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During this hour long webcast our panel of farm to table experts discussed the impact sourcing locally produced and more seasonal ingredients can have on foodservice operations, including the way food items are prepped and stored. Audience questions about the farm to table movement will be posted soon.
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FCSI members and certified foodservice professionals may earn a continuing education unit (CEU) by registering and viewing the webcast and then completing this short quiz.
Founder and President
Sustainable Food Systems, LLC
John is a nationally recognized leader and innovator in sustainable food practices. In his role as Executive Chef at Yale University and in the creation of the Yale Sustainable Food Project, John recognized the impact of food service decision-making on the world around us. His consulting company is on the cutting edge in developing best practices tailored to benefit both the planet and the bottom line for clients. John and his firm were also instrumental in working with the Obama Administration in the development of the USDA’s Chefs Move to Schools initiative and continue to harvest national and international recognition.
Chef and Restaurateur
Awarded Outstanding Chef by the James Beard Foundation in 2013, and Best Chef of the Midwest in 2004, Paul Kahan is one of America’s most influential working chefs. Passionately seasonal, unconventionally creative and dedicated to the inspiration of classical cuisine, Kahan has received international acclaim for his restaurants Blackbird, avec, The Publican, Big Star and, most recently, Publican Quality Meats. Kahan started in the kitchen of Erwin Drechsler’s Metropolis. It was in Dreschler’s kitchen where Kahan realized his true calling. He further honed his craft at Topolobampo under the tutelage of award-winning chef Rick Bayless. In 1999, shortly after Blackbird opened, Food & Wine placed Kahan on their Best New Chefs list, recognizing his highly individual approach to cooking and the talent that Chicago diners have celebrated for years.
Owner and Executive Chef
Phillip Lopez is the owner and Executive Chef of Root in New Orleans, Louisiana. He was the son of an Army family and spent his childhood living in Germany, France, Spain, Austria, Holland, and Puerto Rico. He landed his first culinary job in New Orleans with Chef John Besh. Being displaced to Washington, DC following Hurricane Katrina gave Lopez the opportunity to train under Chef Michel Richard, the highly celebrated culinarian behind Citronelle. Returning to New Orleans several months later, Phillip again joined Besh and eventually worked at five of his restaurants, including Restaurant August and American Sector at the World War II Museum. In 2010 Lopez became Executive Chef of Restaurant Rambla, a modern-style restaurant with French and Spanish influences. With significant experience under his belt, Lopez opened Root in November 2011 to much acclaim.