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Chefs Link Farms to Tables – Chef Kirk Bachmann
What we eat today and tomorrow is linkng through restaurants and institutions under the direction of Chefs who are learning the importance of knowing the farm source and sharing that knowledge with customers. With over 6,000 students, Chef Kirk Bachmann is President Provost of Auguste Escoffier School of Culinary Arts, the largest culinary institution in the U.S.. (https://www.escoffier.edu)
(https://www.escoffier.edu)
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By Rodger Wasson
4.5
4545 ratings
What we eat today and tomorrow is linkng through restaurants and institutions under the direction of Chefs who are learning the importance of knowing the farm source and sharing that knowledge with customers. With over 6,000 students, Chef Kirk Bachmann is President Provost of Auguste Escoffier School of Culinary Arts, the largest culinary institution in the U.S.. (https://www.escoffier.edu)
(https://www.escoffier.edu)
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