You’re all set! Here are your chef guides.
A sampling of resources for sourcing, menuing, and cooking sustainable aquatic foods from BITE’s Chef Engagement Workshops, ready to use in your foodservice kitchen.
Bookmark this page so you can come back anytime.
Guides: Getting Aquatic Foods on the Menu
Chef Barton Seaver’s
Sourcing Tips
Which suppliers to trust, which formats to choose, and how to decide when introducing a new recipe.
Menu Integration Tips
A clear, practical plan built from real kitchen rollouts that work with your current systems.
Menu Naming and
Narrative Guide
Research-backed naming formulas and staff talking points that get guests excited to order.
Guides: Cooking Techniques
Which suppliers to trust, which formats to choose, and how to decide when introducing a new recipe.
Working With Clams
and Mussels
A clear, practical plan built from real kitchen rollouts that work with your current systems.
VIDEO
Four Go-To Ways to Cook
Sea Vegetables
Recipe Matrix: Infinite Ideas for Steamed Mussels
Research-backed naming formulas and staff talking points that get guests excited to order.
More Producer Stories
Stories can be a great way to connect with guests and make a great dish even better. Explore more stories of where your aquatic ingredients come from in these bonus videos from the editors at Eater.com.
Tradition in action: See how the Suquamish Tribe hand-harvests clams and oysters with centuries-old techniques.
Innovation at work: Discover how Bangs Island farmers use high-tech tools to grow mussels in Maine.
Looking for recipes, videos, or producer stories? Return to the chef resources page.
These resources come from BITE’s Chef Engagement Workshops, hands-on sessions that help foodservice teams get confident and excited about cooking aquatic foods and getting them on the menu. Download a one-pager to share with the person who plans your team’s trainings.
Want a workshop for your whole culinary team?
READY-TO-SEND NOTE
Subject: A training idea for our kitchen team
Hi [Name],
I’ve been using free, research-backed resources from BITE: Building Impact for Eaters on cooking and menuing clams, mussels, and sea vegetables. They also run hands-on Chef Engagement Workshops for foodservice teams.
I think a workshop could be a good fit for our kitchen. You can learn more and get in touch here:
[Your name]
Are you the decision maker? Contact us to book a workshop for your team.