January 7, 2014
Educating communities about local food
Chefs' Consortium has an amazing diversity of members with incredible talents. We have members who brew beer and distill spirits, make artisanal sausage and cheese, and create value-added products with locally grown produce. Whether we are catering a high profile event or conducting a cooking demonstration with school kids in a garden, each of our members contributes something special to our collective offering.
The Consortium would like to congratulate Jillian Naveh on her recent hiring as the farm to table chef at the Sylvia Center at Katchkie Farm. While Jillian has worked for the Sylvia Center before, her new position at Katchkie Farm will allow her to continue her work with youth as she cooks with, and educates the visiting youth groups about the nutritional importance of local food.
Consortium chef Tyler LaCorata has also taken a new position at the Captain Lawrence Brewing Company in Elmsford, NY. Tyler worked with fellow chef Noah Sheetz at the Governor's Mansion before moving to Tuthilltown Spirits where he learned the art of distilling spirits with local grains. Tyler also runs a small micro-brewery called Devil's Run Brewing Company. Tyler and partner Justin Marks brew historic lagers and ales that hale from the era of prohibition. Look for Devil's Run beer at the annual Consortium sponsored Val-Kill Picnic and Square Dance this year on May 30.
The Consortium is also proud to welcome its newest member Joan Dembinski. Joan is a baking and pastry graduate of the culinary arts program at Schenectady County Community College. She brings her baking talents to her work at DP An American Brasserie, the Honest Weight Food Co-op and the Saratoga Wine Bar.
If you are interested in joining the Consortium, we have many exciting events and prospects in different regions, from New York City, to the Hudson Valley, to Albany and beyond. While the Consortium obviously appeals to chefs, cooks, bakers and anyone who is involved in the food and beverage industry, you don’t actually have to be a chef to join. We have several “non-chef” members who contribute talents and skills like photography, social media, recycling, food blogging, farming, event planning, and music. We have found that people who enjoy working together with other people as a team make especially great members.
Click here if you are interested in learning more about our members or becoming a member.
Programs and events
Culinary Arts, Brookwood Detention Center
Chefs' Consortium is piloting a culinary arts program at the Brookwood Juvenile Detention Center in Hudson that includes bi-weekly interactive cooking demonstrations. Consortium chefs who have led the demonstrations include Jeff Loshinsky, Noah Sheetz, Josh Coletto, Michael Lapi and Jillian Naveh. Some of the more popular fare that has been the focus of the cooking sessions includes home made pasta with Bolognese sauce, steamed beef dumplings, foiled steamed tilapia with peppers, collards, and coconut oil, and stir fried vegetables with venison and brown rice. The Consortium would like to thank Northwind Farms for donating ground beef to the beef slider demo today.
Culinary Extravaganza, SUNY Cobleskill, Cobleskill, NY
Third annual Val-Kill Picnic and Square Dance, Val-Kill estate, Hyde Park, NY
July (dates to be announced)
Uptown Summer, Troy, NY
Sixth Annual chef-prepared Farm-To-Table Bannerman’s Island Fundraiser, Bannerman's Island, NY
Please check our website for more details on programs and upcoming events
Farm to table chef at the Sylvia Center, Katchkie Farm
Brewer at Captain Lawrence Brewing Company
Pastry chef at Yono's and DP, an American Brasserie; prep chef at the Wine Bar in Saratoga; pastry chef at the Honest Weight Food Co OP
It’s an exciting time for Chefs’ Consortium. Please visit the events link on our website to learn more about upcoming events or to make reservations.
In addition to several upcoming paid events, there are also many events and projects that we offer to the public for free. We would like to continue to provide free services to underserved communities, and any donation, big or small, is greatly appreciated as it allows us to continue bringing education and local food to New York communities.