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Barton Seaver

Barton Seaver is still on a mission to restore our relationship with the ocean and with each other—. He has interpreted his illustrious career as a chef in his direction of the Sustainable Seafood and Health Initiative in the Center for Health and the Global Environment at the Harvard T.H. Chan School of Public Health. Within this role, Barton spearheads initiatives to notify associations and consumers about our choices to menus and diet can encourage people food supplies, and flourishing communities.

Barton is a firm believer that human health depends on the health of the sea and that the perfect method to connect both is in the dinner table. Barton pairs a understanding of seafood and easy cooking techniques together for a fresh spin on eating.

As a executive chef, Barton opened seven restaurants awarded both for their cuisine and as environmentally-conscious companies. Three Rising Culinary Star awards are included by highlights of the career, twice making New Restaurant awards, also being honored as Chef of the Year by Esquire magazine in 2009. His restaurant Hook was appointed by Bon Appétit magazine among the top ten restaurants in the usa.

Since departing the restaurant world, Barton has become involved with a number of local and global initiatives. Back in 2012, he had been appointed by Secretary of State Hillary Clinton to the United States Culinary Ambassador Corp.. He uses this designation to curate international conversations on sustainability and the use of food in resource management and general wellbeing. He is the Director of the Sustainable Seafood and Health Initiative at the Center for Health and the Global Environment at the Harvard T.H. Chan School of Public Health. The initiative utilizes by cooking using s health metrics to specify sustainability

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Barton Seaver is rated 8 out of 10 based on 33 reviews.

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