2nd Annual Culinary Boot Camp Dinner
You are invited to attend a three course dinner prepared by Culinary Boot Camp students insructed by Mandan/Hidatsa and Dine' Chef, Mark Daniel Mason. The dinner includes 3 courses prepared using indigenous and local ingredients and will include a presentation on the importance and value of building sustainable food sytems. Mason is the executive chef at Black Sheep Cafe and Blue Poblano and one of 15 selected nationally to attend The 2018 Chefs Boot Camp for Policy and Change. The program was launched in July 2012 in collaboration with JBF Award–winning chef and founder of Wholesome Wave, Michel Nischan, and JBF trustee and founder of Arabella Advisors, Eric Kessler. The initiative is a part of the Foundation’s broader Impact Programs, which engage the culinary community in the ongoing process of creating a sustainable food system that provides nutritious and delicious food for all..