Sheila Lucero: Reflections from New York and Asheville
Musings from Culinary Director (Jax & Centro), Sheila Lucero:
Over the past few months, I had the amazing opportunity to step away from the kitchen and into two inspiring spaces for learning, connection, and growth. I traveled first to New York for an Oyster Educator Summit, then to Asheville for a James Beard Foundation Chef Summit—both experiences that left me energized and full of ideas to bring back to my team.
In New York, surrounded by oyster farmers, educators, and fellow seafood advocates, we dove deep into the beautiful world of oysters—from their ecological impact to their cultural significance. Oysters are undoubtedly having a moment. We heard directly from farmers about the latest advancements in oyster farming, including greater access to gear and technology. In the past, growing oysters required just the right location, with oysters planted directly on the estuary floor. Today, innovations like floating cages have made it possible to farm oysters in a wider range of environments, offering farmers more flexibility than ever before.
The conversations were geeky, the knowledge in the room was deep, and I walked away with tangible ideas for our raw bar program and how we can continue to raise the bar at Jax. It reminded me how vital our role is in connecting guests to the stories behind the food we serve—and how much oysters have to teach us about resilience, sustainability, and the delicate balance of our ecosystems.
Then, in Asheville, I joined an incredible group of chefs, advocates, and changemakers at the James Beard Foundation Chef Summit. This conference brought us together to continue our growth in how to advocate more effectively for the things we care about in this industry. I have had the opportunity in the past to advocate on The Hill in D.C. for our oceans and domestic fisheries, skills that were taught at both the James Beard Bootcamp I attended in Vermont and many conferences at Monterey Bay Aquarium with the Blue Ribbon Task Force. I left this summit feeling more confident in my voice, more equipped to lead, and incredibly inspired by the people I met each doing their part to make food more equitable, sustainable, and delicious.
Both trips were educational, but more than that, they were inspiring. They reminded me of why I love what I do and the power of continuing to learn, evolve, and connect. I’m so grateful for the chance to attend, and even more excited to bring these lessons home.
