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Chefs Link Farms to Tables – Chef Kirk Bachmann

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Manage episode 429613746 series 1539360
Content provided by Rodger Wasson. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Rodger Wasson or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.
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)
  continue reading

386 episodes

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iconShare
 
Manage episode 429613746 series 1539360
Content provided by Rodger Wasson. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Rodger Wasson or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.
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)
  continue reading

386 episodes

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