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Activity Provided By:

New England Culinary Institute

Kitchen Garden

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Overview / Abstract:

Once a phrase that brought images of a small herb based plot to mind, the contemporary kitchen garden has become more substantial and sustainable. The number of food service professionals “growing their own” is on the rise and many operations employ full time gardeners to tend their gardens and orchards. Savvy operators are developing relationships with local farmers in an increasing effort to control the quality of their product and support their communities. In addition, chef-gardeners gain a deeper appreciation and respect for the food that they grow. This new found respect for basic produce becomes evident in the marketing of these products on menus and in the quality of the finished plates. Whether you are trying to cut your produce bill, provide specialty garnishes, or “get away from it all” for an hour a day, creating a kitchen garden will inspire you to become a better chef.

Expiration

Nov 24, 2020

Discipline(s)

Barista , Bartending , Culinary

Format

Online

Credits / Hours

3 Credits

Keywords / Search Terms

New England Culinary Institute

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