“I have travelled with Zander as a chef, guide and coach on numerous trips in the USA and Europe. Zander has an exceptional ability to connect with people to inspire and guide them to reach their physical goals. He combines his passion and knowledge of food to orchestrate clean and nourishing meals that are worthy of any top restaurant. The combination of these talents is truly unique and as a result Zander is able to offer a truly unique and experience-of-a life-time service.”
Daniel W. More
Collingwood, Ontario, Canada
Daniel W. More
Collingwood, Ontario, Canada
Similar to a typical Community Supported Agriculture program (CSA), I want to offer to my clients an opportunity to buy into their food shed in a different way. Supporting your local farms is an active community minded approach to change I fully endorse. However, what if you could give back in a way where you're directly benefiting from farmer's hard work. My practice as a chef delivers this chance to partake in a wonderful, locally sourced meal in the comfort of your own home or chosen venue. I am the chef, and will bring the farm and its plentiful foods to your event.
FARM TO TABLE
NOUN:
1) the act of fresh, farmed food being brought to and cooked in someone’s kitchen, served on his or her table.
“The farm to table meal was noticeably crisp, offering a unique and real flavor. It was a truly memorable experience.”
2) The farm to table menu encompassed the regions farmers, providing guests a greater understanding of their food producers.
FARM TO TABLE: “Historically, a concept based around food from regional farms, sold and traded in the center of town, in order to feed a village or city. This concept supported communities, and individuals across the world, feeding families for centuries: ripe fruits, vegetables, and meats. In more recent times, this concept remains the same, however, using agriculture as more of a financial growth model rather than a venue for ideation and active change."
CHEF Z provides clients the opportunity to take ownership of this “commons” style farming model, in an attempt to bring its importance back into the household, to our clientele, and their dining experience.
I have chosen to be a Farm To Table chef because it offers a profession where I continue to learn and grow. With each new season, I am forced to construct meals and menu plans that involve all different kinds of foods. To accomplish this, I am dedicated to searching out Colorado's finest food products, in order to offer my clients a unique meal, every time! I am a chef, however, more importantly I want to build a stronger community, and food is my medium.
A few comments on the largest challenges farmers are facing in today's food industry:
"Sustainability means responsibly and efficiently producing beef. That includes managing resources both for today and tomorrow. One way we do this is through rotational grazing, which helps to utilize native grasses as efficiently as possible by intensively grazing one pasture for a short period of time then providing a long-term rest period. This is based on season and forage availability. Essentially, I want to ensure that future generations of my family will be able to feed future generations of America."
Brad Bellah
Owner/Operator
Cattle Rancher
Colorado, USA
"High end start-up costs, such as equipment, labor, insurance, property taxes, and most of all, the high cost of land. For me, the greatest challenge is getting old. The work is physically demanding and so are the 17-hour market days."
Keith Stewart
Owner of Keith's Farm
Orange County, NY
FARM TO TABLE
NOUN:
1) the act of fresh, farmed food being brought to and cooked in someone’s kitchen, served on his or her table.
“The farm to table meal was noticeably crisp, offering a unique and real flavor. It was a truly memorable experience.”
2) The farm to table menu encompassed the regions farmers, providing guests a greater understanding of their food producers.
FARM TO TABLE: “Historically, a concept based around food from regional farms, sold and traded in the center of town, in order to feed a village or city. This concept supported communities, and individuals across the world, feeding families for centuries: ripe fruits, vegetables, and meats. In more recent times, this concept remains the same, however, using agriculture as more of a financial growth model rather than a venue for ideation and active change."
CHEF Z provides clients the opportunity to take ownership of this “commons” style farming model, in an attempt to bring its importance back into the household, to our clientele, and their dining experience.
I have chosen to be a Farm To Table chef because it offers a profession where I continue to learn and grow. With each new season, I am forced to construct meals and menu plans that involve all different kinds of foods. To accomplish this, I am dedicated to searching out Colorado's finest food products, in order to offer my clients a unique meal, every time! I am a chef, however, more importantly I want to build a stronger community, and food is my medium.
A few comments on the largest challenges farmers are facing in today's food industry:
"Sustainability means responsibly and efficiently producing beef. That includes managing resources both for today and tomorrow. One way we do this is through rotational grazing, which helps to utilize native grasses as efficiently as possible by intensively grazing one pasture for a short period of time then providing a long-term rest period. This is based on season and forage availability. Essentially, I want to ensure that future generations of my family will be able to feed future generations of America."
Brad Bellah
Owner/Operator
Cattle Rancher
Colorado, USA
"High end start-up costs, such as equipment, labor, insurance, property taxes, and most of all, the high cost of land. For me, the greatest challenge is getting old. The work is physically demanding and so are the 17-hour market days."
Keith Stewart
Owner of Keith's Farm
Orange County, NY
