Houston’s Chef Roshni Gurnani Participates in JBF’s Chef’s Boot Camp for Policy and Change
Chef Roshni Gurnani, culinary instructor at The Art Institute of Houston, recently participated in the James Beard Foundation “Chefs Boot Camp for Policy and Change,” where civically and politically minded chefs are shown how to become more effective leaders for food-system change. The boot camp featured advocacy and media training as well as instruction on important issues, challenges, and opportunities facing the food world. The goal of the camp, according to the James Beard Foundation, is to build a growing network of like-minded chefs, provide support for personal interests and passions, and give tools and guidance that will help them act as influential advocates.
The JBF Chefs Boot Camp for Policy and Change is supported by the Osprey Foundation, the Carl M. Freeman Foundation in Memory of chef Matt Haley, and the Enelow Fund.
Chef Roshni’s culinary experience includes being was awarded the title of “Chopped Champion 2009” on the Food Network show Chopped. That same year, she was featured in the Boston Globe for introducing healthy restaurant-style food to college campuses in Boston. Earlier this year, she was featured as a celebrity chef at The Mohegan Sun’s Sun Wine and Food Fest. She manages her own catering and consulting company and writes cookbooks.
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