Earlier this spring, Chef Devon Quinn of Eden joined 18 chefs from across the country at Carnation Farms outside Seattle for the James Beard Foundation’s 30th Chef Bootcamp for Policy and Change, a multi-day program centered around advocacy, sustainability, and the policies shaping today’s food system.

For Devon, the experience was both empowering and eye-opening.

“The James Beard Bootcamp for Policy and Change was an empowering and enlightening experience,” Devon says. “It was an opportunity to connect with likeminded, driven individuals at the top of the restaurant industry. As chefs, we are too often isolated by the four walls of our kitchens and rarely get the chance to experience something like this.”

The group arrived Sunday at Carnation Farms, a regenerative farm outside Seattle surrounded by rolling greenery and Pacific Northwest landscapes Devon had never experienced before.

“It was a beautiful part of the country, and the weather was about perfect,” he says. “There was no time wasted. We immediately jumped into programming, setting intentions, and getting to know the other participants and staff.”

Over the course of three days, chefs participated in workshops, discussions, and collaborative programming designed to challenge the way they think about food systems, agriculture, advocacy, sustainability, and hospitality.

“It was three days packed full of useful information and strategy to get our minds going,” Devon says. “There are challenges in our industry that connect all of us, and it was incredible seeing how much people care. We were shown that chefs can be a voice for our industry, which ultimately connects all of America. Food is a common medium that links everything, and sometimes the best way to tackle difficult conversations is simply by breaking bread together.”

One of the most impactful moments of the Bootcamp for Devon was witnessing a live animal harvest on the farm, an experience that deeply reinforced his perspective on sourcing and respect for the food system.

“One of the things I’m most passionate about is understanding where the food we consume comes from and educating people about it,” he says. “Watching a live animal harvest was eye-opening. Every person should understand the realities of how food is raised, slaughtered, and made available for consumption. It gives needed perspective and creates a level of respect for the proteins we consume.”

The sheep harvested during the demonstration was a two-year-old heritage animal, something Devon noted stood in stark contrast to industrial feedlot systems commonly seen in large-scale agriculture.

“It was an emotional experience,” he says. “It gave me a completely new outlook on animal sourcing.”

On Monday evening, the chefs returned to what they know best: cooking together. Using vegetables sourced directly from Carnation Farms and proteins from Niman Ranch, the group prepared a meal for more than 60 guests.

“There’s something beautiful about a kitchen full of chefs who have never cooked together before,” Devon says. “Everyone was a professional, and it felt like we had been doing it together forever. Watching the seamless nature in which food was prepared in a limited amount of time was incredibly impressive.”

The collaborative dinner included fresh pasta, brisket, fresh cheeses, pita, and farm vegetables, while conversations surrounding food systems and hospitality continued throughout the evening.

“Sharing the meal together was one of the best parts,” Devon says. “The conversations during and after dinner were just as meaningful as the programming itself.”

By Tuesday, the Bootcamp shifted toward reflection and action, focusing on how chefs can continue advocating for meaningful change once they return home.

“We ended the experience talking about reflections, manifestations for the future, and who we should connect with to continue pushing initiatives forward,” Devon says. “I left feeling like I was given the tools and information I need to help make our industry and country better.”

For Devon, the experience reinforced many of the values already guiding Eden’s philosophy today, thoughtful sourcing, strong relationships with Midwest farmers and producers, seasonality, sustainability, and maintaining a deeper connection to the systems behind the food being served.

“It was a tough farewell when everything was over,” he says. “I’m really looking forward to putting the things I learned into action.”

At Eden, that work continues every day through the greenhouse, relationships with local farms, seasonally driven menus, and ongoing conversations about how restaurants can contribute to a more thoughtful and sustainable food system.

Stay tuned for more Field Notes from Devon as he continues reflecting on the experience and how it will shape the future of Eden.