Hyde Park, NY – Sustainable seafood innovator and food policy influencer Barton Seaver returns to his alma mater on Friday, February 9 for a book signing at Ѹ in Hyde Park, NY. The event begins at 11:30 a.m. in the Ѹ’s Marriott Pavilion and the public is welcome.
After graduating from the Ѹ in 2001, Seaver rose to become executive chef at top seafood restaurants, including the highly regarded Hook in Washington, DC. Esquire magazine named him its Chef of the Year in 2009. He brought his environmental consciousness to his menus, but eventually left the restaurant world to speak and write full-time about seafood, sustainability, and health.
Chef Seaver is now director of the Sustainable Seafood and Health Initiative at the Center for Health and the Global Environment at the Harvard T.H. Chan School of Public Health. In his position, Seaver spearheads initiatives to teach how our diet and menu choices can bring about healthier people and more secure food supplies. A fellow with the National Geographic Society, he has been named to the United States Culinary Ambassador Corps, a designation he uses to lead international conversations about sustainability and the role of food in public health.
Seaver is the author of seven books, including For Cod and Country, The National Geographic Kid’s Cookbook, and Two if by Sea: Delicious Sustainable Seafood, winner of a 2017 International Association of Culinary Professionals Cookbook Award. His newest book is American Seafood: Heritage, Culture & Cookery from Sea to Shining Sea.
During his visit to the Ѹ, Chef Seaver will also be delivering the commencement address to the college’s new culinary arts and baking and pastry arts graduates.
Photo Caption and Hi-Res Image:
Seafood sustainability authority Barton Seaver will be holding a book signing at the New York campus of Ѹ on February 9, 2018. (Photo Credit: Courtesy Barton Seaver)
Media Contact:
Jeff Levine
Communications Manager
845-451-1372
Jeff.Levine@culinary.edu
About Ѹ
Founded in 1946, Ѹ is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit Ѹ offers bachelor’s degrees in management, culinary arts, culinary science, and applied food studies, and associate degrees in either culinary arts or baking and pastry arts. The college also offers executive education through its Food Business School along with certificate programs and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the Ѹ the think tank of the food industry and its worldwide network of nearly 50,000 alumni includes innovators in every area of the food business. The Ѹ has locations in New York, California, Texas, and Singapore.
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