Blackberry Farm Group PhotoNow that chefs have reached this social status of celebrity, they are in a unique position to advocate for greater impact on the food system. In the hospitality business, you feed people, because you like them, you want them to be happy, to be jazzed. When you know you have something great to offer and see their reaction – that genuine appreciation in someone’s face – is what makes us Chefs tick. We feed thousands of people a year, therefore we have an acute awareness that where we buy our ingredients, and how we run our business, has an affect on many people and the food system at large. To be able to effectively organize that spirit, and aggregate that intellect can lead to lasting and meaningful change. This was my inspiration for joining Eric Kessler in founding The Chef Action Network.

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Photo Credit beall + thomas photography