Many top Bay Area chefs build relationships directly with local farmers by buying produce at the farmers market and working with it daily in their kitchens, but it’s the front-of-house (FOH) team that ultimately communicates the importance of the food sourcing, purveyors, and the restaurant’s values to the consumer. In this panel discussion, hear about how to bridge the gap for FOH staff to be more engaged and knowledgeable about the farms. How can they represent the chef’s and farmer’s collaboration to the guests?

Panelists      
Aomboon “Boonie” Deasy, K&J Orchards
Laurence Jossel, Nopa
Lulu Meyer, CUESA
Liz Subauste, Restaurant Consultant

Moderator
Shawndra McCrorey’s, Culinary Agents