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
Andrew Spurgin
Andrew Spurgin has designed and prepared menus and events honoring dignitaries and glitterati throughout the US, Mexico, Canada, and England for over three decades. He has cooked for three US presidents, international heads of state, and at the renowned James Beard House in New York City. Learn more...
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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
Globe investigation finds widespread seafood mislabeling
The Boston Globe hired the Biodiversity Institute of Ontario at the University Read more »
Leonardtown chef sweeps National Oyster Cook-Off
"I'm overwhelmed," said Chef Loic Francois JaffresA Southern Maryland chef Read more »
Diner’s Journal: Striped Bass Poached in Spicy Soy Sauce - Recipe and Video - The Minimalist
In the latest Minimalist video, an easy, forgiving way to cook fish. Read more »
Events
Shell Game: Oyster Shell Recycling Projects Help Restore Oyster Beds to Health and Productivity
This guest blog was written by Blue Ocean Institute Seafood Program Coordinator Roz C Read more »
May We Suggest…
The following blog is a guest contribution from Roz Cummins, Blue Ocean InstituteR Read more »
One year later: the Gulf of Mexico
Last week marked the one year anniversary of the Deepwater Horizon explosion in the G Read more »
