Thursday, May 30
Chefs Collaborative is a national network of chefs, food professionals, and producers and has been changing the sustainable food landscape for 20 years. Created by a group of visionary chefs who saw the need to develop and share best practices for sustainable cooking well before it was part of the public conversation. Kim Müller is a member chef and is featured in "The Chefs Collaborative Cookbook". She’ll be speaking to sustainable food, cooking, and produce.
Kim Müller has worked in the restaurant industry since 1973. After working in several highly regarded restaurants, Kim moved to Santa Fe in 1994. She eventually ended up at Café Escalera, working with David Tanis, a Chez Panisse alum. In 2004 Kim accepted the position of Chef de Cuisine at the venerable Compound Restaurant. Kim became very involved with Slow Food, signing on as a Co-Leader of the Santa Fe convivium and in 2006 Kim was selected to be one of 70 U.S. Chef-Delegates to Slow Food’s Terra Madre conference in Turin, Italy. In 2007 Kim took over the kitchen at La Mancha restaurant in Galisteo. During Kim’s tenure La Mancha received mentions in the New York Times and Gourmet Magazine, as well as local NM press. Ms. Müller was executive chef for Real Food Nation, and its subsequent Supper Club, from its opening in 2009 through January 2012.