Summary
In this episode of the 5-in-20 podcast, I had an enlightening convo with Chef Alexandra Ceribelli, who is currently the operations manager at Harvest, a dining venue located within Rutgers Dining at the New Jersey Institute for Food, Nutrition, and Health (IFNH). And someone I would consider a trailblazer for sustainability.
We chatted about her concept of "Happy Kitchens" and the unique dining experience at Harvest. The focus is clearly on building connections with both customers and staff. Chef Alex emphasizes a holistic approach to sustainability that incorporates social and economic factors in addition to environmental concerns. The social aspect is too often overlooked. She also stresses the importance of education in fostering a passion for sustainable practices within the culinary industry.
I also love their approach to having a plant-forward menu without being restrictive to plant-based foods.
Key Takeaways
Creating a values-driven work environment enhances engagement and creativity.
Engaging students in menu planning fosters a sense of community and belonging.
The concept of 'Happy Kitchens' focuses on creating supportive environments for staff and customers.
Education in food systems is crucial for developing future culinary leaders.
The culinary industry has a responsibility to address greenhouse gas emissions.
Food is a powerful medium for storytelling and cultural exchange
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