Sunshine Plate

Our Mission

Greater Orlando Food Leaders Alliance (goFLA)

To promote awareness of the bounty of Central Florida’s fields, oceans and kitchens, boost the region’s culinary reputation, and use our knowledge of local food issues to affect positive change.

Events

28

Jul

Orlando’s Culinary Community Unites To Champion Florida’s Bounty

East End Market
goFLA Manifesto’ signing July 28 at East End Market

ORLANDO, FL (July 7, 2014) – Putting the freshest, most sustainable local food on the plates of diners in Greater Orlando is the goal of goFLA, the Greater Orlando Food Leaders Alliance, Central Florida’s first coalition of chefs and food advocates formed to promote farm-to-table cuisine and boost the region’s culinary reputation.

Noted Chef Norman Van Aken, known as the founding father of New World Cuisine and featured chef at award-winning Norman’s at the Ritz-Carlton Grande Lakes in Orlando, will kick off the group’s first public event – a signing of “The goFLA Manifesto” to create awareness of the group and its goals. Local farmers...

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FOR IMMEDIATE RELEASE

Orlando’s Culinary Community Unites
To Champion Florida’s Bounty

‘goFLA Manifesto’ signing July 28 at East End Market  

ORLANDO, FL (July 7, 2014) – Putting the freshest, most sustainable local food on the plates of diners in Greater Orlando is the goal of goFLA, the Greater Orlando Food Leaders Alliance, Central Florida’s first coalition of chefs and food advocates formed to promote farm-to-table cuisine and boost the region’s culinary reputation.

Noted Chef Norman Van Aken, known as the founding father of New World Cuisine and featured chef at award-winning Norman’s at the Ritz-Carlton Grande Lakes in Orlando, will kick off the group’s first public event – a signing of “The goFLA Manifesto” to create awareness of the group and its goals. Local farmers and chefs who are committed to sourcing locally will gather at 6:30 p.m. July 28 at the Apex at East End Market, 3201 Corrine Drive, Orlando. Among the organization’s founding chefs are seven James Beard Foundation “Best Chef” semi-finalists: Kathleen Blake, Rusty Spoon; Kevin Fonzo, K Restaurant; Scott Hunnel, Victoria & Albert’s; Brandon McGlamery, Luma on Park and Prato; James and Julie Petrakis, Cask & Larder and Ravenous Pig; Hari Pulapaka, Cress Restaurant; and Henry Salgado, Txokos and Spanish River Grill, among other leading area chefs.

Members of chef-driven goFLA, including restaurant owners, writers, suppliers, artisans and promoters, are pledging to increase sourcing of local ingredients; to encourage and support the growth of small farms and artisan producers; and to promote the remarkable bounty of Central Florida's fields, waters and producers. The organization has begun promoting Florida’s abundance through Twitter and on Facebook via the hashtag #SunshinePlate. 

The signed goFLA Manifesto permanently will hang in the Apex at East End Market as a tribute to the region’s growing interest in supporting local farmers, fishermen and other local food producers, and to   “honor the remarkable resources of the Central Florida food basket by telling the story of who we are, of the power of what we do, and why we do it here,” the document reads.

The group was originally brought together in a "boot camp" co-organized by the James Beard Foundation and the Chef Action Network which was designed to focus on issues unique to the Greater Orlando culinary scene. The initial enthusiasm has spread to encompass many of the area's most talented chefs.

"The James Beard Foundation applauds this initiative by chefs and other Central Florida food industry professionals to raise consumer awareness about the need to support the local, artisanal culinary food movement and the restaurants and businesses that celebrate the best of the best in their region," said Kris Moon, senior director, Strategy and Development for the James Beard Foundation.

To read the goFLA Manifesto in its entirety, click here.
Contact sunshineplateorlando@gmail.com for more information.

Manifesto

Greater Orlando Food Leaders Alliance Manifesto

PREAMBLE:

We, the undersigned, celebrate the world of possibilities afforded by the bounty and beauty of Central Florida and are committed to our position as leaders in our culinary and cultural landscape. As chefs, restaurant owners, farmers, producers, writers, artisans, suppliers, pastry makers, line cooks and creative promoters, using our self-expression and talents, we pledge to honor the remarkable resources of the Central Florida food basket by telling the story of who we are, of the power of what we do, and why we do it here.

Honoring the rich multi-cultural influences and agricultural bounty of our region and our state, the impact of food choices on our collective personal health, and the integrity of the global environment, we affirm the following principles:

  • 1

    We pledge to promote the bounty of Central Florida's farmlands, oceans and producers, and to develop inventive ways to use regional ingredients. Chefs will utilize their expertise and talents to create and promote dishes demonstrating the diversity and taste of our locally sourced and seasonal ingredients and to highlight them and their suppliers on menus whenever possible.

  • 2

    Orlando and Central Florida draw millions of visitors from around the world, and we pledge to share our incredibly diverse culinary culture and identity within our community and beyond in hopes of making a significant socioeconomic impact.

  • 3

    By collaborating with local producers and employing fair economic practices, we will work to generate sustainable local abundance, and to financially strengthen our communities and everyone who works in the fields, farms and kitchens of Central Florida. Increased visibility will have impact on policy makers, media, tourist boards and diners, and will help establish a power base from which food-related issues can be addressed.

  • 4

    Chefs, cooks and restaurant owners will make every effort to increase their use of Florida ingredients by at least 10 percent. Greater demand will generate greater participation and improve the lot of everyone involved. Each individual and business will pledge to measure this honestly.

  • 5

    We will encourage and practice sustainable production in the field and in the kitchen whenever possible to express the freshness and uniqueness of our local bounty and to uphold the ethics we wish to associate with our region.

  • 6

    Our work depends on nature’s gifts. We will promote animal welfare and sound production processes in our seas, on our farmland, and in the wild.

  • 7

    We will share our knowledge, including outreach to children and, as part of their education, we will work with educators to teach basic cooking skills and emphasize the impact their food choices will have on themselves, on their culture, and on their environment.

  • 8

    We will join forces with the fishing, food, retail and wholesale industries, as well as with consumer representatives, other cooking craftsmen, farmers, researchers, teachers, politicians, and authorities for the benefit and advantage of everyone in Central Florida.