Table Stakes: The Future of Sustainable Seafood

The Institute of Culinary Education

Join chefs, advocates and industry leaders to discuss the future of sustainable seafood in New York and beyond.

Institute of Culinary Education

The Institute of Culinary Education is launching Table Stakes, a new panel series of conversations on what’s at stake in the future of food and the people who make it. The inaugural conversation, Table Stakes: The Future of Sustainable Seafood on September 22 will bring together leaders spanning food advocacy, marine restoration, restaurants and culinary education to examine what our changing ocean means for the future of seafood in New York — and what chefs and diners can do about it.Moderated by the Institute’s head of PR &amp; partnerships, Bre Metcalf-Oshinsky, the panel features:<ul><li>Andrew Zimmern — Emmy-winning TV host, James Beard Award-winning chef, author and food advocate</li><li>Jennifer Bushman — Co-Founder &amp; Executive Director, Fed by Blue</li><li>Kristi Chaudhuri — Shell Recycling Manager, Billion Oyster Project</li><li>Nadia Casaperalta — Director of Culinary Education, Institute of Culinary Education</li><li>Jeremy Benson — General Manager, Crave Fishbar</li></ul>The conversation will explore:<ul><li>Environmental changes already happening off our coast</li><li>Restoration efforts underway in New York Harbor and beyond</li><li>How sustainability translates from the water to restaurant menus, culinary classrooms and dining room tables</li><li>And more</li></ul>Come be a part of the conversation at the Institute of Culinary Education.A short reception will feature MSC-certified Sesame Crusted Ahi Tuna Poke bites from the team at ACME Smoked Fish. ACME honors a commitment to being “Citizens of Seafood” with sustainability and social responsibility at the center of the company’s decision making. Read more about ACME Smoked Fish and their sustainability efforts <a href="https://linkprotect.cudasvc.com/url?a=https%3a%2f%2facmesmokedfish.com%2fpages%2fsustainability&amp;c=E,1,CjBPS1aO4cooZkkQDYNHyCWNet__oa9McUNIp6cXXPcaDLfFsc38ZTLhVw-fUkZCefj-M4VeV3RWKJS8ZZu0LXN2l2IXJMcp6zAAzKyaeWr2pela&amp;typo=1" title="https://linkprotect.cudasvc.com/url?a=https%3a%2f%2facmesmokedfish.com%2fpages%2fsustainability&amp;c=E,1,CjBPS1aO4cooZkkQDYNHyCWNet__oa9McUNIp6cXXPcaDLfFsc38ZTLhVw-fUkZCefj-M4VeV3RWKJS8ZZu0LXN2l2IXJMcp6zAAzKyaeWr2pela&amp;typo=1" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">here</a>.About the Institute of Culinary EducationFounded in 1975, the Institute of Culinary Education is one of the country’s leading culinary schools, with campuses in New York City and Los Angeles, plus award-winning online programs. The Institute offers career training in Culinary Arts, Pastry &amp; Baking Arts, Plant-Based Culinary Arts, Restaurant &amp; Hospitality Management and more — with many programs completed in as little as eight months.Beyond career training, the school also offers recreational cooking, baking, beverage and mixology classes for home cooks and food lovers of all skill levels.

Table Stakes: The Future of Sustainable Seafood

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Table Stakes: The Future of Sustainable Seafood

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