UMass Chefs Culinary Conference Jann Dickerson and Chef

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

What Species Come from Alaska? • • • 2 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 3

Alaska Seafood on Campus Objectives: • • 4 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

Introducing: Barton Seaver • • • Chef, author, speaker and National Geographic Fellow Author of “For Cod and Country” CIA, Chef/owner of Hook in DC o o • 5 • Esquire Magazine– Chef of the Year Star. Chefs. 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.

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 • 6 Chef Barton Seaver will unravel the myths around seafood sustainability