A Message from The James Beard Foundation:
Dear Chefs,
Thank you to everyone who continues to support our webinars and our #goodfoodforgood mission. This past week we talked culinary cannabis, food journalism, paths to re-opening, the importance of employee welfare, and raised a glass of “quaran-wine” to the future of hospitality. We hope you’ll continue to learn with us as we strive to be #openforgood.
You can find recordings of past webinars here.
Next week’s topics and speakers include:
Monday April 27: Updated Food Safety and Sanitation
Learn about the manageable, practical steps you can take to significantly boost workplace hygiene compliance, as well as information on the most effective practices and products that can help combat the spread of COVID-19 in your business. The experts at Ecolab will be joined by Jacqui Pressinger of the American Culinary Federation (ACF). The ACF is offering a 30-hour updated safety and sanitation class for food handlers free of charge for those who join the webinar.
Register here.
Tuesday, April 28: Off Premise, Online
In this session, we will chat with Kerry Diamond, editor-in-chief of CherryBombe and Morgan Mongtomory, National Association for Catering and Events president-elect, about how the festival, special event, and off-premise catering community is overcoming social distancing by moving online. What are the best platforms? How do you keep an audience accustomed to an immersive sensory experience engaged? What is the “new normal?” Find out as we dig into the future of off-premise hospitality with Kerry, Morgan, and a few surprise guests.
Register here.
Wednesday, April 29: Food, Farmers, and COVID-19—A Conversation with Rep. Chellie Pingree and Chef Abra Berens
Representative Chellie Pingree (D-ME) is joined by chef Abra Berens for a conversation on the way COVID-19 has impacted small restaurants, local farmers, and policy in Washington, D.C. Expect a particular focus on seasonal businesses, like those in Pingree’s home state of Maine, and the ways seasonality plays into the effects of COVID-19 across the food system.
Register here.
Thursday, April 30: Relief Kitchens
The LEE Initiative, along with chefs Ming Tsai and Jessica Koslow will share “a day in the life” as their restaurants-turned-pop-up relief centers meet the needs of out-of-work hospitality folks. We’ll cover topics like the logistics of funding and operation growth, the nuts and bolts of set-up and supply chain, and how the hospitality industry became its own lifeline.
Register here.
Friday, May 1: Spirited Conversation—African/American: Making the Nation’s Table
For 400 years in fields, kitchens, taverns, and businesses across the country, African Americans have shaped our national culinary identity. And yet, many assume African-American cuisine consists solely of fried chicken, collard greens, and cornbread. African-American cuisine is more than soul food—it is the backbone of American cuisine. MOFAD President Peter J. Kim and James Beard Award–winning culinary historian Dr. Jessica B. Harris join us to talk about the history and future of African-American cuisine.
Register here.
Remember, you must pre-register for each webinar but there is no fee to attend. All sessions are held on the GoToWebinar platform and your registration link will include instructions on how to access the sessions.
We hope you’re enjoying this programming, and we would love to hear from you! Please email us at [email protected] with your suggestions on speakers and topics you would like to see in the future.
We look forward to seeing you each day at 2:00 P.M. ET. Please register here.
Thank you,
V Spehar and Emily Rothkrug
James Beard Foundation Impact Programs
