A seasonal culinary program that puts chefs in touch with the land, the harvest, and each other.
📅 June 23 – Vive Le Veg, TJ and Chef Devon Latte , Delta
📅 July 21 – The Sharing Farm, Tomer and Chef Benoit Cecile , Richmond
📅 November (TBA) – Wild Mushroom Foraging with Chef Robin of Swallowtail Tours
Chefs in the Field is an immersive seasonal experience for culinary professionals and students, focused on connecting local chefs with local producers. Over the course of a growing season, participants will join guided farm tours, foraging expeditions, cooking demos, and collaborative workshops—all rooted in the values of sustainability, seasonality, and culinary creativity.
Who It’s For:
- Chefs and culinary students
- Food industry professionals
- Members of the Chefs’ Table Society
- Anyone passionate about learning from the land
What You’ll Do:
- Visit partner farms like Vive Le Veg and The Sharing Farm
- Forage wild edibles with Chef Robin from Swallowtail Tours
- Cook, learn, and create with seasonal ingredients
- Take part in roundtable discussions and hands-on sessions
Benefits:
Learn from farmers, foragers & chefs
Build community and culinary inspiration
Gain a deeper understanding of local food systems
Create menus that reflect your region and the season
🎟 $15 | 👥 Limited spots available
🚗 Need a ride there? Use code VEG50 for a $50 Modo Credit
📩 Email chefsinthefield@gmail.com to register
Reserve your place in the field today.