Ann CooperSpeaker and Booking Agent Information

Ann has shared her knowledge and experience by speaking at the Smithsonian Institute, the National Restaurant Association, the Heifer Foundation, Chefs Collaborative, the International Association of Culinary Professionals and numerous conferences.

She has been honored by SLOW Food USA, selected as a Kellogg Food and Society Policy Fellow, and awarded an honorary doctorate from SUNY Cobleskill for her work on sustainable agriculture.

Ann is the author of four books: Lunch Lessons: Changing the Way We Feed Our Children (2006), In Mother's Kitchen: Celebrated Women Chefs Share Beloved Family Recipes (2005), Bitter Harvest: A Chef's Perspective on the Hidden Dangers in the Foods We Eat and What You Can do About It (2000) and A Woman's Place is in the Kitchen: The Evolution of Women Chefs (1998).

She is past president of The American Culinary Federation of Central Vermont, and past president and board member of Women's Chefs and Restaurateurs. She also served on the U.S.

Department of Agriculture National Organic Standards Board, a Congressional appointment, and was an Executive Committee member of Chefs Collaborative - all in an effort to raise awareness about the value of healthful, seasonal, organic, and regional foods.