Sustainable Seafood Course
The centerpiece of Green Chefs, Blue Ocean is an online, interactive course to inform chefs and culinary students about all facets of seafood sustainability. Launch the course now
Featured Chef
Christine Keff
Achieving a lifelong ambition, Chef Christine Keff opened Flying Fish in July of 1995. Keff's seafood bistro appeared in major publications across the country including the New York Times, Bon Appetit, Gourmet, Wine Spectator, Decanter and Food & Wine.Learn more
home
Blue Ocean Institute and Chefs Collaborative have partnered to bring you Green Chefs, Blue Ocean: A comprehensive, interactive online sustainable seafood training program and resource center.
The program and website are intended for culinary students and chefs who are interested in learning about all aspects of sustainable seafood—including how to implement sustainable seafood on menus and in restaurants. Green Chefs, Blue Ocean equips members of the culinary community to purchase, prepare, and promote sustainable seafood in their kitchens and restaurants.
News
Four fish: A journey from the ocean to your plate by Paul Greenberg | Book review
A study of overfishing and the rise of industrial sea-farming is enlightening Read more »
Diners grilling restaurants over seafood sourcing
Distance doesn't seem to matter. No matter how far they are from the Gulf, Read more »
A Brighter Day for Gulf Fisheries
"We feel very confident that the seafood is completely safe to eat," a federal Read more »
Events
Ocean Policy Task Force
Yesterday the Obama Administration announced the final recommendations of the Ocean P Read more »
Gulf Seafood Update
It’s official: oil is making its way up the food chain. The scope of the oil s Read more »
Safety of Gulf Seafood
Reports of diners turning up their noses at Gulf seafood keep cropping up.A recent st Read more »
