There’s a lot that farmers and culinary students have in common, but that vital connection can easily be missed without intentional efforts to collaborate.
That’s where the American Farm Bureau Federation is stepping in to support the vital connection between farmers, ranchers, and the culinary industry.
Through this joint effort, AFBF will offer students from the Auguste Escoffier School of Culinary Arts unprecedented opportunities to interact with farmers nationwide to understand better and experience sustainable farming practices and agricultural innovations, including virtual learning sessions that augment Escoffier’s curriculum and live farm-to-table events.
In addition, the culinary-farmer collaboration includes Escoffier’s participation in AFBF’s Convention, “Target Training” conference, “Amplify Agriculture” online series, and networking events. Escoffier, which has campuses in Texas and Colorado as well as a robust online program, also becomes the preferred culinary school of AFBF throughout the duration of the relationship.
“This new alliance opens the door for us to cultivate meaningful relationships with aspiring chefs and culinary thought leaders and share advances and innovations in farming,” said AFBF President Zippy Duvall. “Farmers and ranchers produce the food that chefs choose and prepare every day. We look forward to sharing our stories and perspectives with those writing the menus that shape consumer dining trends.”
With nearly 6 million member families and 2,800 county Farm Bureaus, AFBF is the country’s largest general farm organization. AFBF’s national Promotion and Education Committee will lead the collaborative effort for the federation. The committee works to equip grassroots farmer and rancher members with effective tools to increase consumer awareness and understanding of agriculture. Escoffier currently has more than 7,300 students and is the largest culinary school brand in the U.S., with campuses in Austin and Boulder, including their degree and diploma programs offered online.
The collaboration kicks off Aug. 10 with AFBF’s “Amplify Agriculture” free online episode, “Sowing Seeds of Knowledge: Exploring the Essential Collaboration between Farmers and Culinary Education.” Escoffier Provost and Boulder Campus President Kirk T. Bachmann and Director of Education Stephanie Michalak White will be interviewed and on hand for a live question and answer session. Registration is complimentary and open to the public.
“It is essential to understand where our food comes from, how it’s grown and produced, and who better than farmers and ranchers to bring lessons on agriculture and best practices to life,” said Bachmann. “Escoffier’s commitment to farm-to-table and teaching sustainable practices is a natural fit with the goals of Farm Bureau members who are passionate about conveying the significance of agriculture. We are grateful for this opportunity to work together,” he added.
Auguste Escoffier School of Culinary Arts (Escoffier) is the largest culinary school brand in the U.S. It is the only U.S.-accredited institution, available through its Boulder campus, to offer 100 percent online culinary degrees, which include culinary classes and hands-on industry externship.
Ranked in the top 10 culinary schools in the United States by USA Today and number one in the world by Chef’s Pencil, the school’s professional programs offer the proven combination of a classic and contemporary approach to industry skills training and a sustainability-centered and business-focused curriculum.
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