
Chefs Collaborative is an incredible organization that focuses on a truly delicious topic: food and sustainability. As described on their website: “Chefs Collaborative is the leading nonprofit network of chefs that fosters a sustainable food system through advocacy, education, and collaboration with the broader food community.”
Our work with Chefs Collaborative began nearly two years ago in May of 2008. Chefs Collaborative hired us to design their Seafood Solutions publication (which can be downloaded from their website). Chefs Collaborative found us through referral and we were thrilled because nonprofits, sustainability, and food are things that we are also passionate about. This initial booklet project kicked off a relationship that often feels more like a partnership than a traditional vendor/client relationship. Chefs Collaborative is a small organization with a large impact and has a passionate, smart, and determined core staff of four people. We enjoy working with everyone on the Chefs Collaborative team.
Elizabeth Kennedy, Development Associate, graciously shared thoughts on Chefs Collaborative’s work with the Studio:
“Working with Julie and her team has been a true pleasure! Julie and her team are very professional and take a lot of time to learn about their clients. Julie really understands the mission of Chefs Collaborative and is quick to connect us with potential members, partners, and organizations.”

We ask Elizabeth how their brand has involved over time, and what our design work has played:
“Before working with J Sherman Studio, our brand was a bit dated and flat. Our materials were also inconsistent in their look & feel. I definitely feel that our materials relate well to one another in design and style. They’re also more lively and speak to who we are as an organization.”
What five adjectives would Chefs Collaborative use to describe our work together?
Elizabeth shared “collaborative, friendly, engaged, constructive, and fresh.“ And we agree.

These adjectives inspired us to think of additional words that the Studio feels describes our work together (and gave us an excuse to test out using issuu to create this fun online booklet). We would include these following words about working with Chefs Collaborative:
Chefs Collaborative has an active and engaged board of directors. This can often be a challenge for nonprofits to make design-related decisions. We were eager to learn if Elizabeth had any tips for managing design feedback with a lot of key stakeholders?
“Hmmm…that can be a tricky one as everyone has their own personal taste and style. I think the Studio has been really good about working with our feedback and not taking it personally. It’s also been important for us to establish a clear timeline for feedback on our materials. This continues to be a challenge at times, but I think we’re getting better at it.”
I asked Elizabeth what design projects she would work on if she didn’t have constraints like budget or time… imagine that!?
“Wow! It’s hard to imagine not having silly constraints like budgets or time. I’ve always thought it would be great to have more full color publications. Food is so beautiful and it’s always challenging to capture that beauty in 2 color printing.”
Thanks to the rapidly-improving quality of digital printing I think we’ll be able to do much more of that within their budget and time line.
Now on to the fun stuff: what is Elizabeth’s favorite heirloom fruit name?
“An apple called the Hubbardston Nonesuch.” Read more about Chefs Collaborative’s RAFT Grow-Out initiative.

And to end this vignette on a silly note… we asked: “What is the strangest thing you have tasted while working at Chefs Collaborative?”
“Pig testicles – they tasted a bit like a fried oyster. Chefs have a very deep love for pork.”
Elizabeth, you must truly love your job!






