Barton Seaver - Why Seafood Literacy Matters
Join Barton Seaver, noted seafood expert and educator, for a live-webcast introduction to his new online seafood training course, Seafood Literacy: Knowledge & Techniques from Sea to Plate.
In his presentation Barton will review how this comprehensive curriculum and engaging video content can help train retail associates how to be more confident and competent in understanding, handling, and communicating about all aspects of seafood.
Learn how this education asset can be tailored to individual needs of operators. And how this can help increase seafood sales.
From sustainability to flavor and nutrition Barton will cover how to source, prepare, cook and serve seafood with confidence and competence.
About Barton Seaver
Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities.
An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage.
He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks.