Press Release: Sea Delight Representative Attends the 15th Annual WCPFC Meeting

Sea Delight Representative Attends the 15th Annual WCPFC Meeting

Stephen Fisher addresses Swordfish and Mahi mahi concerns regarding sustainability during annual WCPFC Meeting.

January 4, 2019 – Miami, FL. Sea Delight Sustainability Director, Stephen Fisher, was invited to attend the Western and Central Pacific Fisheries Commission (WCPFC) 15th Regular Session of the Commission for the Conservation and Management of Highly Migratory Fish Stocks in the Western and Central Pacific Ocean. The meeting was held in the Honolulu Convention Center in Hawaii, USA.

15th Annual WCPFC Meeting attendees

The WCPFC was established by the Convention for the Conservation and Management of Highly Migratory Fish Stocks in the Western and Central Pacific Ocean (WCPF Convention), which entered into force on 19 June 2004. Although primarily involved in the management of tuna stocks, the WCPFC is also responsible for a wide range of pelagic species within the Western Central Pacific Ocean (WCPO). To learn more about the work WCPFC does, click here

Mr. Fisher attended as an observer by invitation of the Sustainable Fisheries Partnership (SFP) and was a guest of SFP Fishery Technical Director, Dr. Geoff Tingley.

SFP is an internationally recognized NGO and a key leader in the sustainable seafood movement. Click here to learn more about SFP.

As an Observer the author was able to sit in the 3rd row back from the main WCPFC delegates and observe the actual process of Conservation Management Measures (CMMs) being discussed and planned. In overhearing the discussions on Bluefin and Albacore tuna it became apparent that there are often different agendas for the small Pacific Island members and the large industrial fishing member states.

However, Sea Delight attended WCPFC 15 with a specific goal; to ask the Commission Members to improve management advice on North Pacific swordfish and mahi mahi throughout the WCPO.

To this end, a letter was drafted and delivered to the Session Chairperson.  The author was also allowed to deliver a short statement to the Assembly. The statement below was entered into the permanent record as an intervention by an observer during the delegates discussion of the development of a management strategy for North Pacific swordfish.

“Thank you Chair,

I am Stephen Fisher, Sustainability Director for the Sea Delight Group of Companies, we import and distribute tuna, swordfish and mahi mahi into both the North American and European Union markets.

We have specific interests in North Pacific swordfish as well and pan-Pacific mahi mahi.

There is a growing market demand for sustainability assurance for all fish products as well as an imperative to support small scale fisheries.

With regard to swordfish: recognizing the progress the Commission has made for the North Pacific stock, we ask the Commission to continue to develop the Harvest Strategy, but also to urgently implement management reference points for this stock so as to address the market needs.

With regard to mahi: the same market needs for visible sustainability apply to this species. We therefore request the Commission to:

  • ensure all fishery participants are immediately required to provide catch and effort data for this species;
  • instruct the Scientific Committee to develop an appropriate stock assessment within the next three years; and
  • in advance of the delivery of the stock assessment, define precautionary management measures based on the results of the Productivity-Susceptibility Analysis reported in WCPFC–SC2–2006/EB WP–1.

We note that all stocks need reference points, but we believe these stocks need to be prioritized.

Thank you.”

Mr. Stephen Fisher addressing the meeting

After the address, the Northern Committee made an announcement that a WCPFC Management Strategy for Northern Swordfish had been completed and would be released next year. There was no mention of mahi though.

The takeaway from attending this meeting is that the Seafood Industry needs to pay more attention to the work of Regional Fisheries Management Organizations (RFMOs) like the WCPFC. If we do not make our voices heard and raise management issues we need addressed they may never be addressed. Each member state has its own concerns and agendas as well, so Industry cooperating with government fishery agencies and attending as members of delegations is also a good option.

Sea Delight will continue to work with SFP and apply motivation to RFMOs to support sustainable fishery management. These efforts will be reported here.

Fresh or Frozen?

Written By: Veronica Monroy

A lot of consumers question the quality of frozen seafood, and might even believe it to be of lesser quality. It’s been engraved into our subconscious for years: fresh is better than frozen. Well, that’s not always the case, at least not when it comes to seafood. The fish you see in grocery store displays over a bed of ice, is considered “fresh.” However, often times the fish have been “refreshed.” This means the product was frozen after being harvested and then thawed out prior to being put on display.

According to FishWatch, more than 80% of the seafood we consume in the US is actually imported from other countries. It’d be not only difficult, but extremely costly to keep that fish completely fresh during the importation process without freezing it first.

Frozen seafood, whether wild or farmed, is frozen soon after being harvested and processed. It is then packaged in vacuum-packed bags, and finally shipped out to your local grocery store. The product stays frozen every step of the way. The process of quickly freezing and vacuum packing the fish, helps maintain its quality as high as possible.

One of the benefits of choosing frozen vs fresh, is the shelf life of the product. As long as the fish remains inside the vacuum-packed bag, it can last in your freezer for up to two years.  It is also less expensive than its fresh counterpart.

Pro Tip: If you’re thinking of purchasing frozen fish, make sure it’s been vacuum sealed or vacuum packed. Additionally, freezer burn or crystallization often indicates the fish has been frozen, thawed, and then re-frozen, which definitely compromises its quality.

Various Fish and Seafood (Photo credit: ©Alexander Raths)

Vietnam Hook and Line Tuna FIP Meeting

 

Stephen Fisher,  Sea Delight’s Sustainability Director, attended a Vietnam Hook and Line Tuna Fishery Improvement Project (FIP) stakeholder’s meeting in late April. The meeting was held in Hanoi and hosted by the Vietnam Ministry of Agriculture and Rural Development – Department of Fisheries (MARD D-Fish) led by MARD D-Fish Director – Department of Science, Ms. Nguyen Thi Phuong Dzung.

Attendees at FIP Meeting

Meeting attendees included representatives of MARD D-Fish, major conservation NGO’s, International Tuna Importer and Distributor FIP Members, and Vietnam-based tuna Processors.

The topics of the meeting were the ongoing gaps and delays in some MSC Performance Indicators in the FIP work plan, and ways to resolve some of the issues causing these gaps and delays. In a prepared statement, the collective FIP Representatives called on MARD D-Fish to:

  • Identify the Limit and Target Reference Points for tuna that are compatible with WCPFC measures and to determine Total Allowable Catch for yellowfin, bigeye and skipjack tuna.
  • Re-commit to an expanded National Observer Program that includes data collection, monitoring, and reporting on sharks and sea turtles.
  • Commit to implementation of the Vietnam Shark National Plan of Action.
  • Improve the bycatch mitigation strategy in Vietnam hook and line tuna fisheries.
  • Clearly apply the precautionary and ecosystem approach to tuna fisheries management.

Stephen Fisher stated Sea Delight’s firm support for the recommendations submitted. He reminded MARD D-fish to bear in mind that major seafood buyers in the US and EU now have online tools that are constantly monitoring FIPs and their progress, and that our customers expect real progress in the FIPs we source seafood from them.

Ms. Nguyen Thi Phuong Dzung and her team responded to all points raised by the FIP Representatives. MARD D-fish explained that some activities have taken more time than planned partly due to issues with funding, technical concerns, and completion of scientific work. They assured the assembly that Vietnam would release a comprehensive Tuna Management Plan, including Harvest Control Rules, Limit and Target Reference Points, Catch Limits and limits on the number of vessels operating in each province. This will be released in early 2019 and that the Vietnam hook and line tuna fishery would be the “pilot project” for improved fishery management in Vietnam.

They also announced Vietnam has completed a “Roadmap” for full membership in the Western and Central Pacific Fisheries Commission (WCPFC).

Stephen Fisher participating in FIP meeting

Sea Delight hopes these promised actions are completed in a timely manner and the Vietnam Tuna FIP makes real progress towards the Marine Stewardship Council (MSC) sustainability certification. As this progress is made it will be reported here.

The Global Sustainable Seafood Initiative addresses Social Labour Standards and IUU

At this year’s Seafood Expo Global in Brussels, The Consumer Goods Forum (CGF)’s Sustainable Supply Chain Initiative (SSCI) and the Global Sustainable Seafood Initiative (GSSI) announced their collaboration to provide a benchmark and recognition tool for social compliance schemes in the seafood sector. Similar to GSSI’s Global Benchmark Tool, the SSCI Benchmark will allow the industry to have access to a list of credible, robust auditing and certification programs. In close collaboration, the two organisations will develop a social compliance benchmark that takes into account the specifications of the seafood sector and the special nature of work in food harvesting, will be underpinned by ILO Conventions and Recommendations and UN Guiding Principles, and is aligned with the CGF’s Priority Industry Principles on Forced Labour. Additionally, GSSI announced their commitment to strengthen their partnership with the FAO by working together to address I.U.U. GSSI will explore ways to promote private sector uptake of the following FAO instruments: FAO Global Registry of Vessels, FAO PSMA and FAO Catch Documentation Scheme.

 

Sea Delight Visits Con Dao National Park Turtle Rescue Center in Vietnam

Sea Delight has once again commissioned Emmy-nominated Filmmaker, Larry Nimmer, to direct an informational video for our customers. The new video, intended to raise awareness of Sea Delight’s new range of cold smoked tuna and swordfish products, will also carry the message that Sea Delight’s products are sourced from responsible fisheries.

Circle hook (left) and conventional J hook (right)

Recent data released by the Vietnam Hook and Line

Tuna FIP indicates that the efforts of major NGO’s, FIP partners, like Sea Delight, and tuna trade advocates, like VINATUNA, to increase the use of Circle Hooks (C Hook) are starting to pay off.

Data analysis from on-board observer trips, which have been conducting trials with C hooks and conventional J hooks in 2017, confirmed other data collected in the fishery over the last five years: interaction of C hooks with marine turtles is significantly lower than with J hooks.

With this news in mind, the video team, Director Larry Nimmer, Executive Producer Stephen Fisher, and Production Assistant Ms. Pham Thi Anh Tho, traveled to the Con Dao Archipelago National Park to share the good news with the staff at the Con Dao National Park Marine Turtle Rescue Center at Con Son Island. They also wanted to see turtle conservation from another angle.

Sunrise at the Marine Turtle Rescue Center, Con Son Island

The primary job of the park rangers is to protect nesting mother turtles as they come ashore to lay their eggs. They also keep poachers from stealing the eggs, which have been long prized as food. As soon as the mother turtle finishes laying her eggs, the rangers relocate them to sandy nests inside their security compound. They’re to be guarded 24/7 until they hatch about 30 days later.

Once the video team arrived, they explained Sea Delight’s work in reducing turtle bycatch in the tuna fishery to the park staff. The rangers were excited to learn about their turtle conservation efforts. Veteran rangers pointed out that in the last 5 years, the nesting turtle return rate had increased significantly in Con So’s 14 nesting beaches. Whether this was a happy coincidence or due in part to reduced turtle bycatch remains to be seen, but it is good news for all.

Rescued baby turtles being released by park ranger Mr. Dac (L) and filmed by Director Larry Nimmer (R)

The Sea Delight team was able to witness firsthand the great work the rangers do each night during the nesting season (April to June). In the middle of the night, the team was lucky to see an adult turtle emerge from the sea to make a nest and lay her clutch of more than 100 eggs.

At dawn. they were awakened again. The first batch of eggs that had been gathered and protected that year had hatched. Our video team was invited to see their

release into the warm waters of the South China Sea.

A baby turtle reaching the sea for the first time

The Sea Delight team and the park staff agreed to stay in contact. In the future, Sea Delight hopes to invite park staff to attend tuna fishing community meetings.  They’ll be able to show presentations on the work they do,  and network with the fishers cooperating in protecting turtles at sea. We hope this kind of information-sharing will encourage more fishers to switch to C hooks. Watch for reports on these upcoming events here.

Written by: Stephen Fisher – Director of Sustainability

FisheryProgress Celebrates One Year

Here at Sea Delight, we’re excited to highlight the one-year anniversary of FisheryProgress, the one-stop shop for reliable information about Fishery Improvement Projects (FIPs) progress worldwide. Since it launched last October, we’ve been happy to see FisheryProgress become a tool for the seafood industry and FIP implementers – offering buyers consistent, verified information they need to make decisions about whether FIPs meet their sustainable seafood commitments and making it easier for FIPs to track and showcase their progress.

The site, a collaboration between the Conservation Alliance for Seafood Solutions and FishChoice, gives users all the information they need to make decisions about whether FIPs meet their sourcing policy. For each FIP, users can view a progress snapshot and can easily access workplan details and supporting documentation if they need more information.

Since FisheryProgress launched last year, it has grown from 25 FIP profiles to more than 80, has had nearly 900 users sign up, and has introduced a slew of updates to make the site more useful. The website makes it possible for FIPs of any size or scope to connect with potential buyers, making sourcing from FIPs easier than ever. “It truly has been an honor to participate in the Advisory Committee for the development of this site and witness how it has grown since it was launched,” said Adriana Sánchez, Sustainability Director at Sea Delight.  “We look forward to continuing supporting the use of this website and work with existing and new FIPs into entering their information in this platform,” Sanchez added.

Learn more about the site at www.FisheryProgress.org, and subscribe to the newsletter to stay up to date on the site’s progress by emailing Kristin Sherwood (kristin@fishchoice.com).

Coral Triangle Fishers Forum III

Focus on Anti-IUU Technology and Coastal Community Fisheries

 July 4-6, 2017

Early in July, Sea Delight representative Stephen Fisher attended the Coral Triangle Fishers Forum III, held in Iloilo City, Philippines. The subject of the Forum was “Sustainable Coastal Fisheries through Local Innovation: Scaling up Effective Models for IUU Reduction, Catch Documentation and Traceability in Support of Sustainable Local Fisheries” Production.” Present at the Forum were delegations from the Philippines, Indonesia, Thailand, Fiji, Papua New Guinea, East Timor and Indonesia.

Attendees came from all over the Coral Triangle region

As one of the invited speakers Fisher helped get the Forum started with a presentation on using technology to combat IUU fishing. The short presentation explored examples from 2 Fishery Improvement Projects (FIPs) Sea Delight has been involved with.

The first FIP example came from the Vietnam Yellowfin Tuna FIP. The technology being used is very simple; basic tools to improve the onboard handling of tuna. But the innovative way this simple technology is distributed and the support given to the fishing communities employing it is unique. Sea Delight tuna supplier and key partner in Vietnam, Thinh Hung Co., with the assistance of local tuna brokers, organizes meetings of tuna vessel owners, fishers and community members. The fishers are invited to join a new fishers group and in exchange receive free training on how to improve the quality of the tuna landed, along with the tools needed to accomplish this. By joining the group the fishers are automatically paid more for their tuna and the top 3 vessels receive cash prizes for the most and best quality fish. This program also helps reduce the problem of unreported or underreported catch by forming a forum where onboard logbook orientation and fishery improvement training can occur.

Forming fishers groups for a “pay it back” onboard quality program

facilitates anti-IUU and fishery management training.

The second example was from a bottomfish fishery in Indonesia. One of the FIP Work Plan tasks in this fishery was to help fight illegal explosive and cyanide fishing in the area. Since there was no cell phone signal in most areas, communication was one of the main barriers to reporting illegal activities. To overcome this, a GPS satellite communication device was tested. Called a SPOT tracker the device could show a vessel’s real-time location on a Google map, and 3 types of message. In trials it showed great potential to be an effective anti-IUU tool, given prompt response by local authorities.

SPOT Tracker – a useful tool for anti-IUU efforts in small scale fisheries

The second day of the forum opened with presentations on regional FIPS, catch documentation schemes (CDS) and technology for fishery management in small scale fisheries. Some of the most interesting presentations came from WWF Philippines and from Vietnamese NGO VINATUNA.

The Philippines presentation was about small handline fisheries for yellowfin tuna on the islands of Mindoro and the Bicol region of Luzon. The FIPs are making innovative use of an Android-based Catch Documentation System and solar powered GPS vessel tracking devices. The FIP is getting great support from the Philippine Government and local communities as well.

The Vietnam presentation was about the development and implementation of a national standard traceability code and system for the Vietnam hook and line tuna fishery. The system is now in the early stages of implementation and testing. VINATUNA partners with Sea Delight on FIP Work Plan tasks being done by Sea Delight as a member of the Vietnam Tuna FIP.

Tran Van Hao – VINATUNA, Stephen Fisher – Sea Delight and Vu Dinh Dap – VINATUNA- At Iloilo Convention Center

The second half of day 2 was highlighted by demonstrations of fishery management technology systems by the manufacturers followed by a “technology marketplace” where the actual hardware and systems were shown in booths. This allowed forum participants to actually see the technology available and talk to the presenters. The solar-powered GPS vessel tracking systems may be of interest to Sea Delight in future FIP work. Of course, any such future work will be reported here.

The Pelagic Data solar-powered vessel tracking device

 

 

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WWF Annual Conference 2017 Held in Manado Indonesia: Sea Delight Contributes Presentation

 

Manado, Indonesia, May 9, 2017.

Hosted by WWF Indonesia, WWF international held its annual conference here this week. Representatives from WWF offices worldwide assembled to continue the conservation work the NGO has been doing since its founding in 1961. The conference focused on the work of WWF in 6 key international conservation concerns; Wildlife, Oceans, Forests, Climate and Energy and Markets and Finance.

   WWF representatives gathered from offices worldwide (courtesy WWF Indonesia)

The opening ceremony featured a stunning musical introduction followed by a compelling video on WWF Indonesia’s work in the traditional semi-automatous Kingdom of Kataloka and the island of Koon. On Koon, traditional local royalty still controls community affairs and provides management of the fishing grounds surrounding the Island. With the cooperation of WWF, the community has been empowered to manage local fisheries and cooperate with both responsible live bottomfish fishers and a growing level of live-aboard dive tour visitors. The result is a community and ecosystem well on the way towards achieving sustainability.

Kesaia Tabunakawai, head of the WWF Pacific Program Office speaks on conservation and community development work in Fiji and the South Pacific region

Sea Delight representative Stephen Fisher was among the keynote speakers for the opening ceremonies. He spoke about the work Sea Delight has done in the Luwuk Banggai bottomfish fishery. The primary message of the presentation was that “Places like Koon are the cornerstone of our company’s business model. Sourcing high quality fish from well managed sources and achieving sustainability, in our view, means achieving  the right balance of sound fishing practices and benefiting communities.”

The presentation told the story of the early development of a bottomfish FIP in In Luwuk Banggai . It included a cautionary example of how a likely location for a community based Marine Protected Area (MPA) turned out to be more complicated after a second visit.

Yapara Island, off Central Sulawesi. Featured in the Sea Delight presentation

The presentation ended on a high note citing the achievements of the FIP to date.

“The fishery has been mapped using hand-held GPS communication devices. Three years of paper-based catch data collection are being supplemented by a tab-based electronic data collection system. Extensive biological information on the target species has been collected. All of this data is ready for analysis leading to the development of a management plan for the fishery that is in line with the Indonesian National Snapper and Grouper FIP.”

Sea Delight extends warm thanks to WWF Indonesia for inviting our participation in the 2017 Annual Conference. And, as in our presentation, Sea Delight recognizes that “protecting our source of business under growing global demand requires broad partnerships with communities, civil society and the private sector.”

Local fishing vessel, Central Sulawesi

 

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Sustainable Seafood at 20 – Oceans of Progress

The sustainable seafood movement got its start in the mid-1990s, and the 20-year mark is a great time to look back at the impact of our work together and the challenges that will define sustainable seafood’s future.

We have a lot to celebrate. Back then, regulations designed to protect the oceans weren’t working fast enough – and fisheries that fed millions of people and supported thousands of jobs were headed toward collapse.

Since then, the work of seafood industry and conservation leaders has helped change the industry and make it radically different than 20 years ago:

  • In the mid-90s, sustainability was a complication that seafood businesses had to manage. Today, it’s an integral part of doing business, with 90 percent of the North American grocery market having made sustainability commitments.
  • Then, conservation groups and industry saw each other as adversaries. Today, they are rolling up their sleeves together to tackle shared challenges.
  • Back then, a regulation-only approach was falling short. Today, we see signs of progress on the water.

Here at SEA DELIGHT, we’re proud of the progress we’ve seen firsthand. For example:

  • Since 2009 we have participated and supported Fishery Improvement Projects (FIPs) globally.
  • In 2012, we partnered with FIshWise  in order to advance our commitment to sustainable seafood and help strengthen our role as an industry leader.
  • In 2012, we founded the Sea Delight Ocean Fund, a 501 (c)(3), which mission is to support global fishery improvement projects and better fishing practices initiatives, create and promote awareness for responsible fishing practices and adequate management of the fishery, minimize the impact of bycatch and human activity on the environment; and educate the public on the need to support these programs in order to protect marine resources.
  • In 2015, we worked with FishWise to create a public Sustainable Seafood Policy. The policy formalizes a framework to support better fishing practices that Sea Delight has engaged in for years.
  • In 2016, we worked with FishWise and created an ambitious Traceability Policy. The Traceability Policy expands Sea Delight’s existing Sustainable Seafood Policy to improve traceability and social responsibility for all seafood products the company procures, and emphasizes continual improvements within its own business practices and throughout the supply chains that Sea Delight works with.

And we’re committed to addressing the challenges ahead:

  • Protecting the human and labor rights of the workers who bring seafood to market.
  • Expanding conservation efforts to reach all fisheries worldwide.
  • Ensuring that sustainability claims can be verified by tracing products back through the supply chain.

SeaWeb’s Seafood Summit (June 5-7) will include a keynote address focused on the sustainable seafood movement’s first 20 years. Whether you’re going to the Summit or not, we hope you’ll join us in celebrating shared accomplishments and collaborating on solutions to shared challenges.

Those challenges are daunting, but a look back at our shared history reminds us the sustainable seafood movement has faced daunting challenges before. And we’re hopeful and confident that we will continue making progress, working hand-in-hand with our partners, together.

 

Sea Delight Europe Features Celebrity Chef Ambassador Robyn Almodovar at the Seafood Expo Global in Brussels April 25th-27th.- BOOTH #8-4539

MIAMI, FL –– Sea Delight is proud to feature celebrity Chef Robyn Almodovar as their Chef Ambassador to create innovative and mouthwatering recipes for their responsibly sourced seafood products which will be showcased at the Seafood Expo Global April 25-27, 2017 in Brussels. Chef Almodovar will be creating culinary masterpieces at the expo using Tuna, Swordfish, Hamachi, Mahi-Mahi, Octopus, and Smoked Salmon.

“Coming off the huge success at the Seafood Expo North America, we are again thrilled  to collaborate with Chef Robyn Almodovar. Her presence and culinary contribution was invaluable to the success of Seafood Expo North America in Boston last month.  Chef Robyn’s passion for seafood is contagious and we cannot wait to see what she will create with our products at the Seafood Expo Global later this month. We are honored to work with her again and look forward to attendees experiencing her masterful culinary skills,” says Adriana Sanchez, Sea Delight’s Sustainability Director.

Celebrity Chef Robyn Almodovar, “Winner” of both of the Food Network’s shows Chopped and Cut Throat Kitchen, contestant on FOX’s Hell’s Kitchen and owner of the Palate Party food truck brings her award winning culinary skills and high energy to Sea Delight and the Seafood Expo Global to Brussels, April 25th – 27th. Expo attendees and the media can meet Chef Robyn Almodovar and taste her culinary creations at the Sea Delight Booth, No. 8-4539.

“Collaborating with Sea Delight LLC., as their Chef Ambassador provides me with high quality sustainable products to create seafood dishes that delight the senses. As a chef, I love using the finest responsibly sourced seafood products as well as providing me with the platform to entertain and share my culinary passions. I am so impressed with Sea Delight’s responsible and traceable sourcing policies, global Fishery Improvement Projects (FIP’s), sustainable conservation efforts and education programs,” boasts Chef Robyn Almodovar.

 

About Sea Delight:

Sea Delight, LLC, was founded in 2006 as an initiative that sought to target the market of high quality frozen and fresh seafood products. Superior products, excellent customer service and their commitment to responsible business practices have grown Sea Delight, LLC, and its sister companies, Sea Delight Canada (est. 2009), and Sea Delight Europe (est. 2012) into market leaders and international conservation specialists in the seafood industry today. Sea Delight LLC., operates in conjunction with ADS Seafood Inc., dba Atlantic Fisheries from its 16,000 sq. ft headquarters located in the Doral area of Miami, Florida.  To view the sustainability policy, for sales or further information please visit www.sea-delight.com / www.sea-delight.ca  or call Toll Free at 888-FISH-199 or 305.594-9797.

About Chef Robyn Almodovar:

Chef Robyn Almodovar, graduate of the Le Cordon Bleu College of Culinary Arts, has mastered her culinary skills at several highly respected South Florida restaurants including The Forge and Danny Devito’s Devito South Beach as well as being casted for FOX’s Hell’s Kitchen Season 10, finishing as a Top Finalist.  In 2011, with enough courage and tenacity to strike out on her own, Almodovar purchased a 24’ food truck and founded “Palate Party”, a fresh, mobile food café that utilizes only locally, sustainably sourced ingredients.  Palate Party was the first female-owned, non-dessert food truck in South Florida. In 2013 Miami New Times voted Palate Party Best Food Truck in Miami as well as 3rd Best Food Truck in South Florida by Sun Sentinel.  In the fall of 2014,  Almodovar was selected as the Miami Food Truck Expert guest judge for 3 episodes on the new Food Network series Food Truck Face Off.  Again, loving the competition and excitement of culinary battles, in July and August of 2015, Chef Robyn Almodovar competed and won both of the Food Network’s CHOPPED and Cut Throat Kitchen. Almodovar will continue to strive as a “culinarian” and a Brand Ambassador for Sea Delight LLC.  For more info on Chef Robyn Almodovar, visit www.palateparty.com