By Carly DeFilippo

 

This week, the New York culinary community celebrated the 20th anniversary of Chefs Collaborative, the leading national nonprofit network of chefs invested in creating a more sustainable food landscape. ICE hosted the cookbook launch for the collaborative’s 2013 publication, featuring recipes from such renowned chefs as Dan Barber, Rick Bayless, Mary Sue Milliken, and Ethan Stowell.

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A selection of chefs from across the country prepared a local, seasonal feast, featuring their recipes from the book. ICE students cooked alongside these culinary all-stars, preparing dishes such as Matthew Weingarten’s whey-poached triggerfish or Piper Davis’ Oregon filbert and honey tart.

ICE grad Seohyung Im and Chef Caroline Fidanza of Brooklyn's Saltie

ICE grad Seohyung Im and Chef Caroline Fidanza of Brooklyn’s Saltie

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ICE students helped prepare Andrea Reusing’s savory custard (Lantern).

Also in attendance was Ellen Jackson, who authored the 2013 cookbook in cooperation with the organization’s member chefs. In total, the text features 115 sustainable recipes, as well as dedicated sections addressing the benefits of organic products, baking with whole grains, sourcing sustainable fish, the comparative quality of frozen meat, and more.

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ICE President Rick Smilow, Ellen Jackson and Michael Leviton (Area Four; Lumiere)

We were also thrilled to see alumni working toward a more sustainable food industry, such as Sydney Schwarz of Sea to Table, as well as other members of the extended ICE family, like Chefs Advisory Council member Michael Anthony.

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Sydney Schwarz, Michael Anthony (Gramercy Tavern) and Seth Caswell (Bon Appetit Management Company)

Thank you to all the members of the Chefs Collaborative who helped make this event a success. It was our pleasure to celebrate your 20th anniversary and cookbook launch, and we look forward to continuing to support your efforts toward a more sustainable food industry.

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