The relationship between farmers and chefs is a major cornerstone of a thriving regional food economy. This workshop starts with the recent history of New York’s regional food distribution within the local food movement. Hear how having a mission-driven business like the Cleaver Co. has an impact on our evolving food economy, while learning the immense value of building relationships between farmers, chefs and distributors. Mary Cleaver will speak about how to effectively manage a successful farm-focused catering and restaurant business for whole farm purchasing, menu development, waste management, and other strategies for a comprehensive farm to plate model.
