As chefs it’s important to know where food comes from and that the supply will continue with the same standard and quality. All chefs can play a part in learning where their ingredients are sourced. This session will include topics on finding suppliers and local growers and the importance of the local food community. After this session chefs will know more about their food sources and how to establish beneficial connections between farm and kitchen. 

CEU's Eligible: 1 CEU

Speaker:

• Andrea Myers (Brightwater)