“Now, with the leadership of the James Beard Foundation, chefs have even more of an opportunity to become educated and empowered to help advocate for the change we have spent our careers striving for. I have yet another reason to be a chef: because I want to create a food system in which it is a right, not a privilege, for everyone on the planet to enjoy healthy, sustainable food.”

–Maria Hines, JBF Award–winning chef of Golden Beetle and Tilth in Seattle

Background

Part of the JBF Impact Programs, the Chefs Boot Camp for Policy and Change provides a unique opportunity for civically and politically minded chefs to become more effective leaders for food-system change. During thematic retreats around the country, participants receive advocacy and media training while learning about important issues, challenges, and opportunities facing the food world. The goal is to build a growing network of like-minded chefs, provide support for personal interests and passions, and give tools and guidance that will help them act as influential advocates. The JBF Chefs Boot Camp for Policy and Change is currently supported by the Osprey Foundation, the Carl M. Freeman Foundation in Memory of chef Matt Haley, and the Enelow Fund.

If you are interested in attending a Chefs Boot Camp, please take the time to complete this survey about our Impact Programs. You’ll be expressing your interest in these programs, as well as providing us with crucial guidance.

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To learn more about the JBF Impact Programs and our committment to establishing a more sustainable food system, sign up for the JBF Impact newsletter.



Each gathering of Chefs Boot Camp encompasses:

A geographically, culturally, and demographically diverse group of 15 chefs

A unique destination to facilitate group cohesion

Policy and media training by industry and political experts on specific food-system topics

Hands-on activities that engage chefs with local natural resources, such as harvesting and visits to local farms, slaughterhouses, fisheries, and other producers

A collaborative dinner prepared by the participating chefs

Educational sessions about pressing food-system topics, such as the Farm Bill or sustainable fisheries

Exposure to campaigns of partner organizations, such as the Pew Charitable Trusts’ campaign against antibiotic overuse in livestock

Strategic brainstorming about effective action points and next steps





Other Impact Programs



Upcoming Programs

March 15–17, 2020

The Horse Shoe Farm, Hendersonville, NC

June 7–9, 2020

Los Poblanos Historic Inn and Organic Farm, Los Ranchos De Albuquerque, NM



Past Programs

The nineteenth JBF Chefs Boot Camp returned to Shelburne Farms, in Shelburne, VT, September 8 - 10, 2019. Programming focused on protecting SNAP – the Supplemental Nutrition Assistance Program – which helps food insecure households in need. Participating chefs learned the tools and skills they need to advocate for Good Food for Good. This Chefs Boot Camp was conducted with support from the Orange Door Fund, JBF board member Eric Kessler, and Shelburne Farms.

Participating chefs for this Boot Camp include:

Charleen Badman, Scottsdale, AZ (returning alumni)

Clayton Chapman, Omaha, NE

Greg Collier, Charlotte, NC

Lauren DeSteno, NYC

Jeff Fournier, Jackson, NH

Carolyn Johnson, Concord, MA

Kiki Louya, Detroit

Robynne Maii, Honolulu

Misti Norris, Dallas

John Patterson, Shelburne, VT

Ming Pu, Louisville, KY

Dejuan Roy, Jacksonville, FL

Chris Scott, Bridgeport, CT

Joe Tripp, Des Moines, IA



June 2019: Cold Spring, New York

The eighteenth JBF Chefs Boot Camp returned for the fifth time to Glynwood Farm, outside Cold Spring, NY, June 16-18, 2019. Programming focused on protecting SNAP – the Supplemental Nutrition Assistance Program – which helps food insecure households in need. Participating chefs learned the tools and skills they need to advocate for Good Food for Good. Expert training and education was provided by: Sarah Salem, Dutchess Outreach; Adrienne Elrod, Elrod Strategies; and Tricia Griffin, PVG LLC. This Chefs Boot Camp was conducted with support from the Orange Door Fund, JBF board member Eric Kessler, and the Glynwood Farm.

Participating chefs for this Boot Camp include:

Liz Alpern, NYC

Nettie Colon, Minneapolis

Caitlin Corcoran, Kansas City, MO

Cassidee Dabney, Walland, TN

William Dissen, Asheville, NC (returning alumni)

Roshni Gurnani, Houston

Ann Kim, Minneapolis

Mike Lata, Charleston, SC

Joshua Lewin, Somerville, MA

Brother Luck, Colorado Springs, CO

Sean Mendes, Charleston, SC

Clayton Rollison, Hilton Head Island, SC

Mavis-Jay Sanders, NYC

Elle Scott, Boston, MA

Saralyn Smith Collingwood, Bellevue, IA

March 2019: Chatt Hills, Georgia

For our seventeenth Boot Camp, the James Beard Foundation returned to the Inn at Serenbe, Chatt Hills, GA, March 3 -5, 2019, to focus on food access and SNAP. Food brings families and communities together. The proposed changes to SNAP would take assistance away from hundreds of thousands of Americans. On December 20, 2018, President Trump signed a bipartisan Farm Bill into Law. It is an $867 billion piece of legislation that provides billions of aid to US farmers, and supports food, nutrition, and environmental programs. Included in the Farm Bill is policy governing SNAP - the Supplemental Nutrition Assistance Program - which helps food insecure households in need. While the Farm Bill passed with support for protecting SNAP a proposed rule of our the US Department of Agriculture seeks to restrict eligibility for some adults to receive benefits. The chefs learned more about this vital issue. This Chefs Boot Camp was conducted with support from the Orange Door Fund, JBF board member Eric Kessler, and the Inn at Serenbe.

Participating chefs for this Boot Camp include:

Kim Alter, San Francisco

Jameeale Arzeno, NYC

Daniel Asher, Boulder, CO

Jimmy Bannos Jr., Chicago

Nic Bour, Chatt Hills, GA (Host Chef)

Esther Choi, NYC

Samone Darden-Lett, Atlanta

Tiffany Derry, Houston (Returning Alumni)

Mary Dumont, Groton, MA

Katharine Elder, Wichita, KS

Angela Garbacz, Lincoln, Nebraska

Michael B. Haskett, Sioux Falls, SD

Adam Hegsted, Coeur d'Alene, ID

Preeti Mistry, Oakland, CA

Dominica Rice, Oakland, CA

Gregory Silverman, NYC

September 2018: Shelburne, Vermont

For our sixteenth Boot Camp, the James Beard Foundation returned to the Inn at Shelburne Farms, Shelburne, Vermont, September 9-11, 2018. With a focus on the upcoming Farm Bill, participating chefs learned the tools they need to advocate for a more delicious, nutritious, and sustainable food world for everyone. The Farm Bill, a nearly trillion-dollar piece of legislation, is scheduled to come up for consideration in September of 2018. The bill has wide reaching effects, from farms and forestry, to SNAP and other nutrition programs. This Chefs Boot Camp was conducted with support from the Osprey Foundation, JBF board member Eric Kessler, and Shelburne Farms.

Participating chefs for this Boot Camp include:

Nyesha Arrington, Los Angeles

Ashley Christensen, Raleigh (Returning Alumni)

Howard Conyers, New Orleans

Santana Diaz, San Diego

Lisa Donovan, Nashville

Kristen Essig, New Orleans

Kristen Hall, Birmingham, AL

Sarah Hymanson, Los Angeles

Edouardo Jordan, Seattle

Tony Maws, Boston

James MacPherson, Shelburne, VT

Jeff Osaka, Denver

Alex Raij, NYC

Sasha Raj, Phoenix

Martin Rio, Santa Fe

Kate Williams, Detroit

June 2018: Cold Spring, New York

Our fifteenth Boot Camp brought chefs back to Glynwood Farm, outside Cold Spring, NY, June 10-12, 2018. The focus was again on the upcoming Farm Bill. The Farm Bill, a nearly trillion-dollar piece of legislation, is scheduled to come up for consideration in September of 2018. The bill has wide reaching effects, from farms and forestry to SNAP and other nutrition programs. Participating chefs learned the tools they need to advocate for a more delicious, nutritious, and sustainable food world for everyone. This Chefs Boot Camp was conducted with support from the Osprey Foundation, JBF board member Eric Kessler, and Glynwood Farm.

Participating chefs for this Boot Camp include:

Sanaa Abourezk, Sioux Falls, SD

April Anderson, Detroit

Tavel Bristol-Joseph, Austin

Tracy Chang, Cambridge, MA

Suzy De Young, Cincinnati

Brandon Foster, Denver

Mark Gandara, NYC

Cheetie Kumar, Raleigh, NC

Patrick Mulvaney, Sacramento, CA (returning alumni)

Mark Mason, Provo, UT

Judy Ni, Philadelphia

Carlos Salazar, Indianapolis

Jim Smith, Mobile, AL

Carrie Summer, Minneapolis

More information on participating chefs.

March 2018: Chatt Hills, Georgia

For our fourteenth Boot Camp, the James Beard Foundation returned to the Inn at Serenbe in Chatt Hills, Georgia, March 18-20, 2018. With a focus on the upcoming Farm Bill, participating chefs learned the tools they need to advocate for a more delicious, nutritious, and sustainable food world for everyone. The Farm Bill, a nearly trillion-dollar piece of legislation, is scheduled to come up for consideration in September of 2018. The bill has wide reaching effects, from farms and forestry, to SNAP and other nutrition programs. This Chefs Boot Camp was conducted with support from the Osprey Foundation, JBF board member Eric Kessler, and the Inn at Serenbe.

Participating chefs for this Boot Camp include:

Karen Akunowicz, Boston

Marco Canora, NYC

Maneet Chauhan, Nashville (returning alumni)

Christine Cikowski, Chicago

Kelly Fields, New Orleans

Gregory Gourdet, Portland, OR

Tanya Holland, Oakland, CA

Meherwan Irani, Asheville, NC

Sara Kramer, Los Angeles

Ed Lee, Washington D.C.

Brian Moll, Chatt Hills, GA

Kevin Nashan, St. Louis

Roshara Sanders, Bridgeport, CT

Deborah VanTrece, Atlanta, GA

Greg Vernick, Philadelphia

September 2017: Shelburne, Vermont

Our thirteenth Boot Camp took place at Shelburne Farms in Northern Vermont, September 11-13, 2017. Participating chefs learned effective advocacy skills while exploring the multifaceted issues around the upcoming Farm Bill. The nearly trillion-dollar food and agriculture bill will come up for consideration and approval in 2018. Chefs learned about the different agriculture and feeding programs included in the legislation and explored ways to get involved in the debate. During the intensive three-day training, chefs honed the skills they need to be effective champions for the food-system issues they feel most passionately about. This Chefs Boot Camp was conducted with support from the Osprey Foundation, JBF board member Eric Kessler, and Shelburne Farms.

Participating chefs for this Boot Camp include:

Shaun Brian, St. John, USVI

Suzanne Cupps, NYC

Mike Friedman, Washington, D.C.

Bryce Gilmore, Austin

Mourad Lahlou, San Francisco (returning alumni)

Danielle Leoni, Phoenix

Sheila Lucero, Denver

Wes Nicoll, Shelburne, VT (host chef)

Duane Nutter, Mobile, Alabama

Chris Pandel, Chicago

Todd Richards, Atlanta

Jodie Rogers, Park City

Sheldon Simeon, Maui, Hawaii

Rebecca Wilcomb, New Orleans

June 2017: Cold Spring, New York

Our twelfth Boot Camp took place at Glynwood in New York's Hudson Valley, June 11-13, 2017. Thirteen civically and politically minded chefs from across the country participated in an intensive three-day program, learning effective advocacy skills while exploring the multifaceted issues around food waste reduction. This is the third time the prestigious program took place at the agricultural nonprofit’s 225-acre farm. During the training, chefs honed the skills they need to be effective champions for the food-system issues they feel most passionately about. This Chefs Boot Camp was conducted with support from the Osprey Foundation, Hungry Harvest, JBF board member Eric Kessler, and Glynwood.

Participating chefs for this Boot Camp include:

Jennifer Booker, Lilburn, GA

Lisa Carlson, Minneapolis

Renee Erickson, Seattle

Sarah Grueneberg, Chicago

Ben Hall, Detroit (returning alumni)

Howard Hanna, Kansas City, MO

Nick Leahy, Atlanta

Jamie Leeds, Washington, D.C.

Jay Lippin, Chappaqua, NY

Anthony Myint, San Francisco

Hugo Ortega, Houston

Michael Scelfo, Cambridge, MA

Katsuji Tanabe, Los Angeles

March 2017: Chatt Hills, Georgia

Our eleventh Boot Camp took place at the Inn at Serenbe near Atlanta, GA, March 12-14, 2017. Participating chefs learned effective advocacy skills while exploring the multifaceted issues around food waste reduction. During the intensive three-day training, chefs honed the skills they need to be effective champions for the food-system issues they feel most passionately about. This Chefs Boot Camp was conducted with support from the Osprey Foundation, Hungry Harvest, JBF board member Eric Kessler, and Serenbe.



Participanting chefs for this Boot Camp include:

Matt Adolfi, Chatt Hills, GA

Greg Baker, Tampa, FL

Thaddeus Barton, Chatt Hills, GA

Janine Booth, NYC

Matthew Dolan, San Francisco

Duskie Estes, Sonoma, CA (alumni chef)

Debbie Gold, Kansas City, MO

Brenda Langton, Minneapolis

Marjorie Meek-Bradley, Washington, D.C.

Jose Mendin, Miami, FL

Michael Nelson, New Orleans

Paul C. Reilly, Denver

Kevin Sbraga, Philadelphia

Justin Severino, Pittsburgh

Kevin Sousa, Pittsburgh

Kwame Williams, Newark, NJ





September 2016: Shelburne, Vermont

Our tenth Boot Camp took place at Shelburne Farms in Northern Vermont, September 11-13, 2016. Participating chefs learned effective advocacy skills while exploring the multifaceted issues around food waste reduction. During the intensive three-day training, chefs honed the skills they need to be effective champions for the food-system issues they feel most passionately about.



Participants included:

Abra Berens, Chicago

JBF Award Winner Paul Berglund, Minneapolis

Jamilka Borges, Pittsburgh

Amy Brandwein, Washington, D.C.

Michael Corvino, Kansas City, KS

Joy Crump, Fredericksburg, VA

Kenny Gilbert, Jacksonville, FL

Asha Gomez, Atlanta (returning alumna)

Jim McCarthy, Shelburne, VT (host chef)

Ouita Michel, Lexington, KY

Keith Rhodes, Wilmington, NC

Michael Sabourin, Seattle

David Tallent Bloomington, IN

Kelly Whitaker, Boulder, CO

May 2016: Greenough, Montana

Our ninth Boot Camp took place at The Resort at Paws Up in Greenough, Montana, May 22-24, 2016. Participating chefs learned effective advocacy skills while exploring the multifaceted issues around food waste reduction. During the intensive three-day training, chefs honed the skills they need to be effective champions for the food-system issues they feel most passionately about. This Chefs Boot Camp was conducted with support from the Osprey Foundation and JBF board member Eric Kessler.

Participants included:

Katie Button, Asheville, NC

Elizabeth Falkner, NYC

Jennifer Jasinski, Denver, CO

Ben Jones, Greenough, MT (host chef)

Josh Kulp, Chicago

Mourad Lahlou, San Francisco

Rob McDaniel, Alexander City, AL

Ryan Nelson, Indianapolis, IN

Kwame Onwuachi, Washington, D.C.

Doug Ruley, Fenwick Island, DE

Steven Satterfield, Atlanta (returning alumnus)

Ryan Smith, Atlanta

Bryant Terry, Oakland, CA

Jason Weiner, Bridgehampton, NY

September 2015: Shelburne, Vermont

Our eighth Boot Camp took place at Shelburne Farms in Northern Vermont, September 13-15, 2015. Participating chefs learned the policy and advocacy skills they will need to be effective champions for their chosen food system causes. The chefs had the opportunity to tour and learn more about Shelburne Farms' work and onsite farm-to-school education programs. This Chefs Boot Camp was conducted in partnership with the Chef Action Network® (CAN), with support from Shelburne Farms, the Osprey Foundation, and JBF board member Eric Kessler.

Participants included:

Charleen Badman, Scottsdale, AZ

JBF Award Winner Maxime Bilet, Seattle

JBF Award Winner Tim Byres, Dallas

Maneet Chauhan, Nashville

Ann Cooper, Boulder, CO

Piper Davis, Portland, OR

Paul Fehribach, Chicago

David Hugo, Shelburne, VT (host chef)

Joseph “JJ” Johnson, NYC

JBF Award Winner Mary Sue Milliken, Los Angeles (returning alumna)

Mario Pagan, San Juan, Puerto Rico

Annie Pettry, Louisville, KY

Derek Wagner, Providence

JBF Award Winner Bill Yosses, NYC

June 2015: Cold Spring, New York

Our seventh Boot Camp took place for a second time at Glynwood in New York's Hudson Valley, June 7-9, 2015. Participating chefs learned the policy and advocacy skills they will need to be effective champions for their chosen food system causes. The chefs had the opportunity to tour and learn more about Glynwood's operations on their 225-acre nonprofit farm. This Chefs Boot Camp was conducted in partnership with the Chef Action Network® (CAN), with support from Glynwood, the Osprey Foundation, and JBF board member Eric Kessler.

Participants included:

JBF Award Winner Rick Bayless, Chicago

Jodi Cummings, Cold Spring, NY

Tiffany Derry, Dallas

Adam Evans, Atlanta

Kevin Fonzo, Orlando, FL

Eric Gabrynowicz, Armonk, NY

Ruben Garcia, Washington, D.C.

Evan Hanczor, NYC (returning alumnus)

Mark Noguchi, Honolulu

Bradley Ogden, Menlo Park, CA

JBF Award Winner Ryan Prewitt, New Orleans

Anthony Sasso, NYC

Steven Satterfield, Atlanta, GA

Alex Seidel, Denver

Matt Weingarten, NYC

March 2015: Avery Island, Louisiana

Our sixth Chefs Boot Camp took place on Avery Island, home of the world-famous Tabasco® sauce, March 15-17, 2015. Participating chefs learned the policy and advocacy skills they will need to be effective champions for their chosen food system causes. The group toured Avery Island and learned about its history and the process of making Tabasco®. This Chefs Boot Camp was conducted in partnership with the Chef Action Network® (CAN), with support from the Osprey Foundation, the Irene W. and C.B Pennington Foundation, and JBF board member Eric Kessler.

Participants included:

Victor Albisu, Washington, D.C.

David Carson, Atlanta, GA

Michael Leviton, Boston, MA

JBF Award Winner Emily Luchetti, San Francisco, CA (returning alumna)

Jud McLester, Chicago, IL, Tabasco's Executive Chef (host chef)

Kevin Mitchell, Charleston, SC

Seamus Mullen, New York, NY

Jamie Simpson, Milan, OH

Bill Telepan, New York, NY

Christian Thornton, Martha's Vineyard, MA

Lee Anne Wong, Honolulu, HI

JBF Award Winner Sherry Yard, Los Angeles, CA

September 2014: Bentonville, Arkansas

Our fifth Chefs Boot Camp took place at 21c Museum Hotel in Bentonville, Arkansas, September 7-9, 2014. Participating chefs learned policy and advocacy skills through the lens of access and affordability of food. The group made a visit to Ewe Bet Farms, a lamb farm in Cave Springs, Arkansas, and took a tour of the Crystal Bridges Museum of American Art. This Chefs Boot Camp was conducted in partnership with the Chef Action Network® (CAN), with support from the Osprey Foundation, the Walton Family Foundation, and JBF board member Eric Kessler.

Participants included:

JBF Award winner Hugh Acheson, Atlanta (returning alumnus)

JBF Award winner Ashley Christensen, Raleigh, NC

Erika Davis, Atlanta, GA & Nassau, Bahamas

Case Dighero, Bentonville, AR (host chef)

Scott Drewno, Washington, D.C.

Dan Kluger, NYC

Anthony Lamas, Louisville, KY

Jordan Lloyd, Easton, MD

Bill Lyle, Bentonville, AR (host chef)

Matt McClure, Bentonville, AR (host chef)

Thomas McNaughton, San Francisco

Rob Nelson, Bentonville, AR (host chef)

JBF Award winner Ana Sortun, Boston

Digby Stridiron, Christiansted, U.S. Virgin Islands

Eric Wadlund, Palm Springs, CA

April 2014: Pescadero, California

Our fourth Chefs Boot Camp took place at Costanoa Lodge in Pescadero, California, April 27-30, 2014. Participating chefs learned policy and advocacy skills, with a focus on sustainable seafood. The group also traveled to Half Moon Bay for a fishing excursion and additional training. This Chefs Boot Camp was conducted in partnership with the Chef Action Network® (CAN), and with support from the Osprey Foundation and the Waitt Foundation.

Participants included:

Cathal Armstrong, Restaurant Eve, Alexandria, VA

Kathleen Blake, The Rusty Spoon, Orlando, FL

Kirsten Dixon, Winterlake Lodge, Anchorage, AK

Duskie Estes, Zazu Kitchen + Farm, Sebastapol, CA

Ed Kenney, Town Restaurant, Honolulu (returning alumnus)

Michael Leviton, Lumière Restaurant, Boston

Morgan L’Esperance, Cascade Bar & Grill at Costanoa Lodge, Pescadero, CA (host chef)

Jamie Malone, Sea Change, Minneapolis

Spike Mendelsohn, Béarnaise, Washington, D.C

Patrick Mulvaney, Mulvaney's B&L, Sacramento, CA

Sisha Ortúzar, Riverpark, NYC

Nico Romo, Fish Restaurant, Charleston, SC

Jonathon Sawyer, The Greenhouse Tavern, Cleveland

Barton Seaver, Author of For Cod and Country, Freeport, ME

Ari Taymor, Alma Restaurant, Los Angeles

September 2013: Cold Spring, New York

The third Chefs Boot Camp took place September 15-17 at Glynwood in New York's Hudson Valley. Participating chefs developed their policy and advocacy skills while learning about Oxfam America’s GROW campaign, which brings people together to create solutions for food, fairness, and the future of our planet.

Participants at this Chefs Boot Camp session included:

Michael Cimarusti, Providence and Connie and Ted’s, Los Angeles

Craig Deihl, Cypress, Charleston, SC

Agnes Devereux, The Village TeaRoom Restaurant & Bakeshop, New Paltz, NY

William Dissen, The Marketplace Restaurant, Asheville, NC

Ben Hall, Russell Street Deli, Detroit

Evan Hanczor, Parish Hall and Egg, Brooklyn, NY

Mathew Jennings, Farmstead, Inc., Providence, RI

JBF Award Winner, Emily Luchetti, Farallon and Waterbar, San Francisco

Dena Marino, MC Kitchen, Miami

Mary Sue Milliken, Border Grill, Los Angeles

JBF Award Winner, Andrea Reusing, Lantern, Chapel Hill, NC (returning alumna)

Nick Wallace, Historic King Edward Hotel, Jackson, MS

Jeff Zurofsky, ‘wichcraft and Riverpark, NYC

May 2013: Louisville, Kentucky

The second Chefs Boot Camp took place at Louisville's 21c Museum Hotel from May 12-May 14, and focused on regional food systems. Activities included a tour of nearby Woodland Farm, known for its sustainable farming practices, heritage livestock breeds, and biofuel program; and a meeting with Louisville mayor Greg Fischer, whose policy agenda includes strengthening the role of local food in the city.

"The James Beard Foundation is continually working to take the conversation about our food system to the next level," says JBF president Susan Ungaro. "Our Chefs Boot Camp fills a critical need for hands-on policy and advocacy skills training that allows participating chefs to bring messages for constructive change out into the culinary world.”

Participating chefs at the May 2013 Boot Camp in Louisville included:

Timon Balloo, SUGARCANE raw bar grill, Miami

Kathy Cary, Lilly’s, Louisville, Kentucky

Dominique Crenn, Atelier Crenn, San Francisco

Jose Gutierrez, River Oaks, Memphis

Chris Hastings, Hot and Hot Fish Club, Birmingham, Alabama (JBF Award winner)

JBF Award Winner, Maria Hines, Maria Hines Restaurants, Seattle (returning alumna)

Sara Jenkins, Porsena, NYC

Phil Jones, Colors Restaurant, Detroit

Cormac Mahoney, Madison Park Conservatory, Seattle

Kyle Mendenhall, The Kitchen Community, Boulder, Colorado

JBF Award Winner, Tory Miller, L’Etoile, Madison, Wisconsin

Naomi Pomeroy, Beast, Portland, Oregon

Hari Pulapaka, Cress Restaurant, DeLand, Florida

Bruce Sherman, North Pond Restaurant, Chicago

Levon Wallace, Proof on Main, Louisville, Kentucky (host chef)

July 2012: Walland, Tennessee

The first Chefs Boot Camp for Policy and Change was held in the summer of 2012 at Blackberry Farm in Walland, Tennessee. Support was provided by the Pew Charitable Trusts.

Participating chefs at the July 2012 Chefs Boot Camp included:

Hugh Acheson, Five & Ten, Athens

Michael Anthony, Gramercy Tavern, NYC

Jeremy Barlow, Tayst, Nashville, TN​

Jeremy Bearman, Rouge Tomate, NYC

Sean Brock, McCrady’s, Charleston, SC​​​​

Josh Feathers and Joseph Lenn, Blackberry Farm, Walland, TN (host chefs)

Colby Garrelts, Bluestem, Kansas City, MO​​

Rock Harper, DC Central Kitchen, Washington, D.C.

Maria Hines, Tilth Restaurant and Golden Beatle Restaurant & Bar, Seattle

Mike Isabella, Graffiato, Washington, D.C.​

Ed Kenney, Town, Honolulu

Andrea Reusing, Lantern Restaurant, Chapel Hill, NC​​

Sam Talbot, AOL’s GMC “Trade Secrets,” NYC

Cathy Whims, Nostrana, Portland, OR​​​​

Alex Young, Zingerman’s Roadhouse, Ann Arbor, MI

Additional Information

This program is conducted under the direction of Michel Nischan, chef and co-founder of Wholesome Wave, and James Beard Foundation trustee Eric Kessler, founder of Arabella Advisors.

For information about supporting Chefs Boot Camp, please contact Kris Moon, JBF's vice president, at kmoon@jamesbeard.org or at 212.627.5252.