Chefs and culinary professionals treated to organic fare - Organic Trade Association
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Chefs and culinary professionals treated to organic fare


GREENFIELD, Mass. (April 10, 2000)—Chefs and culinary professionals attending the International Association of Culinary Professionals’ (IACP) annual international conference sampled organic fare at a luncheon sponsored by the Organic Trade Association (OTA).

Aided by The Fresh Ideas Group, OTA organized a "From Organic Fields to IACP Tables" luncheon for IACP’s March 30 career jump-start day. Organic Valley, Earthbound Farm, Horizon Organic Dairy, Muir Glen Organic, Cascadian Farm, and Allegro Coffee Company provided funding and products for the luncheon, held on the initial day of IACP’s Providence, Rhode Island, conference. Fetzer Vineyards also provided products.

"The International Association of Culinary Professionals attracts the best and the brightest in this field. It was thrilling to be a part of this project geared toward educating chefs to choose environmentally friendly products," said Paula Lambert, president of IACP.

Katherine DiMatteo, OTA’s executive director, agreed. "This was a wonderful opportunity for the organic industry to showcase its products to chefs and culinary professionals. Prepared expertly, the luncheon truly showed how appealing organic products are, and that there is a wide selection of products available."

OTA worked closely with several well-known chefs to develop recipes especially for the luncheon. Chef Nora Pouillon of Restaurant Nora and Asia Nora, Washington, D.C., provided recipes for the first course of the meal, while Chef Peter Hoffman of Savoy restaurant, New York City, provided second course recipes. Chef RoxSand Scocos of RoxSand restaurant, Phoenix, developed the dessert course. In addition, Chef Chris Douglas of Icarus Restaurant of Boston acted as OTA’s taste tester of the menu.

"OTA thanks its members who stepped forward with funding and products to make this luncheon a success," DiMatteo added.

April 10, 2000

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