Farm Feast & Galley Wars

Photography By Amy Robb | November 20, 2015
0 Shares
Share to printerest Share to fb Share to twitter Share to mail Share to print
Rype and Readi tent at night in elkton florida

Just as new generations of farmers are important to the health and viability of a local food economy, so too is a workforce pipeline of trained culinary professionals. Rype and Readi farm market in Elkton recently brought together three teams of student chefs in a fun, farm-to-fork event that allowed students to showcase their creativity and skill for guests and a panel of judges. On October 17, 2015, a Galley Wars competition commenced, challenging culinary students in a contest to prepare exceptional food using only surprise ingredients in a rustic kitchen environment. 

Student chefs came from various culinary programs, including the Culinary Arts Program of Art Institute of Fort Lauderdale, Virginia College Culinary Arts in Jacksonville and a team from First Coast Technical College in St Johns county. Those who attended the competition enjoyed an outstanding farm-to-fork meal prepared by some of the most resourceful culinary talent in Florida. All in all, it was a festive evening of local food, live music, and pig roast to compliment the competitor’s creations.

THE JUDGING PANEL
Chef David S. Bearl - Executive Chef - UF / IFAS, Hastings, FL
Mike Hyatt, Chef / Owner – Collage Restaurant, St Augustine, FL
Vaughn Cochran, Co-Owner – Blackfly Restaurant, St Augustine, FL
Chef Jack Kane - Program Director -Art Institute of Fort Lauderdale
Chef Robert Henry – Culinary Program Director – Virginia College, Jacksonville, FL
Chef Allison Behm - Harvest Moon Kitchen, Atlanta, GA
​Chef Amanda Bushong - Director of Industrial for Darifair Food – Jacksonville, FL

Article from Edible Northeast Florida at http://ediblenortheastflorida.ediblecommunities.com/eat/farm-feast-galley-wars
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60