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Latest updates 08/07/2018

TORONTO, August 7—Eleven leading Canadian chefs, including Suzanne Barr (Kid Chocolate, Toronto), Todd Perrin (Mallard Cottage, St. John's) and Hugh Acheson (The National, Atlanta) will gather at The New Farm, an organic farm in Creemore, ON, on August 12-14 for the inaugural Chef Bootcamp for Policy and Social Change.

Inspired by the James Beard Foundation’s long-running chef-focused advocacy workshop, the Bootcamp will give chefs the chance to develop the knowledge and tools they need to become effective advocates on food issues.

The Bootcamp is presented by Community Food Centres Canada (CFCC) in partnership with the James Beard Foundation and The New Farm.

“We have incredible chefs in this country who are changing not only the way we eat, but how we think about food. We’re also hearing from more and more chefs that they want to get involved in taking action on food and poverty issues, but they’re not sure where to start. The James Beard Foundation has been working with U.S. chefs for years to empower them to advocate for policy and social change. We’re very excited to be working with them to give our Canadian chef supporters the tools they need to help make change in our food system,” said Nick Saul, President and CEO of Community Food Centres Canada.

“At the Beard Foundation we have learned that when it comes to advocacy for food-system change, chefs have the strongest most authentic voice,” said Mitchell Davis, Chief Strategy Officer of the James Beard Foundation. “They are passionate, informed and pragmatic change agents to whom politicians and public alike listen. We are so excited to transfer our boot camp experience to Canada—the first time we have taken it outside the US—because food system issues are global issues and we all need to be part of the solution.”

We’re looking forward to welcoming the following chefs to Chef Bootcamp for Policy and Social Change in August. Suzanne Barr, Kid Chocolate, Toronto; Mark Brand, Save on Meats, Vancouver; Judy Dempsey, The Table Community Food Centre, Perth; Carl Heinrich, Richmond Station, Toronto; Lora Kirk, Ruby Watchco, Toronto; Ben Kramer, Ben Kramer Catering, Winnipeg; Renée Lavallée, The Canteen on Portland, Dartmouth; George Lenser, Montreal; Joshna Maharaj, Toronto; Todd Perrin, Mallard Cottage, St. John’s; Hugh Acheson, 5 & 10 and The National, Atlanta, GA

The Chef Bootcamp for Policy and Social Change is made possible thanks to the generous support of Bernardin, Tin Shack, and Creemore Springs.


Media contact:

Kennedy Baker, Community Food Centres Canada, 416 531 8826 ext. 228,

About Community Food Centres Canada

Community Food Centres Canada works with partners to build and support vibrant places in low-income communities that build health, belonging, and social justice through the power of food. Find out more at

About the James Beard Foundation

The James Beard Foundation’s mission is to celebrate, nurture, and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone. For more than 30 years the Foundation has accomplished this mission through programs that highlight food’s central role in our lives. In addition to hosting guest-chef dinners throughout the year at the historic James Beard House in New York City, the Foundation administers the James Beard Awards; grants scholarships for culinary students; produces national events that include Taste America; and creates educational programs for the culinary community and food lovers. The Foundation addresses the growing challenges facing our food system through its Impact Programs, which include the Leadership Awards; Chefs Boot Camp for Policy and Change; Issue Summits; and Culinary Labs. Industry issues, such as gender imbalance and diversity in culinary leadership, are addressed through our Industry Programs. For more information, please visit and follow @beardfoundation on Instagram, Twitter, and Facebook.

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