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Chefs Go Green: Reducing Food Waste in Your Kitchen

March 17, 2021 at 01:00:00 PM · Central Time (US & Canada)
About This Webinar

Consumer demand for low-waste, sustainable cuisine is expected to return in a big way post-pandemic. Reducing food waste in your kitchen not only has the potential to attract a loyal customer base, it also has a positive impact on the environment and your bottom line. Join us for a cooking demonstration and panel discussion to learn how chefs are implementing low-waste culinary practices into their kitchens by transforming excess inventory into memorable dishes. From fine dining to fast casual to noncommercial kitchens, we'll explore how you can implement sustainable culinary strategies in your foodservice operation that align with your brand and speak to your customer's values. Presented in collaboration with American Culinary Federation (ACF).

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This webinar is approved for 1 Continuing Education Hour by the American Culinary Federation (ACF), and 1 Continuing Education Unit by the Foodservice Consultants Society International (FCSI). Please contact programming@winsightmedia.com to request a certificate of attendance.

Who can view: Everyone
Webinar Price: Free
Featured Presenters
Webinar hosting presenter
Certified Master Chef, Chef/Owner
Chef Tom Griffiths has over twenty years practical culinary experience, with a professional foundation earned from the Culinary Institute of America. Chef Tom has a diverse background as a successful Chef/Owner of a French restaurant, Vice President of R&D Innovation at Freshly, and Executive Chef, CIA Professor and one of fewer than 100 Certified Master Chefs (CMC) in the U.S.
Webinar hosting presenter
Chef Instructor, Author, Food Advocate
Chef Jennifer Hill Booker has taken her Southern culinary heritage, her belief in healthy, seasonal foods and her classic French training to create a unique cuisine — Modern Southern Healthy Cuisine with a French Accent.

Chef Jennifer earned her Bachelor’s Degree from the University of Tulsa before graduating first in her class; eighteen months later, with an Associate of Occupational Science from Oklahoma State Institute of Technology. Extensive travel while married to a United States Army Officer pushed Jennifer to blaze a trail that fit her unique situation-a female African American chef, living abroad. As a result, her culinary company Your Resident Gourmet was born. During her time living in Germany, Jennifer honed her culinary talents by providing cooking classes for both military and German families. She was also able to fulfill a lifelong dream of attending Le Cordon Bleu College of Culinary Arts in Paris, where she once again graduated top of her class. Twenty years later Jennifer finds herself once again blazing culinary trails as she wears many culinary hats as chef, cookbook author of Field Peas to Foie Gras: Southern Recipes with a French Accent and Dinner Déjà Vu: Southern Tonight, French Tomorrow, reality TV personality, culinary educator and business owner.

She is a Georgia Grown Executive Chef for the GA Department of Agriculture, the Culinary Explorer for the Georgia Department of Tourism and Travel, is the founder of Southern Divas of the New South TM Dinner Series. Chef Jennifer is an active member of the prestigious Atlanta chapter of Les Dames d’Escoffier International, a member of SlowFood-Atlanta and of Atlanta’s No Kid Hungry Atlanta Society. Chef Jennifer currently sits on the James Beard Foundation Food Waste Advisory Council.
Webinar hosting presenter
Director of Culinary Innovation at Morrison Healthcare
Chef Quasha has been an active member of the ACF from states spanning the Deep South to South Florida. It was during this time Jeffrey became a member of the Chefs Move to School Program, Chef and Child Chairs, member of the Chaine des Rotisseurs and an adjunct culinary arts professor at the University of South Carolina. Chef Quasha is also President of the Chefs of the Low Country and Culinary Board Member of Savannah Technical College.

Currently, Chef Quasha is the Corporate R and D chef of Morrison Healthcare in charge of developing key retail programs for over 950 hospitals across the United States. He is a Certified Executive Chef (CEC), Certified Culinary Administrator (CCA) and Approved Culinary Evaluator (ACE). Chef Quasha has also been featured on several Food Network programs, Guys Groceries Games, Best Young Chefs in America, PBS, and travel channel cooking shows.
Webinar hosting presenter
Executive Chef, Union League Club - Chicago
Chef Michael Ponzio fell in love with the traditional culinary experience of Italian dining at a very young age. Michael, who comes from a large Italian family, grew up in a suburb just outside of Chicago. So naturally, his first inspiration in the kitchen was his grandmother. She introduced Michael to classic home style cooking and later provided guidance and instruction in perfecting the basics. Cooking quickly became his passion.

Michael went on to receive his education in Culinary Arts at Kendall College in Chicago. In 2002, he joined the award-winning team at Spiaggia as a sous-chef working closely with Tony Mantuano. His skill and technique grew immensely during that time.

From there, Michael continued his journey in learning how to master the Chicago culinary scene at restaurants including Volare, Cenitare and Rosebud Restaurant Group; where he worked as the Director of Culinary Operations.

He has traveled all over the country and to several parts of Italy and France studying everything from handcrafted pastas and pizza to gelato and regional delicacies.

In 2011 Michael authored a cookbook, CIBO: Anybody’s Guide to Italian Cooking. He went on to become the Executive Chef of Medinah Country Club in Illinois, a world-ranked Platinum golf club. In 2019, Michael became the Executive Chef of the Union League Club of Chicago.

Michael is also the host of the television show Fairway to Table on NBC’s Golf Pass, showcasing culinary programs at the best country clubs across the U.S., while introducing the artists behind the apron who are creating local flavors and fantastic feasts for their members.

When he’s not in the kitchen, Michael spends his time with his wife and four children traveling and nurturing his passion for food and wine.
Webinar hosting presenter
Chef/Owner of Earth's Harvest & Juicery, Chef at The Farmer's Dinner- New Hampshire
George hails from the south shore of Massachusetts and eventually inserted himself into the Boston food scene. With his love for Asian inspired cuisine and quest for great ingredients and techniques, he made his way through several kitchens in the area. At 23 years old he held his first executive chef position at the Rattlesnake on Boylston St. and spent some time at Radius by Michael School in Boston as well.

George helped open Mint Bistro and the Bridge Cafe in Manchester, NH. Following many good years providing both fine dining and casual cafe style food, he then moved on to open Pressed Cafe in Nashua, NH, where his concept of bringing “feel good everyday food” really began to take shape. An unexpected move to the seacoast brought him finally to Dover, NH where he began his adventure at Earth’s Harvest Kitchen.

Finally, in 2017, George began his relationship with chef Keith Sarasin and the Farmer’s Dinner, bringing pop up chef’s tasting menus to farms and restaurants all over New England.
Webinar hosting presenter
Director of Strategic Partnerships, American Culinary Federation
Jacqui Pressinger is Director of Strategic Partnerships at American Culinary Federation (ACF), the largest association of Chefs in North America, where she is proud to uplift the profession by overseeing foodservice industry partnerships, culinary professional development initiatives, educational strategy, as well as by hosting the ACF ChefsForum webinar series. Jacqui has earned Degrees in both Culinary Management and Baking & Pastry, and is a graduate of The Culinary Institute of America (CIA), in addition to holding numerous culinary, nutrition and foodservice industry certifications.

With over 25 years in the foodservice industry, Jacqui is honored to serve on the James Beard Foundation's (JBF) Women's Leadership Programs Advisory Board, International Association of Culinary Professionals (IACP) Executive Awards Committee, on SkillsUSA's National Culinary Technical Committee, and served on the Board of Directors for (WCR) Women Chefs & Restaurateurs (2019-2020), She was recognized as a 2020 Reader's Pick for Nation's Restaurant News Power List Awards for Most Influential Solutions Providers in the country, and is an active member of Les Dames d'Escoffier International (LDEI).
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Besides great food and wine, her greatest pleasure is providing career pathways, networking and mentorship opportunities to emerging chefs & seasoned culinarians who wish to advance their careers.
Hosted By
National Restaurant Association Show webinar platform hosts Chefs Go Green: Reducing Food Waste in Your Kitchen
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