Practicing Gastronomy is a series of informal discussions with professionals from all corners of the food and drink world. Here’s a preview of our next guest.
The intangible benefits of Leigh Belanger’s work for Chefs Collaborative aren’t too shabby. She gets to work for something she believes in, striving to expand the sustainable food landscape by sharing knowledge and forging relationships among culinary professionals. But she admits she doesn’t mind the occasions on which they get to celebrate their efforts. Working with chefs, she says, means good eating.
Chefs Collaborative is a Boston-based nonprofit network that connects chefs around issues of food sustainability. Leigh’s been their program director for four years, overseeing and implementing the organization’s educational and community building efforts. Before joining up with Chefs Collaborative, Leigh served, managed, and cooked in restaurants, and also worked as a freelance food writer. She’s kept up the multitasking. She’s close to finishing her MLA in Gastronomy, and she recently submitted her first cookbook manuscript. She runs a holiday cookie business, too.
Leigh will be the next participant in our Practicing Gastronomy discussion series. Please join us for a conversation about her work with a food-focused nonprofit, plus her array of other culinary pursuits.
Wednesday, May 4
808 Commonwealth Avenue
4:45 – 5:45pm