Farm Feast & Galley Wars
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