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The Culinary Edge leads a panel of food experts in "Farm to Fork" at UCLA
Founder and Principal of The Culinary Edge, Aaron Noveshen, headed up "From Farm to Fork" drawing together an expert panel of food industry innovators that have risen to the challenge of meeting consumer demand for green food offerings while delivering sustainable business results.
The panel included operators, chefs and restaurant suppliers:
Evan Kleiman, Owner/Executive Chef of Angeli Café and Host of radio show "Good Food" on KCRW:
Evan is the founding member of the Los Angeles chapter of the Slow Food movement and each week educates consumers on issues of food sustainability through her restaurant and her radio broadcasts.
McGrath Family Farm's Phil McGrath:
Phil is a fifth-generation farmer supplying some of LA's most forward-thinking restaurants and whose produce stands draw crowds at Santa Monica's renowned farmers market.
Lori Daniel, Founding Chef and Co-Chair of Two Chefs on a Roll:
Lori launched the company in 1985. Since then it has grown and evolved into a custom and private label manufacturer of baked goods, dips and sauces.
Courtenay Shortall, CPK Director of Procurement:
Courtenay's career spans both procurement and restaurant management and means that she is well positioned to understand changes in consumer demand and how sourcing must respond.
Download a copy of the hand-out from the session.
