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.
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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
Working With Clams and Mussels
Which suppliers to trust, which formats to choose, and how to decide when introducing a new recipe.
VIDEO
Four Go-To Ways to Cook With
Sea Vegetables
A clear, practical plan built from real kitchen rollouts that work with your current systems.
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.
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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?
Are you the decision maker? Contact us to book a workshop for your 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 Through 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]