Chef Tom Bivins Participates in "Chefs in Raingear."
Delegation of Chefs Travel to Lummi Island, Wash. to Learn About Sustainable Fishing Practices

NECI Chef Tom Bivins had the rare opportunity on July 28 – 29 to catch, bleed, and gut wild salmon on the Frasier River at Lummi Island, Wash. as part of the “Chefs in Raingear” experiential learning program sponsored by Chefs Collaborative. The program aims to educate chefs about sustainable fishing practices.

This is the third year Chefs Collaborative has sent a group of chefs from restaurants around the country to go reef-net fishing and experience first-hand the breathtaking Fraser River salmon run.

“This is an incredible opportunity to really understand fishing methods that protect the future availability of this species,” said Chef Tom. Reef-netting is a Native American fishing technique that uses little fuel and is gentle on the surrounding ecosystem. Since fishermen don’t catch any unwanted species, the salmon caught by reef-net become a sustainable source of food.

“Past participants of the program describe the experience as life-changing,” explained Melissa Kogut, executive director, Chefs Collaborative. “We’re really interested in offering this hands-on program to chefs; whether they’re established chefs or just beginning their career,” she explained.

2008 participants included:

• Tom Bivins, executive chef and instructor, New England Culinary Institute, Essex, Vermont
• Peter Hoffman, chef-owner, Savoy and Back Forty restaurants, New York
• Thom Fox, executive chef, Acme Chophouse, San Francisco
• Sous-chef Justin Durand of the Athletic Club of Columbus
• Danny Grant, sous-chef, North Pond Restaurant, Chicago

Chefs Collaborative is a national organization working with chefs and members of the culinary community to foster and promote a more sustainable food supply.