Bring bivalves and sea vegetables to your menu
Guides, videos, and recipes from BITE’s Chef Engagement Workshops, free for any chef or foodservice team ready to cook with oysters, clams, mussels, scallops, and sea vegetables.
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BITE: Building Impact Through Eaters runs hands-on motivation workshops that help kitchen teams build confidence cooking and menuing sustainable aquatic foods and other climate-smart dishes. These are some of the materials—developed for chefs, by chefs—that participants use along the way. Explore them on your own, or contact BITE to bring a Chef Engagement Workshop to your foodservice team for guided sessions, cooking challenges, tastings, and support putting these dishes on the menu.
Why what’s on the plate outweighs the miles it traveled
When it comes to the environment, your ingredient choices are key. If you’re looking to lower your kitchen’s climate impact, here’s a helpful rule of thumb: what you put on the plate usually makes a bigger difference than how far it traveled to get there.
Meet the chefs cooking aquatic foods
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"As chefs, we hold the unique ability to not only craft memorable dining experiences, but lead the charge in shaping the future of our food systems."
BARTON SEAVER
Founder and
Chief Education Officer,
Coastal Culinary AcademyPortland, ME
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"My culinary style is collaborative, colorful, and narrative. I love thinking that something delicious can help solve the world's problems."
ALEXANDRA CERIBELLI
Chef/Retail Operations Manager,
Harvest Institute of Food, Nutrition, and Health at Rutgers UniversityNew Brunswick, NJ
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"Bivalves and sea vegetables are not only versatile, they provide so much flavor and intensity to different dishes. There are so many things we can do [to] create magic with these amazing little, beautiful animals and vegetables.
MAYLIN CHÁVEZ
Chef-owner and Sea Fare Consultant, Nacar OystersPortland, OR
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“Food is the hub of our lives, and I believe ... through food we can inspire real change. Cooking is caring for others and that means doing your due diligence in sourcing, preparing, and presenting.”
DANIELLE LEONI
Freelance Chef, OEX ConsultingStevensweert, Netherlands
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“Most of my life has been working in fine dining, and my passion has led me to K-12 school food. I strive to make the dining experience for [today's] kids equal to some of the finest dining ingredient experiences in the world.”
JASON TEPPER
Executive Chef, Alexandria City Public SchoolsAlexandria, VA
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“Sustainable aquatic foods ... fulfill my love for being a chef by giving me another avenue to interact with ingredients from the ocean that also restore the ocean.
GERONIMO RAMOS
Owner and Culinary Consultant,
Rooted TableSan Francisco, CA
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“My work in sustainable seafood goes beyond fish—it's about protecting our oceans and embracing the full spectrum of marine life, from sea vegetables to bivalves.
SAMMY MONSOUR
Chef and Co-Owner,
Good Luck HospitalityCharleston, S.C.
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“I believe that food should always be delicious first and best when it makes a positive impact. [I] personally enjoy eating seafood as my primary protein, so I'm very familiar with how to make it taste good and look appealing.”
MICHELLE MINORI
Chef-Owner and Consultant, Michelle Minori ConsultingSan Francisco, CA
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“[I am] totally passionate about sustainable food and responsible sourcing. [I] have worked to create inclusive programs that promote sustainable aquatic foods across multiple countries.”
LLOYD MANN
Global Executive Chef, VP Head of Culinary, SodexoLondon, UK
Producer stories
In this video by Greenwave, a former fisherman turned regenerative ocean farmer shares how he’s redefining what’s possible with sustainable seafood. Then learn how Connecticut Restaurant Association Chef of the Year Emily Mingrone brings sea vegetables to life on her restaurant menu—sparking creativity and delight for her guests.
Cooking techniques
Practical guidance, for chefs by chefs, on working with mussels, clams, and sea vegetables in a professional kitchen.
Working With Clams and Mussels
Maximize every ingredient without overcomplicating your workflow with these chef-approved tips for high-volume prep, portioning, and creative applications.
VIDEO
Four Go-To Ways to Cook With Sea Vegetables
Michelin-awarded Chef Sammy Monsour shares his go-to strategies for cooking with sea vegetables. Hear about four versatile formats that pack umami, boost nutrition, and bring new energy to stocks, soups, and more.
Recipe Matrix: Infinite Ideas for Steamed Mussels
Download Chef Barton Seaver’s framework that turns one technique into endless variations. Perfect for professional kitchens that need consistent results with creative flexibility.
Chef-developed recipes
Want to go further?
Bring a workshop to your team.
These resources are a starting point. BITE Chef Engagement Workshops give your chefs guided, hands-on support to build confidence with aquatic foods and get these impactful, delicious dishes onto your menus. Watch the video below to get a look inside a recent workshop.
Video: Changing Chefs’ Minds on Aquatic Foods
