The Sustainable Chef in Industry

By Chef Branden Lewis '04, '06, CEC
April 2017

What JWU students learn in class they take out into the culinary industry.

As students, they learn about sustainable food issues such as the effects humans have on ecological systems, climate change, energy usage, animal welfare, growing conditions, environment, and society. They also explore potential solutions and develop many unique ideas to address these issues. This experience can be transformational, and after graduating, many have taken leadership roles in restaurants with championing sustainable practices.

Take Adam Maciejewski '13, executive chef, Chalk Point Kitchen, New York, for instance. There, he forges relationships with local growers to source all his eggs, chicken, dairy, and even brown rice grown in neighboring New Jersey. His farm-to-table restaurant demonstrates how relationships with local food producers feeds community support and fine cuisine. Another graduate, Dan Bocuzzi '13, sous chef at Per Se, Providence, works with his team to buy from local farmer’s markets, while collaborating with growers and sustainable seafood purveyors to source products with integrity. Then there is Sous Chef Darren Veilleux '15, MBA '16, Earth at Hidden Pond, Kennebunkport, Maine, who sources his products on-site. They have gardens and a farm on the restaurant property, allowing him and his team to plan and produce food for their menus “hyper locally.” Some of their chefs own farms that provides the restaurant with goat’s milk, tomatoes, and duck eggs.

For students who want to make a difference and be a part of the sustainability movement, the JWU Wellness and Sustainability concentration is designed for them. Together, we can change the way the world eats.

To follow class expeditions into the world of culinary sustainability, check out our Instagram posts under #sustainablechefs.