News & Events
Fishing for a Healthy Ocean
Nurse (left) with Steelman
The fish we buy at the market and off the menu will play a large role in shaping the future of life in our oceans. Increasing consumer demand for seafood has led to severe over-fishing of certain species, which are now at risk of extinction. An eye-opening workshop on this subject was sponsored by the Anna Nurse Culinary Workshop Series, a monthly program of presentations by celebrity chefs and other food service professionals for culinary and pastry arts students, faculty, staff and members of the College's larger community.
On hand at the November 2002 workshop were a representative from the Seafood Choices Alliance and Brad Steelman, executive chef of the River Café in Brooklyn, who explained how to make bay scallop ceviche and gave out samples made from his recipe. While bay scallops are abundant in our area, many other fish are in danger and should not be eaten. These include snappers, Chilean seabass, farmed salmon (including Atlantic), shrimp and Atlantic flounders, soles and cod.
Nurse, who is shown with Steelman after his demonstration, has sponsored the City Tech workshop series bearing her name since 1994. She is an internationally recognized food consultant, a long-term friend and supporter of the College's hospitality management program, and an enthusiastic supporter of the College's Gifts for Special Children project. A frequent guest on various television and radio food programs, she sits on the board of the prestigious James Beard Foundation and is a founding member of the New York Association of Culinary Teachers (NYACT).
