Join us again at The Lavra for the next GREEN CHEF sustainable cooking competition on Sunday, February 18th from 4 - 7 pm! There are limited spots available and chefs are encouraged to join. Please RSVP to Brandon after reading below.
How Green Chef Works:
“Chefs” will take 1 Secret Ingredient and compete to make the most Sustainable, Creative, and Tastiest dish.
The competition will involve up to ten "Chefs" (Cooks) each preparing a dish in advance with the secret ingredient for the event. ALL people are encouraged to apply as a chef; young and old, advanced and beginners. We will need 8-10 for the event to happen!
This year is special for the chefs as well: a wild-gathering experience will be the introduction to the secret ingredient so sign up with the link below quick:
The guests (aka Judges) in turn will play the role of a judge and cast their votes at the end of the night, based on the three categories: (1) sustainability, (2) creativity, and (3) taste. Chefs are encouraged to use wild-gathered, locally-sourced, and agroecological ingredients (or regenerative crops, tree crops, organic, etc.) to demonstrate how we can reduce our impact on our damaged Mother Earth (to dive deeper into the question of what really is "food sustainability", visit this article).
So come one, come all, as we learn (and taste!) what it means to truly eat sustainably in tasteful ways. Come as a chef or get on the waitlist for the judge roles!
Event Details:
- Who: only 8-10 Chef spots open and up to 30 Judges may join to experience true sustainable cuisine
- What: A battle of the chefs in praise of living (1) ecologically, (2) creatively, and (3) harmoniously
- Where: The Lavra Non-Profit
- When: Sunday February 18, 2024, from 4 pm to 7 pm, Food presented at 4:30pm; awards at 6pm.
- Why: To better understand our connection to nature and food, and to have a great evening together!
*Donation to join as a Judge / Guest: $30 - 50 (sliding scale) to pay for wild-gathered/perennial plant/regenerative ingredients, a prize for each category, and a wild-gathering experience for the chefs...