Deer Valley Resort Food & Beverage Director Jodie Rogers accepted a personal invitation to attend the James Beard Foundation Chef Action Summit this fall. This first-ever opportunity unites Chef Boot Camp for Policy Change alums with other leaders from across the food community to inspire, inform and train participants to use their voices to support good food for good policies and practices in 2020 and beyond. Rogers will attend the event at Princeton University on October 17 – 19, 2019.
“It was such an honor to attend the James Beard Foundation Chef Boot Camp in 2017, and I am thrilled to be invited back for this inaugural event to continue our important food policy work,” said Jodie Rogers, Deer Valley Resort food & beverage director. “Our Deer Valley culinary team works hard to employ responsible, sustainable food practices, and I look forward to sharing our progress and learning ways we can be doing even more in our Utah community.”
The goal of the James Beard Foundation Chef Action Summit is to have powerful representation from the chef, farmer, seafood, activist and policy communities. Attendees will have the opportunity to hear from prominent speakers in the food industry and participate in information sessions to foster new ideas and collaboration for future food policy initiatives.
Breakout sessions and topics will include timely issues covering immigration, wages, family leave and mental health, along with global topics like food waste, sustainable seafood and regenerative agriculture. Additionally, panelists will discuss affordability, access, diversity and inclusivity food policies within a community. Participants will then review appropriate tools and channels to implement these practices including social media, voter rights, fundraising and ways to best tell or share their stories.
A crucial assembly of our nation’s food industry leaders, guest speakers will include Chef Maneet Chauhan; Chef Ashley Christensen; Helena Bottemiller Evich, senior food and agriculture reporter for POLITICO Pro; Amy Grondin, Fish=Food; Eric Kessler, founder of Arabella Philanthropic Advisors and co-founder of the Chefs Boot for Policy and Change; Jose Oliva, Co-Director Food Chain Workers Alliance; Chef Patrick Mulvaney, I’ve Got Your Back Campaign; Chef Preeti Mistry; Chef Anthony Myint, Restore California Renewable Restaurants; Audra Mulkern, Female Farmer Project; Chef Michel Nischan, Founder of Wholesome Wave and co-founder of the Chefs Boot Camp for Policy and Change; Clare Reichenbach, CEO, James Beard Foundation; Ricardo Salvador, Union for Concerned Scientists; Julie Smolyansky, CEO of Lifeway Foods; Ellen Vollinger, Food Research Action Center; Pamela Hess, Executive Director, Arcadia Farms; and more including members of Congress.
To learn more about Jodie Rogers or the James Beard Foundation Chef Action Summit, please contact the resort’s Senior Communications Manager, Emily Summers, at 800-424-DEER (3337) or 435-645-6522. Additional information on resort offerings, lift tickets, lodging and dining reservations is available at deervalley.com. To follow resort happenings on social media, search #DeerValleyMoment.