Chefs Collaborative, a group that champions local and sustainable food, has named Bruce Sherman, chef/partner of North Pond restaurant in Chicago, as chair of its Board of Overseers. Sherman, who has served on the board since 2005, brings extraordinary talent and commitment to his new role. Sherman was honored by Food & Wine as one of America’s “Best New Chefs” of 2003; and in both 2007 and 2008, he was nominated by the James Beard Foundation in the “Best Chef: Great Lakes Region” category. In 2008, Share Our Strength named him “Most Sustainable Chef” at the Chicago Taste of the Nation event.

The Chefs Collaborative board has also appointed two new members. Thom Fox is executive chef of Acme Chophouse in San Francisco, a restaurant that highlights his passion for local and sustainable ingredients. Chad Pawlak is president of Grass Point Farms, in Thorp, Wis., the first and only nationally distributed grass-fed dairy company.
The Uncle Ben’s Kids Cafe opened at the Marillac Social Center Sept. 9 in Chicago. The Marillac Kids Cafe, which aims to serve 12,000 meals to children each year, is part of a multiyear partnership between Uncle Ben’s and Feeding America, the nation’s largest charitable hunger relief organization. Rick Bayless, chef-owner of James Beard award-winning restaurant Frontera Grill, made a special appearance, conducting a cooking lesson and serving food to the 50 children who regularly use the facility.
Nine-year-old Keshawn Tiggs tastes the festive rice salad made by chef Rick Bayless at the Uncle Ben’s Kids Cafe opening at the Marillac Social Center, Chicago.
(Photo credit: Uncle Ben’s/Brian Kersey)