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Local Event
Cost: $95-$125
Chef William Dissen has dedicated his culinary career to promoting sustainable practices. He has been lauded as a White House Champion of Change for Sustainable Seafood by the Obama administration, lobbied Congress on important climate legislation, and serves in the American Chef's Corps in the U.S. State Department where he travels the globe to promote American food culture and sustainability. But Dissen’s true passion is sharing the cuisine of Appalachia and his farm-to-table sensibility that he features at his restaurants in Asheville, North Carolina. In celebration of Earth Day, please join the alumnus of the James Beard Foundation’s Chef's Bootcamp for Policy and Change for a demonstration and dining experience focused on Appalachian cuisine drawing on his debut cookbook, Thoughtful Cooking: Recipes Rooted in the New South. Attendees will leave with a deeper understanding of sustainable food systems and be empowered to embrace a more eco-conscious approach to cooking—one that celebrates the bounties and protects them.
Support for this event is generously provided by Andrew & Sara Levine through a gift to the JBF Chef Performance Fund.