Workshop trains ‘farm to school chefs’

COBLESKILL, N.Y. » The “Loading Dock to Lunch Line” two- day workshop drew a crowd of more than 110 participants to become “Farm to School Chefs” in the Mohawk Valley and surrounding areas.

This hands-on training focused on culinary skills and strategies to support the increased use of fresh, local and whole foods in school kitchens.

The workshop was delivered by Chef Jim Birmingham, who has spent 11 years at the New England Culinary Institute as a culinary instructor, and Chef Tim Hardiman, owner and executive chef of Utica’s first Farm-to-Table restaurant, The Tailor and the Cook.

During the week of Aug. 6, the first group of school food service workers par- ticipated in the hands-on culinary training at SUNY Cobleskill. More than 40 school food service workers from 13 school districts took part in hands-on cooking activities and rich discussions on the unique challenges and benefits of using fresh, local foods in school kitchens.

The second group of 70 additional food service professionals, representing 24 school districts, will receive the same training on Aug. 21-24 at Oneida Herkimer Madison BOCES. Upon completion, “Loading Dock to Lunch Line” will have trained more than 110 school cafeteria staff as “Farm to School Chefs.”

Each “Farm to School Chef” received a culinary kit containing tools such as knives and a cutting board. The first 40 districts to apply for the workshop will also receive a choice between a food processor or an immersion blender to increase their kitchen’s capacity to process fresh produce.

This training is part of a New York State Ag & Markets Farm to School grant, led by Cornell Cooperative Extension ofOneida County. Schools from Oneida, Herkimer, Madison, Schoharie, Otsego, Fulton, and Montgomery counties were invited to attend the workshop, where participants explored knife skills, cooking methods, and strategies for preparing and serving fresh, local produce.

For more information, contact Ashleigh deCarr at or 315-736-3394 Ext. 115.

SUBMITTED PHOTOS Chef Jim Birmingham leads a work session during the “Loading Dock to Lunch Line” two-day workshop at SUNY Cobleskill Aug. 6-8, 2018.

School food service workers get hands-on lessons during the “Loading Dock to Lunch Line” two-day workshop at SUNY Cobleskill Aug. 6-8, 2018.