Cooking Up a Storm — and Solutions!

Chef John Ash is a longtime supporter of our Seafood Watch program — and will be honored as our 2014 Educator of the Year at Cooking for Solutions on May 16-18.

He’s also up for another honor: a James Beard Award for best single-subject cookbook, for Culinary Birds: The Ultimate Poultry Cookbook. His co-author, James Fraioli, collaborated with Seafood Watch on another cookbook, Ocean Friendly Cuisine.

John is a tireless advocate for sustainable cuisine from land and sea, and an award-winning cooking school teacher as well as mentor to fellow chefs.

You can discover first-hand what a great teacher he is during one of two hands-on DYI cooking classes at Cooking for Solutions: Saturday’s Smoked and Cured Salmon class, or Sunday’s session featuring Grilled Pizza with John Ash.

John is just one of a half-dozen participants in this year’s Cooking for Solutions events who are 2014 James Beard Award finalists, including our culinary partner Cindy Pawlcyn, and chefs Richard Blais, Michael Leviton, Charles Phan and Jonathon Sawyer. A week ago, Alton Brown was honored by the International Association of Culinary Professionals.

All in all, it’s a blue-ribbon celebration of sustainability!

Learn more and buy Cooking for Solutions tickets.


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About me

The Monterey Bay Aquarium, perched on the edge of a world-famous coastline, is your window to the wonders of the ocean. It’s located on historic Cannery Row in Monterey and is open daily except Christmas Day.

For more information about our animals and exhibits, and to view our live web cams, please visit

Hours of operation vary by season. Daily schedules and tickets are available on our website or by calling
(831) 648-4800.