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Barton Seaver - Salmon: Deep Dive Course

Introduction and Q&A

Recorded
Salmon: Deep Dive Course

Details

This event was on Thursday, September 24, 2020 at 11:00AM (PST)

Sponsored in part by the Global Salmon Initiative, we have created a new course: Salmon: Deep Dive. For culinary professionals and home cooks alike, join Barton for this webinar to talk all things salmon and to learn more about the short course.

Learn about the environmental, community, and health impacts of the salmon industry around the globe. Examine innovations and sustainability systems in farming and fishing and what we can expect in future years. We’ll take a dive into both farmed and wild salmon to explore the different salmon species as well as the common methods of fishing and farming salmon. Perhaps most importantly, join a discussion about ways that we can continue to use America’s favorite seafood to innovate on the plate to develop top quality dishes that inspire and delight. Barton will share some of his favorite dishes.

Bring your questions for everything salmon to what is sure to be a lively discussion.

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.