Extension Office Offers Farm To Table Program For Youth
Posted
Staff Report-
Local youth now have the opportunity to learn about the farm, the fork and everything that happens in between through the Purdue Extension office.
Youth will learn about the sources of food as well as how to prepare it properly through the new Young Chefs program and Farm to Table cook-off.
Participants will receive hands-on experience in food safety and handling, cooking, nutrition, kitchen management and budgeting while working.
Participants will finish the three-month program by competing in the Farm to Table Cook-Off at Kosciusko County’s Taste of Agriculture from 5 to 7 p.m. April 10 where they will prepare and serve samples of their own recipes.
Participants will be paired with a local mentor chef who will help them prepare their samples for the cook-off.
Overall youth will receive over 10 hours of guided experience and education to put on their resume.
“Purdue Extension is excited to offer this opportunity to encourage youth who are excited about cooking to learn firsthand about the connection between the farms in our community and the food they produce. They can then put their skills and creativity to the test by highlighting local ingredients in our first annual Farm to Table cook-off,” said Kelly Heckaman, County Extension director and agriculture and natural resources educator.
“We hope the youth can show other members in our community how they can use local foods to create delicious and fresh recipes.”
The program is limited to 15 Kosciusko County residents in seventh through 12th grade. A $20 fee covers dinner at a locally owned restaurant followed by a tour of a farm, an opportunity to become serve-safe certified in food handling, a food safety book, attendance at a food processing, safety and cooking workshop where participants can cook their own dinner.
The fee also covers enrollment into the Kosciusko County 4-H program.
Enrollment grants youth the opportunity to attend local camps and workshops and participate in other related projects such as consumer meats, foods, health, crops and more.
The winner of the cook-off competition will receive a special prize for their kitchen and an all-expenses paid trip to either 4-H Round-Up or 4-H Academy, a hands-on two-night workshop at Purdue University on food science and nutrition.
Applications are due to the extension office by Jan. 15. Contact the extension office for more information at 202 W. Main St. Warsaw, IN; 574-372-2340; or at conley21@purdue.edu.
