Josephine Berlin Email and Phone Number

As the Executive Director of Slow Food UW-Madison, I lead a dynamic student organization dedicated to promoting sustainable, local, and ethical food practices on campus and in the broader community. Our mission is to reconnect people with the sources of their food, support local farmers, and provide an educational space for the community. Through initiatives like our weekly family dinners, farm-to-table events, and educational workshops, we create opportunities for students and community members to engage with food systems in meaningful ways. Under my leadership, Slow Food UW strives to inspire change by making good, clean, and fair food accessible to all.The executive director position entails training interns, directing the bi-weekly lunch and dinner services, directing the financial, sourcing, and community outreach team, and maintaining communication with the Slow Food international team.

As a Line Cook at Sandpiper La Jolla, I am responsible for preparing and executing high-quality dishes in a fast paced, fine dining environment. I work closely with the Sous and Head Chef to ensure that every plate meets the restaurants high standard of presentation, flavor, and consistency. My role involves managing different stations in the kitchen, maintaining cleanliness and organization, and staying focused under pressure to deliver exceptional culinary experiences for our guests. With a commitment to culinary excellence, I contribute to creating memorable dining moments at one of La Jolla's premier restaurants.

As a culinary team member at Fairchild Restaurant in Madison, Wisconsin, I had the privilege of working at a James Beard Award-winning establishment known for its commitment to excellence in dining. At Fairchild, I honed my skills in a kitchen that emphasized precision, creativity, and the use of high quality, locally sourced ingredients. Collaborating with an exceptional team, I contributed to the preparation and presentation of innovative dishes that reflected the rich culinary traditions from the two head chefs: Itaru Nagano and Andrew Kroeger.