Alice Waters, chef, author and the proprietor of Chez Panisse, is an American pioneer of a culinary philosophy that maintains that cooking should be based on the finest and freshest seasonal ingredients that are produced sustainable and locally. She is a passionate advocate for a food economy that is “good, clean, and fair.” Over the course of nearly forty years, Chez Panisse has helped create a community of scores of local farmers and ranchers whose dedications to sustainable agriculture assures the restaurant a steady supply of fresh and pure ingredients. After helping to change the American Food landscape, Alice introduced her ideas into the public schools with the Edible Schoolyard, a program that involves students in all aspects of growing, cooking, and sharing food at the table.
As Executive Director at La Cocina, and with the organization since it opened in 2005, Caleb is responsible for managing all programming. Caleb is fluent in Spanish, a trained diversity leader, California Food Safety Manager and HACCP certified. He brings a passion for food and a belief that every cook should have an opportunity to earn a living doing what they love to do.
Carl is an adjunct professor at Presidio Graduate School. He has more than a decade of experience as a communications and political strategist in the non-profit sector. Prior to joining the Presidio faculty, Carl worked for a number of environmental organizations where he collaborated with business partners to reduce pollution and protect wildlife. He received his MBA in Sustainable Management from Presidio Graduate School and holds a BS in Environmental Biology and Management from the University of California, Davis. A former outdoor instructor and National Park Service ranger, Carl is a coach and consultant specializing in presentations and public speaking. He lives with his wife Kate and son Leo in San Francisco.
Dava is the CEO & Creative Director of Noise 13 Design Inc. Dava has been doing branding and design since 1996. With her design and consulting experience, Dava and the Noise 13 team work with their clients to create full scale brands across media. She is the president of the San Francisco Chapter of Slow Food, the founder and managing director of Pow.wow Network, and a former instructor at the Academy of Art University for Graphic Design.
Hans is a principal at BCV Architects in San Francisco, the firm responsible for the Ferry Building Marketplace and Oxbow Public Market as well as projects ranging from large masterplans to residences. Hans serves on the Board of CUESA, Friends of the Bancroft Library, and the Maybeck Foundation. Inspired by the tenets of the Slow Food Movement, Hans has been involved in the design of Slow Food Nation, Eat Real Festival, and the Good Food Awards.
Kenneth Rochford has worked in almost every aspect of the business from production and vineyard roles through sales & marketing and winery general management . An active member of his local slow food community, Kenneth is involved with fund raising for the school garden network. Despite authoring patents for wine sales, he is most proud of his recipes published in Food & Wine.
Patrick Holden is founding director of the Sustainable Food Trust, whose mission is to promote international cooperation between all those involved in sustainable food production. He studied biodynamic agriculture and started a community dairy farm in 1973, that is now the longest established organic dairy farm in Wales.
Sustainable Food Trust
Sam Mogannam is the founder of the Bi-Rite Family of Businesses, which includes Bi-Rite Market, Bi-Rite Creamery, Bi-Rite Farms and 18 Reasons. In the fall of 2011, Sam will publish his first book, EAT GOOD FOOD, a Grocer’s Guide to Shopping, Cooking and Creating Community through Food. Sam volunteers on the board for the National Association of the Specialty Food Trade and is on the advisory council for CAFF.
In 2005, Ulrich Schmid-Maybach founded the Maybach Foundation in an effort to stimulate an innovative new approach to social responsibility and philanthropy through the creation of a platform to connect promising young leaders with successful mentors. Inspired by his great grandfather Wilhelm Maybach who was mentored by Gottlieb Daimler and then went on to design the first Mercedes car, Schmid-Maybach created the Foundation to provide gifted young leaders in adversity the opportunity to mentor with iconic leaders in their field to make a difference in their lives and the world. Schmid-Maybach was inducted into the Council of Mentors of the Global Youth Leadership Network in New York on October 2006.
In addition to his work with the Foundation, Mr. Schmid-Maybach manages a diversified investment group and remains closely involved with the family’s pioneering engineering tradition. He serves as ambassador and spokesperson for the values and heritage of the Maybach. Maybach Foundation
Food has been a defining aspect of Wendy’s life since her essay on baking a Bon Appetit cover recipe got her into college. Since then, she’s worked with established companies and entrepreneurs to develop and market specialty and sustainable foods, from Williams Sonoma’s Peppermint North Poles to grass-fed beef hot dogs. Wendy is a graduate of Tante Marie’s Cooking School and is working toward a master’s degree in Sustainable Public Administration from Presidio Graduate School.
William Werner serves as Outfit Generic’s Chief Creative Officer and is responsible for the creation of the group’s strategic vision and concepts. During his year as executive pastry chef/founder of Tell Tale Preserve Company, he garnered praise both locally and nationally for his pastries and preserves in publications including Food & Wine, New York Times and Wallpaper, which awarded him “Best High Tea, Confections.” William was executive pastry chef for the renowned Quince restaurant in San Francisco. He brings more than a decade of culinary experience to the group.