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Chefs and Restaurant Owners Call to Stop Seafood Fraud

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Chefs and Restaurant Owners Call to Stop Seafood Fraud Chefs and Restaurant Owners Call to Stop Seafood Fraud As chefs and restaurant owners, we are committed to serving seafood that protects our oceans, our wallets and our health. Yet as more seafood is imported into the Unites States, our fish follows an increasingly complex path from fishing vessel to plate, increasing the risk of fraud each step of the way and making it more difficult for us to make eco-friendly choices. Despite growing concern about where our nation’s seafood comes from, chefs, restaurant owners and consumers are routinely given little or no information about the fish they purchase. We rely on our purveyors to supply us with high quality, safe, legal and honestly labeled seafood. Unfortunately, the information that travels with each fish is often limited. Recent studies have found that seafood may be mislabeled as often as 25 to 70 percent of the time for popular species like red snapper, wild salmon and Atlantic cod, disguising fish that are less desirable, cheaper or more readily available. With about 1,700 different species of seafood from all over the world now available in the U.S., it is unrealistic to expect chefs and restaurant owners to be able to independently and accurately determine that the fish they are getting is actually the one they paid for. We should be able to tell our customers, without question, what they are eating as well as where, when and how it was caught. We believe that robust traceability standards are needed for all fish sold in the U.S. – both domestic and imported. As food industry leaders, we call on the U.S. government to require that seafood is traceable in order to prevent seafood fraud and keep illegal fish out of the U.S. market. The U.S. government has an opportunity to set standards that ensure consumers are not being cheated. By tracing seafood from the fishing vessel to the dinner plate, we can have more confidence in the food we serve. With your help, we can continue to make decisions that not only please our customers, but also help protect our oceans. Signers as of October 25, 2012: Barton Seaver David Anderson Greg Atkinson National Geographic Executive Chef Chef Proprietor Fellow, Chef & Author Cisco Systems & Restaurant Marché For Cod and Country Regional Fish Forager Bainbridge Island, WA Washington, DC Bon Appetit Management Company Ken Baker Brian Aaron San Jose, CA Proprietor & Chef Executive Chef Pachamama’s Restaurant Aaron’s Catering Josh Anglin & Star Bar Miami, FL Cook Lawrence, KS Santa Fe, NM Sarah Acconcia Sean Baker Chef David Apthorpe Executive Chef The Chameleon Café General Manager Gather Restaurant Baltimore, MD Cleveland, OH Berkeley, CA Jody Adams Alan Archer Kyle Bailey Chef & Owner CEC, ACE Chef Rialto Corporate Executive Chef Birch & Barley Cambridge, MA New England Region Churchkey Trade Nestle Professional Washington, DC Boston, MA Minor’s Chapter President Brittany Baldwin Allison Albriton Professional Chefs of Portland Home Chef Director of Operations New Hampshire Portland, OR Northfield, MN American Culinary Federation Bob Bankert Joseph Alfieri Pelham, NH Executive Chef General Manager The Mooring Restaurant, Palo Alto, CA Cathal Armstrong Sayer’s Wharf Executive Chef Newport, RI Richard Allaire Restaurant Eve, Tucker’s Bistro Eat Good Food Group Phil Bannatyne Newport, RI Alexandria, VA Owner Cambridge Brewing Elissa Altman Ernest Arroyo Company Founder & Author Sous Chef & Cambridge, MA PoorMansFeast.com Production Manager Middletown, CT Dan Barber Joey Altman Executive Chef & Chef & John Ash Co-Owner Cookbook Author Chef, Educator & Blue Hill Restaurant San Francisco, CA James Beard New York, NY Award Winning Author Brian Anderson Santa Rosa, CA Sous Chef San Jose, CA Jeremy Barlow Wilo Benet Joel Blice Chef & Owner Pikayo Restaurant Director of Operations Tayst Restaurant, Sloco, San Juan, Puerto Rico St. Mary’s City, MD Local Kitchen Catering Author of Caroline Bennett Brian Boitano Chefs Can Save the World Moshi Moshi Host Nashville, TN London, England “What Would Brian Boitano Make?” Eric Barnachea Matt Bennett Food Network Executive Chef Chef & Owner San Francisco, CA Santa Clara, CA Sybaris Bistro Clemenza’s Café & Anthony Bombaci Michael Barshis Wine Shop Executive Chef Executive Chef First Burger Nana Restaurant University Club of Portland Albany, OR Dallas, TX Portland, OR Berries in the Grove Daniel Bortnick Brendon Bashford Miami, FL Executive Chef Executive Chef Firefly Restaurant Fairmont Battery Wharf, John Besh Washington, DC Three Battery Wharf Chef & Cookbook Author Boston, MA New Orleans, LA Scott Boswell Chef & Proprietor Mario Batali Linda Bish Scott Boswell Enterprises Chef, Author & Sous Chef New Orleans, LA Entrepreneur Grove City, PA New York Daniel Boulud California Steve Biery Chef & Owner Nevada Chef The Dinex Group St. Thomas, USVI New York, NY Joseph Batchelder Sous Chef Jeff Black Terry Boyd Mountain View, CA President Publisher Celebrity Chef Tour Blue Kitchen Fedele Bauccio Dinner Series Chicago, IL CEO Bon Appetit Kevin Blaylock Chas Boydston Management Company Chef AAC Palo Alto, CA Burien, WA President ACF Chicago Rick Bayless Elizabeth Blau Chefs of Cuisine Owner & Chef Owner Chicago, IL Frontera Grill Honey Salt Chicago, IL Partner Terrance Brennan Simon Chef-Proprietor Scott Bebell Palms Place Picholine & Artisanal Executive Chef & Owner Society at Wynn Restaurants Guppy’s on the Beach Las Vegas, NV New York, NY Indian Rocks Beach, FL Sean Brock Nicholas Calias Yves Carreau Chef CEC Chef Proprietor McCrady’s and Husk Director of Food & The Big Y Group Charleston, SC Beverage Pittsburgh, PA Corporate Executive Chef Joshua Brown The Colonnade Hotel & Norman Carreaux Executive Chef Brasserie Jo Executive Chef Manager Bridges Restaurant Boston, MA Norfolk, VA Grasonville, MD Chris Callender Michael Carr-Turnbough Christopher Brunst Chef Vice President Culinary Sous Chef II ACF Arrowhead Sage Hospitality Oberlin, OH Professional Chefs Denver, CO Association Kenneth Bucholtz Grand Marais, MN Patrick Cassata Executive Chef Executive Chef Assistant General Carlos Canada Wheaton, IL Manager Executive Chef Brookside County Club Flea Street Café Bryan Caswell Canton, OH Menlo Park, CA REEF Cool Café and Stanford Houston, TX Jan Buhrman Cooleatz Catering Chef, Caterer & Stanford, CA Robert Cawley Sustainable Food CEC, CEPC, AAC Advocate Kim Canteenwalla Executive Chef Chilmark, MA Owner Senior Instructor Honey Salt Culinary Arts David Bull Operating Partner Trenholm State Technical Executive Chef Society at Wynn College Congress Austin Las Vegas, NV Montgomery, AL Austin, TX Theodore Canto Jr. Nicolas Chaize Jeremiah Bullfrog St. John’s College Chef & Owner gastroPod Annapolis, MD Nico’s at Pier 38 Miami, FL Honolulu, HI Amy Cao Arlene Burnham Writer & Head of Chefs Collaborative Retail Manager Community Network Caldwell, IL Foodspotting.com Boston, MA New York, NY Tyler Burnley Christian Chemin Chef & Co-Owner Andrew Capek Executive Chef Thames Street Kitchen Executive Chef Walla Walla, WA Newport, RI Bluewater Grill Phoenix, AZ Ken Cheung Matthew Caldwell Chef General Manager Kim Carlson Santa Clara, CA Caldwell, IL Editorial Director Culinate Blog Portland, OR Michael Cimarusti Keith A. Coughenour Melissa D’Arabian Chef & Owner Executive Chef Host Providence The Duquesne Club “Ten Dollar Dinners with Los Angeles, CA Pittsburgh, PA Melissa D’Arabian” Food Network Thomas Ciznak Collin Crannell “Drop 5 Pounds with Executive Chef & Partner The Lobster Restaurant Good Housekeeping” Chakra Restaurant Santa Monica, CA Cooking Channel Paramus, NJ Chef & Director Dominique Crenn David Davis TLC Restaurant Group Chef & Owner Executive Chef Chef & Director Atelier Crenn Bridgewater Grill & Blue Morel San Francisco, CA The Golden Hotel Morristown, NJ Golden, CO Matthew Crudder Ryan Clark National Geographic Kevin Davis Executive Chef Society Chef & Owner Lodge on the Desert Local Artisan Blueacre Seafood & Tucson, AZ Sodexo Corporate Steelhead Diner Service Solutions Seattle, WA Elena Clement Washington, DC CEPC Kiley Davis Washington, DC David Dadekian Chef & Manager Owner Salem, OR Charles Clover eat drink RI Chairman Mike Davis Blue Marine Foundation Crystal Daggett Chef & Owner Strand, London Sous Chef Terra Walla Walla, WA West Columbia, SC Craig Cook Executive Sous Chef Brian Dagnell Peter Davis Boulder, CO Executive Chef Executive Chef Middletown, CT Henrietta’s Table & Jesse Ziff Cool The Charles Hotel Founder Peter Dale Cambridge, MA Flea Street Café Chef & Co-Owner Menlo Park, CA The National Gerry Dawes Cool Café and Stanford Athens, GA Food Writer Cooleatz Catering Contributing Authority Stanford, CA Anthony Danna Spain CEC, AAC Food Arts Magazine Luca Corrazzina Executive Chef New York, NY Executive Chef Holiday Retirement 312 Chicago Corporation Denise DeCarlo Chicago, IL Portland, OR Chef Los Angeles, CA Steve Corry Chef & Owner Frank DeCarlo Five Fifty-Five & Chef Petite Jacqueline New York, NY Portland, ME William Decker Xavier Deshayes Tom Douglas Executive Chef Executive Chef Chef Club 101 Ronald Reagan Building Seattle, WA President & International Trade ACF Big Apple Chapter Center Joseph Drommer New York, NY Washington, DC Executive Chef Durham, NC James Delamar III Katherine Deumling Executive Sous Chef Board Chair Jose Duarte Cary, NC Slow Food USA Chef & Owner Brooklyn, NY Taranta Christine Delcambre Boston, MA Director of Catering Kelly Dickson Mounds View, MN Executive Chef Thomas Dunklin Caldwell, ID Executive Chef Michael Delcambre B&O American Brasserie Executive Chef Teddy
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