There aren’t many people whose passions take them to a level of profound philosophical detail like what I’ve seen in the work of Chef Andre Uribe. For Andre, food is more than sustenance—it’s love and rebellion. He believes that the choices we make through food carry political weight, shaping our communities, our environment, and even our values. His approach to food challenges the industrialized systems that often prioritize profit over well-being. Andre uses food as a way to nurture relationships while making a stand for ethical consumption, sustainability, and the preservation of cultural traditions.

We had the pleasure of hosting Andre for our chef’s 2024 Salmon Camp, and it was a delight to witness someone so passionate about whole and sustainable foods. His knowledge and appreciation of the stories behind ingredients aligned perfectly with our mission. Andre’s dedication to storytelling through food was immediately evident as he engaged with our process–despite being sidelined by a stomach bug he’d contracted just before his trip. Something that stood out was his interest in the profound connections between sustainability and the communities it supports in Cordova. Having him with us for the tour was inspiring, and it felt like an honor to share our story with someone who brings such genuine passion and purpose to everything he does with food.

JJ: What is your relationship with salmon?

Andre: Historically I’ve eaten a lot of salmon and I’ve run a lot of kitchens where we used salmon. I am pretty obsessed with sourcing. I think we have a choice to make things better or worse, and we exercise that choice by choosing high-quality foods. I’ve known about Copper River salmon for years and years and I’ve always known that you guys have the highest quality salmon out there. I used to run a little sushi bar and Copper River was the one fish that we wanted to have on our menu consistently. As a chef I love having it. As a consumer I love eating it. As someone concerned about people's health, I highly recommend eating salmon often. 

JJ: How has your trip to Cordova and to our fishery deepened your understanding of wild salmon?

Andre: I learned a lot. I’m someone who claims to know a lot about food and food systems, and even with that being the case, I learned that everybody should have an experience like the one I had. To get to know the people who are responsible for nourishing you because they are giving you better health, and in my opinion, making the world better. It's a big deal. I learned that you guys work together as a team of independent fishermen and that really blew my mind. It's such a beautiful lesson that everyone could learn from. This is a great example of the kind of food system that exists where not only do people in the community team up with each other, they also team up with nature. Without nature we are nothing. I have a very romantic way of looking at food and you guys did not disappoint. The whole experience was full of beauty. Everyone we met had such a unique personality and seeing how people fit into the pie creates this incredibly sustainable way of eating. With sustainability in every way, you guys do an amazing job. The thing that is missing in our food system is love and it’s so great that you guys keep the tradition alive. It is our job as chefs to promote that so people remember its importance. I feel like I came back and I fell even more in love with Copper River and I’m gonna talk about it more and make sure that if anyone is going to eat salmon it comes from you.   

JJ: What message about Copper River Salmon and sustainable fishing practices would you most like to convey to other educators and consumers?

Andre: Food education is lacking the part of the story of where food comes from. Food education really is cooking education. There is more to high-quality food than making it look beautiful. I think food education needs to be about nutrition–not necessarily nutrition from the standpoint of a nutritionist–but in the most basic of ways. This means eating real foods from as close to where you live as possible, or from incredible sources like you guys. That’s what we should be eating. 

JJ: Can you describe the importance of understanding the sustainability practices and origins in the food you prepare?

Andre: I think of eating as an act of rebellion. When we support those who are doing things the right way, we live in a better world. We can do this through the food we choose to eat. For example, during the summertime in Oregon, I can buy 100% of my veggies from local producers and never go to the store. People like you guys--fishermen, farmers and local ranchers--are making the world better because you are taking care of the land, food and communities that are making us healthier. Food is not just taste, it's the story behind it. If we are able to tell that story properly, then people fall in love with food again. 

JJ: Any last words?

Andre: Take care of yourself, love yourself, eat awesome food, support people who bring us whole foods. That is the best way to make things better for our bodies and for the planet. 

Andre Uribe is a dedicated food educator and the founder of Food For Stronger Families, a program designed to help parents bond with their children through the art of cooking. When he’s not cooking with his own family, Andre works as a contractor and videographer for Chefs Roll, a global culinary network that collaborates with chefs, including those who feature Copper River Salmon.