Harvest, cultivate and design artisanal meals. These junior chefs create culinary delights from the organic farm fresh produce and other locally sourced growers and purveyors. At week’s end, the chefs have a finished recipe book and an appetite for good dishes and fine food. In addition, students visit with a local chef and learn about how to grow and harvest organic produce for restaurants and diners.
These older chefs take it up a notch and raise the bar to implement elaborate meals, apply greater culinary skills, and use a wider array of fresh, organic ingredients. Someone call the editors at Saveur magazine, the producers for Iron Chef, and the professors at the Culinary Institute of America as we host a Friday cooking competition that brings to fruition great recipes and food from the local harvest.