Activism


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Chefs for Fish is... was always a staple in my family's restaurant, and something my pop’s took great pride in. It's something to this day that we can talk about for hours. The burger—a global icon of American cuisine. I couldn't imagine a more fitting first cookbook to create, nor a more qualified co-author than my dear friend and burger afficionado Richard Chudy.
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Chefs Collaborative is... is an annual list and rating of U.S. restaurants designed to educate eaters and celebrate restaurants–fast casual to fine dining to food service–for being transparent with their purchasing practices, and using their purchasing power to honor and support every link in the food chain. Preux & Proper took the assesssment and received their highest rating!
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JBF Impact is... Watch began selecting members for the Blue Ribbon Task Force—a mission driven collective of chefs committed to sharing challenges and ideas about seafood sustainability. Our duty is to work closely with Seafood Watch in an "on the ground" capacity to insure a future with healthy oceans. I think of the BRTF as the Navy SEALs of the sustainable seafood movement!
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It was an absolute honor and thrill to compete in this year's Cochon 555. My crew and I had a blast breaking down a 350 pound beautiful Berkshire hog sourced by our favorite local raisers, Peads & Barnetts. Cochon events support their charity <i>Piggy Bank</i>, which betters the future of food by endorsing safer, more enlightened farming practices through the sharing of genetics, livestock, and information. Despite our defeat, our participation helped the good food movement, something near and dear to our hearts.  <a href="/gallery" class="summary-read-more-link"><b>View Gallery →</b></a>

The Good Food 100 Restaurants™ is an annual list and rating of U.S. restaurants designed to educate eaters and celebrate restaurants–fast casual to fine dining to food service–for being transparent with their purchasing practices, and using their purchasing power to honor and support every link in the food chain. Preux & Proper took the assesssment and received their highest rating!
Learn More →

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In 2012, Seafood Watch began selecting members for the Blue Ribbon Task Force—a mission driven collective of chefs committed to sharing challenges and ideas about seafood sustainability. Our duty is to work closely with Seafood Watch in an "on the ground" capacity to insure a future with healthy oceans. I think of the BRTF as the Navy SEALs of the sustainable seafood movement!
Learn More →

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Anthony Bourdain left us too early, but he also left us with a wealth of cultural and culinary inspiration. His documentary Wasted! being proof. I had the honor of MC'ing an official screening, moderating a panel discussion featuring chefs Nyesha Arrington, Minh Phan, Neil Fraser and Michael Cimarusti, and hosting a food and cocktail event inspired by the films message!
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