Cooking with Whole Foods: Best Practices for Purchasing & Processing Local Foods

12:45-1:45 Workshop

Cafeteria Track:

Cooking with Whole Foods: Best Practices for Purchasing & Processing Local Foods
Learn and share best practices with seasoned experts to increase kitchen efficiency, manage labor and improve the quality and taste of your local farm features.

Presenters include:

Hans Estrin, Local Foods Coordinator, UVM Extension, Windham Farm & Food Network

John Ayer, Food Service Director, Café Services

Marty Brennan-Sawyer, Executive Chef, The Putney School

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