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

UMass
Chef’s Culinary Conference
Jann Dickerson and Chef Barton Seaver
Alaska Seafood Marketing Institute
June 11, 2012
What Species Come from Alaska?
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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:
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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
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Chef, author, speaker and National
Geographic Fellow
Author of “For Cod and Country”
CIA, Chef/owner of Hook in DC
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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
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Chef Barton Seaver
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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
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Chef Barton Seaver will unravel the myths
around seafood sustainability