturer at Harvard Medical
School• Travels the world with National
Geographic expoloring how food and conservation are interlinked
• .
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• Barton Seaver’s workshop this afternoonLow cost sustainable Alaska seafood
opportunities;High quality frozen and canned Pink Salmon“New” Alaska species: Cod, Alaska Pollock,
RockfishCooking methods to reduce waste, improve holding capabilities and increase the appeal of fish
• Chef Barton Seaver will unravel the myths around seafood sustainability
Chef Barton Seaver