Finding the Feeding Waters: The Bitter Southerner Covers Chefs on Boats

Check out this great article, “Chefs on Boats: Finding the Feeding Waters”,  from The  Bitter Southerner. Writer Boyce Upholt and Photographer Rory Doyle spent some time with us on the water as part of Chefs Brigade’s premier educational program, Chefs on Boats (CoB), which provides food service workers and students with immersive tours and education of the Gulf Coast fisheries. 

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Upholt really captured the essence of CoB and why it is so critical to connect and educate our chefs, restaurant staffs, caterers and nonprofit organizations about our estuaries and the Gulf of Mexico. As Upholt points out, it’s not enough to know where our seafood comes from, but we also need to realize who are the shrimpers, oyster fishers and others bringing this unmatched bounty to our restaurants, how seafood is harvested, the environmental challenges and what we can do to preserve this unmatched resource.