East End Food InstituteEast End Food Institute

Are you looking for inspiration and ideas on how to leverage food to make a difference in your community? Chef Jay Lippin leads the food production program at East End Food Institute, a nonprofit organization dedicated to creating a more sustainable and equitable food system on Long Island, NY. Under Chef Jay's leadership, East End Food Institute operates a shared community kitchen in Southampton, NY where local produce is turned into products for farms, food businesses, schools, food pantries, and more. No stranger to the local food movement, Chef Jay currently serves as co-chair for the Slow Food USA Cook's Alliance. His background includes tenures as Executive Chef at The Odeon and Cafe Luxembourg in New York City, Executive Chef at Crabtree’s Kittle House Restaurant in Chappaqua, NY, and Executive Chef at Baron's Cove in Sag Harbor, NY. Chef Jay is certified as a Food Manager, Preventive Controls Qualified Individual, and has completed Better Process Control School for production of shelf-stable foods.