Chef/Owner of Townsman
Rep. Michael E. Capuano, MA-7
Chefs Boot Camp alum, September 2013
Areas of interest: culinary mentoring, sustainability, school nutrition standards, and responsible sourcing
"Take great ingredients as local as possible, do relatively little to them, and let the food speak for itself."
Matthew Jennings has long maintained his practical ethos of working directly with farmers and purchasing products that are local and sustainable. His passion lies in the culinary community, and he focuses on chef-based advocacy by building relationships and connecting colleagues. Matthew believes in giving back to the next generation of chefs through education and mentoring, in particular by instilling in them the importance of sustainable cooking to ensure a healthy food system. He is an advocate for improving school nutrition and was asked to join the Chefs Move to School program of the Let's Move campaign, where he worked with school administrators, teachers, and parents at local schools to educate students on nutrition.
Organization affiliations: Chefs Move to School and
Swamp to Table: Cook It Raw Arrives in America