1. UMass Chef’s Culinary Conference Jann Dickerson and Chef Barton Seaver Alaska Seafood Marketing Institute June 11, 2012

2. 2 What Species Come from Alaska? Five species of salmon - King, Sockeye, Coho, Keta and Pink Whitefish Varieties - Cod, Alaska Pollock, Halibut, Black Cod, Sole/Flounder, Rockfish, Surimi Shellfish - King, Snow and Dungeness Crab; Weathervane Scallops, Spot Prawns, Oysters

3. All Alaska Seafood is WILD & SUSTAINABLE 3

4. Alaska Seafood on Campus Objectives : Teach Gen Y to eat more fish and seafood Use Campus sustainability initiatives to get the message across: Create an on-campus event to make a fun, teachable moment Develop media opportunities that create visibility for the school’s foodservice department and ASMI 4

5. 5 Introducing: Barton Seaver Chef, author, speaker and National Geographic Fellow Author of “For Cod and Country” CIA, Chef/owner of Hook in DC o Esquire Magazine– Chef of the Year o StarChefs.com awarded him Community Chef of the Year o Sits on the Board of the School Nutrition Association o Regular Lecturer at Harvard Medical School Travels the world with National Geographic expoloring how food and conservation are interlinked.

6. 6 Barton Seaver’s workshop this afternoon Low cost sustainable Alaska seafood opportunities; High quality frozen and canned Pink Salmon “New” Alaska species: Cod, Alaska Pollock, Rockfish Cooking methods to reduce waste, improve holding capabilities and increase the appeal of fish Chef Barton Seaver will unravel the myths around seafood sustainability Chef Barton Seaver