Farmer & Chef Networking Series 

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With farm-to-table and farm-to-fork being a hot topic in the restaurant and fine-dining world, farmers are getting more pressure to sell to chefs, and chefs are encouraged to find great, local sources.

Some farms have reservations about selling to restaurants. This workshop will address hurdles that both farmers and restaurants face when dealing with one another. It will also work to educate chefs about seasonality and availability of local produce, meats, and other products.

Farmers, yes, you can sell direct and still make money without hurting your farm stand and CSA members!

Chefs, learn how to create an in-season menu with the farmers help and showcase your support of the local agricultural movement.

The network workshop is hosted by SEMAP in collaboration with the Trustees of  Reservations and WhatsGood with a panel of local chefs, educators from Johnson and Wales, and a agricultural consultant.