Seafood Chefs Wanted

Responsibilities and Requirements:

• Regularly attend project meetings.

• Test and develop scup mince recipes.

• Serve 1-2 scup mince product(s) and participate in an informational panel hosted by Eating with the Ecosystem (EWTE) in the Fall of 2026.

•  Assist with summarizing findings and lessons learned for grant reports, outreach materials, and social media posts.

Compensation:
The two selected Restaurants/Seafood businesses will receive a stipend of $2,500 to participate in the project. The project has an allocated budget to purchase local scup so that raw scup mince can be provided to the participating businesses for recipe development in the summer of 2026. 

Timeline:
The overall project timeline is March 2026 – February 2027. The project kick-off meeting will occur in mid/late April. Businesses will be provided raw scup mince throughout this summer and will showcase 1-2 products at the EWTE panel in the Fall.

To Apply:

Please complete the online application form by April 10th.



Contact Information:
Please contact Noelle Olsen, CFRF Senior Research Biologist, with any questions: nolsen@cfrfoundation.org or (401) 515-4892

For more information about the project, visit https://www.cfrfoundation.org/scup-mince-processing.