Today’s Horticulture: Where do Chefs get their Inspiration

Registration Eligibility
pre-registration required
Start Date
02/01/2019
End Date
02/01/2019
Description
What does it take to farm for direct sales to restaurants? How do chefs get their inspiration? Learn what is new in the foodie world and how to communicate with chefs from chef-turned-farmer, Aaron Keefer. What happens on the cutting edge of restaurants becomes the trends that shape our foodscape for years.
Location
Kennett Square, PA
Distance Learning
No
Course Equivalency
No
Subjects
Horticulture / Plants
Health, Safety and Welfare
No
Hours
1.0
Learning Outcomes
• Understand the challenges and opportunities in farming for direct sales to restaurants
• Discover how chefs engaged in the “Farm to Table” movement gain their inspiration
• Learn about cutting edge food trends in restaurants and their implications for the farming community
Instructors
Aaron Keefer
Website Registration
Course Codes
Provider
Longwood Gardens Continuing Education


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