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UMass Chef’s Culinary Conference

Join Chef Barton Seaver as he explores low-cost sustainable Alaska seafood options and debunks myths around seafood sustainability. Learn cooking methods to reduce waste and improve the appeal of fish. Don't miss this exciting workshop!

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UMass Chef’s Culinary Conference

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  1. UMass Chef’s Culinary Conference Jann Dickerson and Chef Barton Seaver Alaska Seafood Marketing Institute June 11, 2012

  2. 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

  3. All Alaska Seafood is WILD & SUSTAINABLE

  4. 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

  5. Introducing: Barton Seaver • Chef, author, speaker and National Geographic Fellow • Author of “For Cod and Country” • CIA, Chef/owner of Hook in DC • Esquire Magazine– Chef of the Year • StarChefs.com awarded him Community Chef of the Year • Sits on the Board of the School Nutrition Association • Regular Lecturer at Harvard Medical School • Travels the world with National Geographic expoloring how food and conservation are interlinked • . 

  6. Chef Barton Seaver • Barton Seaver’s workshop this afternoon Low cost sustainable Alaska seafood opportunities; High quality frozen and canned Pink Salmon “New” Alaska species: Cod, Alaska Pollock, Rockfish Cooking methods to reduce waste, improve holding capabilities and increase the appeal of fish • Chef Barton Seaver will unravel the myths around seafood sustainability

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