AFBF Launches Collaboration Between Farmers and Culinary School

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.”

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