become a partner
Please fill out our form and a team member will reach out to you. https://forms.gle/g5Yfhz8pHdgiPYAX9
After completing the form, we will discuss the level of involvement partners would like to have. This is not an exclusive club, but a coalition of restaurants and chefs that can organize to produce high volume quickly. It can be as simple as producing X number of meals post disaster or you can apply to be on a planning committee. There is no fee. More information available upon request.
Sort of, there is a verification. For restaurants wishing to produce during disasters, we verify LDH compliance through your most recent health inspections report. As long as all "critical items" are corrected and you hold a current health certificate, you could be selected to partner. If we enter into contracts (such as with FEMA), participants may be required to submit a HACCP plan if terms require. This would be communicated in advance. http://la.healthinspections.us/#search/0https://safetyculture.com/checklists/haccp/
Absolutely. During times of disaster, your skills are very valuable. Fill out our sign up form and we will be in touch. Based on experience, location, availability and/or needs, you will likely get paired with restaurant partners or work with us in logistics and other critical roles.
Purveyors are also welcome to partner! We need your capacities. As we develop a more proactive system for future disasters, we encourage participation of all vendors and industry partners who wish to minimize waste and maximize the collective power in brigade system production.
Yes. Through crowdfunding, grants and contract terms, Chefs Brigade is able to purchase meals from restaurants.
Sometimes, yes. We typically partner with organizations that manage volunteer groups, but it depends on the needs. If you are interested in receiving information as volunteer opportunities arise, please sign up and we will reach out.
We would like to continue to improve and to create more proactive solutions that minimize response times, waste, and personnel burnout across the food system during times of disaster. Working with our partners, we’d like to create a model that is able to efficiently and safely produce nutritious meals without straining or competing for limited resources. Eventually, we would like to expand our programs and network to support all areas of local foodscapes. From farms and fisheries to processors and vendors, we would like to provide more opportunities for our network of chefs and foodservice workers to connect and to learn.
We are currently accepting new restaurant partnership inquiries in New Orleans area as we build out and deploy new brigades. If you are a restaurant owner or chef and wish to partner with Chefs Brigade, please fill out the Partner Inquiry form.
