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
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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
Europe Leans Toward Bluefin Trade Ban
European officials are increasing pressure for an international ban on bluefin Read more »
A Seattle chef proves that traditional sushi and healthy oceans go hand-in-chopstick
by Darby Minow Smith Scallop and dungeness crab salad wrapped in prosciutto Read more »
Field Report: Catch Me if You Can
With new restrictions in commercial fishing, Mark Marhefka finds other fish in Read more »
Events
Understanding the Ocean Floor
Many people—seafood lovers and ocean enthusiasts alike—are aware that bottom traw Read more »
A change of mind at the FDA
A couple of weeks ago, we posted about the FDA’s proposed ban on sales of raw o Read more »
A Tale of Farmed Salmon
The following guest blog was submitted by Shauna MacKinnon with the Living Oceans Soc Read more »
