In honor of National Seafood Month, and America's 250th birthday, Chef Barton Seaver invites chefs to rediscover seafood as the country's original heirloom ingredient.

From tariffs to aquaculture innovation, Barton will unpack what's shaping the industry's next chapter, with a special focus on the snackable seafood movement: tinned fish, seacuterie, and global small bites taking over menus. He'll challenge the idea that frozen and tinned seafood are anything less than exceptional. This session offers, at its heart, permission to fall in love with seafood.

• Contact:
  ACF Professional Development Team