The Collaborative's plan will be implemented through alliances with producers, environmental groups and culinary organizations that share a commitment to sustainable cuisine.

1. Be the leader in sustainable culinary education.
2. Promote relationships between sustainable producers and chefs.
3. Build a vibrant and interactive member base that supports the goals of the organization.
4. Operate from a base of strength and stability.
5. Increase visibility and credibility of the organization and its mission.

These goals leverage Chefs Collaborative's unique access to chefs and other culinary professionals in order to educate this large and diverse group about sustainable cuisine. “Our efforts will focus on programs and events that support these new goals to better serve our existing members and strengthen and diversify our overall representation,” says Executive Director Jennifer Hall . “Our history has been one of supplying information; our future is one of partnering with others to make a difference in the food supply.”

While Chefs Collaborative will maintain its valuable educational resources and relationships with experts on sustainability issues, its current aim is to reflect a broader voice and solicit member input on a regular basis through surveys, focus groups and targeted outreach. To achieve this, the Collaborative is investing in its internal capacity, including staffing, board development, governance, financial practices and use of technology. Top priorities for new programs include the development of professional education modules and culinary school curricula, as well as the creation of new forums for its members to exchange information, resources and best practices, both in person and via interactive technology.

The Collaborative knows that issues of sustainability no longer sequester themselves to white tablecloth establishments. “Educational tools to make informed purchasing decisions are needed throughout the food industry on all levels of service,” says board member Robin Schempp of Right Stuff Enterprises and co-owner of The Mist Grill café in Waterbury, VT. “We devote ourselves to finding the right partners to distribute the researched, balanced information the Collaborative provides to all interested parties.”

As a first initiative, the organization is launching quarterly conference call exchanges, titled Collaborative Hosted Education Calls on Kitchen Sustainability (CHECKS), which are designed to connect members directly with industry experts and create frank dialogue. The first call was held on September 13, 2005 and used a recent Collaborative communiqué on organic aquaculture and feature guest panelists Becky Goldburg of Environmental Defense, Henry Lovejoy of EcoFish, and Kate Troll of Marine Stewardship Council.

The current Board of Overseers is:
John Ash, Sauvignon Republic Cellars , Santa Rosa, Calif.
Carrie Balkcom, American Grassfed Association , Denver, Colo.
Rick Bayless, Frontera Grill & Topolobampo , Chicago, Ill.
Amy Bodiker, Benefactors Counsel , Columbus, Ohio
Ed Doyle, RealFood, Inc. , Boston, Mass.
Joan Gussow, Columbia University , Piermont, N.Y. (Executive Committee)
Peter Hoffman, Savoy , New York, N.Y. (National Chair)
Joe McGarry, Bon Appétit Management Company , Hillsboro, Ore.
Robin Schempp, Right Stuff Enterprises , Waterbury, Vt. (Executive Committee)
Bruce Sherman, North Pond Restaurant , Chicago, Ill.
Eric Stenberg, The Community Co-op , Bozeman, Mont. (Executive Committee)

Chefs Collaborative invites members, journalists, and others interested in learning about the new strategic plan, current initiatives and upcoming events to visit www.chefscollaborative.org, or contact the national office at 617.236.5200.