“Chefs and Restaurateurs have worked hard over the past 40 years to support our farms for not only the food they produce but also the culture they bring to our industry. Growing local food is not a thing of the past it is our present and our future, never has the demand been higher for locally sourced nutritious food.” – Scott Jaeger, president, Chefs’ Table Society of British Columbia
Left to right:
- Chef Robert Belcham, chef/owner Campagnolo Restaurant
- Chef Karen Dar Woon, Your Secret Chef
- Chef Tret Jordan, Homer Street Cafe & Bar
- Chef Chris Whitakker, Forage
- Chef Dana Reinhardt, chef/owner SOL Kitchen Consulting
- Chef Jonathan Chovancek, vice president, Chefs’ Table Society, chef (new) Café Medina and co-proprietor of Bittered Sling Extracts
- Chef Ryan Bissell, executive chef, AMS Student Society of UBC Vancouver.
- Chef Scott Jaeger, president, Chefs’ Table Society, and chef owner, Pear Tree Restaurant
- Nessa van Bergen, executive director, Chefs’ Table Society
- Chef Ned Bell, executive chef, Four Seasons Hotel Vancouver
- Chef Robert Clark, chef/owner The Fish Counter
- The Chefs’ Table Society of BC wants to stop Bill 24, and needs help to spread the word, before it’s too late.
Bill 24 proposes to divide the Agriculture land reserve into 2 zones, the changes being put forward are in zone 2 which contains 90% of the protected land. This will essentially open the door to remove 90% of the mere 5% of B.C.’s ALR.
The Chefs’ Table Society of British Columbia has had a social media storm brewing – with selfies and calls to action with the hash tag #chefs4ALR and #killbill24
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