UMass Chef’s Culinary

Conference Jann Dickerson and Chef Barton Seaver

Alaska Seafood Marketing InstituteJune 11, 2012

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What Species Come from Alaska?

• Five species of salmon - King, Sockeye, Coho, Keta and Pink

• Whitefish Varieties - Cod, Alaska Pollock, Halibut, Black Cod,

Sole/Flounder, Rockfish, Surimi• Shellfish -

King, Snow and Dungeness Crab; Weathervane Scallops, Spot Prawns,

Oysters

All Alaska Seafood is WILD & SUSTAINABLE

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Alaska Seafood on Campus

Objectives:

• Teach Gen Y to eat more fish and seafood

• Use Campus sustainability initiatives to get the message across:

• Create an on-campus event to make a fun, teachable moment

• Develop media opportunities that create visibility for the school’s foodservice department and ASMI

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Introducing: Barton Seaver

• Chef, author, speaker and National Geographic Fellow

• Author of “For Cod and Country”• CIA, Chef/owner of Hook in DC

o Esquire Magazine– Chef of the Yearo StarChefs.com awarded him

Community Chef of the Yearo Sits on the Board of the School

Nutrition Associationo Regular Lecturer at Harvard Medical

School• Travels the world with National

Geographic expoloring how food and conservation are interlinked

• . 

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• Barton Seaver’s workshop this afternoonLow cost sustainable Alaska seafood

opportunities;High quality frozen and canned Pink Salmon“New” Alaska species: Cod, Alaska Pollock,

RockfishCooking methods to reduce waste, improve holding capabilities and increase the appeal of fish

• Chef Barton Seaver will unravel the myths around seafood sustainability

Chef Barton Seaver